Show Notes
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 slaughter actually looks like and why hiding it matters How feed, age, and handling shape flavor The difference between real butchery and portioning Chronic wasting disease and what responsibility looks like in real life Why whole animals used to feed communities, not markets How trust is built between hunters, farmers, and butchers The Wild Kitchen with Tiffany Bader Ep. 4 🌿 Learn more about Jeff Senger: https://www.instagram.com/jeff_senger/ 🔥 The Wild Kitchen: https://thewildkitchen.transistor.fm https://instagram.com/thewildkitchen _____ Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life. Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear: https://www.silvercore.ca/club Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online Training and Services: https://www.silvercore.ca/ Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog Host Instagram: https://www.instagram.com/bader.tiffany Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors Contact: [email protected] 604 940 7785 www.silvercore.ca All content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here. TIMESTAMPS: 00:00 – Leaving accounting, buying a slaughterhouse, and why food pulled him in 05:10 – Why meat quality starts long before the kill floor 10:45 – Calm, responsibility, and what it means to take a life seriously 17:40 – Marbling, Wagyu, grass-fed beef, and flavor reality 24:30 – Hobby farming, bad beef, and uncomfortable truths 31:15 – What modern butcher shops often aren’t doing anymore 38:50 – Tenderloin myths, forgotten cuts, and education fatigue 46:10 – Waste, culture, and what’s been lost 55:40 – Chronic Wasting Disease Explained Honestly.What Jeff has seen firsthand and how to think clearly about risk 1:10:30 – Why Europe Treats Food Differently 1:18:45 – Teaching Kids Where Food Comes From 1:27:00 – Why Buying Less Meat Might Matter More 1:36:20 – Trade, Sharing, and Old Food Economies 1:43:50 – What Jeff Hopes People Actually Take From This
More from The Wild Kitchen
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 Produced by Silvercore: https://silvercore.ca
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 polenta (low, low and slow), why you should be soaking your grains and peas in good water, and the einkorn trick that turns a three day soak into something close to wine. Glenn also shares what climate change has done to his thinking, how the pandemic flipped Anson Mills from wholesale to retail in 90 days, and the new hand select sensory research nonprofit he is building next. If you have ever wondered why old varieties of corn, rice and wheat taste different, or what it takes to bring a lost food back, this conversation covers it. Find Glenn and Anson Mills: Website and recipes: https://ansonmills.com Instagram: https://www.instagram.com/ansonmills The Wild Kitchen is produced by Silvercore. Learn more at https://silvercore.ca _____ Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life. Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear: https://www.silvercore.ca/club Online Training: https://www.silvercore.ca Training and Services: https://www.silvercore.ca/course/category Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog Host Instagram: https://www.instagram.com/bader.tiffany Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors Contact: [email protected] 604 940 7785 www.silvercore.ca All content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here. _____ 0:00 Intro 1:00 From a TV station at 17 to rice at the San Diego airport 4:30 Babysat by Jesuits: nixtamal, masa and Native food culture 7:30 What landrace seed actually means 10:00 Native women winning the Iowa corn shows 11:30 Phenotypic plasticity and running maize 200 kilometres at a time 13:30 Heirloom versus landrace: managing plants that change 16:30 Tiffany's zucchini crossing disaster 18:00 Self pollinating versus open pollinated, explained 20:00 Rice pollen that blew across the Atlantic from Africa 22:00 Buffering fields and the year three blowup 24:00 A field day with 60 geneticists and 90 einkorn cultivars 26:30 Why landrace matters: base genetics and the CRISPR debate 27:30 GMO contamination and what "invasive" really means 31:30 The climate change wake up call 33:00 Hurricanes, flooded rice fields and short season crops 35:45 Aerobic versus anaerobic grain: why Anson Mills ships cold 38:00 Sean Brock and Carolina Gold rice 40:00 Cold milling, CO2 and families breathing on hand mills 43:00 Off grid communities in the ACE Basin 44:00 Basso basso polenta: low, low and slow 45:30 Alice Waters and a global culinary revolution 46:30 The 1,700 page recipe website built by Kay Rentschler 48:00 Soaking grains and peas: the amylase transition 49:00 Good water and the people who still worship it 51:00 Einkorn, 40,000 years old, and
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: https://www.instagram.com/chefjeremycharles/ Wildness by Jeremy Charles (Phaidon): https://wildnessbook.ca/ JC King Lobster (Norris Point, NL):https://www.instagram.com/jc_kinglobster/ Off The Table (open pen salmon farming advocacy): https://offthetable.ca/ Atlantic Salmon Federation: https://www.asf.ca/
