On the menu: Bonfire treats, birch syrup, bison, and wine
From The YUKON Magazine · 37:51
Show by Nordwind
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 The YUKON Magazine. This conversation will leave you feeling satiated and hungry at the same time.Send us Fan MailCONNECT WITH USSend a text or voicemail Website: theyukonmagazine.comInstagram: @the.yukon.magazineFacebook: @TheYukonMagazineLinkedIn: @theyukonmagazineEmail: [email protected] TO THE MAGAZINESubscribe for yourself or as a gift for that special person who needs a little more Yukon in their life. Four issues every year, delivered right to your door.
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