Too Many Mushrooms, Too Many Bananas

Justin and Adam catch up on life, hunting, and wild-food projects, from Hawaii homesteading and homegrown coffee to Ontario foraging and an unusually warm deer season. They also share updates on their book Cooking by Cut, community events, future publishing ideas, and practical field-reference products. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The Art of Venison Sausage Making ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Bookshelf Chapters: 00:00 A casual catch-up and life in Hawaii 01:49 Tropical gardening and the first homegrown coffee harvest 04:12 Coffee processing, banana harvests, and preserving the surplus 07:26 Hawaii canoe crops, kimchi powder, and a wild-game dinner 12:38 Butcher and Blade and the hosts’ upcoming hunts 14:28 A community bookshelf and Oklahoma-Texas event plans 18:05 Adam’s Ontario hunting, mushroom finds, and overflowing pantry 22:18 Cooking by Cut gets reader praise and Andrew Zimmern’s endorsement 27:11 Book promotion, podcast outreach, and the deer-cut matrix 31:26 Camps, future books, and niche wild-food guides 37:25 Field-reference ideas, merchandise, and closing updates Takeaways: “It's a race of food preservation here.” “I recently just harvested my first round of coffee.” “The darker the roast, the less caffeine.” “I find it really peaceful and enjoying.” “I have so much dried mushrooms, like full freezer, like canned items and everything.” “If I'm flush with meat, I don't feel that drive to go hunt and fish as much.” “We just want to show the love, man.” “I don't think I need the validation because I know the book, but like it's great to hear the feedback.” “I have to take a breath and pause and be like, all right, how do I do this again?” Keywords: Wild food, hunting, foraging, Hawaii gardening, coffee growing, venison butchery, Cooking by Cut, food preservation, hunting podcast Learn more about your ad choices. Visit megaphone.fm/adchoices