The Fowl Life

Latest Episodes:

E474 - CWA’s New Hunter Mission – Keepin’ the Culture Alive part 1 Apr 21, 2025

Show notes

We ain’t sugarcoatin’ it—waterfowl hunting ain’t easy to get into. The gear, the regs, the access, the learning curve... it’s enough to turn folks away before they ever get a decoy wet. But in this episode, we sit down with the badasses from California Waterfowl Association who are making darn sure the tradition doesn’t die on our watch. From youth camps to veteran hunts, college outreach to first-time field days, the CWA crew is putting in the work—boots on the ground, blinds in the mud, boats in the Delta—to welcome a new wave of hunters into the lifestyle. We’re talkin’ about the full-circle moments, the tear-jerking first retrieves, and the look in a new hunter’s eyes when the first greenhead backpedals over the spread. You’ll hear how programs like Duck Camp and the Hunt Program are opening gates that used to be locked shut. Real access. Real mentorship. Real opportunities to chase specks, sprig, and mallards in some of the most iconic ground in the flyway. This one’s a reminder of why we do it—and who we’re doing it for. It’s not just about the straps. It’s about preserving the culture, passing it down, and makin’ sure this lifestyle stays alive for generations to come. This episode is brought to you by California Waterfowl Association, Corning Ford, Nappa Valley Olive Oil, Cowboy Choice Horse Feeds, Nutrien Ag Solutions, Merlo Waterfowl Group and The Provider Culinary

E473 - Sauces Are Bosses - Joel and Chef Ellie - The Provider Series, Eat Wild Edition Apr 14, 2025

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Transform your wild game, game! The Fowl Life Midwest Host Joel Kleefisch and Provider award-winning Chef, French Culinarian, Ellie Lawton break down why sauces can be bosses for your wild game feast or fiesta! Joel and Chef Ellie show you quick, easy steps to turn any meal up a click. Learn how to Finish What You Started with our ongoing short format series the Fowl Life Podcast, Provider Series, Eat Wild edition! This episode is brought to you by The Provider Culinary, Travel Wisconsin, Oakley Sunglasses and Banded Brands

E472 - Feathers and Fields with Jeff Tarsi of Nutrien Ag Solutions Apr 11, 2025

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In this episode, Chad sits down with Jeff Tarsi of Nutrien Ag Solutions to explore the connection between sustainable agriculture and wildlife conservation. Jeff talks about his passion for turkey hunting and his dream of spending every day of his retirement in pursuit of gobblers. They discuss how farmers are the OG conservationists, working tirelessly to leave the land better than they found it. From deer to ducks, and even the smallest rodents, it's all about the land and those who steward it, bringing things around full circle. They get into how hunting can provide supplemental income for farmers, bringing us all together. Join us as we celebrate the North American farmer—the cornerstone of America, the vital role they play in our ecosystems, and Nutrien Ag Solution’s commitment to supporting their trade. This episode is brought to you by: Nutrien Ag Solutions, Bad Boy Mowers, Benelli Shotguns, Federal Premium Black Cloud, Hi Viz Sights, Rob Roberts Custom Gunworks, JARGON Goose Calls, Realtree Brand Camo, Banded Hunt Gear, Greenhead Gear Canada Goose Decoys, KERSHAW Knives, The Provider Culinary, LEER Toppers, Mickey Thompson Tires, and Corning Ford.

E471 - Rightwing stuffed meatloaf - The Provider Series with Joel Kleefisch and Chef Ellie Lawton Apr 08, 2025

Show notes

In this episode of The Fowl Life Podcast Provider Series Eat Wild Edition, Midwest Host Joel Kleefisch and Provider Chef Ellie Lawton Break down an American Classic with a twist. Provider Right Wing Stuffed Meatloaf. It’s an easy, fast way to use any ground wild game or beef. We hope you enjoy! This episode is brought to you by The Provider culinary, Travel Wisconsin, Oakley sunglasses and Banded Brands

E470 - Building A Legacy - The Banded Drake Ranch Story Part 2 Apr 04, 2025

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The story of Banded Drake Ranch continues. In Part 2, Chad is back with Matt, Seth, and Denny to dig even deeper into the vision that made this place unique and exceptional from the start. With a shared goal of creating a higher-end duck club that’s rooted in conservation and building a legacy, the guys walk us through the intense planning, improvements, and hands-on work that went into shaping the land. From dialing in the habitat to farming specifically for wildlife, every decision was made with intention, and it shows. Hear how they’ve embraced the role of stewards, pouring time and passion into building not just a hunting property, but a world-class waterfowl sanctuary. This is more than a duck club…This is the BDR. This episode is brought to you by Benelli Shotguns, Federal Premium Black Cloud, Hi Viz Sights, Rob Roberts Custom Gunworks, Banded Hunt Gear, Greenhead Gear Decoys, Avery Outdoors, Realtree Camo, Corning Ford, KERSHAW Knives, Safari Club International, MyOutdoor TV, PECOS Outdoor, and The Provider Culinary.

E469 - Building A Legacy - The Banded Drake Ranch Story Part 1 Mar 29, 2025

Show notes

What does it take to turn a vision into one of the most elite duck-hunting properties in the country? In this episode, you'll find out. Chad sits down with Matt and Seth to dive into the origins of Banded Drake Ranch. They rewind the clock to the first time they ever laid eyes on the land, the moment the dream took shape and the strategy behind transforming it into a premier waterfowl destination. From the first hunt to the endless planning that went into its design, the guys break down what makes BDR so special and why this location was the perfect fit. Listen in for a behind-the-scenes look at the making of one of the most high-end duck clubs in America! This episode is brought to you by Benelli Shotguns, Federal Premium Black Cloud, Hi Viz Sights, Rob Roberts Custom Gunworks, Banded Hunt Gear, Greenhead Gear Decoys, Avery Outdoors, Realtree Camo, Corning Ford, KERSHAW Knives, Safari Club International, MyOutdoor TV, PECOS Outdoor, and The Provider Culinary.

