EatWild

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!

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

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

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

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.