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Who is the host of Year of Plenty: Traditional Foodways?

Year of Plenty: Traditional Foodways is hosted by Poldi Wieland. The show is categorised under arts (food) and has published 156 episodes.

How many episodes does Year of Plenty: Traditional Foodways have?

Year of Plenty: Traditional Foodways has published 156 episodes.

What topics does Year of Plenty: Traditional Foodways cover?

Year of Plenty: Traditional Foodways regularly covers arts, food, health. It sits in the arts category, with a food focus.

Is it hard to get booked on Year of Plenty: Traditional Foodways?

Year of Plenty: Traditional Foodways is accessible for guests with genuine arts expertise. A personalised, episode-aware pitch will still outperform a generic one every time.

Is Year of Plenty: Traditional Foodways currently accepting guest pitches?

Year of Plenty: Traditional Foodways hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.

How long are Year of Plenty: Traditional Foodways episodes?

Episodes of Year of Plenty: Traditional Foodways average 93 minutes, giving guests a long-form format with plenty of time to expand on their expertise.

What guest credentials does Year of Plenty: Traditional Foodways typically look for?

Our data rates Year of Plenty: Traditional Foodways's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.

arts

Year of Plenty: Traditional Foodways

Hosted by Poldi Wieland · arts · EN-US · 156 episodes

~4.0k on YouTube

Apple Podcasts Website

About this Podcast:

Helping you become more resilient through food. We are more disconnected from our food and drink than ever before! Generational cooking skills and food traditions are slowly withering away, and many of us have no idea where our food is coming from. We explore topics such as food resilience, nutrition, hunting, foraging, homesteading, regenerative farming, and more. Gather around our table and learn how to take control of your food supply chain and fuel yourself with nutrient-dense food.

Pitch Analysis

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Verified email

Booking probability

35%

Guest openness

Selective

Verified email on file

80/100

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What is Year of Plenty: Traditional Foodways?

Year of Plenty: Traditional Foodways is a arts podcast hosted by Poldi Wieland, with 156 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

About the host

Poldi Wieland hosts Year of Plenty: Traditional Foodways, a arts show with 156 episodes published.

