Turkey Hunting, Duck Camps & Southern Cooking with Chris Hastings | Afield Podcast

In this episode of Afield, Ellis Terry sits down in Birmingham, Alabama with James Beard Award-winning chef and lifelong outdoorsman Chris Hastings. Known nationally for Hot and Hot Fish Club, OvenBird, and Highlands Bar & Grill, Chris shares the untold story behind his deep connection to hunting, fishing, Southern food culture, and the Alabama outdoors.From growing up fishing the South Carolina coast and learning to fly fish as a kid to discovering turkey hunting, dove shoots, duck camps, and wild game cooking after moving to Alabama in the 1980s, Chris explains how the outdoors shaped both his life and his approach to food.The conversation dives into:• Alabama hunting culture and Southern sporting traditions• Turkey hunting, duck hunting, dove hunting, and quail hunting• Wild game cooking tips from a James Beard Award-winning chef• Birmingham’s rise as a Southern food destination• The story behind Hot and Hot Fish Club and OvenBird• Fly fishing, conservation, and coastal traditions• Cooking wild turkey, duck, dove, and quail properly• Southern hospitality, camp culture, and gathering around foodThis episode is a must-listen for Alabama outdoorsmen, hunters, anglers, food lovers, and anyone passionate about Southern culture and the outdoors.Hosted by Ellis TerryPresented by Poarch Creek Indians