This week on From the Back Burner, Johnathan O’Dell sits down with wild game chef, author of the cookbooks Hunt, Gather, Cook; Duck, Duck, Goose; Buck, Buck, Moose; and Pheasant, Quail, Cottontail; including his latest Hook, Line, And Supper, and old friend Hank Shaw. He is a James Beard Award-winning author and chef and focuses his energies on wild foods: Foraging, fishing, hunting. If it’s wild game, fish, or edible wild plants and mushrooms, Hank has a take on it. We talk fish cuts, how many fish species Hank has eaten, the food Hank hates with the heat of 1,000 suns, and much much more. Enjoy our latest conversation, coming at you From the Back Burner.
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