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This squirrel and dumplings recipe is guaranteed to have you treeing and skinning more squirrels than ever before. Cooked down and topped with some bear grease biscuits, this recipe is the ultimate stick-to-your-ribs comfort food that will certainly make the most of your harvest.

There is little that’s more satisfying than relaxing on a cold winter morning with a cup of steaming herbal tea you grew and processed yourself. While the undertaking might at first seem intimidating or complicated, there are in fact many herbs that work quite well in tea and are simple to grow in...

There are a lot of great recipes out there for jams and jellies. Traditional jams use a lot of sugar, but can easily be preserved with a water bath canning method instead of using a pressure cooker. If you’re wanting to easily preserve jam with less sugar, freezer jam recipes can be used to...

If you’re like me, this time of year you might be wondering: why did I think it was such an excellent idea to plant five times as many tomatoes as I actually need? I’m never going to complain about too many tomatoes, but sometimes the heat hits, they all ripen at once, and you need a few good tricks...

In the Ancient Greek Skeptics tradition, one should constantly question and investigate their beliefs. The only way to true knowledge, if such a thing does exist, is to work to prove oneself wrong continually. It is not a comfortable endeavor, and it is not easy. As a butcher, I am intimately...

Cast iron skillets are one of the most versatile kitchen tools. The key to a well-seasoned cast iron is establishing lots of layers of seasoning that will make it smooth, shiny, and non-stick. Using oil with a high smoke point in this process, like grapeseed or safflower, is key. First, use a paper...

Bánh mì, the Vietnamese equivalent of a hoagie, sub, or grinder, is a beautiful example of what happens when two distinct culinary cultures blend. Bánh mì translates to “baked” and “wheat” or “bread.” At its core, it's a french baguette filled with Vietnamese ingredients. Crispy bread, pickled...

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...

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...

A recent study published in the Journal of Environmental Psychology found that a disturbing portion of children between ages 4 to 7 don’t know where their food comes from. The authors say their data demonstrates that about 40% of kids think bacon, hot dogs, and chicken nuggets come from plants...

In May 2019, The New York Times’ food and climate desks collaborated to help their readers understand the relationship between dietary choices and greenhouse gas emissions. The project embodied a primary function of journalism—demonstrating the power of individual actions to impact national and...