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Mary Kellough

Guilherme Mattoso, a journalist and expert content on family farming, rural tourism, sustainable food and sustainability from Brazil, did a feature on Salt, Fresh & Field on his excellent blog,

For those of you not fluent in Portuguese, we have translated the article to the best of our ability and posted the article for your enjoyment below.  

And if you weren't sure of the meaning of the word, “Caprisimo”, we weren’t either and had to look it up.  Turns out it’s a lovely little word, meaning “simpleness, rusticalness, the quality of a small village or town”.

Caprisimo is a good quality to have.

Thank you, Guilherme, for taking the time to talk to us and for the great article.  It’s so fun making friends in far off places.  Maybe one day we can do an episode in Niteroi, Brazil.

What would you do if you had to hunt and kill their own food?

This is the initial idea that inspired Canadians Chad Brealey and Mary Kellough to create Salt, Fresh & Field Media, an independent production company specializing in content related to outdoor activities, with an emphasis on hunting, gathering and feeding. The first three episodes of the series were sponsored by a Canadian television channel, but also can be watched online.

The program consists of invited chefs to hunt or collect food that make fame of its restaurants, putting them in contact with a new reality, far removed from the pots and stoves. With treatment and editing of film images, along breathtaking locations, the series bring a reflection on the relationship we have with food, the environment and people.

Check out the interview with Chad Brealey, granted via e-mail Caipirismo and know the project better.

Q: How did the idea of creating the Salt, Fresh & Field come about?
A: The concept originated in 2009 when I began to realize the interest of people coming to join me in outdoor activities such as hunting and fishing. For me, it was clear that they had an interest in where their food comes from, and want to add a little adventure to your everyday life. At that time, in Canada, the reality shows and competitions of food were on the rise. Our attentive approach to the script, in addition to careful visual treatment were not standard in television programs and for various reasons, could not find a steady home for this project. At first, we were fortunate to partner with a television and Canadian ISP called Telus. Through the partnership, we launched the first trilogy of episodes, with the same aesthetics and philosophy of the original idea of the program, also available online on our website.

Q: Hence the name Salt, Fresh & Field?
A: When we go sifting through all the complexity of processing, distribution and consumption process, we arrived at the base of any food that can come from three places - saltwater, freshwater and fields in a farmed or wild environment. With that in mind, the name "Salt, Fresh & Field” came naturally.

Q: Why is it so important to hunt or collect and prepare your own food?
A: Preparing a meal for family and friends is an act of love and affection. Foods presented in the program may have slightly more adventurous aspect than most people will be able to experience, but the method and Ethos are the same. Being aware of where your food comes from is a first step in a more careful process - with others, with the environment and with animals. There is an intense emotional aspect in the act of hunting and fishing, which is difficult to translate into words. Often, fish and wildlife inhabit beautiful places; places that probably only got a chance to meet when we are looking for food. What we try to do is portray some of that emotional state as well as what that feeling is when you are able to bring food to the table.

Q:What would be a perfect meal for you?
A: A perfect meal involves many elements, but it starts with people. I need the children helping to prepare the vegetables and choosing cheeses and snacks. Adults would tell stories and be giggling around a large table. It would be at the beginning of September and we would eat salmon and salad combined with spicy vegetables and seasonal mussels. We would roast a beautiful rack of venison with hay and juniper, outside the house, and we would celebrate the arrival of autumn with a good wine. We would watch the sunset in late summer, with children laughing and playing in the field near the forest. That would be good for me.

Q: What inspires you?
A: The perfection of animals living in their natural habitats; the literary tradition of Jim Harrison, Tom McGuane and Roderick Haig-Brown; the dedication of ranchers, farmers and commercial fishermen to provide food for so many people; the keen eye of the crew, our director and my co-producer. They inspire me to be better, think faster and allow me to push boundaries; the feeling of hoisting the hook for the first time in promising waters; sit back and let the forest feel involved; the effort it takes hunters understand the land and animals, and the chefs who have the vision to combine amazing ingredients, produced by its suppliers; my children, who have the constant interest in discovering new things, and my wife for her dedication to our family, intelligence and beauty.