Adam Berkelmans's guest appearances

Adam Berkelmans

Sportsmen's Empire - Whitetail Hunting

Year of Plenty Podcast

The Huntavore - Sportsmen's Empire

OwlTail

This episode is a conversation with Adam Berkelmans from www.theintrepideater.com.  He also runs the Antler and Fin podcast for Harvesting Nature. Adam is a wild food chef and explores plants, animals, and fungi in bold ways in the kitchen.Episode OverviewAdam’s journey into the world of harvesting and cooking wild foodsForaging for Burdock Root and other wild plantsHow the modern world could benefit from developing a stronger connection and pride in real food once moreEating the whole beast, especially fish in exciting ways! Hint Hint: We talk about making Halibut Head TacosHow being an apprentice butcher motivated him to be nothing less than a responsible hunterHow to make your own sushi from the comfort of your homeAnd much moreSupport the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Adam: https://theintrepideater.com/about/https://www.instagram.com/the.intrepid.eater/Resources We Talked About:https://theintrepideater.com/how-to-break-down-a-northern-pike-no-bones/https://www.youtube.com/watch?v=JrG6VhLhvOEDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Adam Berkelmans from <a href="http://www.theintrepideater.com" rel="nofollow" target="_blank">www.theintrepideater.com</a>.  He also runs the Antler and Fin podcast for Harvesting Nature. Adam is a wild food chef and explores plants, animals, and fungi in bold ways in the kitchen. Episode Overview<ul><li>Adam’s journey into the world of harvesting and cooking wild foods</li><li>Foraging for Burdock Root and other wild plants</li><li>How the modern world could benefit from developing a stronger connection and pride in real food once more</li><li>Eating the whole beast, especially fish in exciting ways! Hint Hint: We talk about making Halibut Head Tacos</li><li>How being an apprentice butcher motivated him to be nothing less than a responsible hunter</li><li>How to make your own sushi from the comfort of your home</li><li>And much more</li></ul>Support the podcast: <a href="https://www.patreon.com/poldiwieland" rel="nofollow" target="_blank">https://www.patreon.com/poldiwieland</a> <a href="https://www.buymeacoffee.com/yearofplenty" rel="nofollow" target="_blank">https://www.buymeacoffee.com/yearofplenty</a> Connect with Adam: <a href="https://www.keystoneintelligence.org/" rel="nofollow" target="_blank">https://theintrepideater.com/about/</a> <a href="https://www.instagram.com/the.intrepid.eater/" rel="nofollow" target="_blank">https://www.instagram.com/the.intrepid.eater/</a> Resources We Talked About: <a href="https://theintrepideater.com/how-to-break-down-a-northern-pike-no-bones/" rel="nofollow" target="_blank">https://theintrepideater.com/how-to-break-down-a-northern-pike-no-bones/</a> <a href="https://www.youtube.com/watch?v=JrG6VhLhvOE" rel="nofollow" target="_blank">https://www.youtube.com/watch?v=JrG6VhLhvOE</a> Do you follow the podcast on social media yet? IG: <a href="https://www.instagram.com/poldiwieland/" rel="nofollow" target="_blank">https://www.instagram.com/poldiwieland/</a> Twitter: <a href="https://twitter.com/theyearofplenty" rel="nofollow" target="_blank">https://twitter.com/theyearofplenty</a> Facebook: <a href="https://www.facebook.com/theyearofplenty/" rel="nofollow" target="_blank">https://www.facebook.com/theyearofplenty/</a> Sign up for the newsletter: <a href="https://www.theyearofplenty.com" rel="nofollow" target="_blank">www.theyearofplenty.com</a> Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms! Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us. I want to hear from you! Take the LISTENER SURVEY: <a href="https://www.surveymonkey.com/r/KZW53RT" rel="nofollow" target="_blank">https://www.surveymonkey.com/r/KZW53RT</a>

Eating Weeds, Exploring the Whole Beast in Bold Ways & Making Sushi at Home with Adam Berkelmans

