The Artemis Podcast – Presented by Hunt To Eat

Join Marcia Brownlee and co-hosts Maggie Heumann and Becca Aceto as they talk to the adventurous, accomplished women who are redefining conservation through their lives in the field and on the water.


EP: 21: Morels, Porcinis & Candy Caps, Oh My! with Kristen Blizzard

This week we ‘pick’ the brain of morel expert Kristen Blizzard (see what we did there? Pick the brain? Har, har.) Kristen and her husband run ModernForager.com, an online resource for foragers across the country. Kristen tells us about everyone’s favorite — the morel — plus other mushrooms you can easily add to your repertoire with a little know-how. We also discuss how to harvest for success in the kitchen. The culinary possibilities are endless!

  • 3:40 – Harvesting arnica when the mushrooms aren’t in
  • 5:00 – Kristen and Trent Blizzard run ModernForager.com
  • 9:40 – Mushrooms totally have a terroir, a sense of flavor imparted by the place they were harvested. It’s simply lovely.
  • 12:30 – What apple is to tree, mushroom is to mycelium. The mycelial network is everywhere! Under every forest floor. They’re tree-like.
  • 14:30 – “The Wood-Wide Web” – check it out https://www.theatlantic.com/science/archive/2016/04/the-wood-wide-web/478224/; https://www.wnycstudios.org/podcasts/radiolab/articles/from-tree-to-shining-tree
  • 21:00 – Morel hunting wonderfully overlaps with spring bear season. Wild mushrooms complement wild game so beautifully.
  • 23:00 – Adding a new mushroom to your foraging repertoire is a big deal! On posting a mushroom pic to an online forum, and having multiple different (very confident) answers on what it is
  • 24:00 – Coral mushrooms are very hard to tell apart. Some cause gastric upset, others are fine. (Corals = mushroom jerky)
  • 26:00 – Safe foraging is like any hobby: The more you do it, the better you get. Don’t eat random mushrooms. Work on your ID skills
  • 28:00 – People from Michigan = Michiganders
  • 30:00 – Burn Morels vs. Anywhere Morels: You’re collecting in a 5-gal. bucket versus just trying to find enough for dinner
  • 32:00 – Do the time to find your spots, then those mushrooms come back over and over again. Black morels come out at higher elevation. The blonde ones often show up lower.
  • 33:00 – Porcinis (boletes), chanterelles, and oyster mushrooms
  • 39:00 – Start with a good mushroom book, then build your know-how. Chanterelles, for example, have a white interior. Less-edible look-alike have an orange-colored interior.
  • 40:00 – Different geographies come with different look-alike of edible mushrooms. If you’re foraging in California, waaaay more look-alike mushrooms than, say, in Colorado
  • 41:00 – Timing of mushroom season is somewhat correlated to moisture… you can find mushrooms in the Pacific Northwest at Thanksgiving that might only be found in spring in Colorado
  • 43:00 – On harvesting mushrooms sustainably – it’s a hot topic! Cutting versus pulling is less important than protecting the environment where mycelium thrive
  • 45:00 – On etiquette, pick what you’ll use, and maybe consider leaving some for other pickers
  • 46:00 – “Shrub” = A mushroom-infused drinking vinegar. Chanterelle shrub… fruity and delicious. Matsutaki shrub… cinnamon and socks. Pick your flavor, everyone!
  • 48:00 – Mushroom confit
  • 50:00 – Mushroom ice cream (candy caps, everyone! The maple flavor is astounding.)
  • 51:00 – Chanterelle sorbet, chanterelle-apricot jam… the possibilities are truly endless
  • 52:00 – Different mushrooms keep differently. Some don’t keep their flavor when dehydrated, so try cooking and freezing those. It varies by the species.
  • 53:00 – SAFETY… it’s pretty intuitive, right? Don’t eat something unless you know what it is. Apart from that, walking in circles looking at the ground is a great way to get lost. A GPS app helps.
  • 58:00 – Check out the Modern Forager harvesting bag … and LOTS of tips on how to harvest for success in the kitchen
  • 1:05:00 – Getting started? Join a mycology society (yes, they actually exist) and meet some geeky mushroom people. Second thing: Find those mushroom groups on Facebook. They’re great. (And all the #humblebragging totally tells you when certain mushrooms are in.) Lastly, get a mushroom book. The David Arora guide is a staple. Plus, “All the Rain Promises and More
  • 1:12:00 – Know if you need a permit, it varies by state/forest. Stopping by a ranger station is a good first step.