Verified host email: ████████@████.comSign in to unlock →

Recent episodes

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

Year of Plenty: Traditional Foodways
How to Grow Fruit Trees That Actually Thrive with Orchard People
Jun 15, 20261h 27m
In this episode of the Year of Plenty Podcast, we’re joined by Susan Poizner, certified arborist, fruit tree care educator, author, and host of The Orchard People Podcast. We explore how to choose, plant, and care for fruit trees that fit your climate, property, and goals so you can build a productive backyard orchard that lasts for decades. Susan also shares lessons from her newest book, Designing a Fruit Tree Garden, and explains why thoughtful planning before planting can save growers years of frustration. Episode Overview: Why fruit trees are a powerful investment in long-term food resilience How fruit tree grafting and rootstocks work Choosing trees for your climate, hardiness zone, and available space Self-pollinating trees versus trees that need a pollination partner Where to buy healthy bare-root fruit trees Native fruit trees and faster-producing varieties Choosing the best location based on sunlight, soil, and drainage Watering, fertilizing, composting, and mulching fruit trees How to plant a grafted fruit tree correctly Fruit tree pruning principles for beginners Protecting trees from wildlife, pests, and disease naturally Companion planting and creating a pollinator-friendly orchard Use code “ yearofplenty ” for 15% OFF at www.mtblock.com MY ULTIMATE FORAGING GEAR LIST - Check it out Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes. Watch the Video Episode on Youtube: https://www.youtube.com/live/4EKA2PNWUtg?si=JhoWxSVMcDNgcLoM Sign up for the newsletter: www.theyearofplenty.com/newsletter Support the podcast via Patreon: https://www.patreon.com/yearofplenty Subscribe to the Youtube Channel: https://www.youtube.com/@yearofplentyvideo Do you follow the podcast on social media yet? IG: https://www.instagram.com/bigforagingguy/ X: https://x.com/yearofplentypod I want to hear from you! Take the LISTENER SURVEY : https://www.surveymonkey.com/r/KZW53R
Listen Show Notes
Year of Plenty: Traditional Foodways
Landscape Literacy: Wild Flavor Is Everywhere | Nick of North
Mar 9, 20261h 52m
This episode is a conversation with Nick of North, a wild food chef, forager, and educator from Prince Edward Island who works at the intersection of cooking, ecology, and landscape literacy. Nick has built a unique career teaching chefs how to understand the landscapes around them and translate wild ingredients into meaningful food. His work focuses on flavor, aromatics, fermentation, and developing a deeper relationship with the land through cooking. In this conversation, we explore Nick’s journey from working as a line cook in restaurants to becoming a forager who now teaches chefs around the world how to work with wild ingredients. We also dive into how landscape literacy can transform the way we cook, why many wild foods are misunderstood, and how learning to work with flavor, aroma, and seasonal timing can unlock entirely new possibilities in the kitchen. Episode Overview: How wild ingredients often enter restaurant kitchens — and the surprising problems chefs face when working with them What landscape literacy actually means and why learning to read ecosystems changes the way you cook Why understanding the environments plants grow in can make you a better forager and a more attentive cook Nick’s method for learning plant identification by studying ecosystems instead of relying entirely on field guides Why wild greens taste bitter — and how harvest timing and time of day can dramatically change flavor How chefs can use wild aromatics, herbs, and plant materials to elevate dishes beyond basic ingredients Creative ways to extract wild flavors into oils, vinegars, fats, and other cooking mediums How plants like oak leaves can be used to add tannins for better pickling and food preservation Why trusting your senses is one of the most important skills when fermenting and preserving food The fear many beginners have about poisonous plants — and how learning just a few dangerous species can unlock confident foraging How the same wild plant can taste completely different depending on where it grows Why understanding plant families helps chefs cook unfamiliar wild foods more confidently Why becoming a great forager is a lifelong process of learning, observation, and patience Use code “ yearofplenty ” for 15% OFF at www.mtblock.com MY ULTIMATE FORAGING GEAR LIST - Check it out Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes. Watch the Video Episode on Youtube: https://www.youtube.com/live/n6C0k9XC5bA?si=pZkwtN5qSSq3xfHk Sign up for the newsletter: www.theyearofplenty.com/newsletter Support the podcast via Patreon: https://www.patreon.com/yearofplenty Subscribe to the Youtube Channel: https://www.youtube.com/@yearofplentyvideo Do you follow the podcast on social media yet? IG: https://www.instagram.com/bigforagingguy/ X: https://x.com/yearofplentypod I want to hear from you! Take the LISTENER SURVEY : https://www.surveymonkey.com/r/KZW53R
Listen Show Notes
Year of Plenty: Traditional Foodways
Food Sovereignty, Wild Food, and Borderlands Cuisine with Hank Shaw
Mar 2, 20261h 44m
