Wild + Whole

When the summer tomatoes have long gone, this butternut squash pasta sauce will satisfy. It’s so rich and creamy that it almost tastes unhealthy. Toss it with any kind of pasta you like, but I find that the sauce clings especially well to penne. My favorite protein to serve with this pasta is seared...

Sometime around 6,000 B.C., in the far reaches of what is now South America, an early human held a swollen root in their hand. The root was infected by a genus of bacteria called Agrobacterium which replaced a segment of the root’s DNA with its own, causing it to proliferate and grow tumors. As the...

Raising chickens is enriching work. They’re often one of the first farm animals people consider when starting to homestead. They're a true dual-purpose animal, providing you with both meat and eggs. It’s economical to start raising chickens due to the low up cost of feed and housing. They are also...

This stuffed venison roast utilizes garden herbs that survived the first few frosts of the season: mint, parsley, and oregano. Along with lemon zest, they lend this dish a summery, Mediterranean vibe while the olives and venison bring enough earthiness to bridge that gap to cooler weather. This...

Do you struggle to get venison shanks to fall off the bone? Or wonder why a pot roast comes out tender but still dry? Cooking tough cuts from wild game presents many challenges, but with the right knowledge you can transform any hard-working muscle into an amazing meal. The most effective cooking...

One of my favorite things about apples is the endless spectrum of flavor, shape, texture, and color—when you pick them outside of the supermarket. Most orchards offer the same handful of popular varieties, which I love, but they’re only a small slice of the pie. These commercial varieties aren’t...

An old Chinese saying holds that the best time to plant a tree is 20 years ago and the second best time is today. Well, the same could be said about perennial vegetables. Now is a great time to add to your garden with perennial plants and give them a head start for the following year. Fall is often...

To me, the perfect pie crust is ultra-flaky without losing its form. It has a rich savoriness that counterbalances sugary fillings. I’ve been making pie dough from scratch for many years and my experience has taught me that fat content plays a crucial role in achieving this balance. Fat shortens...

Turkeys are just about the most American of all poultry. They originated here and are celebrated by cultures ancient and modern. However, what was once a prized animal brimming with intelligence and flavor has now largely become a mere shadow of its original self. Thankfully, you have another choice...

I love raising sheep. I was a shepherd for Halloween as a child, but who knew I’d actually become one. Sheep aren’t dumb. They’re actually quite friendly, docile, obedient, and trainable. Yes, our sheep are trained to come when we call. Raising sheep on our ranch has become one of our favorite...

In Episode 5 of Sourced, I travel to the Florida Keys to free dive for spiny lobsters. When you think of lobsters, you probably think of the soft and succulent variety found in cold, northern waters like Maine. Spiny lobsters that reside in warm waters have a very different texture: In fact, they’re...