Best Eastern Maine Sports Podcasts (2024)

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Episode 194: Wildly Delicious and Historically Rich - The Tale of Mulberry Pizza 15:19

1h ago15:19

15:19

Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex …

1
Episode 193: Spring and Summer Eastern Hunting & Fishing: Top Spots and Crew Tips 1:02:24

3d ago1:02:24

1:02:24

Summary: Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly i…

1
Episode 192: Catching, Cooking, and Eating Carp with Matthew Dollenbacher 59:26

18d ago59:26

59:26

Summary: In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial…

1
Episode 191: Exploring the Intersection of Wild Food and Wine with Jason Passalacqua 1:01:56

24d ago1:01:56

1:01:56

Summary: In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conver…

1
Episode 190: Chile Snow Goose Burgers and Problematic Snow Geese in North America 20:16

1M ago20:16

20:16

I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds. We were lucky enough to…

1
Episode 189: Wild Game Top Sirloin and Sirloin Tip Butchering and Cooking 1:10:04

1M ago1:10:04

1:10:04

Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, a…

1
Episode 188: Sous Vide Venison French Dip 14:28

2M ago14:28

14:28

I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as we…

1
Episode 187: Come Hunt, Cook, and Eat Wild Pigs with us in Texas 57:31

2M ago57:31

57:31

Summary: The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They a…

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Episode 186: Exploring Organ Meats with Dr. Jonathan Reisman 1:07:25

2M ago1:07:25

1:07:25

Summary: In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion…

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Episode 185: The Turkey Book with Jesse Griffiths 1:04:23

2M ago1:04:23

1:04:23

Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he ga…

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Episode 184: Exploring Wild Indigenous Cuisine with Sean Sherman, the Sioux Chef 54:13

3M ago54:13

54:13

In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift o…

1
Episode 183: Jalapeno Wild Turkey Piccata and the Successful Reintroduction of Wild Turkeys 13:11

3M ago13:11

13:11

Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family. This recipe is a play on a good old chicken piccata recipe that’s super qu…

1
Episode 182: Butchering and Cooking Wild Game Tri Tip and Eye of Round 55:49

3M ago55:49

55:49

In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cook…

1
Episode 181: Adventures for Food: New Mexico Mule Deer with John McAdams 20:48

3M ago20:48

20:48

John McAdams shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. They face challenges with cattle grazing on the hunting grounds and changing weather conditions. The cold weather and misting rain make it difficult to spot deer, leading to a change in plans. They encounter elk and other hunters along …

1
Episode 180: Butchering and Cooking Wild Game Top and Bottom Round 1:03:41

4M ago1:03:41

1:03:41

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share prefe…

1
Episode 179: Using Fish and Game in Spirits with Will Robinson of Tamworth Distilling 1:04:00

4M ago1:04:00

1:04:00

In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks…

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Episode 178: Venison Neck Goulash and The Interesting History of Goulash in Europe and North America 16:20

4M ago16:20

16:20

When I started planning for this recipe, I decided that I wanted to try and use a part of the deer that I hadn’t used before. This year we sent my husband’s buck to the butcher, and we were given back these lovely cuts of neck meat. I knew I wanted to use them at some point for a stew or pot roast, and this venison neck goulash recipe was the perfe…

1
Episode 177: Snow Goose Culinary Hunting Camp 1:07:12

4M ago1:07:12

1:07:12

Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seas…

1
Episode 176: Butchering and Cooking Wild Game Skirt and Flank Steak 58:17

5M ago58:17

58:17

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Skirt Steak and Flank Steak of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Smoky SW Veni…

1
Episode 175: Don’t Kill it Twice: Best Methods for Cooling Down Wild Game Meat 54:40

5M ago54:40

54:40

In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our …

1
Episode 174: Venison Queso Dip and How The Super Bowl Became the American Snack Food Dream 18:47

5M ago18:47

18:47

Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week. Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and …

1
Episode 173: Exploring Advanced Wild Game Cooking Techniques with Larry White 1:13:26

6M ago1:13:26

1:13:26

Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field t…

1
Episode 172: Antler and Fin - Venison Gyros and the Origins of the Vertical Kebab 14:56

6M ago14:56

14:56

Gyros are one of my favorite summer meals. They’re perfect for both lunch and dinner and take less than an hour to make. I use heirloom tomatoes, cucumbers, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown. Pickled onions and spicy peppers are great additions to …

1
Episode 171: Butchering and Cooking Wild Game Ribs and Brisket 1:04:32

6M ago1:04:32

1:04:32

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Snow Goose Camp - Feb …

1
Episode 170: Hoppin’ John with Braised Venison Shanks and Other Lucky Foods from Around the World 16:12

7M ago16:12

16:12

Hoppin’ John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year’s Day was the only way to solidify a year’s good luck. As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I…

1
Episode 169: Butchering and Cooking the Loins and Tenderloins 1:04:05

7M ago1:04:05

1:04:05

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: …

1
Episode 168: Antler and Fin - Bear and Pineapple Burgers and the Interesting History of the Pineapple 15:39

8M ago15:39

15:39

Camping food is one of my favorites. I love a poorly roasted hot dog from a stick over the fire. Usually, the middle is not even warm and the ends are black. Served over a cold bun and dressed in lukewarm Hormel chili with a little shredded cheddar cheese on top, maybe a few slivers of onion, and dinner is served. I’m really not mocking it and am s…