This episode is a conversation with Hank Shaw, wild food chef, author, and the voice behind Hunter Angler Gardener Cook. Hank has spent decades hunting, fishing, foraging, and writing about wild ingredients, and his newest book, Borderlands, explores the rich food traditions stretching from the Rio Grande to the Pacific. Episode Overview: How did Hank Shaw go from political journalist to James Beard nominated wild food authority, and what pushed him to go all-in on hunting, fishing, and foraging What does food sovereignty really mean in practice, and why does cutting out the middleman change how we relate to land, habitat, and wild places? What exactly are the Borderlands, and why is this region between the United States and Mexico one of the most culturally rich and misunderstood food landscapes in North America? What are the defining wild proteins of the Borderlands, from venison and quail to javelina and jackrabbit, and how are they traditionally prepared? Why is seafood king in parts of the Borderlands, and what makes Gulf snook, smoked marlin, shellfish, and Baja style cooking so unique? What are quelites, and which wild greens and indigenous food traditions still shape Borderlands cuisine today? How do fire, mesquite coals, pit cooking, and slow grilling define Borderlands flavor? What traditional preservation methods still matter in hot, dry climates, including salting wild chilies, drying and smoking meats, and burying ingredients in salt or sugar? Which mushrooms can foragers find in the Borderlands during monsoon season, from porcini and lobster mushrooms to chanterelles and regional Amanitas? Use code “ yearofplenty ” for 15% OFF at www.mtblock.com MY ULTIMATE FORAGING GEAR LIST - Check it out Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes. Watch the Video Episode on Youtube: https://www.youtube.com/live/WOqNe8ut90M?si=4fziqCsltuGbtiEA Sign up for the newsletter: www.theyearofplenty.com/newsletter Support the podcast via Patreon: https://www.patreon.com/yearofplenty Subscribe to the Youtube Channel: https://www.youtube.com/@yearofplentyvideo Do you follow the podcast on social media yet? IG: https://www.instagram.com/poldiwieland/ X: https://x.com/yearofplentypod I want to hear from you! Take the LISTENER SURVEY : https://www.surveymonkey.com/r/KZW53R
Listen Show Notes
Year of Plenty: Traditional Foodways
Can You Really Live on Wild Food? Robin Greenfield Is! | Food Freedom
Jan 6, 20261h 6m
This episode is a conversation with Robin Greenfield, activist, forager, and author of Food Freedom. Robin has spent years experimenting with what it means to step outside the industrial food system, first by growing and foraging all of his food for a year, and now by eating only wild food. In this conversation, we explore what food freedom actually looks like in practice, the role of community, and why food sits at the center of ecological and personal resilience. Episode Overview: Robin’s background and journey away from the industrial food system Why food became the central focus of his activism and life experiments What “food freedom” meant during his year of growing and foraging all of his food The real challenges of food freedom, including time, processing, and preservation Why community support is essential for living closer to the land What motivated Robin to take the next step and eat only wild food for an entire year How he plans calories, protein, fat, and nutrients on a wild food diet Key wild food staples including wild rice, venison, fish, nuts, fruits, greens, and herbs The hardest parts of eating wild food, including fat scarcity and food storage mistakes How seasonality and travel shape his wild food strategy Ethical foraging and reciprocity, including harvesting invasive species Why learning individual plants matters more than following blanket foraging rules How foraging can deepen connection, purpose, and gratitude for the natural world Practical advice for beginner foragers who want to start building food resilience Use code “ yearofplenty ” for 15% OFF at www.mtblock.com MY ULTIMATE FORAGING GEAR LIST - Check it out Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes. Watch the Video Episode on Youtube: https://www.youtube.com/live/UJ97dq8yVM0?si=huhuFqMRf7BkSs54 Sign up for the newsletter: www.theyearofplenty.com/newsletter Support the podcast via Patreon: https://www.patreon.com/yearofplenty Subscribe to the Youtube Channel: https://www.youtube.com/@yearofplentyvideo Do you follow the podcast on social media yet? IG: https://www.instagram.com/poldiwieland/ X: https://x.com/yearofplentypod I want to hear from you! Take the LISTENER SURVEY : https://www.surveymonkey.com/r/KZW53R
Listen Show Notes
Year of Plenty: Traditional Foodways
Foragers Roundtable: 2025 Foraging Season in Review | Harvests, Lessons & What’s Next
Dec 31, 20252h 6m
Poldi and Lindey are joined by Orion (Forage Colorado), Tim (Ironwood Foraging Co.), and Bryan (Healing Ecosystems) for a relaxed, end-of-year conversation about wild food. We’ll reflect on how the season unfolded, what the harvest was like, lessons learned from the land, and the traditional food projects and skills we practiced along the way. We’ll also share our foraging goals and intentions for the year ahead. Use code “ yearofplenty ” for 15% OFF at www.mtblock.com MY ULTIMATE FORAGING GEAR LIST - Check it out Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes. Watch the Video Episode on Youtube: https://www.youtube.com/watch?v=nBzbHWZUhso&t=1407s Sign up for the newsletter: www.theyearofplenty.com/newsletter Support the podcast via Patreon: https://www.patreon.com/yearofplenty Subscribe to the Youtube Channel: https://www.youtube.com/@yearofplentyvideo Do you follow the podcast on social media yet? IG: https://www.instagram.com/poldiwieland/ X: https://x.com/yearofplentypod I want to hear from you! Take the LISTENER SURVEY : https://www.surveymonkey.com/r/KZW53R
Listen Show Notes

