A hundred years ago, the kitchens of the Upper Midwest swelled with fresh-caught fish and locally harvested game. The woods were thick with deer and cottontails, the lakes were rich in whitefish and other wildfoods.
Changes in culture and population altered that scene, but today's Midwesterners have retained and revived their appreciation of venison and other wild game. Wildfoods are back in many eateries as well as home kitchens. Game farms and commercial fisheries are making these delicacies more accessible to appreciative palates.
A sportsman and forager as well as a writer, author John Motoviloff conducts wildfoods cooking workshops throughout the region. In this volume, he shares his knowledge of how to harvest and prepare the wildfoods of his homeland.
“The Upper Midwest presents today’s hunter-gatherer with a wide range of wildfoods and an array of landscapes in which to pursue them. This book is your guide to making the most of these treasures. Staples for generations of Native Americans and then for European settlers who came after them, these foods continue to provide healthy, local eating. What’s more, many of these delicacies can now be purchased in person or online from a variety of vendors...
The point is, you won’t go hungry in the Upper Midwest if you know which end of a shotgun, fishing rod, or burlap sack to pick up.”