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 cooked a meal with their friends. She also gets into why vegetables are the more interesting thing to cook, why a bistecca three times a year is a celebration, and what she means when she says there is nothing that connects her more to reality than cooking. Trine Hahnemann Website: https://trinehahnemann.com Instagram: https://www.instagram.com/trinehahnemann Substack: https://trinehahnemann.substack.com Books: https://trinehahnemann.com/cookbooks The Wild Kitchen Instagram: https://www.instagram.com/thewildkitchenpodcast Listen on Apple Podcasts, Spotify and all major providers. _____ Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life. Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear: https://www.silvercore.ca/club Online Training: https://www.silvercore.ca Training and Services: https://www.silvercore.ca/course/category Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog Host Instagram: https://www.instagram.com/bader.tiffany Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors Contact: [email protected] 604 940 7785 www.silvercore.ca All content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here. _____ 00:00 Civilization starts at the dinner table 00:30 Why the best meal Tiffany remembers had a worm on the plate 02:00 Michelin dining used to be something people saved up for 03:20 "I think it has peaked" 03:40 Food you can actually cook on a Wednesday night 04:10 Hygge, and what gets lost when North America sells it 05:20 The Scandinavian model was built on cooking at home 06:20 Even in Denmark, people cook less every year 06:50 Madkulturen and the annual report on how Danes eat 08:30 Getting seventh graders competing to cook 08:50 A kitchen at Denmark's biggest rock festival 09:30 Driving a kitchen around Denmark during COVID 10:20 Were Scandinavians ever really meat and potatoes 11:40 "I was given two meatballs" 12:40 Growing up in a commune on brown rice, beans and lentils 13:40 Why vegetables are the more interesting thing to cook 15:00 One tree, blossoms, leaves and nuts 16:00 White Piemontese cows and a bistecca three times a year 17:20 When a whole roast chicken was a celebration 17:50 A Scandinavian chef living in Italy 19:20 Planting Nordic berries in a Piemonte orchard 20:00 The peaches in Denmark have no flavour 20:40 When the hardware store fills up with canning jars 21:30 Vinegar based preserving versus salted brine 22:00 Twelve seasons 22:50 You cannot buy broccoli here out of season 23:40 Cooking chose her 24:30 "There is nothing that connect me more to reality than cooking" 24:50 Should everyone feel that way about cooking 25:20 Thirty houses, one kitchen, cook twice a
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 cookbook deal, teaching people to trust their senses again, radical homemaking, the difference between food sovereignty and food security, and the mutual aid kitchen she now runs in Philadelphia where volunteers get as much out of it as the people they feed. This one is for anyone who believes the kitchen is where culture gets passed down. Find April: Substack Preserving the South: https://preservingthesouth.substack.com/ Instagram: https://www.instagram.com/preservingthesouth The People's Kitchen Philly: https://www.instagram.com/peopleskitchenphilly Sweet Potatoes, part of the Savor the South series from UNC Press: https://uncpress.org/9781469677491/sweet-potatoes/ _____ Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life. Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear: https://www.silvercore.ca/club Online Training: https://www.silvercore.ca Training and Services: https://www.silvercore.ca/course/category Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog Host Instagram: https://www.instagram.com/bader.tiffany Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors Contact: [email protected] 604 940 7785 www.silvercore.ca All content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here. _____ TIMESTAMPS 00:00 Introducing April McGreger 01:00 The Garden & Gun recipe that started it all 02:00 Mud pies, index cards, and learning by doing in Vardaman, Mississippi 04:30 Why Mississippi and Nova Scotia cook the same food 06:30 Growing up in the sweet potato capital 10:00 The sweet potato festival, queens, and tasting booths 13:00 Why sweet potatoes still need human hands 14:30 The crème caramel that landed a cookbook deal 16:30 From volcanoes in Italy to a life in food 22:30 Becoming the pastry chef at Lantern in Chapel Hill 24:30 Starting Farmer's Daughter at the Carrboro Farmers Market 27:00 Preserving without pectin and the plate test her mother taught her 32:30 Cooking by feel and why recipes are limiting 36:00 Taste education and flavor memory 39:00 The fear of delicious food 40:00 The kitchen as a warm, social place 44:00 Mothering is a verb: valuing the work of the home 47:30 Why home kitchens deserve protection as cultural centers 49:30 What radical homemaking means 56:00 Food sovereignty vs food security 1:01:30 Why one full pantry can't save you: community as the real buffer 1:03:30 Empowering food education instead of fear 1:11:00 These foods are not just important to me, they are me 1:12:00 Raising kids who love real food 1:18:30 The People's Kitchen: mutual aid in Philadelphia 1:24:00 What volunteering in the kitchen gives people back 1:31:00 Where to find April