Trapper’s delight: Rusty crayfish
Want to wash your camping dishes in the wilderness with zero effort? Let me share a life hack made in the Northern Wilds. I had...
recipe
Nordic Wild Salmon Soup
by northwilds
Since the earliest conquests of the Vikings, the bedrock of traditional Nordic fare has been an abundance of fish, seafood, root vegetables and berries. Lengthy,...
The offal truth: Culinary art of organ meats
As a dog owner I have noticed a growing, often confusing selection of pet foods on the market. From single-source protein diets to raw food,...
Garlic Mustard: Do the Forest a Favor and Eat It
If you enjoy the taste of bitter, pungent foods, then garlic mustard may be a healthy and eco-conscious addition to your diet. As one of...
Smoking Meats: Low and Slow is the Secret
by Chuck Viren
With so much time spent at home these days, people are attempting do-it-yourself projects more than ever. People are also spending more time in the...
The many uses of tree saps and resins
As winter wanes and the sun grows stronger with the approaching vernal equinox, sap begins its seasonal flow in the trees of the North Woods....
Sage Advice on Cooking Game Birds
by Chuck Viren
It’s upon us. That glorious time of year where woodland hikes in the crisp autumn air, perhaps with our canine companions, yield a bounty of...
The Sioux Chef’s Indigenous Kitchen
Locally sourced, seasonal, “clean” ingredients are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef....