EatWild

EatWild Learn to hunt, forage, and cook wild food. Learn to harvest wild, organic and ethical meat and fish in British Columbia. Hick jokes? We've heard them all.

EatWild provides accessible education and training for people who want to develop the confidence and skills they need to harvest their own wild food. We can teach you to harvest and enjoy BC’s bounty of wild food. With the skills and confidence you can take responsibility for harvesting meat for your family and friends. At EatWild we will teach you all about elk, deer, ducks, and moose, where they

live, and how to go about hunting them. We also offer seasonal food preparation and preservation workshops, to teach you to make the best use of your harvest. Visit us on Facebook to learn about our upcoming workshops, seminars, and wild dinners parties. We are a young, Vancouver-based company, so we understand the negative stereotypes which have long been paired with hunting. EatWild wants to be part of something new. We don't hunt because we like antlers on our walls, or a Quad in the garage. We hunt, fish and wild-craft because we think it's about time we changed the way we see food. When you EatWild, you:

1) enjoy delicious, healthy and ethically-sourced organic food
2) experience wilderness first hand; take on an adventure
3) learn tradition skills that can feed your family and friends

Follow our page to learn about our upcoming courses, workshops and adventures. And be sure to post your own stories, photos and adventures on our wall. We want to know why you love to EatWild! Happy harvest & happy feasting! Your friends at EatWild

GYETK Cookbook Launch and Tasting: Coastal Fusion and Ancestral Knowledge from a Ts’msyen KitchenLink in our bio! This e...
09/06/2026

GYETK Cookbook Launch and Tasting: Coastal Fusion and Ancestral Knowledge from a Ts’msyen Kitchen

Link in our bio!

This event celebrates the launch of GYETK: Coastal Fusion and Ancestral Knowledge from a Ts’msyen Kitchen, a cookbook by Rachel Greening and Spencer Greening, published by Wellfleet Press. La'goot / Spencer Greening Rachel (Dickens) Greening

Pronounced GY-E-TK, the title means “to feed the people.” The cookbook brings together coastal recipes, ancestral knowledge, contemporary cooking, and stories from the Ts’msyen kitchen, connecting food with harvesting practices, culture, family, and place.

The cookbook launch will be an opportunity to share these stories directly with the community through food, conversation, photography, video, and storytelling.

Rachel and Spencer will guide guests through the afternoon, sharing stories and knowledge from the book, supported by video and slides throughout the presentation.

Food & Tasting

Guests will be served a selection of appetizers and small dishes inspired by recipes featured in GYETK. The menu will showcase the diversity of coastal ingredients and the book’s approach to bringing ancestral foods and knowledge into approachable contemporary recipes.

Featured recipes may include:

-Pan-Fried Herring Roe with Soy Sauce

-Vietnamese Rice Bowls with Caramelized Seal

-Nettle Pesto with Toasted Hazelnuts

-Spruce Tip Wild Rice Pudding

-Salmon Berries with Seal Grease

Four appetizers will be selected for service during the public launch, allowing guests to experience the food while Rachel and Spencer share the stories and knowledge behind the recipes.

Tickets & Fundraising:

The public event will be ticketed by donation, with proceeds supporting the Indigenous Women’s Outdoors Program in British Columbia (TBD). indigenous women outdoors

Suggested donation: $20 per person

Guests will be invited to contribute more if they are able.

Tickets/donations available here: https://eatwild.ca/products/gyetk-indigenous-food-knowledge-and-cookbook-launch

08/30/2026

What makes someone a good hunting partner?
Is it someone who consistently puts animals on the meat pole? Maybe.

In this episode of the EatWild Podcast, I sit down with Joel and Ryan Primus of Finding Nowhere to talk about the often-overlooked human side of hunting: how we learn from each other, how we handle pressure, and what it really means to be a good partner in the field. Finding Nowhere Show

Finding Nowhere grew from Ryan’s experience as a hunter, fisherman, gardener, and advocate for a more self-sufficient lifestyle, while Joel entered hunting from a very different place. With little hunting experience and a background largely disconnected from guns and hunting, Joel’s journey gives the series a unique perspective on what it feels like to learn hunting from the ground up.

Our conversation explores the mentor-mentee relationship and the challenges that come with putting an experienced hunter alongside someone who is still developing the mental and physical skills required in the field. We talk openly about missed shots, wounded animals, frustration, the pressure of filming, and the emotional weight of taking an animal’s life.

Ryan and Joel also share some hard lessons from their time together, including a memorable mountain goat hunt that tested both of them.