E468 - Swine & Gator Bites: Wild Game with a French Twist - The Provider Series Mar 26, 2025

Show notes

Welcome to the first of our new short-format Provider Series episodes, where we bring you quick, inspiring, wild game recipes to level up your cooking. In this episode, Joel is joined by certified French chef Ellie Lawton as they dive into Provider Swine, alligator, and wild hog, paired with a bold Provider Right Wing Sauce remoulade. These episodes will give you the confidence to get creative in the kitchen. Short, simple, and packed with flavor! Let’s hit the kitchen! This episode is brought to you by Travel Wisconsin, The Provider Culinary, Bad Boy Mowers, Banded Brands, Hi Viz Sights, ZLINE, GATR coolers, and DEMERBOX

E467 - Stepping Back In Time, SCI Fowl Thoughts with Chad Mar 24, 2025

Show notes

In this episode of Safari Club International's Fowl Thoughts, Chad sits down solo at the mic to dive into the early days of The Fowl Life, sharing stories of the OGs who were there from the start, some moments that shaped the brand, and how he landed on the name that hunters everywhere know today. Who mentored him? Who was in the blind from the beginning? Listen in for a nostalgic look at the origins of how everything came to be and what’s to come! This episode is brought to you by Safari Club International, Federal Premium Black Cloud, Hi Viz Sights, LEER toppers, Rob Roberts Custom Gunworks, Banded Brands, The Provider Culinary, GATR coolers, and Traeger Grills.

E466 - The Ones Who Never Ask Why - The Eukanuba Duck Dogs Series Mar 20, 2025

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Chad sits down solo on the mic to share his thoughts about Axl, and the incredible dogs we are so blessed to hunt with. Do they even know how incredible they are? The way they make us look good in the field, how they never ask for anything in return… Just a pat on the head, a ride in the truck, and maybe a spot on the couch when the hunt is done. Do they remember all the states we’ve hunted together? The retrieves that earned them a standing ovation? Or do they just do it because it’s who they are? Because making us happy is all they’ve ever wanted? This episode is all about our duck dogs. It’s about their drive, their heart, and the way they make our lives better every single day. Whether they’re breaking ice in the marsh or just laying by our side when we’re down, they don’t need to prove anything to anyone. But if only they knew just how special they really are. This episode is brought to you by Eukanuba Premium Performance Dog Food, Banded Brands, Avery Outdoors, Avery Sporting Dog, Greenhead Gear Decoys, Oakley Sunglasses, Realtree Brand Camo, California Waterfowl Association, Mickey Thompson Tires, Corning Ford, Bo 3.0 Hydration, RIGID LED Lights, BedSlide, LEER Toppers, My Outdoor TV, Travel Wisconsin, and Safari Club International.

E465 - Turning Canada Goose into 5 Star Fajitas - with French Culinarian, Chef Ellie Lawton Mar 15, 2025

Show notes

Ah, the Canada Goose. Often a challenge on the water or in the field, but let’s be honest, sometimes the biggest issue is getting folks to love it on the dinner table. Well, fear not! In this episode of The Fowl Life Podcast Provider Series Eat Wild Edition, Certified French Culinarian, Chef Ellie Lawton, shows us an easy way to make goose protein the star of the feast. Hear step by step instructions how to prepare Provider Right Wing Sauce Goose Fajitas that will knock your Banded socks off. Laugh along with Midwest Host, Joel Kleefisch, and Chef Lawton as they bring their cooking show to the ice of a frozen Midwest lake…AND…watch the video that shows you exactly how to make it! Provider Right Wing Sauce Canada Goose Fajitas Ingredients and Instructions: 2 lbs goose breast, cubed into 1 inch pieces Place in marinade and refrigerate for 24-48 hours Marinade: 2 limes, juiced 2 C Buttermilk 1/2 c soy sauce or tamari 1/4 c hoisin sauce 1/8 c chopped garlic 1/3 c Right Wing Sauce 2 Tbsp Provider Spice Fowl Stir Fry Noodle & Vegetable Base: 16oz cooked Rice Stir Fry Noodles 2 tbsp butter In pan on medium heat Add vegetables to the hot pan and sauté until vegetables are tender, once tender, add the rice noodles and sauté for 3-4 minutes until evenly mixed, then remove from heat. 2 tbsp chopped garlic 1/2 c dice onion 1 c shredded red cabbage 1 c shredded carrot 1 c beech mushrooms 1/2 c stir fry sauce Stir Fry Sauce: 1/2 C Hoisin sauce 1/2 C Soy Sauce 1/3 C Right Wing Sauce 1 tbsp Provider Spice Fowl 1 tbsp Provider Spice Drop Tine Preparing the Goose: Remove from the refrigerator Remove from marinade but do not dry marinade off, tenderize pieces with meat mallet for 1-2 minutes and return to marinade until ready to cook. Cooking the goose: Heat a cast iron pan on medium-high heat with 3 tbsp butter, remove the meat from marinade and add to the hot pan and cook 3-4 minutes, add 1/2 c of stir fry sauce while the goose is cooking. Remove from heat Plate desired Noodle & Vegetable Base, add desired amount of cooked goose on top of the noodle base Top stir fry with fresh cilantro, thinly sliced fresh jalapeño, crispy fried shallots or onions, and drizzle with Stir Fry sauce and Right Wing Sauce This episode is brought to you by Travel Wisconsin, The Provider Culinary, Jargon Game Calls, Bad Boy Mowers, Hi Viz Sights, Mickey Thompson Tires, and Avery GHG Decoys

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