Food Sovereignty, Wild Food, and Borderlands Cuisine with Hank Shaw

This episode is a conversation with Hank Shaw, wild food chef, author, and the voice behind Hunter Angler Gardener Cook. Hank has spent decades hunting, fishing, foraging, and writing about wild ingredients, and his newest book, Borderlands, explores the rich food traditions stretching from the Rio Grande to the Pacific.

Episode Overview:

• How did Hank Shaw go from political journalist to James Beard nominated wild food authority, and what pushed him to go all-in on hunting, fishing, and foraging
• What does food sovereignty really mean in practice, and why does cutting out the middleman change how we relate to land, habitat, and wild places?
• What exactly are the Borderlands, and why is this region between the United States and Mexico one of the most culturally rich and misunderstood food landscapes in North America?
• What are the defining wild proteins of the Borderlands, from venison and quail to javelina and jackrabbit, and how are they traditionally prepared?
• Why is seafood king in parts of the Borderlands, and what makes Gulf snook, smoked marlin, shellfish, and Baja style cooking so unique?
• What are quelites, and which wild greens and indigenous food traditions still shape Borderlands cuisine today?
• How do fire, mesquite coals, pit cooking, and slow grilling define Borderlands flavor?
• What traditional preservation methods still matter in hot, dry climates, including salting wild chilies, drying and smoking meats, and burying ingredients in salt or sugar?
• Which mushrooms can foragers find in the Borderlands during monsoon season, from porcini and lobster mushrooms to chanterelles and regional Amanitas?

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