© Huckberry 2022

DIRT Episode 2: New Orleans

In Episode 2: New Orleans, Josh links up with Mason Hereford (owner of award-winning sandwich shop Turkey and the Wolf) and then hits the road for some epic hog hunting, swamp fishing, crawfish and oyster harvesting, and exploring Louisiana’s only water buffalo dairy farm. It all culminates in one incredible feast featuring unique regional dishes prepared by Mason with the help of some local friends.

Editor's Picks: DIRT
When we hit the road for some bayou-based adventure, our gear had to be ready for everything from gator-filled swamps to a water buffalo dairy farm—here’s what we packed
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Classic Work Glove

BarebonesClassic Work Glove

$25
  • Bestseller
Rover Pant - Straight

ProofRover Pant - Straight

$118
  • Bestseller
  • Made in the USA
All-American Stretch Denim - Slim

Flint and TinderAll-American Stretch Denim - Slim

$138 $158
72-Hour Merino Pocket Tee

Proof72-Hour Merino Pocket Tee

$78
#500

Blundstone#500

$209.95
Serrano 2.0

RoarkSerrano 2.0

$44 $69
Terry Polo Johnny Collar

WellenTerry Polo Johnny Collar

$42 $78
  • Bestseller
  • 3 for $95
Slub Pocket Tee

Forty FiveSlub Pocket Tee

$35
Classic Work Glove

BarebonesClassic Work Glove

$25
  • Bestseller
Rover Pant - Straight

ProofRover Pant - Straight

$118
  • Bestseller
  • Made in the USA
All-American Stretch Denim - Slim

Flint and TinderAll-American Stretch Denim - Slim

$138 $158
72-Hour Merino Pocket Tee

Proof72-Hour Merino Pocket Tee

$78
#500

Blundstone#500

$209.95
Serrano 2.0

RoarkSerrano 2.0

$44 $69
Terry Polo Johnny Collar

WellenTerry Polo Johnny Collar

$42 $78
  • Bestseller
  • 3 for $95
Slub Pocket Tee

Forty FiveSlub Pocket Tee

$35

Catch Up on Past Adventures

Episode one hits close to home. Specifically, Josh’s hometown of Seattle where we travel from the mountains to the coast in pursuit of local ingredients for an authentic Washington meal. Digging for forest delicacies, hunting for exotic bivalves, and exploring the tidal flats of a multi-generational shellfish farm—it’s all on the menu.