Part 2 of this Neo-Abo roundtable dives deeper into our fishing trip and talks a bit more about cooking fish and handling parasites often found in certain species of fish.Read More
A special edition of ReWild Yourself podcast! In early autumn, I met up with my friends Arthur Haines and Daniel Vitalis for a roundtable discussion on bioregional living and the modern hunter gatherer lifestyle. Hanging out in Daniel's backyard in Maine, we took a look back on the highlights of this year’s hunting and gathering with a few rants and more than a few laughs mixed in.Read More
With the 2016 growing season coming to an end, I'm making the most of what's left in the garden and seeing how I can best preserve it for later use. Peppers, tomatoes, and carrots have long since been brined and they are now ready to blend together into delicious hot sauces. Several batches of kimchi and kraut were produced from the ingredients harvested here on and will store down in the basement until being incorporated into our winter and spring meals.Read More
"My good friend and brilliant chef Frank Giglio joins me in-studio at the ReWilding headquarters for an in-depth interview on how to set up your home kitchen for culinary mastery. Frank has apprenticed directly under some of the top chefs in the US and became a classically trained chef at the New England Culinary Institute. Living on an off-grid homestead with his family in Maine, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season.Read More
Bone broths have long been revered for their health benefits. Chicken soup was a regular dish served up by my grandmother and as a child, broth was always served when I feeling ill. Thankfully, this nutritious liquid is still regarded for promoting good health and current dietary trends have blown up broths!Read More
I am very passionate about eating a diet based on your local ecosystem and do my best to share that with people across the globe. A recent email came in sharing that I have been selected amongst a stellar lineup of folks doing the same thing. Michael Pollen, Michele Obama, and Jamie Oliver are just a few of the brilliant minds inspiring the world to make better choices about the food they eat.Read More
I feel blessed to be a part of his podcast ReWild Yourself, we we chat about setting up your kitchen for success and efficiency. Our humor shines through the call of nearly 2 hours as we easily bring a touch of comedy into the food world.Read More
I feel like a very blessed man to live the life I live. Looking back to my life, even just 10 years ago, I would have never thought I would be where I am today. I live in Maine, off-grid, and do my best to live a sustainable lifestyle that respects the land, the animals, and the people who come and go.
I'm not interviewed often, so it's a real pleasure to be asked to share a bit about myself, my family, cooking, and the off-grid lifestyle I live. Sima, from the House of Citrine, came up with some beautiful questions and featured me on her website.
Check it out and let me know what you think! Continue reading HERE.
Maine is experiencing a late spring, so, while many parts of the country are enjoying seasonal ingredients like asparagus, fiddlehead ferns, nettles, peas, and ramps, we are still waiting for the final few feet of snow to melt and the grounds to thaw.Read More
Last night, several folks from around the globe joined me on Spreecast to watch a few demos and get their questions answered about my upcoming Traditional Cookery Course which starts March 9th. During the call I shared a brief history about my career and health journey which begun in March of 2003.Read More
Listen To Chef Frank's replay from his demo and Q+A on Spreecast Wednesday, February, 26th.Read More
Dispatch 8 of Daniel Vitalis's ReWild Yourself! magazine has just been released and Frank has been a contributing author for all 8 releases. The latest magazine is entitled Death and Rebirth and Frank shares his experiences around raising and slaughtering animals on the farm.
Here's an excerpt from the article.
“Until I visited a working slaughtering house, I was rather naive to the idea of killing in order to eat and survive. I was 19 years old and attending the New England Culinary Institute when I got an up close and personal visual of a cow slaughter. It was a potent experience for sure, enough that some students stayed put in the car during the process. It gave me a better understanding of the realities of raising animals for food, and what it takes to do that. Until that moment, I blindly ate meat, wrapped in plastic on sturdy styrofoam dishes, never asking “where did this come from?”
To read the full article please click HERE