
For people drawn to wild food, wild water, and wild places — weekly essays, recipes, news, and writing from the field, water, and road.
| Platform | Pricing | Only free issues | Publishes | Twice weekly | |
|---|---|---|---|---|---|
| Issues | 79 | Founded | 2 years ago | Last Issue | 10 days ago |
| Active | |||||

Wild oyster reef
I came home from the Olympic Peninsula thinking about what’s left.
Five days on a Pacific estuary, harvesting wild Pacific oysters with my friend Bruce — checking the Washington Department of Fish and Wildlife webs...
Wild oysters meet The Botanist Gin on the Olympic Peninsula.
“Tourists exchange emails. Travelers exchange dates.”
Travelers know travelers.
You recognize one before they’ve said anything that warrants recognition. You see it in the way...
Hard Cider Poached Oyster Yakisoba
By the third day on the Olympic Peninsula, the oyster math wasn’t working. Bruce was teaching the harvest side of his Human Nature Hunting — Oyster Foraging class. I was running the cooking side —...
Rosemary gin, rhubarb chive, and pink peppercorn cider.
Mignonette is a French sauce — three ingredients in its purest form: finely minced shallot, cracked black pepper, red wine vinegar. The name comes from the pepper. In classical...
The first time I harvested agarita, I did it wrong three times before I got it right. I was pinching berries off by hand, thorn by thorn, and after an hour, I had half a cup of fruit, bloody knuckles, and a bad attitude. Then I learn...
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The writers behind this newsletter.
Adventure writer specializing in hunting, fishing, and conservation. Exploring the delicate dialogue between wilderness and refinement. Editor of The Sporting Conservationist, host of BunkHaus Podcast, chronicling wild pursuits and cuisine
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