Steven Rinella, author portrait
© Garret Smith

Steven Rinella

Steven Rinella is an outdoorsman, writer, wild foods enthusiast, and television and podcast personality who is a passionate advocate for conservation and the protection of public lands. Rinella is the host of the television show and podcast MeatEater; his most recent book is the #1 New York Times bestseller Catch a Crayfish, Count the Stars. His writing has appeared in many publications, including OutsideField & Stream, and The New Yorker. Rinella lives in Bozeman, Montana, with his wife and their three kids.
MeatEater's Campfire Stories: Discoveries, Revelations & Near Misses
The MeatEater Outdoor Cookbook
MeatEater's American History: The Long Hunters (1761-1775)
Catch a Crayfish, Count the Stars
Outdoor Kids in an Inside World
MeatEater's Campfire Stories: Narrow Escapes & More Close Calls
MeatEater's Campfire Stories: Close Calls
The MeatEater Guide to Wilderness Skills and Survival
The MeatEater Fish and Game Cookbook
The Complete Guide to Hunting, Butchering, and Cooking Wild Game
The Scavenger's Guide to Haute Cuisine
The Complete Guide to Hunting, Butchering, and Cooking Wild Game
Meat Eater
American Buffalo

Books

MeatEater's Campfire Stories: Discoveries, Revelations & Near Misses
The MeatEater Outdoor Cookbook
MeatEater's American History: The Long Hunters (1761-1775)
Catch a Crayfish, Count the Stars
Outdoor Kids in an Inside World
MeatEater's Campfire Stories: Narrow Escapes & More Close Calls
MeatEater's Campfire Stories: Close Calls
The MeatEater Guide to Wilderness Skills and Survival
The MeatEater Fish and Game Cookbook
The Complete Guide to Hunting, Butchering, and Cooking Wild Game
The Scavenger's Guide to Haute Cuisine
The Complete Guide to Hunting, Butchering, and Cooking Wild Game
Meat Eater
American Buffalo

Grilling & Barbecue

Summertime is barbecue season! Here are some of the top trends anticipated for summer 2023, according to Better Homes and Gardens and Barbecue Bible: International inspiration: Global and fusion flavor inspirations are big in grilling this year, whether that’s adding gochujang to a marinade or trying an entirely new technique like chichinga, or West African

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