Acadian as Rappie Pie
This summer I was in Dawson City at the farmers’ market, scoping out the best produce the Klondike has to offer. It was beet season
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Cutting Board
Cutting Board Columnist Jeffery Mickelson, a professional chef, wild food fanatic and “offal” good guy shares his passion for cooking with What’s Up Yukon
Have Pig, Will Travel
As we get closer and closer to the epic feasts that are in the near future I can’t help but think of … the Christmas
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Are you Flipping Pancakes?
What’s for breakfast this morning? If you were smart you got it started the night before. Sleeping in a little bit later sounds good to
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Mysteries of the Bacon Chop
Quick cured bacon chops are ready in 24 hours, and are a great way to dab into the fun of making your own.
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My Korean Belly
Preserving and storing your summer harvest is a skill that every good cook, whether home or professional, should have. As much as I love to
A Stash of Honey
Have a little spot on your property not being used? Why not plant some berry shrubs? After a recent delivery of Emu Creek Farm-raised honey
Sage Wisdom
Late June and through July is pretty much the height of our wild vegetable and herb season. Strawberries are finishing up, raspberries are starting to
All That the Rain Promises
Iknow, I know, you’re all thinking I’m crazy, but after the rain, the underground “internet” of mycelium is incubating. Mushrooms are being born. Mycelium or
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I Feel Waffle
I’m hungry, I’m kind of grumpy and I’ve slept well past breakfast. It’s 3 pm. I feel waffle. But not for your average “L’eggo My
Who Cut The Mustard?
Although it may seem out of reach, making your own custom mustards at home is actually quite easy and very rewarding. Once I figured out
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A Few Tips For Spring
With spring in full effect, the bears, birds and bees are buzzing and singing joyful songs. But if you listen closely to the songs, they’re
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Forget About the Meat
I’m loving the sun and weather this last couple of weeks. Suddenly I’ve been craving different foods, and my barbecues are now dusted off and
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Smiling Bears Keep Me Awake
At this time of year, a flood of heart-shaped boxes, roses and freaky-looking smiley pink bears stare me down in almost every shop I enter.
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Moose Meat in the Closet
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
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Don’t Be Groused Out
Growing up in Valemount BC, surrounded by vast wilderness and unexplored terrain, it was not uncommon to see grouse and other small game during my outings.
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Put Your Shoulder into It
All over the world people are doing crazy things with meat and fire. I mentioned in my April 21 column that barbecue, as most of
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A Matter of Texture
In Canada, as well as the States and all over Europe, this time of year the smells of cinnamon, molasses and ginger are overwhelming at
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Beet Street
During freeze up, pacing around the cabin is not uncommon. Oversupplying oneself with more food than even two people could eat is also a common
Going Back To Cauli
With the sun out and the temperatures warming up significantly, you may find yourself having the urge to eat or cook outside. Time to dust
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The Pig Out
I had the house to myself this evening, so I thought I would indulge in a little smoked pork. I don’t normally get that excited
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy
Chicken-fried caribou steaks might just be the best thing I’ve eaten in a long time. I’ve played around with a lot of different recipes and
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Ham in a Day
Few things in cooking are as important as the ingredients. The knowledge of how pantry items are prepared in factories, versus the old-world way of
Moolash
A gift of moose is great, but a dinner of moose is even better! I recently acquired a little stockpile of my old friend “Big
Fire Is Nice
It’s February and the cold weather seems to have broken for a bit. If you haven’t gone Outside, or have been talking to friends that
Food Transport
This time of year, I like to make all sorts of different food to transport my mind to faraway places. Stoke the fire up high,
An Old School Loaf
I recently resurrected my sourdough starter from the deep freeze. I throw it in there from time to time when I feel like starving it
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