Year of Plenty Podcast

Poldi Wieland

Helping you become more resilient through food. We are more disconnected from our food and drink than ever before! Generational cooking skills and food traditions are slowly withering away, and many of us have no idea where our food is coming from. We explore topics such as food resilience, nutrition, hunting, foraging, homesteading, regenerative farming, and more. Gather around our table and learn how to take control of your food supply chain and fuel yourself with nutrient-dense food.

All episodes

Best episodes

Top 10 Year of Plenty Podcast Episodes

Goodpods has curated a list of the 10 best Year of Plenty Podcast episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Year of Plenty Podcast for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Year of Plenty Podcast episode by adding your comments to the episode page.

A Deep Dive into Morel Mushrooms and the Threat of Mycotoxins from Fungi in Our Food Supply with Mycologist Tom Volk

Year of Plenty Podcast

04/07/21 • 118 min

This episode is a conversation with Tom Volk who is a world-renowned mycologist and professor at the University of Wisconsin - La Crosse. He teaches numerous courses such as Medical Mycology, Plant-Microbe Interactions, Food & Industrial Mycology and even Lating & Greek for Scientists. Tom runs a popular web page called Tom Volk's Fungi, which features a host of fungi species and is an extensive introduction to the Kingdom Fungi. He has worked in mushroom cultivation and is intimately familiar with the genera Morchella (morels), Cantharellus (chanterelles), Hydnellum (a tooth fungus), Armillaria (honey mushrooms) and Laetiporus (chicken of the woods, or sulfur shelf). He also has conducted fungal biodiversity studies in Wisconsin, Minnesota, Alaska, and Israel. Having lectured in 35 states so far, Tom is a popular speaker at many amateur and professional mycological events throughout North America, including many NAMA and NEMF forays. Tom was also the president of the Mycological Society of America.
Episode Overview:

What mycology is and how Tom got fascinated with this subject
Terms every mushroom forager should be familiar with
Primary roles of fungi in an ecosystem
Expert lesson on the morel mushroom and it's look-alikes
Understanding the threat of mycotoxins from fungi and their presence in our food supply

Support the podcast on Patreon :
https://www.patreon.com/yearofplenty
Youtube: https://www.youtube.com/@yearofplentyvideo
Tom Volk's Fungi Blog:
https://botit.botany.wisc.edu/toms_fungi/
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
Facebook: https://www.facebook.com/theyearofplenty/
Thank you for subscribing and sharing the show with your family and friends.
Subscribe with this link:
linktr.ee/yearofplenty
Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!
Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Foraging for Ramps (Wild Leeks)

Year of Plenty Podcast

04/14/20 • 31 min

This episode is another solosode all about foraging for ramps (wild leeks)! Ramps are native to North America and are very similar to garlic/onions in taste and smell. They grow for a short amount of time in Spring.
Overview:

Ramp History, Culinary Craze and Traditions
Range, Habitat, and Harvesting
How to use ramps in the kitchen

Support the podcast on Patreon :
https://www.patreon.com/yearofplenty
Subscribe to the Youtube Channel:
https://www.youtube.com/@yearofplentyvideo
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
Facebook: https://www.facebook.com/theyearofplenty/
Subscribe with this link:
https://www.theyearofplenty.com/
Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!
Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.
Thank you for subscribing and sharing the show with your family and friends.
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT
Sources:
Map:
https://plants.usda.gov/core/profile?symbol=ALTR3
Pickled Ramps by Alan Bergo:
https://foragerchef.com/the-best-pickled-ramp-recipe/
Ramp Sriracha by Alan Bergo:
https://foragerchef.com/ramp-leaf-sriracha/
Sam Thayer Book - Forager's Harvest: https://www.foragersharvest.com/store/c9/WildFoodBooks#/
https://www.wildedible.com/blog/foraging-ramps
https://www.epicurious.com/ingredients/ramp-season-recipes-history-article
https://foragerchef.com/a-rite-of-spring-rampsramsonswild-leeks/
https://www.themeateater.com/cook/foraging/spring-foraging-more-than-mushrooms
https://archive.org/details/usefulwildplants00saun/page/n8/mode/2up http://www.stlawu.edu/sites/default/files/resource/wild_leek_conservation.pdf
http://www.main.nc.us/yancey/yancey_ramps.htm
http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf

