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Adam Berkelmans
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real, wild food and a proponent of nose-to-tail eating. He divides his time between Quebec and a cozy lake house in Ontario, Canada. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Recent Posts
Recipes
Ramp-Wrapped Trout
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This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting...
Adam BerkelmansMay 8, 2025
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Recipes
Chicken of the Woods Caesar Burgers
(1)Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest. For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing...
Adam BerkelmansMar 20, 2025
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Recipes
Duck Heart Stir-Fry
(1)This is the kind of special dish you only get to make once or twice a year since it requires so many hearts to make, and each bird you bring down only has one. It’s a good idea to bug your friends, family, and hunting buddies for their hearts and organs if they’re not going to use them—that way, you...
Adam BerkelmansMar 13, 2025
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Recipes
Bear Confit in Pic-A-Nic Baskets
(3)Confit is a classic French preparation of cooking meat in its own fat to create a succulent fall-apart dish. It's often used with duck legs and duck fat, but bear meat and grease also work exceptionally well. To learn more about the technique, check out this article. These crispy potato baskets...
Adam BerkelmansMar 6, 2025
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