Hello

My name is Stan Yockey. I'm an outdoorsman and home chef. Several years ago, my late wife convinced me to share a number of my outdoor adventures hunting and fishing from the Pacific Northwest, across the country and then in the Southeast and beyond. My books also aim to provide home chefs with solutions to the age-old question "what do I do with THIS?" after a friend or family member 'gifts' them with wild fare. These books answer that question using an approach to these meals via preparation in the kitchen, not over a campfire!

My Story

I haved been an avid outdoorsman since an early age. I have hunted and fished for over sixty years and am experienced both in harvesting wild game and fish and in preparing meals featuring my harvests after returning from each trip. I've harvested multiple species of big and small game, a variety of upland birds and waterfowl, and many dozens of species of salt water and fresh-water fish, plus a variety of shellfish and mollusks. Additionally, I have prepared a variety of appetizers, salads, entrees, and side dishes showcasing my harvests, mostly using recipes of my own creation.

I also have a background in the food a beverage industry. While growing up in Seattle, Washington, I worked in several well-known restaurants, including The Golden Lion and The Edgewater Inn as I earned a bachelor’s degree in hotel and restaurant management from Washington State University.

I wrote Some Adventures Outdoors (and In the Kitchen!) and Some Southern Adventures Outdoors (and In the Kitchen!) as a way to share my outdoor adventures and menus to guide home chefs on the preparation of complete meals featuring wild fare.

I have received publicity for some of my adventures and menus, including features in Cooking Wild magazine - a national publication - and Richmond Hill Reflections - a local magazine in Richmond Hill, Georgia.

Currently, I combine my hunting and fishing trips with developing even more recipes wplaying in two community bands, and I have begun developing new ideas for future books that will continue the theme of combining outdoor adventures with unique menus.