While shooting an episode for Season 2 of WildFed, Tony Seichrist and Captain Andy took me 20 miles off the coast of Savannah, Georgia to do a bit of wreck fishing.

While Northern Red Snapper (Lutjanus campechanus) are protected there and must be released alive for all but 5 days of the year, many anglers and commercial fishermen in Georgia are convinced that the species is more abundant than regulators think. To see for myself, Tony suggested we go fishing for black sea bass (Centropristis striata) in a place where red snapper are thriving. We kept all the legal sea bass we caught for our dinner and released our red snapper alive.

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Episode 007 of the WildFed podcast — Finding Your Niche — is all about developing a seasonal foraging calendar. Each year, as I learn to hunt, fish, and forage, I add a couple of species to my repertoire — and I’ve been encouraging you to do the same.

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Though the official launch of WildFed Season 1 is just a few weeks away, we’re already busy filming Season 2! Next season includes a gray squirrel hunt, which is not just one of my favorite species to pursue, but also a favorite to cook and eat! People often think eating squirrel is about novelty or shock factor and imagine that it can’t possibly be good eating. How wrong they are! Squirrel meat is excellent. It’s also a great species for new hunters to learn on since the barrier to entry is low, and you get to work on many of the skills you’ll use hunting bigger game, such as stealth, stalking, and accurate shooting. Plus, breaking a squirrel down is a lot like butchering a big game animal — only in miniature.

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As I discuss in this week's podcast, I’m constantly looking for ways to harvest more species to round out my hunting skill-set and to add to my culinary repertoire. So when my friend Christi Holmes invited me out to trap beavers with her and her mentor Randy Huntly, I jumped at the opportunity. Randy gave us a fantastic lesson on setting beaver traps — here in Maine beaver can be trapped but not hunted — and we successfully harvested two beavers in those traps.

Randy gave us a fantastic lesson on setting beaver traps — here in Maine beaver can be trapped but not hunted — and we successfully harvested two beavers in those traps.

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Last week, we shared our podcast interview with Alan Bergo — @foragerchef — on The WildFed Podcast. We sat down with Alan after a week on his farm in Wisconsin to talk about what he calls “the final frontier of food”. With an emphasis on foraging for flavor — rather than calories — Alan shares how we can paint our plate with a new palette of unique flavors. Wild foods like meristematic pine cones and sweet fern — examples, he says, of “real plants doing real plant things”. On the cutting edge of wild food cuisine, Alan will make you rethink how you use wild foods in the kitchen with his innovative & practical advice. If you haven't yet, go give this a listen!

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