On this episode of Huntavore, Nick is joined by The Intrepid Eater, Adam Berkelmans.  Adam is a self taught cook who has a passion for wildgame, growing and foraging, and making amazing dishes out of both.  Together, these guys chat about some deep topics related to self-sustainability, responsible meat-eating, and finish up on a fun way to serve wild game, in sushi rolls.  All this and more on the next episode of Huntavore.Adam Berkelmans hails from Ontario, Canada.  He took his passion of hunting, fishing, and foraging and mixed it with love of cooking.  Taking on the title of Intrepid Eater, Adam shares that with a little creativity, some self taught practice, and an adventurous spirit, wild game can be just about any dish that you desire.Adam leads the discussion on an idea of responsible meat-eating. The thought is, if you only eat the most desirable cuts without the rest of the animal, then the waste and discarded parts would surpass what is taken.  Head to tail eating of animals, not only provides a wealth of nutrients, but also stretches the use of that animal.  Both Nick and Adam agree that if we are going to spread this idea, it has to be done by sharing recipes, encouraging others to try new things, wagging a finger and telling someone to keep their livers without first creating motivation would be not good.On a lighter note, Nick asks about wildgame sushi.  Adam has made several variations of what closely resembles Kimbap (Gimbap) , a Korean version of sushi, but with cooked and pickled items, rather than raw, in traditional sushi.  The Crappie and Chips rolls he made was to stretch the use of one fish.  Being notorious for not freezing well, Adam didn’t want to freeze the fish, but fried in a tempaura batter, followed up with fried potatoes and rolled it all in sticky medium grain rice and sushi seaweed paper.  No special equipment is needed. Adam does have a bamboo sushi roll pad, but Nick plans to use a placemat.  Use your inner McGyver to achieve the task.  Want something else?  Nick and Adam brainstorm that ground can be used as long as it’s cooked first as a burger patty, and slow braised meat can be placed in a line that holds itself together.Sushi in itself is a full course in meal prep and presentation.  All the elements are cut and sliced, raw ingredients cooked or pickled, and assembled so everything is square and can be sliced.  Not the most efficient method, but for bringing some fun to the party, wildgame sushi is the perfect party meal.  You can find Adam on Instagram @the.intrepid.eater or his website; intrepideater.com.MEAT!Instagram: @madewithmeatWebsite: https://bit.ly/3ddYG8HCoupon Code: huntavore10

On this episode of Huntavore, Nick is joined by The Intrepid Eater, Adam Berkelmans.  Adam is a self taught cook who has a passion for wildgame, growing and foraging, and making amazing dishes out of both.  Together, these guys chat about some deep topics related to self-sustainability, responsible meat-eating, and finish up on a fun way to serve wild game, in sushi rolls.  All this and more on the next episode of Huntavore.Adam Berkelmans hails from Ontario, Canada.  He took his passion of hunting, fishing, and foraging and mixed it with love of cooking.  Taking on the title of Intrepid Eater, Adam shares that with a little creativity, some self taught practice, and an adventurous spirit, wild game can be just about any dish that you desire.Adam leads the discussion on an idea of responsible meat-eating. The thought is, if you only eat the most desirable cuts without the rest of the animal, then the waste and discarded parts would surpass what is taken.  Head to tail eating of animals, not only provides a wealth of nutrients, but also stretches the use of that animal.  Both Nick and Adam agree that if we are going to spread this idea, it has to be done by sharing recipes, encouraging others to try new things, wagging a finger and telling someone to keep their livers without first creating motivation would be not good.On a lighter note, Nick asks about wildgame sushi.  Adam has made several variations of what closely resembles Kimbap (Gimbap) , a Korean version of sushi, but with cooked and pickled items, rather than raw, in traditional sushi.  The Crappie and Chips rolls he made was to stretch the use of one fish.  Being notorious for not freezing well, Adam didn’t want to freeze the fish, but fried in a tempaura batter, followed up with fried potatoes and rolled it all in sticky medium grain rice and sushi seaweed paper.  No special equipment is needed. Adam does have a bamboo sushi roll pad, but Nick plans to use a placemat.  Use your inner McGyver to achieve the task.  Want something else?  Nick and Adam brainstorm that ground can be used as long as it’s cooked first as a burger patty, and slow braised meat can be placed in a line that holds itself together.Sushi in itself is a full course in meal prep and presentation.  All the elements are cut and sliced, raw ingredients cooked or pickled, and assembled so everything is square and can be sliced.  Not the most efficient method, but for bringing some fun to the party, wildgame sushi is the perfect party meal.  You can find Adam on Instagram @the.intrepid.eater or his website; <a href="http://intrepideater.com" rel="nofollow" target="_blank">intrepideater.com</a>.MEAT!Instagram: @madewithmeatWebsite: <a href="https://bit.ly/3ddYG8H" rel="nofollow" target="_blank">https://bit.ly/3ddYG8H</a>Coupon Code: huntavore10

