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Jamie Carlson Wilderness Chef
Now, Jamie has a site called “You Have To Cook It Right”, https://www.facebook.com/youhavetocookitright but since Jamie and I were last talking he is now writing a blog for Outdoor Life on recipes and wild game and wild foods, and Jamie, how’s that going with Outdoor Life? Jamie Carlson Wilderness Chef
We’ve got a blog on the Outdoor Life website called “The Cast Iron Chef”
Jamie: Well, it’s going really well, Bruce. We’ve got a blog on the Outdoor Life website called “The Cast Iron Chef” http://www.outdoorlife.com/blogs/cast-iron-chef. Myself and two others, and occasionally some other writers come in to it, but there’s three primary writers: myself, a lady named Kristie Mason, and a guy named Josh Dahlke that are writing weekly posts, mostly, on the game we’re catching, the fish that we’re catching, the game that we’re hunting, and trying to tie interesting stories and backgrounds into that, and putting forth some really interesting recipes. Jamie Carlson Wilderness Chef
My last recipe for them was a walleye curry
that I had made, Kristie had just done a musk ox steak, Josh was doing deli meats out of wild turkey. So it’s really kind of an interesting conglomeration of everything you can imagine: foraged foods, fish, game, everything you can think of.
Now, let’s just stop a second. You know, a lot of listeners say, “Wow, how’d his blog get picked up by Outdoor Life, you know, on their digital page?” How did that all come together?
Well, a while back, I was writing for another blog called “Simple, Good, and Tasty” and I had written an article for them about cooking and eating coots, which are a swamp bird that most people think are inedible, and I had written about turning them into sausages, and I had made a cotechino out of them, and Outdoor Life was going to run an article in the magazine about how to cook coots and some of the other less desirable game birds, and they had asked if they could use that.
I said, “Yes, go right ahead,” and then it turned out they didn’t end up adding it to the article, but in talking to them I just said, you know, “If you ever have any need for any other recipes or anything like this, let me know,” and six months passed and nothing really came of it. And then I got a call from Natalie Krebs – who is one of the editors there – and she had asked me if I had any interest in doing this blog they were starting called “The Cast Iron Chef”, and it would require a weekly post and different recipes, and I said, “Sure.”
So last September we started doing writing and different recipes and stories
So last September we started doing writing and different recipes and stories, kind of following the hunting season starting with small game and ducks, pheasants, working into the big game season with deer, and then, throughout the winter, you know, everything we do up here: fishing, ice fishing, the foraged foods that I preserved, the sausage making, the charcuterie, everything else that I am able to do with the animals that I get.
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