Discussing Prewett's new book, “MeatEater’s Wild + Whole, Seasonal Recipes for the Conscious Cook,” as well as her love affair with North Dakota, grasslands, and sharp-tailed grouse.
Vang talks about growing up as a small game hunter, going on his first pheasant hunt in Wisconsin, and his perspective on the Hmong “balanced” approach to food.
The Hunter's Table: The Three Quail I've Known
Griffiths discusses an article he wrote for the 2024 summer edition of the Quail Forever Journal titled, “The Three Quail I’ve Known.”
Perfect for any combination of upland birds.
The perfect meal for winter weather mixes traditional Native California foodways and the contemporary kitchen.