The Intrepid Eater and Wildgame Sushi with Adam Berkelmans

On this episode of Huntavore, Nick is joined by The Intrepid Eater, Adam Berkelmans. Adam is a self taught cook who has a passion for wildgame, growing and foraging, and making amazing dishes out of both. Together, these guys chat about some deep topics related to self-sustainability, responsible meat-eating, and finish up on a fun way to serve wild game, in sushi rolls. All this and more on the next episode of Huntavore.Adam Berkelmans hails from Ontario, Canada. He took his passion of hunting, fishing, and foraging and mixed it with love of cooking. Taking on the title of Intrepid Eater, Adam shares that with a little creativity, some self taught practice, and an adventurous spirit, wild game can be just about any dish that you desire.Adam leads the discussion on an idea of responsible meat-eating. The thought is, if you only eat the most desirable cuts without the rest of the animal, then the waste and discarded parts would surpass what is taken. Head to tail eating of animals, not only provides a wealth of nutrients, but also stretches the use of that animal. Both Nick and Adam agree that if we are going to spread this idea, it has to be done by sharing recipes, encouraging others to try new things, wagging a finger and telling someone to keep their livers without first creating motivation would be not good.On a lighter note, Nick asks about wildgame sushi. Adam has made several variations of what closely resembles Kimbap (Gimbap) , a Korean version of sushi, but with cooked and pickled items, rather than raw, in traditional sushi. The Crappie and Chips rolls he made was to stretch the use of one fish. Being notorious for not freezing well, Adam didn’t want to freeze the fish, but fried in a tempaura batter, followed up with fried potatoes and rolled it all in sticky medium grain rice and sushi seaweed paper. No special equipment is needed. Adam does have a bamboo sushi roll pad, but Nick plans to use a placemat. Use your inner McGyver to achieve the task. Want something else? Nick and Adam brainstorm that ground can be used as long as it’s cooked first as a burger patty, and slow braised meat can be placed in a line that holds itself together.Sushi in itself is a full course in meal prep and presentation. All the elements are cut and sliced, raw ingredients cooked or pickled, and assembled so everything is square and can be sliced. Not the most efficient method, but for bringing some fun to the party, wildgame sushi is the perfect party meal. You can find Adam on Instagram @the.intrepid.eater or his website; intrepideater.com.MEAT!Instagram: @madewithmeatWebsite: https://bit.ly/3ddYG8HCoupon Code: huntavore10 Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, Nick is joined by The Intrepid Eater, Adam Berkelmans. Adam is a self taught cook who has a passion for wildgame, growing and foraging, and making amazing dishes out of both. Together, these guys chat about some deep topics related to self-sustainability, responsible meat-eating, and finish up on a fun way to serve wild game, in sushi rolls. All this and more on the next episode of Huntavore.Adam Berkelmans hails from Ontario, Canada. He took his passion of hunting, fishing, and foraging and mixed it with love of cooking. Taking on the title of Intrepid Eater, Adam shares that with a little creativity, some self taught practice, and an adventurous spirit, wild game can be just about any dish that you desire.Adam leads the discussion on an idea of responsible meat-eating. The thought is, if you only eat the most desirable cuts without the rest of the animal, then the waste and discarded parts would surpass what is taken. Head to tail eating of animals, not only provides a wealth of nutrients, but also stretches the use of that animal. Both Nick and Adam agree that if we are going to spread this idea, it has to be done by sharing recipes, encouraging others to try new things, wagging a finger and telling someone to keep their livers without first creating motivation would be not good.On a lighter note, Nick asks about wildgame sushi. Adam has made several variations of what closely resembles Kimbap (Gimbap) , a Korean version of sushi, but with cooked and pickled items, rather than raw, in traditional sushi. The Crappie and Chips rolls he made was to stretch the use of one fish. Being notorious for not freezing well, Adam didn’t want to freeze the fish, but fried in a tempaura batter, followed up with fried potatoes and rolled it all in sticky medium grain rice and sushi seaweed paper. No special equipment is needed. Adam does have a bamboo sushi roll pad, but Nick plans to use a placemat. Use your inner McGyver to achieve the task. Want something else? Nick and Adam brainstorm that ground can be used as long as it’s cooked first as a burger patty, and slow braised meat can be placed in a line that holds itself together.Sushi in itself is a full course in meal prep and presentation. All the elements are cut and sliced, raw ingredients cooked or pickled, and assembled so everything is square and can be sliced. Not the most efficient method, but for bringing some fun to the party, wildgame sushi is the perfect party meal. You can find Adam on Instagram @the.intrepid.eater or his website; <a href="http://intrepideater.com" rel="nofollow" target="_blank">intrepideater.com</a>. MEAT!Instagram: @madewithmeatWebsite: <a href="https://bit.ly/3ddYG8H" rel="nofollow" target="_blank">https://bit.ly/3ddYG8H</a>Coupon Code: huntavore10 Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>