Wild Fed, Reconnecting with Our Wild Food Heritage featuring Daniel Vitalis

Year of Plenty Podcast

12/10/19 • 148 min

In this episode, I talk to Daniel Vitalis. He’s a Registered Maine Guide, writer, public speaker, interviewer, and lifestyle pioneer who’s especially interested in helping people reconnect with wildness. Most recently, he was the host of the famous ReWild Yourself Podcast. His new project, Wild Fed, is a video show, podcast and lifestyle brand focused on inspiring people to participate in conservation by sustainably harvesting, cooking, and eating wild foods!

Overview:

What is food?
Daniel's new show, Wild Fed
The Modern Subsistence Culture
Conservation through use
How wild food can be empowering
We are all public landowners
Hunting system in the US vs Germany
Sustainable harvesting/foraging
Practical advice on wild food acquisition
How to get started in hunting, fishing, foraging
Gathering Acorns

WildFed Season 1 Pre-Orders and The Season 1 Experience 9-Week Interactive Program: https://www.wild-fed.com/the-season-1-experience

WildFed website: https://www.wild-fed.com/

Daniel Instagram: @danielvitalis
Daniel on Facebook: facebook.com/danielvitalis
WildFed Instagram: @wild.fed
WildFed on Facebook: facebook.com/wildfedshow

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Thank you for subscribing and sharing the show with your family and friends.
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Basil: The King of Herbs

Year of Plenty Podcast

03/12/18 • 20 min

Welcome back to another episode of the Year of Plenty Podcast!

Overview of the episode:

History of Basil
Nutritional Benefits of Basil
Basil and cooking
Growing Basil at home

The new episode is all about the King of Herbs, “Basil”. I am fascinated by all the different kitchen herbs that are found in cuisines around the world. Therefore, I decided to explore them in more detail. My grandmother from Italy once told me that herbs can make or break your dish and this saying has stuck in my head ever since. She is an amazing cook and knows a host of old traditional Italian recipes, which she learned from cooking with her mother. Sometimes I wish that I could experience what it was like in a traditional Italian kitchen back then. In my grandmother's kitchen, you will stumble upon many different herbs. She uses them in every dish. Yet, the usage of kitchen herbs is not limited to Italian cuisine. Every cuisine I know of uses some sort of herb or spice to add flavor; the best part is that many of these herbs are loaded with nutrients!

It was hard to choose the first herb to learn about since there are so many that I love. Yet, I decided to go with Basil, because most people probably already have a basic understanding of it.
Support the podcast on Patreon :
https://www.patreon.com/yearofplenty
Subscribe to the Youtube Channel:
https://www.youtube.com/@yearofplentyvideo
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
Facebook: https://www.facebook.com/theyearofplenty/
Subscribe with this link:
https://www.theyearofplenty.com/
Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Thank you for subscribing and sharing the show with your family and friends.
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT
For extended show notes and sources to this episode send me an email to [email protected]

Why All the Hype Around Bone Broth?

Year of Plenty Podcast

06/11/19 • 41 min

Today's episode is another solosode. Just me, no guests or fellow foodies. Bone broth is a food that can be found in many cultures and cuisines around the world. Over the last couple of years, it has made a comeback and many health experts are now advocating for it.

Overview:

The culinary difference between bone broth, regular broth, and stock
The potential health benefits of bone broth
Some food history surrounding foods like broths and soups
The main ingredients and kitchen utensils you will need to make your own bone broth
How to store bone broth long-term

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Helpful Resources:

Seasonal Eating and Wild Food Cooking with Danielle Prewett from Wild + Whole

Year of Plenty Podcast

10/19/24 • 82 min

This episode is a conversation with Danielle Prewett. Danielle is the founder of Wild + Whole and a Wild Foods Contributing Editor for MeatEater. Danielle believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices.
Episode Overview:

Why are food system is broken and how eating consciously is the answer
How you can start to eat and cook more seasonally
Common mistakes people make when cooking wild game meat
How to mask the gamey flavor of wild game meat
Meat differences between wild game birds
How to cook wild game bird organs
Advice for smoking wild game meat
Wild truffle foraging and truffle oil
And more!

