Restless Native

"I brought people here to show them there's a better way to do life. To do hunting. Butchering. Cooking. To think outside the box when it comes to getting dirty for your dinner. No one wants to help anyone in this industry. We're losing our culture. We're losing what we are and who we are. From Field to Plate classes are to do the opposite." — Jeremiah Doughty, Wild Game Chef with From Field to PlateToday’s audio is brutal at some points. And I will not apologize. So goes it in the field, so goes this podcast.  You’re going to hear the sound of guts suctioning out of a big game animal. You’ll hear a 70 pound gut bucket dragged across pavement. And you’ll hear the loud bangs and frying sounds in the kitchen as we cook up said animal. The quality of this podcast is in the realness. This show was captured during that process so many of us know well—immediately after an animal expires, and during the consumption of that animal.This is a special show coming from my recent trip to Texas. I