By David Draper
The other day I received a cool catalog in the mail from Cabela's that I think Wild Chef readers should know about. I say it's a "catalog," but Hunter's Harvest is not really a catalog—not in the strictest since anyway. Sure there are some butchering and food processing products listed here and there throughout the pages, but all that takes a backstage to comprehensive coverage of the steps necessary to take deer and other game from field to table. I guess you would call it a magalog—part magazine, part catalog.
Hunter's Harvest is a pretty big departure from what hunters are used to getting in the mail from Cabela's (think giant tomes dedicated to every type of clothing and gear a sportsman needs, and a lot of what he doesn't but ends up buying anyway). I used to work at Cabela's and know those catalog aren't cheap to produce or mail, so the company has always put a big emphasis on cost of space and making sure every page of every catalog at least pays for itself. So producing a book that features at least a few pages without any products is a big leap for the company, and I'm sure the decision was not taken lightly. To find out a little bit about the thoughts behind Hunter's Harvest, I touched base with Eric Weiser, director of the food processing category at Cabela's. (Full disclosure: Eric and I are childhood friends and I was a groomsman in his wedding, something I'm pretty sure his wife, and a few bridesmaids, still regret.)