Year of Plenty: Traditional Foodways

This episode is a conversation with Mary Ruddick on the traditional diets of the Masaai and Hadzabe peoples. Mary is a certified nutrition coach, educator, and has authored several books and online educational programs. She is known to find solutions to health conditions that seem impossible to heal by modern medicine alone. In her practice, she teaches her clients the tools and methods necessary to take control of their health once again.Overview:Bird’s eye view of ethnic groups Mary has visited to study traditional dietsWhy we should study traditional dietsThe issues that might arise from eating non-local food coming from far-away placesThe diet and lifestyle of the Hadzabe and Maasai peoples of AfricaHunting with the HadzanabeCooking and food rituals she observed while in Africa and other placesSaturated fat, an important building block for our lungsWhy dairy causes intolerances and allergies in some peopleSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link: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 salt expert Darryl Bosshardt from Redmond Realsalt. Darryl has studied salt his whole life and I figured it would be good for us to hear about such an essential ingrdient from him. We use salt everyday, but many of us don’t know much about it. Darryl is here to help us understand the in's and out's of salt.OverviewHow Darryl got interested in saltThe story behind Redmond RealSaltFun history facts about saltHow salt deposits come aboutChemical makeup and mineral profile of saltSalt is a whole foodHow salt is processed in the modern worldDifferent types of saltInsights into the labels found on salt and how to choose a good oneThe iodine, salt connectionHow to know when you aren’t getting enough saltSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link: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 good friends and fellow outdoorsmen Caleb and Dylan. Both of them spend a lot of their free time either hunting, fishing, foraging, or all of them together. They are also grad students at the University of Wisconsin - La Crosse, where they are studying with, and learning from, world-class mycologists. Needless to say, being a conscious participant in nature is their greatest passion.Episode Overview:Benefits of treating hunting, fishing, and foraging as holistic practiceNootropics - mushroom powders and a Chaga alcohol extractNew wild edibles we have been pursuingOur experience tapping birch trees and turning the birch water into honey meadHarvesting wild plums and making plum wineGolden oysters and how they made it to the US - The La Crosse mycology lab was the epicenter for research on this invasive mushroom speciesWhitebark pine trees and why they might all be gone soonTasty recipes we have been trying outDuck hunting from a beginner’s perspectivePrehistoric evidence of humans hunting wild horses 20K years agoOstrich Fern Fiddleheads and some of the confusing literature about its potential toxicitySome of the top wild mushrooms to go afterWild parsnips and why you should learn about itSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link: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

Today's episode is a conversation with my friend Ryan Estep who runs an awesome Instagram account called @meatyourwild! Ryan is currently on a carnivore or "ALL MEAT” diet for health reasons. Since he eats meat everyday he has mastered cooking it in a variety of ways. Ryan has learned A TON about cooking meat on his carnivore journey and shares some powerful meat cooking wisdom with you in this episode!Episode Overview:Ryan's motivation for starting his IG accountHis carnivore journey thus far and how it startedCooking meats in a variety of jaw-dropping waysSourcing high quality meats and big game hunting tips out west!Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Ryan:IG: @meatyourwildDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link: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 Zach Ferenbaugh. He is a lifelong hunter and one of the best public land hunters that I know of. Zach is also one of the guys who started the Hunting Public, which is a media company that produces elite content around hunting on public land.Episode Overview:How the Hunting Public startedHow Zach got immersed with huntingHow Zach likes to scout for deerHunting deer from the groundLate season deer hunting tacticsand moreSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Zach & the Hunting Public:Youtube: https://www.youtube.com/channel/UCzlnaIrdxwJITyrESOReqxgIG: https://www.instagram.com/thehuntingpublic/Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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 stepbrother Max who is a biodynamic farmer in Germany. Max and I have shared a passion for food and he outdoors forever! He is also the one who influenced the way I think about food today by introducing me to some of the philosophy behind sustainable farming that works with nature instead of against it.Some of the topics we cover are:The value behind getting into farming and why Max chose to go down that pathHis trip to a small farm in SwedenTraditional outdoor equipment and gear. Max is all about traditional tools and clothing made from natural materials like wool. So he shared some of the new products he has been testing.Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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 Luke Reeves, who is an avid outdoorsman and gardener. Over the last month him and others have been working hard to bring the Hunting Collective to life. The Hunting Collective is a new organization that was created around the premise that mentorship is key to helping people achieve their outdoor-lifestyle goals! It focuses around inclusiveness in hunting and the broader outdoors community. Currently, the group has established chapters in almost every state here in the US, but some have even formed in Canada and Australia!Episode Overview:Why the Hunting Collective Chapters exists, how it works and what they do!How the idea for these chapters came aboutGardening, foraging and wild game cookingSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoFind your Hunting Collective Chapter:https://www.facebook.com/TheHuntingCollective/Follow the Hunting Collective Chapters:https://instagram.com/the_hunting_collective?igshid=1byjosl3i50j4https://vm.tiktok.com/ZMe93HeAy/https://twitter.com/THC_Chapters?s=09Connect with Luke:https://www.instagram.com/reevesoutdoors/Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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 Francesco who is a veterinarian and wildlife photographer/filmmaker for Altitude and Trails, a hunting media project. During our conversation we talked about how to inspect animals you hunted, or raised, for signs of disease, so that you can decide if you want to use them as food. We also go over some specific data points hunters can collect to gain an understanding about the health status of wild populations in their local area.Episode Overview:Francesco's background as a vet and hunterDiscussion about animal disease and how to tell the difference between healthy and diseased organs to help you make better decisions about the health of the animalFinally, we talk about hunting in Italy and NZ, and some of his favorite wild game cookingSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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 Tom Volk who is a world-renowned mycologist and professor at the University of Wisconsin - La Crosse. He teaches numerous courses such as Medical Mycology, Plant-Microbe Interactions, Food & Industrial Mycology and even Lating & Greek for Scientists. Tom runs a popular web page called Tom Volk's Fungi, which features a host of fungi species and is an extensive introduction to the Kingdom Fungi. He has worked in mushroom cultivation and is intimately familiar with the genera  Morchella (morels), Cantharellus (chanterelles), Hydnellum (a tooth fungus), Armillaria (honey mushrooms) and Laetiporus (chicken of the woods, or sulfur shelf).  He also has conducted fungal biodiversity studies in Wisconsin, Minnesota, Alaska, and Israel. Having lectured in 35 states so far, Tom is a popular speaker at many amateur and professional mycological events throughout North America, including many NAMA and NEMF forays.  Tom was also the president of the Mycological Society of America.Episode Overview:What mycology is and how Tom got fascinated with this subjectTerms every mushroom forager should be familiar withPrimary roles of fungi in an ecosystemExpert lesson on the morel mushroom and it's look-alikesUnderstanding the threat of mycotoxins from fungi and their presence in our food supplySupport the podcast on Patreon:https://www.patreon.com/yearofplentyYoutube: https://www.youtube.com/@yearofplentyvideo Tom Volk's Fungi Blog:https://botit.botany.wisc.edu/toms_fungi/Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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 this week's episode, I talk to Victor from Brazil, who has spent most of his life learning about environmental science, sustainable food systems, and Syntropic farming. Victor and his friend were the first people to start a Syntropic farm in Australia and he currently runs the website syntropicgardener.com. Syntropic farming is all about creating life through systems that bring together landscapes, flora, fauna and humans in harmony. Unlike industrial agriculture, where biodiversity and human engagement are largely being removed from the system, Syntropic farming aims to utilize biodiversity to encourage healthier ecosystems from which we can harvest delicious food ingredients. In Syntropic farming, humans are stewards of the land, who manage and accelerate growth, while also creating balance.Episode Overview:Victors background into environmental science and sustainable food systemsWhat is Syntropic Farming? How did it get started?Syntropy vs Entropy and how it fits into natural cyclesHow Syntropic farming regenerates soilHow you can apply syntropic principles in your gardenVictor’s favorite traditional Brazilian food recipeSupport the podcast on Patreon:https://www.patreon.com/yearofplentyYoutube: https://www.youtube.com/@yearofplentyvideo Connect with Victor:www.syntropicgardener.comDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr 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