EP 20: Raising and Feeding a Hunting Family with Vicky Mullaney

Vicky Mullaney is a chef and author of the Lodge at Black Pearl Cookbook, which is filled with fish and game recipes from her family’s waterfowl hunting lodge on the Chesapeake Bay. In this episode, we talk about what it means to raise a family in the field, and how that helps keep family close into adulthood. Plus, tips on cooking waterfowl (duck spring rolls, ya’ll!) and shotgun savvy.

BOOK GIVEAWAY! Visit our new Facebook group, The Artemis Podcast, to enter. And for a limited time, all cookbook purchases will benefit the Artemis sportswomen’s programs. Visit lodgeatblackpearlcookbook.com to learn more.

  • 3:00 – Anyone else do a Covid freezer clean-out? Amazing what you find in there. Especially if you share freezer space with family
  • 5:20 – Vicky is the chef and manager at her family’s waterfowl hunting lodge on the shores of the Chesapeake Bay.
  • 8:00 – Waterfowl hunting… the beauty of the birds is just phenomenal
  • 10:00 – Those early mornings in a fishing boat or a duck blind? It can be cold. Bring a thermos, layer up, be comfy to enjoy it.
  • 11:30 – Hunting offers kids so much in the way of life skills: You need to show up, be patient, be quiet, build your own blind, train your dog — these lessons add up to meaningful character. It’s not easy, but it’s huge.
  • 14:30 – Raising your kids outside means they don’t fall into that group of people who don’t know things like the fact that pickles are cucumbers. Put up a bird feeder. Ask them to find a white rock — all of this gets kids in the habit of paying attention to what’s round them
  • 20:00 – Ages and stages: Is it easier to get kids out when they’re little than trying to teach them as teenagers?
  • 23:00 – The burden of getting little kids out definitely falls on parents. You need to pack more, never run dry on treats, etc…. but eventually, the kids learn to do it all! 
  • 26:00 – It’s exciting out there for kids! Example: There’s only one way to learn what happens when you feed a Labrador retriever a bucket of slugs. 
  • 27:00 – The Lodge at Black Pearl – with recipes like duck spring rolls and French onion soup, game-style
  • 27:30 – Cooking ducks (and other game) — don’t overcook it. That’s where game meat starts tasting ‘gamey’
  • 30:00 – Goose leg confit… [we’re doing an Italian lip-smacking gesture over here]… low and slow, baby
  • 34:30 – “If you shoot it, you eat it” household rule… this has led to some interesting eating! Ask Vicky about turtle recipes. Or the time her son shot a squirrel before school and had to clean it before getting on the bus.
  • 39:00 – www.blackpearlcookbook.com (This is a book not sold on Amazon, everyone!) and on Insta @blackpearlcookbook
  • 40:00 – Hunting keeps a family close, even into adulthood
  • 45:00 – If you’re totally new to shotgunning, it’s worth spending the $50 for a lesson at a clays course to learn how to mount the gun, move to target, etc. 
  • 51:00 – Cooking rockfish (or any fish!) – sometimes simple is hard to beat

EP 19: Butchery with Anna Borgman

Anna Borgman went to culinary school before she became a hunter. She studied the relationship between how an animal was raised to how it tasted on the plate. The same is true for game — a sense of place imparts itself onto every animal harvested. This episode, we talk about the art of butchery, and delve into some practical tips — like which knives you need and how to handle silverskin.

