Cutting Board

Cutting Board Columnist Jeffery Mickelson, a professional chef, wild food fanatic and “offal” good guy shares his passion for cooking with What’s Up Yukon

Acadian as Rappie Pie

This summer I was in Dawson City at the farmers’ market, scoping out the best produce the Klondike has to offer. It was beet season and Grant Dowdell’s stall was there. His beets are world class, so I knew I wouldn’t leave empty-handed. My friend and fellow chef Brian Phelan and I started talking about …

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Have Pig, Will Travel

As we get closer and closer to the epic feasts that are in the near future I can’t help but think of … the Christmas ham. It’s become a bit of a tradition at my family’s Christmas table for me to prepare a ham from scratch using the best pork I can find, followed by …

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I Feel Waffle

I’m hungry, I’m kind of grumpy and I’ve slept well past breakfast. It’s 3 pm. I feel waffle. But not for your average “L’eggo My Eggo” type waffle. I want crispy, light waffles, crispy fried chicken, birch syrup, whipped butter and icing sugar. Maybe, if I’m feeling lucky, I may go with a side of …

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A Stash of Honey

Have a little spot on your property not being used? Why not plant some berry shrubs? After a recent delivery of Emu Creek Farm-raised honey berries or haskap, I thought to myself, everyone should be growing these berries on their property for a winter stash. The thing that makes these berries so interesting is their …

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Sage Wisdom

Late June and through July is pretty much the height of our wild vegetable and herb season. Strawberries are finishing up, raspberries are starting to get ripe, with blueberries and cranberries to follow. In the nettle patch, where most of the plants have gone to seed, we will soon see a new crop growing on …

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All That the Rain Promises

Iknow, I know, you’re all thinking I’m crazy, but after the rain, the underground “internet” of mycelium is incubating. Mushrooms are being born. Mycelium or mushroom “spawn” is the vegetative portion of fungus that digests food under the right conditions – ideally damp, soggy, but not too cold. The mycelium bundles together in a series …

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Are you Flipping Pancakes?

What’s for breakfast this morning? If you were smart you got it started the night before. Sleeping in a little bit later sounds good to me. With a sourdough pancake recipe, by the time the coffee is ready, your griddle is hot and you’re making breakfast in your sleep! Having sourdough starter on hand is …

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My Korean Belly

Preserving and storing your summer harvest is a skill that every good cook, whether home or professional, should have. As much as I love to have my homemade condiments in the pantry at my disposal, I find sometimes you have to find creative ways to use them so you don’t get bored with them. Trading …

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Who Cut The Mustard?

Although it may seem out of reach, making your own custom mustards at home is actually quite easy and very rewarding. Once I figured out proper proportions and technique, I’ve never bought grainy mustard from the store again. There many different types of mustards out there, from the ballpark version we smear on boiled franks, …

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A Few Tips For Spring

With spring in full effect, the bears, birds and bees are buzzing and singing joyful songs. But if you listen closely to the songs, they’re mainly about how desperate and frantic their search of food is. I can’t help but join the enthusiasm. I’m hungry, and I want wild foods! When I see pussywillows going …

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Forget About the Meat

I’m loving the sun and weather this last couple of weeks. Suddenly I’ve been craving different foods, and my barbecues are now dusted off and ready for the season. Slowly smoked pork shoulder, coleslaw, cornbread – I can imagine just about anything on the grill. When most Canadians think of barbecue, the first thing that …

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