Podcast · Arts & Books

The Wild Kitchen

by Tiffany Bader · English · Arts & Books

Where food opens the door to conversations about craft, culture & tradition.

New episodes: Every two weeks
Typical length: 1 hr 7 min
Latest: 13 Oct 2026
Language: English

Latest episode

13 Oct 2026 · 1 hr 8 minNew

“Sous Vide Sucks” and Other Wild Game Truths with Hank Shaw

Hank Shaw is back on The Wild Kitchen to talk about the 10th anniversary edition of Buck, Buck, Moose. We cover the recipes he cut, canning venison, why he thinks sous vide doesn’t work for wild game, the new science on waxy deer fat, guacamole bears, cooking your morels, porcini powder, old-school summer sausage and a lot of hockey. I’m also giving away a copy of the book to a Canadian listener. Buck, Buck, Moose: https://www.huntgathercook.shop Hank’s recipes: https://honest-food.net To The Bone: https://tothebone.substack.com Follow the show: https://instagram.com/thewildkitchenpodcast…

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Earlier episodes 16 most recent

S2 · E15 · 29 Sep 2026 · 1 hr 7 min
America Took a 60 Year Vacation From Flavour. Anson Mills Went Looking for It | Glenn Roberts
Glenn Roberts is the founder of Anson Mills, best known for bringing near extinct Southern grains like Carolina Gold rice back from seed banks and old family plots and into the hands of farmers and chefs. In this episode, he talks about what landrace seed actually means, why the women hand selecting corn were doing the work of PhD geneticists, and how rice pollen blowing across the Atlantic from Africa changed everything he thought he knew about growing pure seed. We get into aerobic versus anaerobic grain and why Anson Mills ships cold and mills cold, the old Italian idea of basso basso…
S2 · E14 · 15 Sep 2026 · 1 hr 3 min
Inspiration from Isolation - Chef Jeremy Charles on Hunting, Fishing, and Cooking in Newfoundland
In this episode, Tiffany talks to Chef Jeremy Charles about growing up on the island, coming back after years cooking abroad, and why Newfoundland's wild pantry is unlike anything else in the country. We get into moose hunting in Gros Morne, fly fishing for Atlantic salmon with his son, cod and the moratorium, the JC King lobster truck, his Wildness book and why he scrapped the first version, the fight against open pen fish farming, and what he wishes people understood about Newfoundland beyond the stereotypes. GUEST LINKS Jeremy Charles on Instagram:…
S2 · E13 · 1 Sep 2026 · 1 hr 40 min
Civilization Starts at the Dinner Table | Trine Hahnemann
Trine Hahnemann is a Danish chef and food writer known for more than 20 cookbooks on Scandinavian home cooking, including Copenhagen Food, Scandinavian Green and Midnight Sun. In this episode she talks about why she thinks fine dining has peaked, what hygge actually means before it gets sold as a throw blanket and why she was only ever given two meatballs at dinner. We get into the Scandinavian model being built on cooking at home rather than going out, her work on the board of Madkulturen teaching kids in Denmark to cook and running a kitchen at a rock festival where 5,000 young people…
S2 · E12 · 18 Aug 2026 · 1 hr 33 min
April McGreger on Preserving Without Pectin, Radical Homemaking, and Cooking by Feel
April McGreger is a preserver, writer, and fermentation teacher best known for founding Farmer's Daughter Pickles and Preserves, where she earned 13 Good Food Awards. In this episode, she talks about growing up in Vardaman, Mississippi, the self-declared sweet potato capital, learning to cook at her mother's elbow, why she makes preserves without commercial pectin, and the plate test her mom taught her that she still uses today. We also get into her unlikely road from studying volcanoes in Italy to running pastry at Lantern in Chapel Hill, how one sweet potato crème caramel landed her a…
S2 · E11 · 4 Aug 2026 · 59 min
Gardening Myths That Waste Your Time, with No Dig Pioneer Charles Dowding
Charles Dowding is a market gardener, author, and teacher best known for pioneering the no dig method of growing food. In this episode, he talks about how leaving soil undisturbed grows more food with less work, the 13 year trial beds that prove it, growing £42,000 of produce on half an acre, inventing one of the first veg box schemes in 1983, getting kicked out of Zambia on suspicion of smuggling emeralds, and the gardening myths that keep people doing extra work for no reason. We also get into seasonal eating, why fresh fava beans taste like caviar, the connection between the soil biome…
S2 · E10 · 21 Jul 2026 · 1 hr 15 min
When the Hunter Becomes the Hunted: Our Spring Bear Hunt
Spring bear hunting with my husband Travis Bader, and this one got real. We talk through the strategy we use on unfamiliar territory, what to look for on the ground, and how staying loose instead of goal-driven changes the whole hunt. Then things tighten up fast. We recount how a bear starts circling us, huffing and popping its jaw, and we have to make a call on whether to hold ground or retreat. I take the shot on a big black bear, it goes down, gets back up, and disappears down a steep draw right as the sun sets, with a second bear still somewhere on the hillside above us. We get into the…
S2 · E9 · 7 Jul 2026 · 1 hr 14 min
Kevin Kossowan on Wild Food, Terroir, and Building From the Wild His Way
Kevin Kossowan is a filmmaker, forager, and hunter best known for From the Wild, a James Beard nominated series he shoots, edits, and scores entirely on his own in the Canadian wilderness. In this episode, he talks about how he thinks about wild food as a full pantry, why terroir applies just as much to a forest as a vineyard, and what happens when you slow down and pay attention to everything around you, not just the thing you came for. If you hunt, forage, cook, or just find yourself curious about what's growing outside, you'll like this one. _____ LINKS Kevin Kossowan…
S1 · E8 · 15 Apr 2026 · 1 hr 11 min
Jesse Griffiths on Why the Story Matters
