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Here at Harvesting Nature, we LOVE a good fish fry, but sometimes it's nice to do something a little different with those lake fish than coating them in fish fry and dipping them into hot oil! https://harvestingnature.com/2026/07/17/lake-fish-recipes-beyond-the-fish-fry/

Here at Harvesting Nature, we LOVE a good fish fry, but sometimes it’s nice to do something a little different with those lake fish than coating them in fish fry and dipping them into hot oil!

Looking for a vibrant, healthy, and fun way to eat fish? Try these easy-peasy Cajun-inspired lettuce wraps by Adam Berkelmans! https://harvestingnature.com/2026/06/29/cajun-rockfish-lettuce-wraps-with-cheater-rouille-sauce/

Looking for a vibrant, healthy, and fun way to eat fish? Try these easy-peasy Cajun-inspired lettuce wraps by Adam Berkelmans!

This informative essay by Shawn West, written in 2015 and still relevant today, is the perfect thing for the "wild game curious" to read before trying it for the first time! https://harvestingnature.com/2026/06/26/hunting-vs-buying-meat-tasting-the-clean-stuff/

This informative essay by Shawn West, written in 2015 and still relevant today, is the perfect thing for the “wild game curious” to read before trying it for the first time!

In this essay, Kory Slye fills us in on just how important it is to bring your kids hunting; even if that means missing out on some harvesting opportunities. https://harvestingnature.com/2026/05/25/take-your-kids-hunting/

Where would I be if my Dad didn’t take me hunting when I was a kid? That’s a tough question to answer. Being from a relatively rural area, I probably would have found my way to hunting eventually. But why leave such a significant experience up to chance? Hunting is a profound part of our history, our culture, and our lives, even for the people that choose not to hunt. We should be doing everything in our power to further that tradition, to improve hunter ranks, and to ensure hunting’s future.

This simple recipe, inspired by Japanese mountain cuisine, is the perfect thing to make for lunch after a spring stroll when you return home with pockets full of foraged vernal odds and ends. https://harvestingnature.com/2026/05/22/wild-springtime-japanese-7-herb-rice-porridge/

This simple recipe, inspired by Japanese mountain cuisine, is the perfect thing to make for lunch after a spring stroll when you return home with pockets full of foraged vernal odds and ends.

This delicious pan-African-inspired recipe incorporates venison, spices, and aromatics in a tasty hand pie topped with a sauce that will leave you wanting more! https://harvestingnature.com/2026/05/01/east-african-venison-meat-pies-with-basbaas-sauce-2/

This delicious pan-African-inspired recipe incorporates venison, spices, and aromatics in a tasty hand pie topped with a sauce that will leave you wanting more!

This spicy jerked wild turkey recipe by LC Hunter is the perfect dish to add to your spring/summer backyard BBQ repertoire! https://harvestingnature.com/2026/04/17/jerk-wild-turkey/

This spicy jerked wild turkey recipe by LC Hunter is the perfect dish to add to your spring/summer backyard BBQ repertoire!

Like many other hunters and anglers Chris Jodlowski found stinging nettle by noticing an increasing burn and itch on his exposed shins. The best revenge? Cook it into something delicious! https://harvestingnature.com/2026/04/13/creamed-stinging-nettles/

Like many other hunters and anglers Chris Jodlowski found stinging nettle by noticing an increasing burn and itch on his exposed shins. The best revenge? Cook it into something delicious!

Looking for a new quick and easy weeknight dinner using ground wild game? Justin Townsend has got you covered with this delicious, herbaceous, and audacious noodle bowl! https://harvestingnature.com/2026/04/06/thai-basil-and-ground-game-meat/

This recipe quickly climbed to the top of my favorites list. I love Asian cuisines and my garden, as discussed in Ep 18 of our Podcast, is rocking with Thai Basil. A lot of people are intimidated by Thai Basil and may not know what to cook using this awesome herb. Well… this recipe should be your first choice. You can use any type of basil for this recipe, but I HIGHLY recommend using Thai Basil. Also, you can use any type of game meat. I used some ground wild pork I had in the freezer. A traditional version of this recipe uses rice as the starch but I decided to go with pad thai noodles which I enjoy much more.

A quick, easy, and refreshing South Asian snack by Adam Berkelmans incorporating wild knotweed shoots that's simultaneously crunchy, soft, sweet, funky, sour, savory, tangy, and most importantly, delicious! https://harvestingnature.com/2026/04/03/easy-japanese-knotweed-fruit-chaat/

A quick, easy, and refreshing South Asian snack by Adam Berkelmans incorporating wild knotweed shoots that’s simultaneously crunchy, soft, sweet, funky, sour, savory, tangy, and most importantly, delicious!

This classic comfy Italian dish is brought to new levels with the addition of elk sirloin and made-from scratch ingredients. Gunnar Emberg promises that the extra bit of work is well worth it! https://harvestingnature.com/2026/03/30/elk-braciole/

This classic comfy Italian dish is brought to new levels with the addition of elk sirloin and made-from scratch ingredients. Gunnar Emberg promises that the extra bit of work is well worth it!

LC Hunter makes a classic Indian take-out dish wild by swapping chicken out for grilled Canada goose breast, whose flavor melds perfectly with the warm spices and buttery sauce! https://harvestingnature.com/2026/03/27/hans-makhani-butter-goose/

LC Hunter makes a classic Indian take-out dish wild by swapping chicken out for grilled Canada goose breast, whose flavor melds perfectly with the warm spices and buttery sauce!

Newfoundland is a place of extremes, where food is survival, culture, and identity. From cod collapse to seal debates, this episode explores what it really means to live off the edge. https://harvestingnature.com/2026/03/24/podcast-episode-268-wild-american-foodscapes-newfoundland/

Newfoundland is a place of extremes, where food is survival, culture, and identity. From cod collapse to seal debates, this episode explores what it really means to live off the edge.

This delicious bear burger recipe by Justin Townsend includes a blueberry BBQ sauce that goes perfectly with the subtly sweet flavor of black bear! https://harvestingnature.com/2026/03/23/black-bear-burger-with-blueberry-bbq-sauce/

This delicious bear burger recipe by Justin Townsend includes a blueberry BBQ sauce that goes perfectly with the subtly sweet flavor of black bear!

This pan-Asian bear dish by Adam Berkelmans will impress bear fans and skeptics alike! https://harvestingnature.com/2026/03/20/chili-soy-ramen-noodles-with-black-bear/

This pan-Asian bear dish by Adam Berkelmans will impress bear fans and skeptics alike!

Have you ever wondered what you do with just ONE squirrel? Dustyn Carroll has your answer–dumplings! https://harvestingnature.com/2026/03/16/squirrel-and-scallion-potstickers-with-ginger-dipping-sauce/

Have you ever wondered what you do with just ONE squirrel? Dustyn Carroll has your answer–dumplings!

Wild game meat isn't just for dinner – and neither is pizza! Nikhil Khanna proves this with his delicious breakfast pizza with wild boar sausage and eggs. https://harvestingnature.com/2026/03/13/wild-boar-breakfast-pizza/

Wild game meat isn’t just for dinner – and neither is pizza! Nikhil Khanna proves this with his delicious breakfast pizza with wild boar sausage and eggs.

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