The Wild Kitchen

Trine Hahnemann is a Danish chef and food writer known for more than 20 cookbooks on Scandinavian home cooking, including Copenhagen Food, Scandinavian Green and Midnight Sun. In this episode she talks about why she thinks fine dining has peaked, what hygge actually means before it gets sold as a throw blanket and why she was only ever given two meatballs at dinner.

We get into the Scandinavian model being built on cooking at home r...

April McGreger is a preserver, writer, and fermentation teacher best known for founding Farmer's Daughter Pickles and Preserves, where she earned 13 Good Food Awards. In this episode, she talks about growing up in Vardaman, Mississippi, the self-declared sweet potato capital, learning to cook at her mother's elbow, why she makes preserves without commercial pectin, and the plate test her mom taught her that she still uses today.

We ...

Charles Dowding is a market gardener, author, and teacher best known for pioneering the no dig method of growing food. In this episode, he talks about how leaving soil undisturbed grows more food with less work, the 13 year trial beds that prove it, growing £42,000 of produce on half an acre, inventing one of the first veg box schemes in 1983, getting kicked out of Zambia on suspicion of smuggling emeralds, and the gardening myths ...

Spring bear hunting with my husband Travis Bader, and this one got real.  We talk through the strategy we use on unfamiliar territory, what to look for on the ground, and how staying loose instead of goal-driven changes the whole hunt.

Then things tighten up fast. We recount how a bear starts circling us, huffing and popping its jaw, and we have to make a call on whether to hold ground or retreat. I take the shot on a big black...

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 around you, not just the thing you cam...

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 feel worth paying attention to.

We...

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 of wild plants, and what it means to ...

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 tight knit crew of people commi...

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 how time on the land changes the way...

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’s like to stand on a...

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 conversation moves through ol...

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 trusting your sense...

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 - grown well, cooked simply, and ...