Dear Geese, After a long and thoughtful consideration of our relationship I would like to formally submit my break up letter. While I would love to admit fault in this relationship I just cannot. It is not me, it’s you. Please take a moment and read my complaints laid out below that prove that I … Continue reading Breakup Letter with Geese

“There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.” – James Beard James Beard, the iconic American Chef, was born in Portland Oregon. The “Dean of American … Continue reading Venison “Pot Roast” with Forty Cloves of Garlic

It was when I started shaking involuntarily that I realized I might have pushed myself to hard. I had hiked five miles out onto the tundra north of the Brooks Range in Alaska, then dropped my 60# pack and headed out after a caribou. Several hours and seven miles later I returned to camp, lightheaded, … Continue reading Interview with Heather’s Choice, Bear Soup and Backcountry Nutrition

It was a windy Saturday in November when I gathered my two older boys, my nephew and my buddy for a road trip to the happy antelope grounds. We had drawn the not that coveted doe tag for the area and were looking to make meat. I had filled my freezer already with an elk, … Continue reading Antelope Kefta

Mole sauce is a strangely ubiquitous term in the cooking world. I like to equate it to “gravy” in the English language. Mole can be green, red, brown and black – with all sorts of shades of “grandmas favorite” tossed in (Los favoritos de la abuela). Mole is usually a mix of chilies pureed with … Continue reading Wild Turkey Mole