So much of what we eat today is farmed using unsustainable methods, pumped full of growth stimulants and antibiotics, and kept in inhumane conditions. Can hunting offer a sustainable alternative? Here, Hunter Green argues that we should instead be getting our meat from the land around us. He says: “For some time now my
“Why do I hunt? When I go hunting it’s with a meal in mind, it’s with a year of eating in mind.”
Eduardo Garcia is both a chef and an outdoorsman who combines his love of exploring the wilds of Montana with cooking all that he catches, grows and finds.
Follow his journey as he tracks wild game, forages, plants his garden and casts downstream to create a menu that only requires the land around him.
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