This year, Bryce Stevenson, a Red Cliff tribal member, opened Miijim, or “food.” Menus are a fine dining mix of foraged ingredients and game meats, plus French wines and close-to-home beer brews. Indigenous cuisine is more elusive - there’s little beyond wild rice soup and whitefish at Legendary Waters - but the culinary dive deepens on Madeline Island, a 20-minute ferry ride from Red Cliff. Tours, offered by request, emphasize Indigenous foods, environmental sustainability and natural medicines. ![]() It’s a 35-acre farm that helps feed the Red Cliff tribe. “This is a spot to help keep our fish in the community,” but the plentiful whitefish are sold wholesale to Canada too.įish waste turns into compost at Mino Bimaadiziiwin, which means “good life” in Ojibwe. “We all grew up fishing,” said Joe DePerry, business manager. “We want to make sure we’re raising healthy fish,” he said.Īlso in the neighborhood is Red Cliff Fish Co., which handles processing and pricing for the tribe’s commercial fishermen and catches whitefish, walleye, lake trout and lake herring. ![]() Volunteers also help check length and weight of trout samplings.
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