Hunt, Gather, Talk with Hank Shaw
Arts:Food
We all have memories -- or notions -- of canning being this gigantic task, in sweaty summer kitchens, lasting hours and producing whole cupboards full of jams or pickles or somesuch. Well, while that certainly does happen, you can put food by in small batches, even as small as one pint!
Canning expert Marisa McLellan of Food in Jars joins me to geek out on small batch canning. If you live in an apartment, as she does, or if you just want to preserve small bits of precious things, like ramps or mushrooms or other wild foods, this episode is for you.
Basic Cheesemaking
Perserving Mushrooms with Alan Bergo
Fermentation with Sandor Katz
Pressure Canning Isn't Scary
Preserving the Italian Way
The Magic of Freeze Drying
Salting Fish with Lori McCarthy
Dry Aging with Jess Pryles
Wee Beasties: Fish Parasites
All About Catfish
Andrew Zimmern Talks Fish
Survival Fishing with Les Stroud
Sea Foraging with Kirk Lombard
Catch and Release Myths
Spearfishing with Valentine Thomas
On Deck: Commercial Fishing
Fish Intelligence
Deckhand Stories
Snapper Heads
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