A special edition of ReWild Yourself podcast! My good friends Arthur Haines and Frank Giglio join me for a roundtable discussion on bioregional living and the modern hunter gatherer lifestyle. Arthur is a botanist, taxonomist, primitive skills practitioner and a regular guest on ReWild Yourself podcast. Frank is an innovative chef with a focus on sustainable and local cuisine, off-grid homesteader and also a previous ReWild Yourself podcast guest. Sitting in my backyard on a crisp autumn day in Maine, we look back on the highlights of this year’s hunting and gathering with a few rants and more than a few laughs mixed in.
In part one of our conversation, we talked bio-regionality, the benefits of inconvenient foods, wild food foraging highlights, land stewardship and more! In part two, we discuss our recent fishing charter trip, parasites, tips for cooking fish, intent and ethics of hunting, thoughts on raising animals for meat, ingesting chemistry from our landscape and much more. Enjoy!
- Recap of a fishing charter trip
- Using ginger for motion sickness
- The truth about cod liver
- Parasites — the ecology of eating
- Chef Frank’s tips for cooking fish
- Thoughts on hypervitaminosis
- Intent and ethics of hunting
- Forecasting winter’s hunts and gathers
- Native wild berries vs locally grown non-native fruits
- Thoughts on raising animals for meat
- Is harvesting wild foods an act of defiance?
- Ingesting chemistry from our landscape
ReWild Yourself Podcast is brought to you by Surthrival.com, a premier provider of supplements designed to advance your health and transformation. Aimed to assist and restore the body’s fundamental needs: adaptability, immunity, potency, recovery and regeneration, Surthrival products are formulated to invoke the wild nature hidden within the timid and tamed and promote gains for those who’ve been hittin’ it hard all along. Traditional Herbs for a Modern World and a culture of evolution! This is our Life!
- Neo-Abo Roundtable, Part One - Daniel Vitalis, Arthur Haines, Frank Giglio #119
- Ginger root against seasickness. A controlled trial on the open sea.
- Parasite Rex: Inside the Bizarre World of Nature's Most Dangerous Creatures by Carl Zimmer
- Helminth Parasites
- Frank Giglio's Tamari Baked Cod
- Frank Giglio's seafood recipes
- Ammonia used in many foods, not just "pink slime"
- Baxter State Park
- Conscientious Collection Guidelines for Chaga (Inonotus obliquus) - authored for SurThrival by Arthur Haines
- Nannyberry Viburnum
- Clean Water Activists Take Aim at Androscoggin
SUPPLEMENTAL REWILD YOURSELF PODCASTS:
- Why I Hunt - Daniel Vitalis #117
- Why I’m a Conscientious Omnivore - Daniel Vitalis & Arthur Haines #100
- Why We Need Community - Arthur Haines #88
- Too Many Cooks in the Kitchen - Frank Giglio #85
- How To Feed Your Human, Part 1 - Arthur Haines #76
- How To Feed Your Human, Part 2 - Arthur Haines #77
- How To Feed Your Human, Part 3 - Arthur Haines #78
CONNECT WITH FRANK:
- Chef Frank on Facebook
- Chef Frank on Instagram @cheffrankyg
- Chef Frank on Twitter @frankgiglio
CONNECT WITH ARTHUR:
Greetings! My name is Arthur Haines and I’ve been helping people explore human ecology for over 20 years. I’ve done this with the mission of developing deep awareness of and connection to nature, promoting individual health, and fostering self-reliance. Wild food is a passion of mine, and through this, I offer a glimpse of our past and a new picture of our future. Through this knowledge, and many other facets of our shared ancestral lifeways, we can awaken a rewilding of our body, mind, and heart.
I endeavor to share knowledge garnered from this perspective, one that merges the material knowledge of present-day people with the ecological knowledge of ancestral people.
Frank Giglio apprenticed directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, Years later would go on to graduate from The Institute for Integrative Nutrition in NYC. While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. Frank and his family live off-the-grid in midcoast Maine, where enjoys spending as much time as possible outdoors, which he believes directly influences his time in the kitchen.
Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for Dr. Alejandro Junger’s NY Times Best-Selling Clean Eats Cookbook. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement to communities everywhere, making it extremely accessible and incredibly delicious!