Episode 266: The Wild Harvest Report - March 2026

Episode 266: The Wild Harvest Report - March 2026

Author: Harvesting Nature March 3, 2026 Duration: 11:04
Summary: The March Food for Field Bulletin discusses the seasonal shifts in hunting, fishing, and foraging across North America, highlighting the transition from winter to spring. It covers regional variations in wildlife activity, migration patterns, and culinary adaptations as fresh ingredients become available. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Recipes: Green Chile Snow Goose Burgers Korean Snow Goose Potstickers (Mandu) Instant Pot “Pot Likker” Venison and Spring Greens Braised Duck Soupy Rice with Chopped Greens and Mushrooms Stewed Dandelion Greens with Chickpeas and ‘Nduja Chapters: 00:00 Introduction to March's Wild Harvest Report 03:06 Southeast and Deep South Seasonal Changes 05:52 Southwest and Rockies: Transitioning Conditions 09:14 Pacific Northwest and Midwest Migration Patterns 09:47 Northeast and Canada: Winter's Last Grasp Takeaways: March is a transition month for wildlife and foragers. Turkey season opens in parts of the Southeast. Predator movement increases with breeding seasons. Peak snow goose migration occurs in March. Wind affects hunting and fishing strategies. March is wet in the Pacific Northwest, aiding productivity. Snow goose conservation seasons dominate in the Midwest. Ice fishing continues where conditions are safe. Culinary practices shift from winter to spring ingredients. March is a transitional kitchen month, blending old and new. Keywords: March, hunting, fishing, foraging, seasonal shifts, wildlife, migration, cooking, conservation Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin Townsend and the team from Harvesting Nature host Wild Fish and Game Podcast, a series that treats wild food as a starting point for much wider conversations. Rather than just a collection of tactics or recipes, this podcast digs into the entire cycle of bringing food from the landscape to the table and beyond. You’ll hear discussions that connect the act of hunting or fishing to the rhythms of the season, the specifics of a place, and the cultural traditions that shape our approach to harvest. Episodes move through every stage of the process-the pursuit, the careful work of butchery, the various methods of preservation, and finally, the cooking that turns ingredients into a meal. It’s about the craft involved in each step and how these skills integrate into a practical, meaningful lifestyle. The conversations often explore how these harvested foods are carried through real life, nourishing families and communities. For anyone curious about the depth and connectivity of a life centered on wild foods, this podcast offers a thoughtful, comprehensive look at a system that is as much about philosophy and responsibility as it is about sustenance. Tune in for a consistently engaging exploration of what it truly means to know where your food comes from.
Author: Language: English Episodes: 100

Wild Fish and Game Podcast
Podcast Episodes
Episode 275: Wild Game Without Borders [not-audio_url] [/not-audio_url]

Duration: 44:09
Summary: Justin Townsend and Adam Berkelmans explore how global cuisines can inspire new approaches to cooking wild game, emphasizing techniques suited for tougher, leaner, and more variable ingredients. They discuss the…
Episode 274: The Wild Pantry, Part IV, Smoking [not-audio_url] [/not-audio_url]

Duration: 48:33
Summary: This conversation delves into the ancient art of smoking food, exploring its historical significance, cultural practices, and the science behind how smoking enhances flavor and preserves food. The hosts discuss…
Episode 273: Wild Salmon, Wild Forests [not-audio_url] [/not-audio_url]

Duration: 43:31
Summary: Join us as Tyson Fick from Yakobi Fisheries shares insights into Alaskan salmon fishing, conservation efforts, and the ecological importance of wild salmon. Discover the nuances of sustainable fishing, the impac…
Episode 272: On the Ethics of Killing: The Moral Math of Eating [not-audio_url] [/not-audio_url]

Duration: 58:02
Summary: Explore the ethical considerations of eating and killing in the context of hunting, food production, and environmental impact. Blake Binford shares insights from his book 'On the Ethics of Killing: The Moral Mat…
Episode 271: The Wild Pantry, Part III - Dehydrating and Drying [not-audio_url] [/not-audio_url]

Duration: 47:52
Summary: Explore the ancient and modern techniques of drying and dehydrating food, its scientific principles, and practical applications in wild food lifestyle. Learn how to preserve, enhance, and utilize wild ingredient…
Episode 270: The Wild Harvest Report - April 2026 [not-audio_url] [/not-audio_url]

Duration: 12:09
Summary: A comprehensive overview of April's seasonal activities across North America, focusing on hunting, fishing, foraging, and cooking wild foods. The report highlights regional differences, key species in season, an…
Episode 269: Wild Game Is More Than Protein [not-audio_url] [/not-audio_url]

Duration: 33:59
Summary: This episode explores the full value of wild animals beyond just protein, emphasizing traditional and cultural uses of all animal parts, including fat, marrow, organs, and connective tissues. It highlights how m…
Episode 268: Wild American Foodscapes - Newfoundland [not-audio_url] [/not-audio_url]

Duration: 30:02
Summary: Justin and Adam explore Newfoundland's unique food landscape shaped by environmental constraints, historical fishing practices, and cultural resilience. From wild fish and seal to the impact of ecological manage…
Episode 267: What If the Grocery Stores Didn’t Open Tomorrow? [not-audio_url] [/not-audio_url]

Duration: 39:28
Summary: Explore the fragility of our food systems and the importance of community resilience. This episode examines historical and modern disruptions to food supply, the interconnectedness of grocery stores, and how hun…
Episode 265: The Wild Pantry, Part II - Salting and Curing [not-audio_url] [/not-audio_url]

Duration: 42:59
Summary In this episode, Justin Townsend and Adam Berkelmans explore the ancient art of food preservation through salting and curing. They discuss the historical significance of salting, the science behind how it works,…