On the menu: Bonfire treats, birch syrup, bison, and wine
About this episode
From how to host a COVID-friendly bonfire and the seasons of birch syrup to the re-introduction of bison into the Yukon and cooking with haskap wine, “Boreal Chef” Miche Genest introduces us to the people and stories behind her 2021 columns in Yukon, North of Ordinary magazine. This conversation will leave you feeling satiated and hungry at the same time.
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