EP 3: Hunting, harvesting, and cooking with Wilderness to Table's Bri Van Scotter
Release Date: 06/02/2020
Ep 67: Lessons on nutrition and muscle building from Stan Efferding
Muscle Science for Women
Enjoy this re-release of one of our more popular episodes with Stan Efferding, an IFBB Professional bodybuilder and World Record Holding Powerlifter. He is one of only 10 men in the world to ever total over 2,300 pounds raw in competition. Stan holds the title as the World's Strongest Bodybuilder. Stan conducts seminars all over the country for various sports and nutrition and training techniques, and he coined the Vertical Diet - in this episode Ashleigh and Stan talk all things diet, muscle building, and what we can all take from the regimens of elite athletes. They cover: Stan's...
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Ep 66: How to Figure Out Maintenance Calories? | Herniated Disc Recovery
Muscle Science for Women
In this episode, Ashleigh and Rachel answer listener questions about how to transition from a cut to "maintenance" and all the mistakes and misconceptions that come from this process; they talk about training during recovery from a herniated disc; they discuss the concept that cold beverages may be inherently less good for you; and much more. If you have a question, comment, or topic idea for Muscle Science for Women, email it to Sign up for the new Strong & Sculpted Shoulders workshop: Check out our specialized program, the Grow Your Glutes Workshop: More info on our...
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Ep 65: Aging well doesn't happen by accident: how to enjoy the process
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The term "aging," to many, is a bad word, associated with negative changes and a general decline in health. But many of the negative aspects we associate with aging aren't inevitable. In this episode re-release, Ashleigh speaks with New York Times bestselling author, weight-loss and natural anti-aging expert Dr. Kellyann Petrucci.She is a concierge doctor for celebrities in New York City and Los Angeles, a board-certified naturopathic physician and a certified nutrition consultant. She is a massive proponent of using food to encourage robust health and beauty, and challenging what we think...
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Ep 64: Lowering LDL cholesterol on a high-protein diet | Are healthy desserts "orthorexic"?
Muscle Science for Women
In this episode the ladies answer questions from listeners including one about how to lower LDL cholesterol on a high protein diet: what might be causing the high LDL reading; what other factors other than diet may be contributing; and their advice for some lifestyle factors and further research to address the potential issue. They also discuss how much is too much protein powder: what percentage of your daily protein amount ideally should come from whole foods, and how much is ok to get from supplements like protein powder? How can you best meal prep or plan when you have a job that keeps you...
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Ep 63: Are BCAA's any good | Do you need a coffee detox?
Muscle Science for Women
In this episode, Rachel and Ashleigh answer listener questions about the efficacy of BCAA's for muscle building and recovery, the concept of "macro thresholds" ie, how much wiggle room do you have with your macros if you're trying to lose fat, and whether or not you should really be doing a coffee detox. If you want more information on BCAA's and EAA's, check out episode 59 of the podcast. If you have any questions or topic ideas for the ladies, send them to Get on the waiting list for their NEW Strong & Sculpted Shoulders Workshop waitlist: Check out our specialized program,...
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Ep 62: Vegan Protein | Nutritional deficiencies from a meat-based diet?
Muscle Science for Women
In this episode, Ashleigh and Rachel talk about how to enjoy vacation without guilt, vegan protein powders, and Ashleigh's nutritional deficiency test results. They discuss how to balance "vacation mentality" with enough discipline that provides a sense of control while still allowing you to enjoy time off, new experiences, and a break from your regular life. They also talk about protein powders and their thoughts on vegan protein. Ashleigh discusses the results of her Genova Metabolomix+ nutritional deficiency test, including whether her meat-forward diet is giving her enough variety,...
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Ep 61: Are genetic "body types" a thing, and how do you train accordingly?
Muscle Science for Women
This is a fun one! In today's episode, Rachel and Ashleigh discuss the concept of body types: (you've probably heard of these, ectomorph, endomorph, and mesomorph). They talk about: how these body types are characterized if there's real "truth" to these categorizations whether you can change your body composition dramatically outside of your body type how to train to optimize your body type and how all this may impact your feelings about your body and your capabilities. They also talk about specific strength training for sports, gestational diabetes management, and they tease their...
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Muscle Science for Women
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Muscle Science for Women
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Ep 58: Should Ashleigh give up working out? | Can stronger glutes fix low back pain?