The conversation also gave me a chance to reflect on my own experiences as a hunting partner, and how being focused on the outcome can unintentionally create pressure for the people we hunt with. We unpack what it means to slow down, communicate, understand different hunting styles, and recognize that being a good hunting partner is about much more than finding animals.

This is a conversation about hunting, but more importantly, it’s about patience, humility, responsibility, friendship, and learning how to share the land with other people.

Joel Primus and Ryan Ryan Primus for coming on the show.



Thanks to iHunter (Mark Stenroos) Hunters for BC Stikine Packrafts Beere Brewing Company and Michael Defeo for supporting EatWild!

08/29/2026

We are planning on doing more boat based hunting expeditions this fall cause they usually involve meals like this.

Cooking fresh seafood by moonlight in the Silver Moon at The Bay. As good as it gets in my world. Another Dave Gu capture with a Jenny Pedersen cameo.

Uni Oyster 🦪 & Prawn 🍤 Pancake 🥞

Toss chopped prawns with shallots, jalapeño, ginger, green onion, olive oil, salt, and pepper. Gently warm 12 shucked oysters in their liquor until they plump up—don’t boil them.

Whisk a thin batter using Korean pancake mix, tempura mix, or both. Blend in a few ounces of uni.

Pour an 8-inch pancake into a hot, oiled pan. When it’s halfway set, add the prawn and oyster mixture, green onions, and bean sprouts. Fold, crisp, and cook through. Squeeze some lemon juice over everything.

Finish with fresh herbs and serve with a simple dipping sauce of soy sauce, rice vinegar, sesame oil, green onion, and sesame seeds.

Crispy. Briny. Rich. Everything you want from the coast in one bite after a big day of harvest.

Thanks North Arm Knives Ltd. for beauty blade.



I am reposting this video from last spring as a vertical format. It looks way better. Enjoy!

Chloe Angus

08/01/2026

A little for the Eatwilders

The porcini mushroom is a new discovery for us. We found a patch, and now we are learning how to get the best out of the harvest.

We have been freezing the best ones and making mushroom sauces. Drying some out, and even having some raw as a porcini Crudo. More to come on that in our next post.

A few reminders before you head out:

Only harvest mushrooms you can identify with complete confidence.

Take only what you’ll use.

Learn the key features of edible species and their look-alikes before you forage.

Carry your mushrooms in a basket or mesh bag to help spread spores as you walk.

If you’re new to mushroom picking, head into the woods with an experienced mentor or local mushroom club.

Always bring a mushroom guide book!!

Foraging isn’t just about bringing food home—it’s about building knowledge, respecting the land, and creating memories outdoors.

Harvest ethically. Never stop learning.

MushroomFor

07/17/2026

The highlight of the EatWild journey so far has been being invited to Koeye Camp in Heiltsuk Territory to host emergency preparedness and bear safety training with the camp leaders.

Part of our programming, Rob and I had the opportunity to lead Bear Coexistence Training, using inert bear spray and practice drills to build confidence and prepare camp leaders for the season. (The bear spray in this video is inert—no bears were harmed in the making of this video.)

We learned so much from the kids and the place about living alongside bears. Koeye Valley is home to more than 100 known black and grizzly bears. For thousands of years, the Heiltsuk people have lived alongside these bears, developing a deep understanding of how to share the landscape with them. It was a privilege to witness a small part of that relationship and to learn from the knowledge, leadership, and stewardship that continues today.

We left inspired by the camp, the incredible youth, and the passionate Indigenous leaders who are helping the next generation connect to their culture, language, and territory.

Thank you to Jess Housty and everyone at Koeye Camp Qqs Projects for welcoming us so generously. We’re deeply grateful for the opportunity and hope to be back again. Jess Housty

07/08/2026

This has truly been a wonderful highlight of the EatWild journey. Rob and I felt incredibly honored to be invited to Heiltsuk territory to provide training for the Koeye Camp leaders. It might just be the most beautiful place I’ve ever had the pleasure to visit. Jess Housty and the Qqs (Eyes) team are truly inspiring, doing remarkable work to lead and empower the Heiltsuk youth. It’s simply amazing.

Woohoo. We are going moosing this year! It’s been many years since I had a moose on my back. Miki and Jody got the draw...
06/29/2026

Woohoo. We are going moosing this year! It’s been many years since I had a moose on my back. Miki and Jody got the draw too. Grateful and excited!

Any luck out there in the EatWild Community?

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