In this episode of the Year of Plenty Podcast, we’re coming to you live from Feral Feast 2026 for a wild food chef panel with Antonin Filicetti, Anna Borgman, and Tyler McManus. We explore how to cook with wild plants, mushrooms, fish, and wild game while making these ingredients more approachable for beginners.
The conversation also dives into overlooked wild game cuts, common cooking mistakes, preserving wild foods, and the deeper stories behind wild food, traditional foodways, and our relationship with the land.
Episode Overview:
The wild foods that first got each chef excited about cooking from the land
Where beginners should start when cooking with wild ingredients
Cooking and preserving wild trout, berries, mushrooms, and game
Why chanterelles are a favorite wild mushroom and how to make chanterelle butter
Why wild game cheeks, neck meat, and heart are worth saving
How to braise game cheeks and slow-cook wild game neck
Cooking wild game heart with marinades, skewers, and tartare
Why waterfowl can be difficult to cook and how to avoid overcooking it
Vacuum sealing versus paper wrapping wild game for the freezer
Turning accidentally overcooked morels into mushroom seasoning
How wild food chefs bring story, culture, and respect for ingredients into their cooking
Reconnecting with traditional food knowledge, the land, and community through food
Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.
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