Muscle Science for Women
In this episode Ashleigh shares her struggles with burnout, comparing her current self to her former self, and struggling with balancing her current goals and responsibilities with her training plan. She and Rachel dive into concepts like identity and fitness, the importance of training in an organized and progressive way, and how to move past boredom and even burnout. They also answer questions about training with lower back pain, including which exercises may help and setting expectations around recovery time, and Rachel talks about her own struggles with back injury. Finally, Ashleigh...
info_outlineNo matter how we eat, the way we participate in the food cycle in the most ethical, sustainable, and healthy way is a really important conversation to have. Joining me to talk about cooking what you hunt is Bri Van Scotter, a true renaissance woman with degrees in art, communications, and cuisine – and the force behind Wilderness to Table, through which she teaches people about making, enjoying, and also sourcing delicious and healthy food. We chat with Bri about her journey to becoming a self-sustained food maker through harvesting and hunting, hearing about how she felt unfulfilled with her initial education and career before learning about cuisine and becoming fascinated with self-sourced ingredients.
She talks about how she learned to hunt and reconcile her hesitance to kill with her belief that it’s more humane than mass farmed approaches, recounting the story of her first kill and how she overcome the initial shock. We consider the contrasts between factory farms, slaughterhouses, and sustainable harvesting, and Bri weighs in on our culture's damaging eating habits, how organic food helped her health journey, and that self-harvesting results in a more meaningful cooking process. Bri speaks about the contrast between Instagram’s culture of trophy hunting and her approach, according to which the whole hunt is geared toward the meal, and the work she is doing to advocate it with women's hunting groups and a course in the pipeline. Bri’s current career also takes center stage, and we chat about her show, the hunts she goes on, her favorite game meat, the new recipe book she is working on, and the nose-to-tail message behind all her projects. For this and a whole lot more on the topic of self-sustained cooking, tune in today!
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Want to connect, ask questions for the podcast, or offer feedback? Drop me a note on Instagram @themusclemaven, send me an email at [email protected], and sign up for my weekly newsletter at ashleighvanhouten.com
Key Points From This Episode:
- Culinary school, rearing a chicken, bowhunting, spearfishing: how Bri found her passion.
- The contrast between the evils of slaughterhouses and rearing/catching your own food.
- How Bri overcame her hesitance to kill; learning humane practices, and her chef background.
- Bri’s perspective that cooking becomes more respectful if you have harvested the meat.
- Bri’s approach to ethical questions of Instagram trophy shots, and the backlash she still gets.
- How Bri learned her bow skills, her first hunt, and what the hunts she goes on involve.
- Bri’s work with women hunters promoting approaches centered around cuisine, not trophies.
- How Bri dealt with feelings of shock after killing and field dressing a doe on her first hunt.
- The influence of Bri’s childhood and chef/hunter mentality to her nose-to-tail approach.
- The need for ‘normal’ people being the face of the organ meat movement.
- Bri’s career since leaving the restaurant industry: focusing on her show and personal brand.
- The message behind Bri’s brand; bridging the gap between wild game hunting and cuisine.
- Bri’s renaissance woman status with five degrees in photography, cuisine, and more!
- Some of the recipes Bri is working on using duck fat and wild boar lard.
- How eating organic protein helps Bri manage rheumatoid arthritis and stop taking meds.
- Side effects of the eating habits of our culture and the importance of eating organic foods.
- Bri’s thoughts on making her recipe-dense wild game cookbook and when it will drop.
- Why Bri loves moose and bear so much and which periods their meat tastes best.
- Perspectives on the quality of organic food and the need for farming to become more humane.
- New projects that Bri is working on which teach how to cook meat you harvested.
Tweetables:
“I need to pay respect to these animals and if I had my hands on them since the beginning, I need to have only my hands on them in the end.” — @Chefbrivs [0:06:19]
“Even when I hunt, if I can’t get a good shot, I am not going to take it, because the last thing I want is for that animal to suffer.” — @Chefbrivs [0:10:46]
“It’s been my dream to have a cookbook. As a chef, that’s my goal, but I never thought I was going to have a wild game cookbook.” — @Chefbrivs [0:43:35]
“Farming could be transformed into something really amazing.” — @Chefbrivs [0:54:18]
“You have to know what to cook before you harvest your animal because that determines how you butcher in the field.” — @Chefbrivs [1:00:37]
Links Mentioned in Today’s Episode:
The Culinary Institute of America