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

Dave joined one of our CORE courses back in 2024. Soon after, he offered to bring his camera to an EatWild butchering wo...
10/04/2026

Dave joined one of our CORE courses back in 2024. Soon after, he offered to bring his camera to an EatWild butchering workshop—he’d shoot some content if he could hang around and learn.

Since then, Dave has helped EatWild tell stories through his camera, pushed me to level up our content, partnered with us on a bunch of projects, and along the way, become a good friend.

We’ve also managed to squeeze in a few hunts together. Dave has been putting in the work—building relationships, developing skills, doing the research and, most importantly, investing the time.

This weekend, after a couple of days hunting together and working on still-hunting techniques, Dave headed out solo with a tip from hunting partners Ryan and Wyatt.

A couple of hours later, the text came through:

“Baby Buck Down!”

We arrived just in time to watch him drag his first buck down the last slope.

Pretty damn cool to see it all come together.

Photos in no particular order: first buck, taking it all in with the deer, first b**r after the drag, telling the story around the fire, meat hanging in an EatWild game bag, and a little mule deer glam camp.

Congrats, Dave. Dave Gu Stoked to be part of this with you.

Miki says we are bringing back the First Buck Banquet to celebrate with the EatWild community. So if you got your first buck in the past few years, then you are invited to join us to feast and tell the story. More to come!

Thanks for the celebratory b**r, Beere Brewing Company

Podcasts and content from this hunt to come.

10/01/2026

I’m particular about the knives I carry on the hunt. When it comes time to break down a deer, I generally carry three knives, each with a specific job.

First off, they’re sharp. I’m not great at sharpening my own knives, so before hunting season I take them to my friends at Knifewear for a proper tune-up.

1. The pocket knife — the tough jobs
My North Arm folding knife is the one I reach for when I’m cutting through hair, working around the skull, or doing anything where the edge might end up rubbing against bone. It’s the workhorse for the rough stuff. North Arm Knives Ltd.

2. The replaceable-blade knife — skinning
The Huto Exo-skeleton replaceable-blade knife does most of the skinning. It’s incredibly sharp, and when the blade starts getting dull, I can swap it out. Michael Defeo

A word of caution: be careful changing these blades—they’re surgical sharp. And dispose of used or broken blades properly. You definitely don’t want a broken blade disappearing into a bag of meat for someone to discover later. No surprises for your butcher. Sumas Meats Butcher Shop

3. The flexible boning knife — cutting meat off the bone
Once I’m deboning, I want a flexible blade. For deer, I love my North Arm Mallard—it’s compact, flexible and perfect for field work. For bigger jobs, I’ll reach for a 6-inch semi-flex boning knife.

I’ve also just brought a few boning knives into the EatWild store with some help from our friends at Huto.

Keep them sharp, use the right knife for the job, and breaking down an animal becomes a whole lot easier.

09/29/2026

HOW TO FIND YOUR SECRET HUNTING SPOT — PART 3

You’ve talked to people and done your e-scouting. Now go scout the area and see if what looked good on the map actually looks good in the field.

Get on the ground and look for three things:

1. ACCESS
How am I getting in? Where can I camp and park? What roads, trails and terrain features will efficiently get me into the hunt zone? Figure this out before opening morning.

2. HUNTABILITY
Where can I glass? How thick is the cover? Where are the openings and terrain features that favour the way I want to hunt? Find those spots and drop a waypoint.

3. SIGN
Are animals actually using the area? Look for tracks, droppings, game trails, beds, feeding areas and old rubs. Pay attention to the density of sign and how animals are moving through the landscape.

Mark your access, campsites, glassing spots and areas with good sign in your iHunter app. iHunter (Mark Stenroos)

The goal is simple: when hunting season arrives, you want to be executing your hunt plan — not figuring out where to camp, which road to take, or bashing through the bush looking for a place to hunt.

Relationships → E-scouting → Boots on the ground.

Hopefully these three tips help you find your own secret spot!

If you enjoyed the series, save it and share it with another hunter. More to come this hunting season.

Want to learn with us in the field? Our next EatWild Bow Hunting and Hunter Field Skills mentorship workshops are coming spring 2027.

📷 👍🏼 Dave Gu

HuntingTips

09/19/2026

HOW TO FIND YOUR SECRET HUNTING SPOT — PART 2

Once you’ve researched an area and have a few tips on where you might want to hunt, it’s time to start e-scouting to make a hunt plan.

I use the iHunter app iHunter (Mark Stenroos) as my primary mapping app, with great tools for researching an area and getting a head start on scouting.

So what am I looking for?

I start with habitat.

In the summer, I’m often looking for higher-elevation, open terrain where I can glass a large area.

As October and November roll around, my focus starts shifting toward winter range.

I use satellite imagery and mapping tools to assess tree cover, terrain, and vegetation.

I’m looking for a mix of mature forest and open areas—places that provide both good cover and feeding opportunities.

Wildfires can create incredible habitat. A few years after a fire, new growth can produce a lot of food and become valuable summer and winter habitat for ungulates. A mapping layer shows recent fire activity.

Then I start looking at access.

I’ll turn on the road layers and start figuring out how I can actually get into the area.

I’m looking at the terrain and asking: Can I realistically get in here? Is it too steep? Can I hunt it effectively? I’ll add the topographic layer to assess steepness.

So I’m looking for a mix of terrain undulations, good visibility, productive habitat and reasonable access.

Before I leave the house, I’ll build a series of waypoints and potential routes using iHunter.

That way, when I finally get boots on the ground, I’m not starting from scratch.

I already have a plan.

Next post - it’s time to see if what I found on the screen actually matches what’s happening on the ground.

📷🙏 Dave Gu

09/16/2026

HOW TO FIND YOUR SECRET HUNTING SPOT — PART 1

The most common question I get from new hunters is:

“How do I find a good place to hunt?”

Here’s the truth: finding a secret spot usually starts with building relationships.

Maybe you’re lucky enough to have a mentor who takes you hunting and shows you a good area.

Even better? They teach you what good habitat looks like, how to read the landscape, and how to access an area safely and legally.

That knowledge is worth way more than a pin on a map.

So where do you meet people?

Get involved.

Join a conservation organization like the Huntrrs for BC, the BC Wildlife Federation, the Backcountry Hunters of BC, or the Wild Sheep Society of BC. Get involved with your local fish & game club, fi***rm range, or archery club. Hunters for BC, B.C. Wildlife Federation Wild Sheep Society of BC BHA British Columbia Chapter

These are places where people with a shared passion for wildlife, conservation and hunting come together.

Don’t just show up asking, “Where do you hunt?” Offer a hand. Give back. Build trust. Put in the time. Get to know people.

Over time, opportunities and information start to flow naturally.

That’s a big part of why we built the EatWild community — to help create those connections and get people learning together.

Come out to one of our courses or workshops. Meet other hunters. Learn from people who have been doing this for years. Find a few folks who can join you on your learning journey.

Good luck finding your Secret Spot.

Like this post — there are two more lessons coming!

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

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