As the tide slowly rolled into Yaquina Bay I looked down at my bucket in contempt. This was not the plan. This was not the plan at all. The three of us, my long-time co-conspirator Ryan, and my middle son Cameron, had been digging for the better part of an hour and had about a dozen clams between us. I had managed to find a small number of immature gaper clams, all about four inches across, while Ryan and Cameron had gathered up a decent number of cockles. Our efforts were extreme and our ...

I don’t really have “four seasons” in my life; instead, I have duck, turkey, mushroom, fishing, berries and big game seasons. This abundance in the Pacific Northwest is rare; It is one of the only places in the world rich enough in wild food to support a sedentary society without agriculture. Think about that: tribes in the Northwest did not need agriculture to be self-supporting. Nor did they need to move. They could forage, hunt and fish for everything they needed.  The forager and the ...

Some find it offensive that I eat bass. The looks that I get while carrying a stringer full of smallmouth are startling. Apparently, somewhere along the way, bass have become an untouchable. But, bass is a white and tender meat that’s simply delicious. I like to compare it to snapper for those who are pescaphiles. It cooks quickly, a quick sear and pan roast in the oven is all that is needed. Take note, though. Older bass can accumulate some toxins in their bodies, specifically in their fat. ...

Geese often create a culinary dilemma for hunters. They are fun to hunt, sure, but most do not enjoy eating them. Geese are movers. They have a dark red meat with a deep flavor. They can also live for a long time. This does not a delicious animal make. Typically, people resort to turning their goose harvest into jerky. While I am a fan of jerky, I think goose can work very well in other recipes. Corned goose, goose pastrami and goose leg confit are just some of the great dishes that can be ...