6-25 SS Business & Pleasure

 A true case of practice what you preach. Regular contributor Randy King is the executive chef for the Simplot Corporation. Talk about the perfect combination. First, Randy is an avid and extremely knowledgeable hunter. He practices that perfect credo of an outdoorsman which is to eat the animals that you harvest. But he doesn’t just eat, he turns whatever he harvests into a five-star meal with some absolutely incredible recipes. He now has a story where he mixes business with pleasure. “This past spring I decided to kind of double dip on the conference schedule. I went up to Coeur d’Alene, Idaho to the American Culinary Federation’s Western regional conference where I was teaching a class on how to cook and the classes name was  “Raw, Naked and Wild.” It was about the benefits of eating more naturally, wild game and more raw foods. While I was there I decided to participate in a turkey hunt up north. Northern Idaho has quite a few more turkeys than we do down here so I went up there, rented a car, drove to a public access point and ended up shooting the biggest turkey in my life. When the conference wrapped up, I drove down to my cousin’s house and shot another turkey the next morning and then drove home. So I come home from a class on how to cook and eat better with a couple of wild birds to cook and eat better for myself. It has been a real adventure.”