1
Episode 167: A Wild Game Thanksgiving Revisited 1:07:20

8M ago1:07:20

1:07:20

Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasoni…

1
Podcast: Jason Coleman (Thomas Women's basketball coach) 19:32

8M ago19:32

19:32

Thomas women's basketball coach Jason Coleman talks about his 2023/2024 squad

1
Episode 166: The Ballad of the Modern Western Elk Hunter 1:31:08

8M ago1:31:08

1:31:08

Justin and Casey tell the tales of their 2023 elk season. They discuss hunting in Colorado, drawing tags, the mobility needed in the West, tools for a successful hunt, hunting in South Dakota, two trips to Montana to hunt, and so much more! We also previewed this podcast live on social media which was confusing and fun at the same time. - Leave a R…

1
Episode 165: Antler and Fin - How to Stir Fry and Chinese Venison and Snowpea Stir Fry 23:51

9M ago23:51

23:51

Who doesn’t love a stir fry? Quick, easy, healthy, and tasty, it’s the perfect weeknight meal. Hunters in particular should be taking advantage of stir-frying. The lean and flavourful meat of wild game goes perfectly in a well-made stir fry and you can make the thin strips of meat necessary for stir fry out of your trim pile! This venison stir fry …

1
Podcast: Natalie Beaudoin - Lewiston high school 14:07

9M ago14:07

14:07

Natalie Beaudoin joined the podcast to talk about a clothing line she came up with, all proceeds will benefit the families impacted by the mass shootings. She also talked about the upcoming basketball season and going to play division 1 basketball at the University of Vermont after she graduates high school. Beaudoin posted "I am proud to be from L…

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Episode 164: Come Hunt Ducks with us in Oklahoma 15:52

9M ago15:52

15:52

Have you ever wanted to get into waterfowl hunting or grow your existing waterfowl hunting skills? Well, we have the perfect hunting skills camp for you! We are partnering with G&H Decoys to host our first-ever Oklahoma Waterfowl Camp this coming January! It doesn’t matter if you have hunted for years or are just picking up a shotgun, we have a spo…

1
Podcast: Sean Stackhouse on esports, UMaine Sports, Cooper Flagg, High School Sports and more 44:45

9M ago44:45

44:45

Sean Stackhouse joined Marc Calnan to chat about his journey with rocket league over the years, his MCI esports team, Cooper Flagg, University of Maine, high school sports, and more.

1
PVHS Girls Soccer team 14:16

9M ago14:16

14:16

Coach Jeremy Durost, Ellie Austin (Junior), Rylee Moulton (Sophomore), Mia Neal (Senior), and Lila Cummings (Sophomore) talk about the Howlers undefeated regular season and the upcoming playoffs.

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Worcester Red Sox broadcaster Michael Antonellis 26:28

9M ago26:28

26:28

Michael Antonellis talks about his time in Portland, being at Worcester, Red Sox prospects, Tim Wakefield, MLB playoffs, and more

1
Jon Alba talks MLB playoffs and more 25:16

9M ago25:16

25:16

Jon Alba talks about working at SNY, MLB baseball playoffs, New York sports, and more

1
Podcast: Fort Kent boys soccer 15:20

9M ago15:20

15:20

Walker Marquis, Pierson Caron, Kaden Theriault, and Coach Kalusha Kotes talk about the Fort Kent boys' soccer season up to this point and what is ahead for the top seed in Class C.

1
Episode 163: Butchering and Cooking the Neck and Denver Steak 1:03:49

9M ago1:03:49

1:03:49

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipe…

1
Narraguagus Volleyball- Autumn Peterson and Holly Fraser 16:04

9M ago16:04

16:04

he Narraguagus girls volleyball team is 11-1 and at the top of the Class C standings. Coach Holly Fraser and star player Autumn Peterson talked about their season and what is ahead.

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PCHS girls soccer team talk about homecoming 6:20

10M ago6:20

6:20

PCHS girls soccer players and coach talk to Zach White about homecoming week

1
Midseason high school football report 1:06:42

10M ago1:06:42

1:06:42

Andrew Hart, Bob Beatham, and Ethan Snow joined Marc Calnan to talk about the first half of the high school football season and what they expect the rest of the way.

1
Toby Nelson on state of Foxcroft Academy athletics 7:25

10M ago7:25

7:25

Toby Nelson talked to Zach White at halftime of the Foxcroft Academy and Madison football game on September 22nd

1
Belfast field hockey talk about their hot start to the season 18:29

10M ago18:29

18:29

Belfast coach Jan Jackson, assistant coach Britt Tarboux, along with players Bre Shorey, Nikki Shorey, and Halle Tarboux joined Marc Calnan to talk about their 7-0 start to the season

1
Podcast: Danny White and Hunter Smith 9:32

10M ago9:32

9:32

Danny White recorded his 100th coaching win in 48-0 Foxcroft win over Hermon on September 15th. On that same night, Hunter Smith got inducted into the Foxcroft hall of fame. They chat about it with Marc Calnan

1
Penquis Patriots girls soccer team talk about their hot start to the season 27:00

10M ago27:00

27:00

Chris Downing, Addison Conklin, Layla Chai, Destiny Sibert, Rylee Heal, and Kalea Gahegan talk to Marc Calnan about their 5-0 start to the season

1
NFL Preview 43:21

11M ago43:21

43:21

Chris Lessner and Gabe Nason preview the NFL season

1
2023 High School Football Preview 1:03:03

11M ago1:03:03

1:03:03

Andrew Hart and Bob Beatham joined Marc Calnan to talk about the upcoming high school football season

1
Episode 162: Butchering and Cooking Venison Arm Roasts and Shanks 49:16

11M ago49:16

49:16

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild P…

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Episode 161: Butchering and Cooking the Flat Iron Steak and the Mock Tender 56:35

12M ago56:35

56:35

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to …

Podcasts Worth a Listen

Eastern Maine Sports Podcasts

Podcasts Worth a Listen

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