Allergic To Hare with Tony Seichrist — WildFed Podcast #168

In this episode:

Tony Seichrist | Owner & Head Chef at The Wyld

Podcast discussion:

  • Hare hunting with beagles in Maine for WildFed Season 3

  • Allergic to hare

  • Behind the scenes of this episode’s meal

  • The unique flavor of Black Walnuts

  • Thoughts on the future of food

  • Talking food preservation

WildFed Podcast is brought to you by:

 

Antidote to the Metaverse T-Shirt

Do you need an Antidote to the Metaverse?

We’ve just launched our newest t-shirt design. It features our “Antidote to the Metaverse” tagline on the chest, a WildFed badge on the sleeve, and two tarot-style cards juxtaposed on the back, one modeled on the tarot card known as the Fool — who is wearing an oculus and absent-mindedly walking off the roof of a building with a bag of fast food in one hand and a cell phone in the other. Next to it is a card based on the Magician, who is juggling four implements — a fishing rod, a rifle, a trap, and a foraging basket.

It represents our belief that a life that includes the outdoors inoculates you against believing that an artificial experience of life can replace a natural one.

You see, for us, being WildFed — hunting, fishing, and foraging — is about a lot more than just getting our groceries. It’s an Antidote to the Metaverse. An act of rebellion against the transhuman agenda that is leading humanity to abandon that natural world in favor of wearing screens over their eyes to live in virtual world. We choose the natural over the artificial, we choose an antidote to the metaverse. We choose to be fed by the wild.

Go here to check out the new shirt!

 

Meet Tony Seichrist

 
 

Tony Seichrist is the owner and chef at The Wyld Dock Bar and a lifelong fisherman and hunter. Growing up in an Italian-American family, food was a really important part of his childhood. Tony's illustrious career in the culinary world began with cooking under chef and author Hugh Acheson, a James Beard nominee, at the popular Five & Ten, in Athens, Georgia. He also studied at Ital Cook in Italy, earning a Masters in Regional Italian Cooking. Tony’s restaurant The Wyld features seasonal, coastal fare in a unique waterfront setting

Website | Instagram @tonyseichrist

WildFedComment