Paleo Magazine Radio

No matter how we eat, the way we participate in the food cycle in the most ethical, sustainable, and healthy way is a really important conversation to have. Joining me to talk about cooking what you hunt is Bri Van Scotter, a true renaissance woman with degrees in art, communications, and cuisine – and the force behind Wilderness to Table, through which she teaches people about making, enjoying, and also sourcing delicious and healthy food. We chat with Bri about her journey to becoming a self-sustained food maker through harvesting and hunting, hearing about how she felt unfulfilled with her initial education and career before learning about cuisine and becoming fascinated with self-sourced ingredients. She talks about how she learned to hunt and reconcile her hesitance to kill with her belief that it’s more humane than mass farmed approaches, recounting the story of her first kill and how she overcome the initial shock. We consider the contrasts between factory farms, slaughterhouses, and sustainable harves