  • 2:30 – May 29 “So You Think You Wanna Fish?” webinar with Artemis
  • 8:00 – Shooting stars! Paint brushes! Lupine! Oh, my! That lovely point when you know your local wildflowers by name… it bolsters your sense of place
  • 10:00 – iNaturalist citizen science app; plus Seek app, which uses your phone to identify plants
  • 10:30 – Anna of Forage Fed teaches butchery and does game processing, and she’s also into how food systems work
  • 13:00 – Portland Meat Collective with Camas Davis – whole animal butchery for chefs
  • 15:00 – Cricket protein farming… yup.
  • 16:30 – Entomophogy = bugs for food
  • 17:50 – Butchery versus meat-cutting
  • 20:00 – Why does meat look different on older vs. younger animals, or how does meat quality change depending on how an animal has been raised?
  • 20:30 – Fred Provenza’s work on how animals meet their own nutritional needs instinctually
  • 25:00 – How animals are fed affects so much else… land use, public land health, etc.
  • 28:00 – There’s no single right way to butcher an animal. The two golden rules, however, would be ‘clean’ and ‘cold’ — below 45 degrees is ideal
  • 30:00 – Gloves can help you handle that meat without your hands going numb.
  • 31:00 – You don’t need an expensive knife. You just need a sharp knife. Anna uses the Victorinox ones… totally affordable.
  • 32:00 – Knife arsenal: you need a boning knife (maybe two, depending on stiffness preference), a paring knife, and a butcher knife. A grinder is also pretty handy
  • 34:00 – Being a woman at ‘sausage school’ and laughing like a teenager at all the punny jokes
  • 35:00 – Cleaning silver skin, which is the connective tissue that lines muscles (it also dulls your knives and clogs your grinder)
  • 40:30 – Subbing whitefish in a crabcake recipe
  • 42:00 – Meat color/toughness has to do with how muscles are used for movement (and something called myoglobin)
  • 49:00 – Good books to start out with: Adam Danforth’s books on beef and other animals; MeatEater’s guide to field processing 
  • 53:00 – You can’t mess it up. Really! Just get in there and cut up the animal. You get better every time.
  • 56:30 – In the field, try to keep your knife hand clean. One hand for pulling hide and swatting hair, one for clean meat-handling.
  • 57:30 – a bone dust scraper
  • 59:00 – dry-aging & flavor
  • 1:06:00 – Bear fecal plugs, ya’ll
  • 1:07:00 – Find Anna at forage-fed.com, or @annaborgman on Inst

EP 18: R3 – Reactivation with Alex Stokman

Reactivation: When a hunter leaves the sport, and then (hopefully) comes back. This week we hear from Montana hunter Alex Stokman, who started hunting as a biologist in Florida, and then didn’t pick it up again until after she’d had three kids and moved West. Stockman is an avid hunter now, but it hasn’t always been easy splitting time between #momlife and the sporting field. (For example, her kids are savvy to her attempts to pitch ‘new hikes’ that double as scouting trips.) Family obligation is just one of a myriad of reasons people step away from the sport. This week, we talk about what helps them come back.

  • 2:30 – R3 = Recruit, retain, reactivate
  • 6:20 – Other R3 episodes: Episode 3 with Sam Pedder, Episode 10 with Nicole Qualtieri
  • 7:00 – Venery Montana – inspiring and educating new hunters
  • 8:00 – Adult-onset hunting genesis story: it started with a boyfriend
  • 9:00 – Florida’s game department — they had check stations with volunteers and game commission employees who would gut your deer for you so biologists can take a closer look
  • 10:30 – Alex can gut a deer in like 30 seconds. It’s a good skill! 
  • 13:00 – Day trip hunting in Minnesota during grad school.
  • 14:00 – A lot of people get into hunting, and then their passion for it ebbs and flows depending on what else is going on in life — and that’s totally normal.
  • 17:00 – On leaving hunting and then coming back to it… when’s a good time? Weaning your youngest certainly frees you up!
  • 17:30 – Landing that first invite to join a hunting party
  • 20:00 – Intrapersonal/interpersonal constraints to sticking with hunting and finding your group
  • 22:00 – On being included in a hunting group as a guest versus a part of the group
  • 23:00 – There’s a switch in your personal hunting journey, that point where you become the driver of your own hunts, versus a passenger on others
  • 25:00 – Asking someone, versus the ‘figure it out’ method to learning – sometimes you need both
  • 26:00 – There’s a difference between hunting and identifying yourself as a hunter
  • 35:00 – Recruitment of women hunters is on the rise, but retention and reactivation is faltering. Do women prioritize time differently? 
  • 39:30 – Do women hunters spend less time in the field than men? Do they have to negotiate for that field time, say, by trying to convince the family to “hike” an area that might double as a scouting trip…?
  • 40:00 – Master Hunter program by One Montana
  • 44:00 – What can we do to improve reactivation? Invite people back. Say, ‘Hey, welcome! We missed you!’ 
  • 48:00 – Would more family-friendly activities boost female hunter retention?
  • 48:40 – RMEF kid activities  
  • 49:00 – On teaching kids… you can teach kids, but do parents have enough experience to sustain that original thrust into the sport? And vice versa, you can teach parents, but are they competent/confident enough to teach their kids?
  • 51:50 – “Did I bash the hunter ed course?”
  • 53:00 – rendering elk/bear fat into soap