Foraging in the forest: Cattails
North Shore—Starting around the Fourth of July, I begin watching my local cattail marsh like a hawk. Slowing my car and rubbernecking shamelessly, I search...
outdoorfood
Venison: from the Exotic to Classic Sausage Making
by Maren Webb
The start of November signifies a number of things on the North Shore: The start of the Lake Superior storms/gales season, the transition from fall...
Cultivating Wild Food Spaces
One of my fondest memories of living on the Canadian west coast is hiking the Wild Pacific Trail in Ucluelet. Cutting along the rugged, rocky...
The Art of Outdoor Ovens
Why is it that everything tastes better when it’s cooked outside with fire? Maybe it’s the hint of smoke or wood that you don’t...
Campfire Smoked Fish
There was a time when pike was the preferred eating fish over pickerel (known as walleye for those of you south of the border). At...
Harvesting, Preparing and Eating Dandelions
Are Dandelions Edible? Absolutely! Eating dandelions is all the craze. Although the dandelion is considered a first class enemy by golfers, groundskeepers and homeowners who...
The Heart of the Hunt: A New Experience
One of my earliest memories dates back to when I was four years old. I watched my father lift a skillet full of beef tongue...
With venison, preparation is the key to good flavor
by Shawn Perich
Last week I had coffee with a Canadian writer friend who accompanied her partner earlier this fall when he killed his first deer. Although she...