Rise up and Rebuild. Tend your fire, You must. I’ve been tending my fire now for sometime. I know the forces that weaken it’s glow, and those that make it roar. It hasn’t always been that way. The idea of motivation in life is much like what is called activation energy when starting a fire. Activation energy is the minimum amount of energy required to start a fire. The heat energy must overcome the activation energy to cause combustion. Only then will you have fire. Fire needs heat, fuel, and oxygen. Heat is created through friction, which can be described as two surfaces rubbing together. Fr ..read more

Kicking off the summer and celebrating the reopening of frog season with none other than Sautéed Frog Legs. https://www.outdooredge.com/blogs/wild-game-wednesday/sauteed-frog-legs ..read more

Food is one of our greatest connectors, a necessity, and a universal unifier. Photography by Stacy Landers In our ongoing op-ed series, we’re featuring voices from the culinary community and their personal positions on the food-system issues they’re most passionate about.   Our latest piece comes from Victora Loomis, executive chef of Honey Brake Lodge in Jonesville, Louisiana. Below, Loomis shares takeaways from our recent Owning It workshop in New Orleans, and how the experience reinforced her drive to improve kitchen culture. -- “When I first came here, I’d never been inside a restaur ..read more

Char·cu·te·rie From the French words for “flesh” (chair) and “cooked” (cuit) cold , cooked , usually cured meats. The term was used to designate shops in the 15th century, in France where products made from pork, as well as from offal (internal organs excluding muscle and bone) were sold. It entails that a meat is salted or prepared in a way that will make it last. It’s origins were rooted in the practical need for food to have a longer shelf life. Cured meats are complemented with an array of fruits, pickled vegetables, nuts and cheeses. It is one of my favorite ways to commence a gathering ..read more

What is Pastrami? In short, Pastrami is a highly seasoned, cured, smoked meat. It is sliced thin and served cold. It's an excellent way to preserve your harvest and give it tons of flavor. When a meat is cured it's shelf life is extended and it is given an boost on flavor. Curing does a great job of disguising intense flavors often found in wild game meats. Venison Backstrap Pastrami In a Seinfeld episode , pastrami is described as "the most sensual of the salt-cured meats ..read more

Porchetta is a traditional Italian dish in which the body of the pig is gutted, deboned, and rolled carefully, layering stuffing, meat, fat, and skin. It is then roasted at a high temperature to create a crispy layer of goodness on the outside and remains moist and flavorful on the inside. Chef Andrew Haile and I Pork provided by Bales Farms, Mosheim, TN Historically, Porchetta was reserved for a crowd. As you can see in the photo, it's a hefty portion of meat. The recipe shared below has been modified by using a pork loin and pork belly rather than a whole half of a pig. Thanks to Bales Farm ..read more

When I realized I was not resilient is when I began my journey to resilience. Resilience by definition is the ability to adapt, and recover from difficulties. This can only mean one thing, that the road to resilience is far from a walk in the park. It is connected to suffering in some way, shape, or form. Our own resilience is determined by how we process and react to adversity. Photography by Stacy Landers Resilient people are seekers and doers. They see a challenge and go forth. What others may deem as a failure they deem as a lesson learned. Resilience means you refuse to be discouraged. F ..read more

Ingredients 3 Whole Ducks (Mallard, Teal, Wood Duck or Canvas Back) Plucked, Skinned, and Gutted. 3 Gala Apples (diced) 1 Blood Orange (unpeeled, sliced) 1 Yellow Onion (diced) 1 C Celery (diced) 1 large Red Bell Pepper (diced) 1 Tbsp. Cavenders Greek Seasoning 1 Tsp. Chef Paul Prudhomme's Blackened Redfish Seasoning Cracked Pepper to Taste 1/2 Tsp. Kosher Salt 3/4 C Whole Butter (melted) 2 C Chicken Stock 1 Tbsp. Minced Garlic For the Sauce 3/4 C Bourbon (I used salted caramel Crown Royal last) 3 Tbsp. Fig Preserves 2 Tbsp. Honey Recipe Procedure In a large bowl, toss chopped apples, on ..read more

Recent feature Country Roads Magazine >> In an effort to feed her family more sustainably, Chef Loomis looked to the bountiful natural environments around her home in Concordia Parish, a place teeming with wild game. A now-seasoned hunter, last year Loomis killed two deer, one of which she processed entirely on her own. “I wanted to get the most meat and to be honest in the process,” she said. ,, In 2010, Victoria Loomis was a recently-divorced newly-turned vegetarian just starting culinary school; in 2020, she spends at least two months out of the year at a hunting camp and has become ..read more

There’s nothing quite like the waiting, especially in the early fall. My instinctual nature seems to be highlighted during the months leading up to opening day. The freezer isn’t nearly as full as it was in January. Fortunately, I’ve got a few friends who understand the waiting woes, and are always happy to share, whether it be stories, workload, or something to cook. Because a friend of a friend shared their harvest, I can share it too. Pairs well with, Josh Cellars Cabernet Lodi Reserve ” to more than 2.6 million active duty service members, veterans, first responders and their families. Jo ..read more