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This episode is a conversation with my stepbrother Max Kuehnhoefer, a wholistic farmer. Max has dedicated the past 7 years of his life to learning as much about natural, biodiverse farming systems as possible.Episode Overview 2023 Foodie Goals Barriers to entry fishing in Germany Defining Quality Food Max experience at a conventional mass pig farm Cheese making at a wholistic farm in northern Germany My first time attempting to make Mozarella from Fresh Raw Milk Wholisitc vs conventional milk production Dairy cattle herding in high mountain pastures in the alps Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Lily Nichols who is a Registered Dietitian Nutritionist and author. We sat down to talk about the dietary needs of pregnant women and how pregnancy can be optimized with real, whole foods. Which she covered in detail in her book Real Food For Pregnancy. It was a super interesting conversation and a lot of this info applies to everyone who is interested in eating a diet rich in real food. So all you guys listening out there stick around because you will definitely learn something from this one. Episode Overview: Why have a real food pregnancy? Macronutrient needs during pregnancy (deep dive into carbs, protein, and fat) Why a high-carb diet might not be the best idea How protein needs were drastically underestimated for the longest time What fats to avoid and which ones to focus on Essential foods that maximize micronutrient intake Food and drink that don’t build a healthy baby How to deal with common pregnancy complications Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.com/newsletterConnect With Lily:https://lilynicholsrdn.com/https://www.instagram.com/lilynicholsrdn/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with my buddies Shay Helm and Shane Weigand who have been hunting Montana and other parts of the great American wilderness for the last two decades.Both of them are very much into the culinary exploration of wild game and fish. In fact, Shay actually used to go to culinary school and Shane worked at a wild game processor in his teens. So needless to say that they know their way around the kitchen and butcher station. Shane is also very involved in using donkeys (aka burrows) to pack into the backcountry for hunts and other adventures.Episode Overview: Shane’s story of his recent Montana Moose hunt Why road hunting has a bad reputation and how you can do it effectively Shay explains what doe patrol is and why he would rather hunt deer over elk The story behind my 2022 mule deer hunt Cooler set up for a multiday hunts Tips for better wild game processing Packing into the backcountry with donkeys Much much more Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Dr. Hillary Lampers about living a simple life, focusing on eating real foods, and reconnecting with the old ways. As a doctor, Hillary offers a blend of Regenerative Medicine, Functional Medicine / Wellness, and Primary Care. Her areas of expertise include head & breathing conditions, brain health, hunting performance, pain management, hormone balancing, and digestion. Episode Overview Relationship advice on how we can learn to accept each other fully, help each other grow, thrive, and be healthy Real foods and how they are connected to health Importance of harnessing a healthy and working gut Living a simple life and how immediate gratification is harming us as a society Hormone toxins from food and our environment Connecting with nature, wild harvesting, and how it can enrich your life Building routines that mimic how our ancestors lived etc Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comConnect With Hillary:https://www.instagram.com/dochillary/https://linktr.ee/huntharvesthealthOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Dr. Miki Ben-Dor, a Paleoanthropologist at Tel Aviv University. His area of study examines the causal relationship between Paleolithic nutrition and human evolution. Figuring out what our ancestors ate can help inform us how we should eat in this day and age.  Miki and I sat down to explore his findings on humans being much more adapted to eating meat than plants. Now I'm not against eating plants and Miki’s findings dont claim that we should only be eating animal foods…but he has uncovered a lot of evidence that points to humans being meateaters for a great length of our evolution. Episode Overview: Human Trophic Level: Our position in the food chain compared to other living things How our bodies are much more designed to utilize animal vs plant foods  for energy Archeological and ethnographic evidence for humans evolving as carnivores How we can look back to our evolution to inform what we should eat today Why hunting larger animals was the most energetically efficient for our ancestors Why hunting small animals and the search for fat might