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Jenny Nguyen-Wheatley

Recent Posts

How to Forage Stinging Nettles

Foraging

How to Forage Stinging Nettles

If you’ve ever accidently grazed against a stinging nettle (Urtica dioica) with your bare skin, you’ll know it. You’ll first feel a stinging sensation, quick and sharp, and then your skin will start to blister. The accompanying pain and itch can last for days. This is all thanks to the hollow hairs...
Garlic Mustard Stuffed Chicken

Recipes

Garlic Mustard Stuffed Chicken

Garlic mustard (Alliaria petiolata) came to the New World by way of early European settlers who used it for food and medicine. In favorable conditions, the species escaped from gardens and spread uncontrollably. Today, it’s regarded as an invasive species. Garlic mustard grows prolifically in...
Morel Mushrooms on Toast

Recipes

Morel Mushrooms on Toast

This recipe takes a few pointers from the British dish Welsh rarebit, but with a couple tweaks to make the cheese spread less overpowering. Normally, I would reach for sharp cheddar for just about any occasion, but less is more in this recipe. The same applies for the beer portion. Traditional Welsh...
How to Make Ramp Powder

Cooking Techniques

How to Make Ramp Powder

Ramps (Allium tricoccum), also called wild leek, is a native species of wild onion that grows across Eastern Canada and the Eastern United States—from Nova Scotia down through to Georgia and west to Iowa. In early spring, the onion’s underground bulb sprouts fleshy, tulip-like leaves. Crush the...
Venison with Cowboy Beans

Recipes

Venison with Cowboy Beans

Beans are an American staple. They first emerged as a foundational crop for Indigenous people all throughout the continent, and eventually became an essential food of the Old West. These starchy legumes were readily available, easily transported, and packed with protein. They made up the bulk of a...
How to Make Dandelion Capers

Cooking Techniques

How to Make Dandelion Capers

Capers provide tiny bursts of lemony, briny flavor to dishes such as walleye meunière, pheasant piccata, or, my favorite, simply atop a bagel with lox. Commercial capers are essentially the unripe green flower buds of the caper bush, which are cultivated in Italy, Morocco, Spain, parts of Asia, and...
Guinness Venison Stew

Recipes

Guinness Venison Stew

If you missed the boat on corning venison for St. Paddy’s Day this year, make this classic Irish stew instead. In this recipe the Guinness goes in at two stages—at the beginning and again before serving. This gives the stew depth without concentrating the beer too much, which in this case can...
Heritage Pork Chops with Bourbon Apples

Recipes

Heritage Pork Chops with Bourbon Apples

The first time I tasted heritage-breed pork chops, I never went back to standard store-bought. The texture, flavor, and juiciness of a Berkshire, red wattle, or Mangalitsa pork chop is unparalleled. These pigs have bloodlines that might be hundreds of years old and the quality of the meat is evident...
Takeout-Style Venison and Broccoli

Recipes

Takeout-Style Venison and Broccoli

Inspired by the Chinese-American favorite, a venison with broccoli recipe should be in every hunter’s dinner rotation. This is a fairly simple dish made with ingredients that you may already have in your cupboard, especially if you’re a fan of stir-fry. Allow the venison to sit in the egg and corn...
Roasted Beet Salad with Orange Dressing

Recipes

Roasted Beet Salad with Orange Dressing

The season for beets begins in fall but can extend to the end of winter. Here’s a healthy recipe to break up all the typical heavy foods of the cold season. Earthy, savory, and sweet, roasting beets brings out a heartiness that could make this vegetable a standalone meal or a satisfying side dish...