I’ve had wild duck before. My dad once caught a wild duck. That’s right–caught it, not shot it. He was out fishing for perch and walleye on Lake Erie in an area popular with wild ducks and hunters. He noticed an injured duck struggling against the waves–he’d been shot but clearly was not taken. One cast and he was hooked up.
Later we plucked the feathers covering the bathroom with pin feathers. The supreme richness and full flavor of wild duck first catches you by surprise–even a small bite throws your taste buds into confusion as your palate readjusts to the meaning of “duck.”
So, big fan of Hank Shaw, founder of the blog Honest Food, and author of Hunter, Angler, Gardener, Cook. He’s dropping a new book on how to take duck (and goose) to the next level, both wild and farmed. Now available for pre-order his new joint–DUCK DUCK GOOSE.
There is no greater tasting fish, than the one you caught.
So what does sustainable eating require? Why hunting, gardening, foraging and angling of course! There are no hard and fast rules to it, but most would agree you should, eat local (what’s in season), leave the area as you found it, don’t take flowering plants, spawning fish, don’t take everything (only what you plan to eat that day or to preserve), and generally…don’t tell anyone else exactly where you got it (the effort to find the resource keeps the resource intact).
Lately, I’ve come across some interesting forager blogs you might enjoy if you read deadbait regularly:
Australian photographer, Rohan Anderson not only takes the most beautiful photos of his small family garden outside Victoria, he’s a supremely, elegantly simple cook. To see his food, is to to taste it, even in the picture, you can imagine the ingredient’s flavors individually dancing in your mouth. Now is a fascinating time to read his blog, while we’re in high-summer, its Australia’s winter.
Minneapolis-based Daniel Klein is a passionate chef and filmmaker. His online weekly documentary series, The Perennial Plate, takes a look at the food we eat, from a sustainable point of view. Season One took place over a calendar year in Minnesota where very Monday for 52 weeks, Klein and cameragirl Mirra Fine released short films about good food. Season Two follows Klein and Mirra across the US. Klein has worked in some of the world’s best kitchens (Heston Blumenthal’s The Fat Duck, Thomas Keller’s Bouchon, and Tom Colicchio’s Craft). There are more than 60 episodes now you can view on the blog.
Sacramento-based food writer Hank Shaw has just launched a great book called Hunt, Gather, Cook, Finding the Forgotten Feast. His blog has chronicled years of foraging and hunting, as well as the amazing recipes he’s developed or altered to make the most out of his ingredients. Just in time to catch the tail end of the striper run and any schoolies of legal limit, check out his recipe for Mushroom Stuffed Striped Bass. I’ll be taking the wife to Public this September where he’ll be cooking!
Salt Fresh & Field isn’t a blog, but a new tv series in development by Chad Brealy. In the vein of Ben Sargent’s show, Hook, Line & Dinner, Brealy, is a Vancouver resident and ex-fly fishing guide, who has recently taken up the pen and camera to tell the tale of area foragers. A visually compelling and energetic, fresh take on food tv, the teaser just about says it all, that our food, and how we eat, is a story unto itself. Read more about Brealy in this feature about him in Vancouver Magazine. I hope his show gets picked-up and takes off! Thanks to Logcabineer for spotting this one.