have caused us to grow larger brains Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation between me, Caleb Kasper, Dylan Baldassari, and Matt Arnt. These guys are my most hardcore hunting, fishing, and foraging buddies and I spent a ton of time with them going after wild foods in Wisconsin.Episode Overview: 2022 Mushroom Hunting Recap (especially Burn Morels) Updates on morel mushroom cultivation Growing your own edible mushrooms at home Matt training his first bird dog for duck hunting Duck hunting tips and favorite duck recipes Dylan's spearfishing adventures in Washington (catching Octopus with your bare hands) How to make Japanese fish prints with your catch Poldi’s 2021 elk hunting story and elk prep for this year Caleb’s Master Program, using hemp to pull heavy metals out of the soil And much more Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Adam Berkelmans from www.theintrepideater.com.  He also runs the Antler and Fin podcast for Harvesting Nature. Adam is a wild food chef and explores plants, animals, and fungi in bold ways in the kitchen.Episode Overview Adam’s journey into the world of harvesting and cooking wild foods Foraging for Burdock Root and other wild plants How the modern world could benefit from developing a stronger connection and pride in real food once more Eating the whole beast, especially fish in exciting ways! Hint Hint: We talk about making Halibut Head Tacos How being an apprentice butcher motivated him to be nothing less than a responsible hunter How to make your own sushi from the comfort of your home And much more Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Adam: https://theintrepideater.com/about/https://www.instagram.com/the.intrepid.eater/Resources We Talked About:https://theintrepideater.com/how-to-break-down-a-northern-pike-no-bones/https://www.youtube.com/watch?v=JrG6VhLhvOEDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Cast Iron Kyle. Kyle is a cast iron aficionado, small business owner, and content creator. He spends much of his week hunting down rare vintage cast iron skillets for people or restoring ones that didn't get enough love and ended up ruined from rust. I figured it would be fun to have Kyle on the podcast to do a deep dive into cast iron cookware so that you feel more comfortable incorporating these traditional utensils into your daily cooking routine.Episode Overview Unique properties of cast iron History of cast iron cookware VIntage cast iron skillets vs new budget skillets Cast Iron cookware maintenance Restoring rusty cast iron cookware What not to cook in cast iron Cooking fish with cast iron Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Kyle: https://www.instagram.com/castiron_kyle/https://linktr.ee/Castiron_kyleDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Dr. Andy Galpin, Professor of Kinesiology at California State University, Fullerton. He is one of the foremost experts in the world on human performance education. His focus is on the science and training methods to increase strength, hypertrophy, and endurance performance. While a professor, Andy also trains high-level athletes in many different disciplines and is on a mission to provide the world with free & accessible information to help you improve your life by enhancing the understanding of human performance, nutrition, health, and general well-being. Episode Overview: Calorie Quantity vs Quality How accurate can you get with calorie counting? Thermal effect of food and how it impacts daily caloric availability How to fuel yourself on a backcountry hunt in high altitude Things to consider when training for a backcountry hunt Stretches to focus on while at camp Is underpacking food for backcountry hunting to get into a fasted state (aka hunters high) a good strategy? Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Dr. Andy Galpin: https://www.instagram.com/drandygalpin/?hl=enhttp://www.andygalpin.com/ Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Chad Johnson who is a master ecosystem and edible forest garden designer. He has spent over two decades designing Food Forests and Water Landscapes worldwide. His early days as an ecosystem designer were spent studying under Sepp Holzer, a legendary permaculturist from Austria who chose Chad to be his protege.Since then Chad has spent over two decades designing Food Forests and Water Ways with a focus on resilient, low-maintenance growing systems that incorporate biodynamic and regenerative farming principles.Episode Overview: How Chad got started as an edible ecosystem designer Creating diverse habitats that will attract a host of flora and fauna to your land Unique ways of dealing with deer and other critters who tend to plunder gardens Turning deserts into green oases that are able to produce a plentiful harvest Building edible ecosystems on small acreage Strengthening local communities by introducing more food forests Listener questions that were sent in Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Chad: https://www.keystoneintelligence.org/  Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Today's episode is a conversation with Texas chef, butcher, and wild food enthusiast Jesse Griffiths! Jesse runs an amazing Restaurant in Texas called Dai Due and has written two very popular field-to-table books, the first one being Afield: A Chef’s Guide To Preparing and Cooking Wild Game and Fish, as well as his new book called THE HOG BOOK. Episode Overview: Jesse’s journey as a chef, butcher, hunter, angler, and gatherer His restaurant Dai Due and the local food philosophy that he embodies there His motivation behind starting the School of Traditional Cookery and what this school is all about Wild Game in Texas and how it can be served at restaurants in Texas - this is somewhat unique for the US since wild game usually can't be sold on the market or be served in restaurants Meat from Nilgai, an interesting non-native ruminant species that roam in Texas A deep dive into Wild Hogs and how they are a threat to native flora and fauna in the US Why the conventional wisdom around Wild Hog meat is bogus Interesting ways of utilizing wild hogs in the kitchen (roulade recipe, rendering lard, curing bacon, preparing offal, etc) Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Jesse: Instagram: https://www.instagram.com/sac.a.lait/Buy the Hog Book: https://thehogbook.com/   Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Craig Fear from Fearless Eating. Craig is a certified Nutritional Therapy Practitioner (NTP) and the author of several different books about soups and broths. His newest book is called New England Soups of the Sea, which is a deep dive into US Fisheries and how we can start supporting the people who sustainably harvest seafood along our coast.Episode Overview Where most of the seafood consumed in the US comes from Building A local supply-based market for more sustainability Steps you can take to support local American seafood The Dark side of FAKE seafood and antibiotics usage at sketchy seafood farms overseas Actionable cooking tips around seafood broths, soups, chowders, etc Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplenty Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comConnect with Craig:https://www.instagram.com/fearlesseating/https://fearlesseating.net/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT EPISODE RESOURCES:https://www.fisheries.noaa.gov/topic/sustainable-seafood https://sustainablefisheries-uw.org/buy-sustainable-seafood-grocery-store/https://redsbest.com/https://www.fishwatch.gov/https://sea2table.com/

In this episode, I go over 4 different plant species to forage for this Spring. Whether you are a beginner or already have some foraging experience below your belt, this episode will help you bring home delicious wid edibles and provide some inspiration on how to prepare them in the kitchen. Support the podcast on Patreon:https://www.patreon.com/poldiwieland Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

A couple of months ago, I was invited by wild food writer, Tim Fowler to come on his podcast and talk about my journey into real foods / wild foods and some of the differences between the German and North American Hunting cultures.  I had a great time chatting with Tim and figured you would get value from our conversation, so here it is!Overview: How I became obsessed with real food / wild foods German vs. Nort American Hunting Culture Cooking wild game My advice for you to accelerate at hunting, fishing, and foraging Support the podcast on Patreon:https://www.patreon.com/poldiwieland Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Ryan Estep, who is a lifelong hunter and currently on the carnivore diet. Ryan is a meat connoisseur and knows more about cooking it than anyone else I know. So it is always a pleasure to pick his brain and get some new inspiration.Episode Overview: How Ryan's carnivore diet is going The story behind his caribou hunt What carnivore-friendly, low carb foods to pack on a backcountry trip Harvesting roadkill and lessons learned How to dehydrate Liver Unique ways to cook meat, especially wild game Support the podcast on Patreon:https://www.patreon.com/poldiwielandConnect with Ryan:https://www.instagram.com/meatyourwild/ Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTRaw Milk Finder:https://www.realmilk.com/raw-milk-finder/

