Hank Shaw

Buck, Buck, Moose: A New Cookbook by Hank Shaw

When you think of hunters, no doubt visions of the bearded, raving, wild-haired Duck Dynasty clan come quickly to mind. Or maybe some of the swaggering, macho types crashing through the underbrush on reality TV or YouTube videos. Almost all guys, almost all promoting an over-testosteroned, libido-driven, “conquering nature” mien.

But that’s not all hunters.

Take my friend Hank Shaw. A former newspaper reporter who covered California politics from the state’s capital in Sacramento, he’d grown up with a mom who showed him how to find and eat the beach peas, sea rocket and clams that grew in or near the waters around the small town of his youth, and a dad and step-dad who loved to fish. He also began to hunt, and to write about the wild things and the wilderness for various publications and for his own blog, which was around the time our paths crossed.

Here’s how he sums up his mission:

“Honest food is what I seek. Nothing packaged, nothing in a box, nothing wrapped in plastic. I eat meat, and I’m not keen on factory farms, so I either hunt it myself or, rarely, buy it from real people who raise animals humanely. Other than pork fat for charcuterie and the occasional octopus, I have not bought meat or fish for our home more than a handful of times since 2005. I am a constant forager, angler, hunter, gardener and fan of farmer’s markets. Eating locally and making good food from scratch is what I do.”

Hank Shaw

Hank Shaw’s will visit Portland in early September while on tour for his latest book “Buck, Buck, Moose”


Hank’s first book, Hunt Gather Cook, was about his own evolution from forager and eater to the person he describes above, with sections on each of the three activities in the title. Duck Duck Goose, his second book, was about hunting the waterfowl that live in our waterways and populate the skies above us, as well as how to cook them from beak to tail feathers, to paraphrase the au courant nose-to-tail style of eating. As a non-hunter myself, but someone who cares very much about food and cooking, I find his writing and storytelling, not to mention his recipes, engaging, compelling and approachable.

His latest, Buck Buck Moose, is just what it says in the subtitle: recipes and techniques for cooking deer, elk, moose, antelope and “other antlered things.”
 
Continue reading on GoodStuffNW.com, including September dates for Hank’s cookbook tour stops in Portland!
 
Top photo of Hank by Holly Heyser from “Duck, Duck, Goose.”
 
See Kathleen Bauer’s profile on letumeat.com.



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