Use code “yearofplenty ” (all lower case) for 15% OFF at www.mtblock.comBuy the Wild + Whole Cookbook on Amazon:
https://amzn.to/4eKoQxUMY ULTIMATE FORAGING GEAR LIST - Check it out
Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.
Watch the Video Podcasts on Youtube:
https://www.youtube.com/watch?v=9H5cwGtL3Eg
Support the podcast via donations:
https://www.patreon.com/yearofplenty
Sign up for the newsletter:
www.theyearofplenty.com/newsletter
Subscribe to the Youtube Channel:
https://www.youtube.com/@yearofplentyvideo
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
Connect with Danielle:
https://www.instagram.com/danielleprewett/?hl=en
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R
As an Amazon Associate, I earn from qualifying purchases.

Navigating the Controversy: Myths about Cattle Farming and Its Role in our Food System with Natalie Kovarik and Tara Vander Dussen

Year of Plenty Podcast

06/07/23 • 89 min

This episode is a conversation with Natalie Kovarik and Tara Vander Dussen from the Discover AG Podcast. They are two incredible women who are bringing a unique and exciting voice to the world of agriculture.
Episode Overview:

Natalie & Tara’s backstory and experience in the Ag industry.
Why we should care about animal agriculture and why we shouldn’t get rid of it and feed the world exclusively on plant-based foods and meat/dairy alternatives.
What we think is driving this anti-animal food trend.
The biggest myths surrounding cattle farming that made Natalie and Tara feel compelled to speak out.
The challenges dairy farmers and cattle ranchers face today that force them into an industrial and unsustainable system.
Their thoughts on "Precision Agriculture and Data-Driven Farming"?

Use code “yearofplenty ” for 15% OFF at www.mtblock.com
Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.
NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out
Support the podcast via Patreon:
https://www.patreon.com/yearofplenty
Sign up for the newsletter:
www.theyearofplenty.com/newsletter
Subscribe to the Youtube Channel:
https://www.youtube.com/@yearofplentyvideo
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
Facebook: https://www.facebook.com/theyearofplenty/
Connect with Natalie & Tara:
https://pod.link/1615443750
https://www.instagram.com/nataliekovarik/?hl=en
https://www.instagram.com/taravanderdussen/?hl=en
https://www.instagram.com/discoverag_/
Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!
Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Unveiling the Artistry and Functionality of Handcrafted Wooden Cutting Boards with Mitchell Martishius

Year of Plenty Podcast

05/24/23 • 65 min

Join us as we delve into the fascinating world of American-made wooden cutting boards. In this episode, I chat with the talented craftsman, Mitchell Martishius, owner of Montana Block. Unlock the secrets to maintaining your cutting board's longevity.
Episode Overview:

How Mitchell got started making American-made wooden cutting boards
Discover the artistry and functionality behind handcrafted wooden cutting boards
Learn about the pros and cons compared to plastic alternatives
How to properly maintain a wooden cutting board to get the maximum life out of it
Ideal wood types for making wooden cutting boards
Why you should avoid cheap wooden cutting boards
Quick overview of the king bolete (porcini) mushroom
Vegetable Gardening and why it is so rewarding to grow your own food

Use code “yearofplenty ” (all lower case) for 15% OFF at www.mtblock.com
NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out
Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.
Support the podcast via Patreon:
https://www.patreon.com/yearofplenty
Sign up for the newsletter:
www.theyearofplenty.com/newsletter
Subscribe to the Youtube Channel:
https://www.youtube.com/@yearofplentyvideo
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
Facebook: https://www.facebook.com/theyearofplenty/
Connect with Mitchell:
https://mtblock.com/
https://www.instagram.com/montanablockco/
Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!
Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

From Flint to Fish: How Our Ancestors Fished with Dr. Bill Schindler

Year of Plenty Podcast

05/03/23 • 112 min

This episode is a conversation with Dr. Bill Schindler, an archeologist, primitive technologist, and chef who is dedicated to studying and teaching ancestral food practices. Bill is also a professor of anthropology and archaeology at Washington College.

In addition to his academic and research work, he is an avid outdoorsman who enjoys hunting, fishing, and foraging for wild edibles. He uses this hands-on experience to inform his teaching and help others understand the importance of reconnecting with the natural world to improve our health and well-being.

