Smoked salmon and grilled bison (bought from the co-op). In the pot was balsam fir, jack pine, blue spruce, bergamot, and sweet fern that was all foraged near my family’s cabin in NW Wisconsin, and was the base of what would become bison stew. Not pictured is the Minnesota harvested wild rice that went with the bison stew.

Leah Cunningham @leah