The Wild Kitchen - Introduction

More from The Wild Kitchen All episodes →

1. 

   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…

2. 

   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…

3. 

   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…

4. 

   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,…

5. 

   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…