Habitat & Conservation  |  06/24/2026

PODCAST EP. 370: Pollinators, Quail, and Wild Foods from the Desert


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Episode Description

As Pheasants Forever and Quail Forever celebrate Grasslands Week and Pollinator Week, this conversation explores the critical relationship between healthy habitat, thriving pollinator populations, and strong upland bird numbers. From pheasant chicks and bobwhite quail to Gambel's quail and prairie grouse, the insects supported by flowering plants provide the protein young birds need to survive and grow.

Habitat Education Programs Manager Marissa Jensen joins former PF & QF's Southwest Regional Representative Lauren Stamm to discuss why pollinator habitat and brood habitat are exactly one and the same. The conversation also heads into the desert, where Lauren shares her passion for hunting, foraging, and creating wild game meals inspired by the landscapes she hunts.

Listeners will learn how prickly pear fruit supports desert wildlife, why Gambel's quail depend on these unique ecosystems, and how to turn wild-foraged prickly pear into a simple syrup that pairs perfectly with grilled quail. Along the way, the discussion explores conservation, public lands, raising the next generation of hunters, and the lessons children learn through time spent outdoors.

Whether you're passionate about upland bird hunting, bird dogs, pollinators, habitat conservation, wild game cooking, or simply becoming a more connected outdoors enthusiast, this conversation offers a fresh perspective on the landscapes that sustain both wildlife and hunters.

Follow the show for weekly conversations about hunting, conservation, bird dogs, and upland birds.

Show Notes

Prickly Pear Grilled Quail

Ingredients

  • Spatchcocked quail
  • Prickly pear simple syrup
  • Jalapeno (or hot honey)
  • Cilantro
  • Limes

Instructions

  • Brine the quail overnight, or for a few hours before cooking.
  • Mix about 1/3 cup of prickly pear syrup, chopped jalapeno, 1-2 tablespoons of hot honey if using in small bowl.
  • Pat quail dry and sprinkle both sides with salt, pepper, and garlic.
  • Baste quail with prickly pear mixture.
  • Cook on preheated grill at 400 degrees, for 3-4 minutes on each side.
  • Baste quail with prickly pear mix when flipping.
  • Serve with fresh limes and chopped cilantro.
  • Bonus option to serve with a prickly pear margarita.

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Transcript for On The Wing Podcast Ep. 370: Pollinators, Quail, and Wild Foods from the Desert