If you ever get the opportunity, jump off of Highway 51 in Wisconsin and start driving on County D toward Cunard Lake. In April, the trip takes you along a tree-clad isthmus flanked by still-icy lakes of such striking glamour that we have to slow down to hug the road’s curves to avoid literally dying … [ Read more]
“Plants Have So Much to Give Us, All We Have to Do Is Ask” is botany, history, and sacred stories, all wrapped up in leaves
Hunter, Writer, Butcher, Cook: Jamie Carlson and Minnesota’s wild foods movement
Jamie Carlson’s idea of a perfect field snack is a raw antelope liver, taken directly from the freshly killed animal itself. “Raw antelope liver is the sweetest thing you’re ever going to have,” he says while tending a campfire at Lebanon Hills Regional Park in Eagan. “Pull it out, rinse it off, put a little … [ Read more]
Gearing Up for the Hunt: Q&A with the authors of “Untamed Mushrooms”
In culinary circles, mushroom hunting is a serious business. In Russia, it’s a favorite pastime; in France, it’s called la chasse aux champignons, and it’s something of a national mania. The appeal is simple: It’s a chance to harvest beautiful, delicious, commercially expensive gifts from nature, step up your cooking game, and commune with nature … [ Read more]
How to make a foraged centerpiece without leaving your backyard
Christine Hoffman is trimming some branches in her Grand Avenue shop, Foxglove Market. “Most of this I found right out back of the building,” she laughs, twisting a gnarly vine into, then around, a small vase. She then adds a burst of fall foliage—reds and oranges, tucked between the browns and greys of some grainy … [ Read more]