This episode is a conversation with Jacob Hernandez, who is one of my friends and fishing mentor. Over time, Jacob has acquired a ton of fishing knowledge. And although we could have touched on a bunch of different species in this episode, we decided to focus it on the mighty BURBOT (Lota lota). Burbot are amazing predatory fish that exist in the northern hemisphere. And the best part about them is that they are a very FINE food resource! After all, their nickname is poor man's lobster…and I think that says it all!Episode Overview: What is a burbot, how does it look and what’s its distribution like? How has the fish been used throughout culinary history? Where to find them in bodies of water in the winter? How to catch them? How to cook them? Why we need more conservation management plans for this fish species Support the podcast on Patreon:https://www.patreon.com/poldiwielandConnect with Jacob:https://www.youtube.com/watch?v=4YxeHj1_4kE Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTResources:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6173632/https://www.bemidjistate.edu/directory/wp-content/uploads/sites/16/2018/03/2018-Weidenborner-H.-and-J.-Janecek.-Burbot-activity-in-relation-to-light-penetration-on-Lake-Bemidji-MN.pdfhttps://www.bemidjistate.edu/directory/wp-content/uploads/sites/16/2014/10/2017-Peterson-S.J.-Burbot-Growth-Rates-in-a-Northern-Mesotrophic-Lake.pdfhttps://youtu.be/nns3VauU6UY

This episode is a conversation with Dr. Devin Pettigrew, who just finished his doctoral program in archeology. Devin has been on a quest to research ancient hunting weapons and tactics, and broader implications of these aspects on social organization, economy, and human-environmental relations. He has done a bunch of awesome experiments with ancient hunting weapons. Episode Overviews Ancient piercing weapons used for hunting (lance, javelin, bow and arrow, atlatl) Deep dive into the atlatl and dart Timeline of the evolution of Pre-Industrial hunting weapons What would an ancient big game hunter’s gear list look like How do archeologists study the evolution of ancient hunters and weapons technology And many other awesome topics Support the podcast on Patreon:https://www.patreon.com/poldiwielandConnect with Devinhttps://www.instagram.com/ar.atlatl/https://www.youtube.com/user/ARatlatlhttps://basketmakeratlatl.com/ Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Craig Camp who has been heavily involved in the wine industry for over 30 years. After learning about wine production in Italy, he has worked with many different vineyards, been on the board of directors for several winegrowing associations and was named on the list of  “Wine’s Most Inspiring People of 2021” by the Wine Industry Network. Today, Craig runs Troon Vineyard. A holistic biodynamic vineyard in the beautiful AppleGate Valley region of Oregon. Overview: How Craig got involved in the wine industry? What is viticulture & what makes a wine truly a wine? The story behind Craig’s biodynamic vineyard in Oregon? What is biodynamic farming and how can it be applied to wine making? How Craig makes wine compared to conventional vineyards Why healthy soil is important and how it is crucial to a biodynamic system? Interesting facts about the grape vine Things to be aware of when shopping for quality wine Connect with Craighttps://twitter.com/craigcamphttps://www.troonvineyard.com/Support the podcast on Patreon:https://www.patreon.com/poldiwieland Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In today's episode, I chat with Tori Loomis all about life as a chef & how empowering it can be to get to know your food up close and personal. Tori is a chef and Louisiana native. She has practically spent most of her life cooking in professional kitchens or around the campfire for friends and family.  On top of this Tori is actively out there bringing home wild foods to experiment with in the kitchen. I had a ton of fun talking to her and it was great to hear her perspective on some important ideas.Episode Overview: Tori’s journey as a chef Simple vs complex cooking What it means to be a chef today How she got into wild foods How hunting, fishing and foraging can be empowering Advice for women who want to start hunting The rundown on catching bull frogs for dinner A new wild food we want to try Tori’s Field2Table Business A bunch of interesting ideas to use in your cooking Connect with Torihttps://www.thegatheringirl.com/https://www.instagram.com/the_gatherin_girl/Support the podcast on Patreon:https://www.patreon.com/poldiwieland Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with my friend and fellow foodie Caleb Sindic all about the beef supply chain in America and why beef prices have increased in 2021.Episode Overview: What metric is used to measure food prices in the US? What has happened in the supply chain that caused beef prices to increase in 2021 Who controls the beef market? How the government and ranchers are taking action to bring change to the industry Caleb’s first successful deer hunt & what the field2table experience was like up close Support the podcast on Patreon:https://www.patreon.com/poldiwieland Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT  Thank you for subscribing and sharing the show with your family and friends.