Ep. 228: Venison is the New Kale
Steven Rinella talks with chef Michael Hunter, Brody Henderson, Corinne Schneider, and Phil Taylor.
Topics discussed: The omnipresence of dandelions; gas station diner to big time chef; the irony of applying preservation techniques to food and then eating that food right away; Steve overriding his own “first in, first out” freezer rule; woodcocks dropping bowels; cattails; vegans both protesting and supporting your restaurant; accidentally outing the butcher shop next door; counter-protesting by butchering a deer leg in your window; Steve wanting prominent blurb placement on Michael Hunter’s new book; hosting illegal dinners and then founding Antler Kitchen and Bar; wild game laws in Canada; when a guy shows up with a bag of mushrooms; chicken on the menu as a “just in case”; turkey wing and first buck tattoos; and more.
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Steven Rinella talks with chef Michael Hunter, Brody Henderson, Corinne Schneider, and Phil Taylor.
Topics discussed: The omnipresence of dandelions; gas station diner to big time chef; the irony of applying preservation techniques to food and then eating that food right away; Steve overriding his own “first in, first out” freezer rule; woodcocks dropping bowels; cattails; vegans both protesting and supporting your restaurant; accidentally outing the butcher shop next door; counter-protesting by butchering a deer leg in your window; Steve wanting prominent blurb placement on Michael Hunter’s new book; hosting illegal dinners and then founding Antler Kitchen and Bar; wild game laws in Canada; when a guy shows up with a bag of mushrooms; chicken on the menu as a “just in case”; turkey wing and first buck tattoos; and more.
Connect with Steve and MeatEater
Steve on Instagram and Twitter
MeatEater on Instagram, Facebook, Twitter, and Youtube
Shop MeatEater Merch
Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
See omnystudio.com/listener for privacy information.
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