Clams of the Pacific CoastAt low tide, the Pacific coast reveals one of the most reliable food systems in North America.In this episode of Food Afield, John Fraser heads onto the beaches of the Gulf Islands to gather butter clams and basket cockles while exploring the deeper history of shellfish harvesting along the coast.This is not simply a conversation about digging clams. It is a look at tides, seasonal knowledge, coastal food systems, and the long relationship between people and intertidal ecosystems.The episode explores: How tides shape food access on the Pacific coast Butter clams and basket cockles Reading productive beaches The difference between gathering and random searching Shell middens and Indigenous sea gardens Why shellfish became such reliable coastal protein Clam preparation and handling The atmosphere and sound of harvesting food from the edge of the PacificFood Afield is a documentary-style exploration of wild food ingredients — hunted, fished, and foraged in their season.Hosted by wilderness guide and writer John Fraser.Subscribe for future episodes covering wild ingredients, seasonal gathering, field skills, and food culture from the Pacific coast and beyond.#FoodAfield #WildFood #ClamDigging #Foraging #PacificCoast This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com

What you’ll learn on this episode of the Food Afield Podcast:How to identify oyster habitat (jagged rock, broken shell, white clusters on shoreline)Ideal tide range for harvesting (roughly 0 to 1.5 feet)Why oysters are often overlooked despite being abundantLegal requirements: fishing license and local regulationsHow to check shellfish safety (DFO closures and PSP risk)Ethical harvest: take only what you’ll useDifferences between Pacific and Olympia oystersPractical TakeawaysWhere to find oystersLook for jagged rock, broken shell, and white patches along the shorelineAvoid sandy beaches (better suited for clams)When to goLow tide (0 to 1.5 feet is ideal)Late winter / early spring tends to be a safer window for shellfishBefore harvestingCheck DFO maps for:Contamination closuresPSP (paralytic shellfish poisoning) riskHow much to takeStay within legal limitsOnly harvest what you will actually eatTools usedBasic prying tool (sailing spike or oyster knife)Gloves or a towel for grip and safetyBag or container for transportEating & PreparationRaw on the half shellSimple mignonette (vinegar, onion, pepper)Variations:Mezcal with chili-lime saltSea lettuce additionsOptional: pair with tequila or mezcalKey IdeaWild food doesn’t require complexity. It requires awareness.You don’t need specialized gear or remote access.You need an understanding of place, timing, and the system around you. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com

Welcome to the Food Afield Podcast.This short introduction lays out what the show is about and what’s coming next.Food Afield is built around one idea: real food is closer than most people think. Each episode follows a single ingredient—or a single meal—from start to finish. Where to find it, when it’s ready, how to take it, and how to cook it.This isn’t theory or gear-heavy advice. It’s practical, seasonal knowledge from the field.The first episodes begin on the Pacific coast, working with shellfish and shoreline food. From there, the show expands—fly fishing, hunting, backcountry cooking, and the broader story of wild food across landscapes and seasons.If you’re interested in understanding how to actually gather and prepare your own food, you’re in the right place. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com