Jesse Griffiths spends most of his time between the field and in the kitchen. We talk about how those two things connect, and how that connection shapes the way he cooks, teaches, and thinks about food. There’s a lot in here about the parts people usually rush through. Cleaning an animal. Butchering. Taking your time with it. Jesse has a way of bringing you back to those moments and making them feel worth paying attention to. We get into the instinct to tell the story after a hunt. Where that comes from. Why it sticks with people. And Jesse shares how his work has shifted over the years.…
S1 · E7 · 1 Apr 2026 · 52 min
Cooking the Wild | Alan Bergo
Alan Bergo has built a career around noticing what others overlook. Alan is a chef, author, and forager known for his deep knowledge of wild foods and his ability to bring them into the kitchen in thoughtful, creative ways. Through his work, he has helped thousands of people see forests, fields, and shorelines differently. In this conversation we talk about the craft of foraging, the intelligence of wild plants, and what it means to cook with ingredients that most people have never considered food. Alan shares how he first began exploring wild ingredients, the lessons he learned working in…
S1 · E6 · 18 Mar 2026 · 1 hr 7 min
The Long Road to Great Charcuterie | Elias Cairo
Great charcuterie doesn’t start in the curing room. It starts with the animal. Elias Cairo has spent most of his life chasing that idea. Elias is the founder of Olympia Provisions in Portland, Oregon, one of the most respected charcuterie producers in North America. What began as a small project has grown into a group of restaurants and curing rooms, but the heart of Olympia Provisions is still a tight knit crew of people committed to doing things the right way. In this conversation, Elias shares the path that brought him there. As a young cook he left North America to apprentice in…
S1 · E5 · 4 Mar 2026 · 1 hr 7 min
What Happens When Women Stop Playing It Safe
Tana Grenda lives off the road system in remote Alaska, flying bush planes, hunting for food, and raising six kids where mistakes have real consequences. In this episode of The Wild Kitchen, Tiffany Bader sits down with Tana to talk about life without convenience and what that demands from the people living it. They get into fear, risk, and preparation, why skill matters more than confidence, and how time on the land changes the way people think, eat, and move through the world. The conversation spans subsistence food, women-only hunting retreats, physical training, health, and the realities…
S1 · E4 · 11 Feb 2026 · 1 hr 44 min
What Happens When We Actually Look at How Meat Is Made
Jeff Senger left accounting to buy a small slaughterhouse in rural Alberta. What followed was sixteen years of working directly with animals, farmers, hunters, and the realities most of us never see behind plastic-wrapped meat. We talk about what changes when food becomes a commodity, why some meat tastes alive and some doesn’t, and how much control we actually have as eaters. Jeff shares what it’s like to stand on a kill floor, why he believes butchers still matter, and how flavour, ethics, and responsibility are tied together whether we want to admit it or not. Topics include: What…
S1 · E3 · 4 Feb 2026 · 1 hr 6 min
Why Modern Eaters Are Afraid of Real Food
Why do some foods make us uncomfortable while others feel familiar? In this episode of The Wild Kitchen, Tiffany talks with James Beard Award–winning author Hank Shaw about how modern eaters learned to fear foods that were once ordinary. From fermented fish and haggis to offal, fat, and texture, they unpack how culture, upbringing, and convenience shape what we consider “real food.” The conversation moves through old cookbooks, whole-animal cooking, and the way children learn disgust. Hank draws on a lifetime of hunting, foraging, cooking, and writing to explain why taste is rarely…
S1 · E2 · 26 Jan 2026 · 53 min
You Don’t Need a Packet of White Powder: Sandor Katz on Real Fermentation
Fermentation has been framed as risky, technical, even dangerous - and Sandor Katz thinks that fear is the whole problem. In this conversation, the author of Wild Fermentation and The Art of Fermentation breaks down why sauerkraut is simpler than we’ve been taught to believe, what that “weird layer” on top actually is, and how fermentation often makes food safer than it was before. We talk about trusting your senses again, the lies of expiry dates, and the tradeoffs between low-tech tradition and modern tools like vacuum sealing and the Instant Pot. Plus: Koji experiments with chestnuts,…
S1 · E1 · 23 Jan 2026 · 55 min
Darina Allen on Wild Food, Cooking from the Land & Forgotten Skills
In the very first episode of The Wild Kitchen , Tiffany Bader sits down with Darina Allen, a cook, teacher, and one of the most influential voices in seasonal and traditional food. This conversation begins where many food stories do: at the kitchen table. Darina reflects on growing up in rural Ireland, learning to cook by watching, gardening as a way of life, and the moment she realized that real food - grown well, cooked simply, and shared generously, could shape not just meals, but communities. Together, Tiffany and Darina talk about forgotten skills, food education, the importance of…
S1 · 23 Jan 2026 · 3 min
The Wild Kitchen - Introduction
Food has always been more than food. It’s memory. It’s ritual. It’s how stories are passed, from one generation to the next. The Wild Kitchen is a podcast about food — but really, it’s about the people, places, and ideas that gather around it. Coming soon.

About The Wild Kitchen

Where food opens the door to conversations about craft, culture & tradition.

The Wild Kitchen is a English arts & books podcast from Tiffany Bader. Melo plays each episode straight from the publisher's own feed — no ads added, no account needed — and remembers where you stopped, in this browser only.

Publisher: Tiffany Bader
Language: English
Category: Arts & Books
New episodes: Every two weeks
Typical length: 1 hr 7 min
Latest episode: 13 Oct 2026
Feed: RSS — paste into any podcast app
Apple Podcasts: podcasts.apple.com/podcast/id1871562316

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