Fall Harvest: Traditions, Meals and Foraging on Refuges

Throughout the country, many people take to national wildlife refuges to hunt and gather wild foods. Many cultures, traditions, and even recipes are influenced by wildlife refuges. Here’s how some Americans honor fall harvest on refuges.

Harvesting Waterfowl

Name: Moira M. Tidball — Cornell University professor and creator of Wild Harvest Table

Victoria (left) and Charlotte Tidball enjoy youth hunt weekend in upstate New York. Photo: Moira M. Tidball
Pan-seared duck. Photo: Moira M. Tidball

Harvesting Moose

Keemuel Kenrud gets ready to fish. Photo: USFWS

Harvesting Pine Nuts

Name: Jeremy Spoon — cultural anthropologist, Portland State University/ The Mountain Institute; Richard Arnold — tribal chairperson, Pahrump Paiute Tribe

Photo: Jeremy Spoon
Photo: Jeremy Spoon
Roasted pine nuts. Photo: Jeremy Spoon

Harvesting White-Tailed Deer

Name: Richard Carter — hunter

Photo: USFWS
Venison burgers. Photo: Moira M. Tidball

Harvesting Pheasant

Name: Mark Norquist — hunter and editor of the Modern Carnivore

Mark Norquist on his first goose hunt with his dad. Photo: Modern Carnivore
Chef Lukas Leaf prepares one of Mark Norquist’s favorite recipes, pheasant roulade. Photo: Modern Carnivore

Harvesting Grouse

Name: Lukas Leaf — hunter and chef of the Modern Carnivore

A freshly plucked grouse. Photo: Modern Carnivore
Grouse cooking over an open fire. Photo: Modern Carnivore

Harvesting Mushrooms and Berries

Name: Matt Bowser — U.S. Fish and Wildlife Service refuge entomologist

Chaga mushroom grows on tree trunk. Photo: Matt Bowser/USFWS

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