The Wild Kitchen

Kevin Kossowan is a filmmaker, forager, and hunter best known for From the Wild, a James Beard nominated series he shoots, edits, and scores entirely on his own in the Canadian wilderness. In this episode, he talks about how he thinks about wild food as a full pantry, why terroir applies just as much to a forest as a vineyard, and what happens when you slow down and pay attention to everything aro...

Jesse Griffiths spends most of his time between the field and in the kitchen. We talk about how those two things connect, and how that connection shapes the way he cooks, teaches, and thinks about food. There’s a lot in here about the parts people usually rush through. Cleaning an animal. Butchering. Taking your time with it. Jesse has a way of bringing you back to those moments and making them fe...

Alan Bergo has built a career around noticing what others overlook. Alan is a chef, author, and forager known for his deep knowledge of wild foods and his ability to bring them into the kitchen in thoughtful, creative ways. Through his work, he has helped thousands of people see forests, fields, and shorelines differently. In this conversation we talk about the craft of foraging, the intelligence...

Great charcuterie doesn’t start in the curing room. It starts with the animal. Elias Cairo has spent most of his life chasing that idea. Elias is the founder of Olympia Provisions in Portland, Oregon, one of the most respected charcuterie producers in North America. What began as a small project has grown into a group of restaurants and curing rooms, but the heart of Olympia Provisions is still a...

Tana Grenda lives off the road system in remote Alaska, flying bush planes, hunting for food, and raising six kids where mistakes have real consequences. In this episode of The Wild Kitchen, Tiffany Bader sits down with Tana to talk about life without convenience and what that demands from the people living it. They get into fear, risk, and preparation, why skill matters more than confidence, and...

Jeff Senger left accounting to buy a small slaughterhouse in rural Alberta. What followed was sixteen years of working directly with animals, farmers, hunters, and the realities most of us never see behind plastic-wrapped meat. We talk about what changes when food becomes a commodity, why some meat tastes alive and some doesn’t, and how much control we actually have as eaters. Jeff shares what it’...

Why do some foods make us uncomfortable while others feel familiar? In this episode of The Wild Kitchen, Tiffany talks with James Beard Award–winning author Hank Shaw about how modern eaters learned to fear foods that were once ordinary. From fermented fish and haggis to offal, fat, and texture, they unpack how culture, upbringing, and convenience shape what we consider “real food.” The conversati...

Fermentation has been framed as risky, technical, even dangerous - and Sandor Katz thinks that fear is the whole problem. In this conversation, the author of Wild Fermentation and The Art of Fermentation breaks down why sauerkraut is simpler than we’ve been taught to believe, what that “weird layer” on top actually is, and how fermentation often makes food safer than it was before. We talk about t...

In the very first episode of The Wild Kitchen , Tiffany Bader sits down with Darina Allen, a cook, teacher, and one of the most influential voices in seasonal and traditional food. This conversation begins where many food stories do: at the kitchen table. Darina reflects on growing up in rural Ireland, learning to cook by watching, gardening as a way of life, and the moment she realized that real...

Food has always been more than food. It’s memory. It’s ritual. It’s how stories are passed, from one generation to the next. The Wild Kitchen is a podcast about food — but really, it’s about the people, places, and ideas that gather around it. Coming soon.