Steven Rinella talks with chef Michael Hunter of Antler Kitchen Bar, Brody Henderson, Janis Putelis, Randall Williams, Phil Taylor, and Corinne Schneider. Topics discussed: The current state of US-Canada relations; Michael’s new cookbook; fox hunting on horseback; lampreys on scrotums; being knowledgeable enough to know when something actually costs money vs. saves money; boned from the left and boned from the right; submit your pictures for our 2026 F*cked Up Old Trucks calendar; Clear Cut Jani; Crown Lands; fall vs. spring turkey; Steve's CWD+ burger; when wild hog ribs are actually too fatty; and more. #fueledbynature #meateater ---------------- Check out the gear the MeatEater Crew uses in the field here: https://store.themeateater.com Follow us: Web: https://www.themeateater.com Instagram: https://instagram.com/meateater Facebook: https://www.facebook.com/StevenRinellaMeatEater Chapters 00:00 Intro 02:06 Hunting Background and Experiences 04:31 Cultural Perspectives on Hunting 10:16 Conservation Issues and Political Commentary 15:51 The Complexity of Voting and Political Affiliations 22:56 Economic Implications of Conservation Cuts 30:52 Future of Wildlife Conservation and Public Lands 33:42 Fucked Up Old Trucks Calendar Introduction 34:40 Partnership with BHA and Conservation Efforts 36:10 Details on Calendar Submissions and Rewards 38:45 Defining Fucked Up Old Hunting Rigs 42:50 Guidelines for Photo Submissions 48:17 Researching Historical Land Use 51:47 Discussion on Cultural Appropriation in Hunting 55:14 Harvesting Muskox Wool and Its Uses 01:00:22 Public Land Hunting in Canada 01:04:38 Restaurant Insights and Menu Highlights 01:07:46 Hunting Pigs: A Unique Experience 01:10:05 Sourcing Game Meat for Restaurants 01:12:22 CWD Concerns in Deer Hunting 01:16:15 The Future of Deer Meat Supply 01:19:10 CWD and Public Perception 01:23:00 Cooking and Eating Wild Game 01:29:00 Cookbook Insights and Culinary Adventures 01:43:23 The Evolution of Lake Trout Fishing 01:47:24 Cooking Techniques and Recipes for Game Meat 01:51:34 Exploring Unique Ingredients and Cooking Methods 01:55:32 The Importance of Using the Whole Animal 02:06:34 Encouraging Culinary Exploration in Fishing 02:10:59 Cultural Attitudes Towards Game Meat 02:15:07 Future Adventures and Culinary Collaborations