Episode Overview:

A look inside Bill’s book, Eat Like A Human
How to deep fry food in a healthier way
Primitive fishing strategies & tools
What prehistoric fishing tools were made from
Why migratory fish was an essential food source during prehistory and beyond
The discovery of a community that had become sedentary and fed everyone on migratory fish
How they processed massive amounts of fish
Prehistoric fish preservation & cooking techniques
& more

NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out
Support the podcast via Patreon:
https://www.patreon.com/yearofplenty
Sign up for the newsletter:
www.theyearofplenty.com/newsletter
Subscribe to the Youtube Channel:
https://www.youtube.com/@yearofplentyvideo
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
Facebook: https://www.facebook.com/theyearofplenty/
Connect with Bill Schindler:
https://eatlikeahuman.com/
https://www.instagram.com/drbillschindler/
Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!
Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Foodies' Roundtable: Mountain Morels, Aging Elk Meat & Foraging Season Recap

Year of Plenty Podcast

12/06/24 • 120 min

In this episode of the Year of Plenty Podcast, Chef Will Morton and Spencer Freehling join Poldi Wieland for a Foodies Roundtable that’s all about celebrating the outdoors through food. Chef Will is a professional chef with a specialty in wild game and fermentation, while Spencer is a professional photographer and videographer in the hunting and fishing industry. Both are passionate foragers, outdoorsmen, and food enthusiasts. Together, they share their experiences and expertise from the past foraging season, dive into creative culinary techniques, and explore the untapped potential of wild ingredients.
Episode Overview:

A wild mushroom foraging season recap, including lessons learned.
Hunting for the elusive black mountain morel mushroom and why it’s so special.
How Chef Will pickles mushrooms without using oil.
Tips for preserving chanterelles and other mushrooms for long-term use.
Wild plants and mushrooms we want to forage for in 2025.
The art of making vinegar, plus an inside look at Chef Will’s specialty vinegar business.
How Chef Will ages wild game meat using dry and wet aging techniques.
A gear breakdown: the best vacuum sealers for outdoorsmen.
Exploring unique ingredients like beaver meat, beaver tail, and cooking with beaver fat.

Use code “yearofplenty ” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it out
Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.
Watch the Video Podcasts on Youtube:
https://www.youtube.com/watch?v=ysHpvJYDstQ
Support the podcast via Patreon:
https://www.patreon.com/yearofplenty
Sign up for the newsletter:
www.theyearofplenty.com/newsletter
Subscribe to the Youtube Channel:
https://www.youtube.com/@yearofplentyvideo
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
X: https://x.com/yearofplentypod
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R
Connect with Chef Will:
https://www.willymos.com/Connect with Spencer:
https://www.instagram.com/s.freehling/?hl=en

Show more best episodes

FAQ

How many episodes does Year of Plenty Podcast have?

Year of Plenty Podcast currently has 137 episodes available.

What topics does Year of Plenty Podcast cover?

The podcast is about Health & Fitness, Nutrition, Gardening, Cooking, Foraging, Hunting, Podcasts, Farming, Arts, Homesteading and Food.

What is the most popular episode on Year of Plenty Podcast?

The episode title 'Nature’s Pantry Revealed: The Versatility of Milkweed and Other Wild Edible Plant Staples with Clay Bowers' is the most popular.

What is the average episode length on Year of Plenty Podcast?

The average episode length on Year of Plenty Podcast is 87 minutes.

How often are episodes of Year of Plenty Podcast released?

Episodes of Year of Plenty Podcast are typically released every 16 days.

When was the first episode of Year of Plenty Podcast?

The first episode of Year of Plenty Podcast was released on Jan 1, 2018.

Show more FAQ

Year of Plenty Podcast

Poldi Wieland

Top 10 Year of Plenty Podcast Episodes

FAQ

How many episodes does Year of Plenty Podcast have?

What topics does Year of Plenty Podcast cover?

What is the most popular episode on Year of Plenty Podcast?

What is the average episode length on Year of Plenty Podcast?

How often are episodes of Year of Plenty Podcast released?

When was the first episode of Year of Plenty Podcast?

Comments