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Tonight WildFed is premiering a very special episode with my friend @Nickofnorth on Prince Edward Island, Canada.

Nick has elevated wild food cuisine to a level that I hadn’t seen before. Simple, clean dishes presented at the peak of ingredient freshness.

A major feature of the episode is the wild vegetable known as cow parsnip (Heracleum maximum). Often avoided because it contains a photo-toxin (a chemical in the sap that can react with sunlight to cause contact dermatitis - a rash), this is actually one of the most substantial and delicious wild plants I have eaten.

Nick shows us how to use it, and several other outstanding wild plants, along with the lobsters I harvest with some local fisherman, and the ants he and I harvest from a local hill!

Tune in tonight at 7:30PM ET on @Outdoorchanneltv or watch the broadcast streamed live on FRNDLYTV

You can see seasons 1-5 on @outdoorchanneltv streaming app, MOTV.com

There’s nothing that says fall in New England more than fresh apple cider. Join @danielvitalis as he presses Maine apples for season 5 of WildFed!

Seasons 1-4 of WildFed are now on Amazon Prime and MOTV.com. Watch all 40 episodes now!

#wildfed #foodisallaroundyou #apples #applecider #foraging #cooking

Digging clams for season 6 of WildFed! Coming to @outdoorchanneltv this winter.

In the meantime, you can watch seasons 1 - 5 on @myoutdoortv and Amazon Prime Video. Go binge them now!

#wildfed #clamming #foraging #shellfish #foodisallaroundyou

Bobcat for dinner?

Tonight is the final episode premiere of WildFed’s Season 6! And to celebrate, we are eating bobcat!

After years of wanting to participate in this hunt, I finally got my chance — in some of the coldest weather Maine can throw your way!

While most bobcat hunters aren’t bobcat eaters, we were very impressed with the quality of the meat. It cooks up similar to pulled pork, but with a textured and nutritional composition more like chicken. Bobcat is lean white meat!

We also used our cat’s visceral fat to produce a hand salve that’s perfect for the dry winter weather we hunted in!

But of course, we foraged too, for dwarf ginseng (Panax trifolius) in the early spring, and for some late winter white pine (Pinus strobes) needles to produce a pine soda!

Tune in on @outdoorchaneltv at 7:30ET or watch the broadcast as it's mirrored live on FRNDLYTV.com

Seasons 1-5 (50 episodes!) are all on MOTV.com

Thanks to everyone who has supported us throughout this incredible journey!

Daniel heads into the Maine backwoods to track an elusive predator and forages local ginseng for a once in a lifetime dinner.

@wild.fed /ALL NEW MONDAY AT 7:30 PM ET.

Tonight is a special moose butchery episode of WildFed! We’re exploring the butcher’s cuts on a moose that most hunters miss!

My buddy Justin @forageandfield_maineguide is a professional butcher, and he shows me several cuts I’d never utilized before. 

Like the merlot steak, the flat iron steak, and the sirloin flap!

I also forage for two species of wild grapes. The fox grape (Vitis labrusca) for its flavor, and the river grape (Vitis riparia) for its color — and I process them both down into a grape molasses. It makes an incredible pairing with our venison!

Tune in tonight on @outdoorchanneltv or watch the mirrored broadcast live on FRNDLYTV, at 7:30 ET!

Check out the past 5 seasons on MOTV.com (http://motv.com/) 

#WildFed #RatherHuntGather #FoodIsAllAroundYou

With guidance from a professional butcher, Daniel learns to break down a cow moose step by step, then pairs the harvest with wild grapes gathered at the peak of their ripeness.

@wild.fed /ALL NEW MONDAY AT 7:30 PM ET.

Bug-Butt Sugar! That always gets kids laughing!

Technically its called lerp sugar, and we feature it tonight on WildFed. It’s honeydew from Eucalyptus trees, extracted by a small insect (sap-sucking psyllid larvae) and secreted out to build a protective structure around itself.

These can be easily foraged, by brushing them off the leaves into a bag. They make an outstanding sweetener with a really unique flavor and backstory.

To me, they taste like honey + honey comb. If you like honey and the flavor of bees wax, you’ll love these!

Check it out tonight, along with our story on Pascal Baudar @PascalBaudar and hunting Invasive European Collared Doves in California! We’re on at 7:30 PM ET on @outdoorchanneltv — or watch the mirrored broadcast live as it airs on FRNDLYTV.com!

You can watch Seasons 1-5 on MOTV.com and give us a follow @wild.fed

In the shadow of the Mojave Desert, Daniel teams up with renowned forager Pascal Baudar to hunt collared doves and gather wild desert grains for a meal rooted in place.

@wild.fed /ALL NEW MONDAY AT 7:30 PM ET.

Do you use Bay Leaves?

Do they actually impart any meaningful flavor to food? Or is this just some hold over from a former culinary age?

To me, Bay Leaves have always been a bit of dried old foliage sitting in rarely opened spice jars.

Chef’s always call for them, but their flavor has always been, to me at least… elusive.

But tonight on WildFed’s Season 6 episode premier, @filipinoforager wants to show me that Savannah’s Red Bay (Persea borbonia) are worth harvesting and adding into your dishes!

Check us out tonight on @outdoorchanneltv at 7:30 ET or, if you don’t have cable, watch the mirrored broadcast on FRNDLYTV.com

Check out Season’s 1-5 on MOTV.com and give us a follow at @wild.fed

Along Georgia's inshore fishery, Daniel confronts a booming shark population in hopes of landing a keeper, pairing it with wild bay leaves gathered from the coastal marsh.

@wild.fed /ALL NEW MONDAY AT 7:30 PM ET.

The most amazing fruit there is?? Everybody knows the Saguaro cactus 🌵, but you never hear about its fruit. For 2 weeks each year in the Sonoran desert, before the monsoons come, this amazing fruit ripens, decorating the bone dry desert landscape with a delicious and hydrating sugary treat.

@johnjslatteryherbalist shows @danielvitalis all about the harvest on thisweek’s episode of WildFed!

New episodes air Monday nights at 7:30PM ET on @outdoorchanneltv and @frndlytv

You can also see seasons 1-5 on @myoutdoortv