About this episode

Chef Chris Irving discusses the culinary potential of grizzly bear meat and its cultural significance.

Most people think grizzly bear is inedible or only fit for trophies. Chef Chris Irving flips that narrative, sharing how he prepares and celebrates this often-misunderstood meat proving it can be delicious, sustainable, and deeply connected to land and culture. In this episode, Chris takes us into the wilds of the Yukon, where he’s been cooking grizzly bear and other game meats with respect and expertise. He explains the meticulous process of handling primal cuts, emphasizing that grizzly bear can rival the best beef or lamb when treated thoughtfully. Discover how slow-cooking and proper trimming can transform tough, lean game into tender, flavorful dishes that challenge stereotypes and inspire new culinary possibilities. This episode reshapes narratives around grizzly bear hunting and cultural identity, offering fresh insights into the potential that grizzly bear meat can nourish and unite us. Learn more about your ad choices. Visit megaphone.fm/adchoices

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