Guest Appearances

Recent guests on Year of Plenty: Traditional Foodways. Study who booked and why before you pitch.

Hank Shaw

Hunt, Gather, Cook

Robin Greenfield

Elspeth Hay

journalist/author, Feed Us With Trees

Orion Aon

Forage Colorado

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Year of Plenty: Traditional Foodways

Landscape Literacy: Wild Flavor Is Everywhere | Nick of North

Mar 9, 20261h 52m

This episode is a conversation with Nick of North, a wild food chef, forager, and educator from Prince Edward Island who works at the intersection of cooking, ecology, and landscape literacy. Nick has built a unique career teaching chefs how to understand the landscapes around them and translate wild ingredients into meaningful food. His work focuses on flavor, aromatics, fermentation, and developing a deeper relationship with the land through cooking. In this conversation, we explore Nick’s journey from working as a line cook in restaurants to becoming a forager who now teaches chefs around the world how to work with wild ingredients. We also dive into how landscape literacy can transform the way we cook, why many wild foods are misunderstood, and how learning to work with flavor, aroma, and seasonal timing can unlock entirely new possibilities in the kitchen. Episode Overview: How wild ingredients often enter restaurant kitchens — and the surprising problems chefs face when working with them What landscape literacy actually means and why learning to read ecosystems changes the way you cook Why understanding the environments plants grow in can make you a better forager and a more attentive cook Nick’s method for learning plant identification by studying ecosystems instead of relying entirely on field guides Why wild greens taste bitter — and how harvest timing and time of day can dramatically change flavor How chefs can use wild aromatics, herbs, and plant materials to elevate dishes beyond basic ingredients Creative ways to extract wild flavors into oils, vinegars, fats, and other cooking mediums How plants like oak leaves can be used to add tannins for better pickling and food preservation Why trusting your senses is one of the most important skills when fermenting and preserving food The fear many beginners have about poisonous plants — and how learning just a few dangerous species can unlock confident foraging How the same wild plant can taste completely different depending on where it grows Why understanding plant families helps chefs cook unfamiliar wild foods more confidently Why becoming a great forager is a lifelong process of learning, observation, and patience Use code “ yearofplenty ” for 15% OFF at www.mtblock.com MY ULTIMATE FORAGING GEAR LIST - Check it out Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes. Watch the Video Episode on Youtube: https://www.youtube.com/live/n6C0k9XC5bA?si=pZkwtN5qSSq3xfHk Sign up for the newsletter: www.theyearofplenty.com/newsletter Support the podcast via Patreon: https://www.patreon.com/yearofplenty Subscribe to the Youtube Channel: https://www.youtube.com/@yearofplentyvideo Do you follow the podcast on social media yet? IG: https://www.instagram.com/bigforagingguy/ X: https://x.com/yearofplentypod I want to hear from you! Take the LISTENER SURVEY : https://www.surveymonkey.com/r/KZW53R

Listen Show Notes

Every question we get asked before
someone starts their trial.

If you have a concern about deliverability, AI quality, data privacy, or whether this will actually work for your specific situation, it's probably answered below.

What is the difference between Founder Solo and Founder Pro?

How do agency tiers work?

What is a talent profile?

Can I switch plans later?

Yes, at any time. Upgrades take effect immediately; downgrades apply at the end of the current billing period. Contact support if you need help migrating between plan families.

Do you offer a free trial?

Every paid plan includes a 15-day free trial. Your card is saved at signup but you will not be charged until day 16. Cancel any time from your dashboard.

What happens if I cancel?

You keep access until the end of your current billing period. No charges after that. Your data is retained for 30 days in case you reactivate.

Is the 20% annual discount automatic?

Yes. Select Annual on the pricing toggle and the discounted price is applied automatically at checkout. The annual price shown is the full year cost.

What if I have more than 50 profiles or 20 clients?

That is our Enterprise tier. Contact our sales team and we will build a custom plan with volume pricing, a dedicated account manager, and SLA guarantees.

Year of Plenty: Traditional Foodways

About this Podcast:

Pitch Analysis

What is Year of Plenty: Traditional Foodways?

About the host

Recent episodes

How to Grow Fruit Trees That Actually Thrive with Orchard People

Landscape Literacy: Wild Flavor Is Everywhere | Nick of North

Food Sovereignty, Wild Food, and Borderlands Cuisine with Hank Shaw

Can You Really Live on Wild Food? Robin Greenfield Is! | Food Freedom

Foragers Roundtable: 2025 Foraging Season in Review | Harvests, Lessons & What’s Next

Guest Appearances

Hank Shaw

Robin Greenfield

Elspeth Hay

Orion Aon

Advertisers on this show

Best industries to pitch Year of Plenty: Traditional Foodways for

Podcasts like Year of Plenty: Traditional Foodways

Every question we get asked beforesomeone starts their trial.

Year of Plenty: Traditional Foodways

About this Podcast:

Pitch Analysis

What is Year of Plenty: Traditional Foodways?

About the host

Recent episodes

How to Grow Fruit Trees That Actually Thrive with Orchard People

Landscape Literacy: Wild Flavor Is Everywhere | Nick of North

Food Sovereignty, Wild Food, and Borderlands Cuisine with Hank Shaw

Can You Really Live on Wild Food? Robin Greenfield Is! | Food Freedom

Foragers Roundtable: 2025 Foraging Season in Review | Harvests, Lessons & What’s Next

Guest Appearances

Hank Shaw

Robin Greenfield

Elspeth Hay

Orion Aon

Advertisers on this show

Best industries to pitch Year of Plenty: Traditional Foodways for

Podcasts like Year of Plenty: Traditional Foodways

Every question we get asked beforesomeone starts their trial.

Every question we get asked before
someone starts their trial.

Every question we get asked before
someone starts their trial.