foodie tagged posts

Recently while driving, I heard this story on NPR about the revival of the meat locker (read “communal walk-in freezer.”)  Although the piece is centered on storage for buying meat in bulk directly from farmers and ranchers, it got me thinking.  Could communal freezers be the answer for urban hunters and anglers?

Meat lockers were popular in the 1950s because of the cost of individual ice boxes. And now as a modern hunter and angler and city dweller, space for food storage in our house is an issue. Plus adding an additional freezer even if we had the space could prove costly due to the energy it takes to keep a second individual freezer cold.  And as more and more of us live in cities the convenience of shared storage just makes sense.  

Check out the Corning Meat Locker here in Corning, ...

Today’s recipe comes all the way from Montana!  Whitney’s stepdad Nick has a passion for bird hunting… AND cooking!  Combined these passions make quite a powerful combo come dinnertime.  Here’s Nick’s recipe for pheasant tacos with fried bananas and black beans adapted from the pages of The Hunter’s Table. 

For the tacos you will need:
3 TB olive oil
1 small white or yellow onion, minced
2 breasts pheasant, cut to small pieces
1/2 cup fresh cilantro, chopped
Pinch of dried oregano
1 small jalapeño chili minced
1/4 cup salsa
1/2 cup water
Flour or corn tortillas

For the fried bananas and black beans:
1 ripe banana
1 15 oz can black beans with liquid

While you heat a cast iron skillet on medium, chop the banana into quarter inch slices.  Add the bananas to the skillet and fry.

Once the ...

Knowing where my food comes from is a big reason why I hunt and fish.  Call me a locavore if you must but there is something about the field to table experience.  And the calorie count speaks for itself – eating from the wild not only tastes good but is also nutritious and better for you.  Plus hunting and fishing contribute to an active lifestyle. With our nation fighting what seems to be an obesity epidemic, it’s time we become accountable for what we’re eating.  According to the Centers for Disease Control and Prevention, over 35% of Americans over 20 are considered obese.  Keep it active, keep it wild and, remember, camo truly is the new black!

*Created by: Wide Open Spaces 

The last few weeks have made for a chilly winter. Our cold snap hit while we were on a family holiday in Jasper, so we didn’t end up feeling the brunt of it, but we had numbers dipping below -40C with the windchill. While away at the mountains we enjoyed some slightly warmer weather and of course, skiing, shopping, elk meandering along the road and some relaxation.

Today ended up being quite warm, hopefully most of our extreme cold days are over until next winter. I always feel like I’m coming out of hibernation on these warms days, the snow gets a little softer and slushier and it makes me long for something to eat that’s a little on the lighter side.

The other day I marinated a moose tenderloin and used it to make my Goat Cheese Stuffed Moose Tenderloin…seriously they were little ...