The Wild Kitchen

America Took a 60 Year Vacation From Flavour. Anson Mills Went Looking for It | Glenn Roberts

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 in

Inspiration from Isolation - Chef Jeremy Charles on Hunting, Fishing, and Cooking in Newfoundland

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

Civilization Starts at the Dinner Table | Trine Hahnemann

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

April McGreger on Preserving Without Pectin, Radical Homemaking, and Cooking by Feel

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

Gardening Myths That Waste Your Time, with No Dig Pioneer Charles Dowding

Charles Dowding is a market gardener, author, and teacher best known for pioneering the no dig method of growing food. In this episode, he talks about how leaving soil un

When the Hunter Becomes the Hunted: Our Spring Bear Hunt

Spring bear hunting with my husband Travis Bader, and this one got real.  We talk through the strategy we use on unfamiliar territory, what to look for on the ground, and

Kevin Kossowan on Wild Food, Terroir, and Building From the Wild His Way

Kevin Kossowan is a filmmaker, forager, and hunter best known for From the Wild, a James Beard nominated series he shoots, edits, and scores entirely on his own in the Ca

Jesse Griffiths on Why the Story Matters

Jesse Griffiths spends most of his time between the field and in the kitchen. We talk about how those two things connect, and how that connection shapes the way he cooks

Cooking the Wild | Alan Bergo

Alan Bergo has built a career around noticing what others overlook. Alan is a chef, author, and forager known for his deep knowledge of wild foods and his ability to bri

The Long Road to Great Charcuterie | Elias Cairo

Great charcuterie doesn’t start in the curing room. It starts with the animal. Elias Cairo has spent most of his life chasing that idea. Elias is the founder of Olympia

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

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 re

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 ab

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 Fermen

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 traditio

The Wild Kitchen - Introduction

Food has always been more than food. It’s memory. It’s ritual. It’s how stories are passed, from one generation to the next. The Wild Kitchen is a podcast about food —