Dylan Eyers

Are you dreaming about 2026 adventures? I am looking forward to cooking up camp meals after a long day of hunting adventures. Elk steaks with morel mushroom gravy. Chopping by @northarmknives and keeping us cozy @seekoutside 📷 @dave__gu #campcooking #elksteak #morelmushrooms #backcountrygourmet #hottentcooking #hottent

I’ve been interested in learning to hunt for what felt like a long time but the barrier of entry always seemed daunting if you didn’t grow up around it. After some steady Google time, I found a local education company with a strong set of ethics and values in their approach to hunting. It’s been a year now since I took Dylan and EatWild’s 2 day CORE course. It’s strikingly obvious the love Dylan has for everything around hunting and fishing. This extends to how it brings people together, how it deepens relationship to land & sea and all sentients, how it asks for our attention, and how it questions our consumptive behaviours. He’s too modest to say it himself, but he’s a fantastic teacher who I’m immensely enjoying the learning process with. - Sun filled January day on the water with Dylan and Tome. 🎶: Doll Bones by Ben Rogers

A few tips for finding morels when it’s slim pickings. This is from last week, after some warm temperatures and a very dry spring. So we were looking in areas that might be wetter and cooler despite the dry conditions. We eventually got it to them. This weekend should be better after last week's rains. Good luck and send pics if you find your pocket of morels. Safe pickings! #eatwild #morel #morelhunting #slimpickings

Venison/deer in BC can be overabundant causing habitat degradation through browsing in many areas where they're too plentiful like the southern Gulf islands. Sustainable hunting practices are one of the ways to help with population control by eating the Invaders:) On May 22nd Eat the Invaders is a chef-led charity tasting event celebrating biodiversity supportive eating of overabundant or invasive species. 12 chefs + beverage pairings Only three tickets left! This deeply coloured, dry yet refreshingly fruity blackberry wine by @elephantislwine was a delicious summer pairing for venison bites by @eatwild @chefgabbott Get to taste it + 14 more dishes at our event at LaSalle culinary college in Vancouver, May 22nd. #vancouverevents #venison #yvreats #vancouverisawesome

We snuck in the last couple of campfires and fire cooking ahead of the provincial fire ban. Some beautiful weather, adventure, great food and new friends. Our Spring Hunter Field Skills Workshop @arosaranch #eatwild #firecooking

Venison Bite with Creamy Gremolata on Endive with Venison, gremolata, and endives, with crispy shallots and wild onion. By Chef Connor Gabbot & Dylan Eyers @eatwild --- Eat the Invaders is a Chef led tasting event of invasive or over-abundant species. MAY 22, 2026 | LaSalle College, Vancouver Discover the event menu and tickets info at https://swallowtail.ca/eat-the-invaders/, or via the link in our bio. An activation of Biodiversity+ Design in support of UN Biodiversity initiatives @unbiodiversity

Just wrapped up three fun filled days of learning to hunt with bow and arrow. I think I might be getting the hang of it. Join us next spring at the EatWild Bow Hunting Workshop. So much fun with the @thefeatheredfletch archery school and mentorship from @bc_craigmac . #learntohunt #eatwild #hunting #bowhunting #archery

Episode 108 of the EatWild Podcast features a conversation with Justin Balzar—known to many as “Griz”—and it’s a grounded, honest look at what it really means to live close to the land. In this episode, we dig into Justin’s journey as a hunter, outdoors enthusiast, and storyteller, exploring how his connection to wild places has shaped the way he feeds himself and his family. That foundation now shows up in his film and web series Subsistence, a raw look at the reality of providing food from the land alongside his family. This conversation goes beyond tactics. It’s about responsibility, respect for wildlife, and the deeper purpose behind hunting. Justin shares his perspective on being a modern hunter—balancing tradition with today’s world, and staying rooted in values that matter. If you’re on your own path to becoming more connected to your food, your environment, and your role in it all, this episode will resonate. Follow Griz here! @grizzzzly The @ihunterapp supports the Eatwild Podcast and other programs. It is an essential tool for the hunt. The app’s mapping layers, navigation tools, and hunting regulations are all packed into it to provide you with the information you need for your next adventure. Stikine Packrafts are heavy on adventure and light on your back. These versatile rafte are ideal for hunters, foragers and fishers to open up a world of adventures. @stikinepackrafts Find out more about the good work that Hunters For BC is doing to protect wildlife in BC. @huntersforbc Stop in at Beere Brewing and take advantage of a 10% discount on your purchase. Use the code EATWILD10 on your next purchase. Beere makes a great selection of bright, crisp beers perfect for the patio or around the campfire. @beerebrewingco If you need game bags, knives or lightweight gear from a Canadian company, check out HUTO LIFESTYLE – HUTO Lifestyle Clothing & Apparel @hutolifestyle Seek Outside makes unique ultralight tents and packs for your next adventure. Use the discount code WILD5 on your next purchase. Please use this Seek Outside Affiliate link to let them know you heard about Seek Outside from our podcast. @seekoutside

Last one from the oyster series 🦪 And we’re going out crispy. Pan-fried oysters done right—golden, crunchy, and lettuce wrapped up with a tartar. Recipe: Shuck your oysters. Drain + pat dry. Toss in Flour → egg → seasoned breadcrumbs. Pan-fry on medium heat in a 50/50 mix of olive oil and butter until golden brown. Tartar sauce: Mayo + chopped pickles + a splash of pickle juice + minced shallot + dejon + tiny touch of maple syrup—salt + pepper. Wrap it all in a lettuce leaf, spoon over that tartar… and you’re set. Oyster heaven. Filmed, edited and eaten by @dave__gu #eatwild #oysters #panfriedoysters

A weekend with new friends, beautiful nature, and the most incredible food. The family and I had an incredible weekend on the Sunshine Coast with the @eatwild crew. It’s been our goal since moving to BC to become more self-sufficient when it comes to our food supply. And the 4 days we spent out on the water with these guys was an amazing reminder of the incredibly bounty all around us. Can’t wait to get back out there to catch and cook with these guys again! 📸@david_gu #catchandcook #seafood

Ready to hunt with a bow? 🏹 Join us for our EatWild Bowhunting Workshop — a 3-day, hands-on experience built to take you from curious to confident. April 25 to 27. We’ve teamed up with accomplished bowhunters Craig McLean and the Feathered Fletch Archery School to deliver a full-scope introduction to bowhunting: • Archery fundamentals • Real-world hunting strategies • Planning + executing your first successful hunt Set at the stunning @arosaranch , this immersive weekend is all about skill-building, confidence, and getting you ready for the field. Beautiful wild inspired meals on the menu. We have 3 spots left — come learn, shoot, and step into bowhunting the EatWild way! @thefeatheredfletch @bc_craigmac @fossman8 #bowhunting #archery #learntohunt #eatwild #huntingbc

The sounds of prawn season. #eatwild #spotprawns #prawn