Spring comes late to the northern woods of Michigan, extending the early spring foraging season well into mid-May. This year it provided another opportunity to return to our indigenous-inspired cooking approach we have been exploring for a few years now. We have already shared one walleye recipe in our indigenous-inspired cooking approach here. But a [...]
We're happy to announce that we have added three new sources to our Purveyors page, two processed meat sources and one for smoked fish. In Port Washington, WI there is a small, white storefront tucked back off the main street, where you can find a variety of Great Lakes area fish that have been brined [...]
Curing Meats & Other DIY Food Projects
Celebrating the culinary traditions of the Great Lakes
Celebrating the culinary traditions of the Great Lakes
Celebrating the culinary traditions of the Great Lakes
