As we head into the second week of firearms deer season in Michigan, Current State’s Melissa Benmark has been thinking about two groups of people, high-end chefs and hunters, that might not seem to have a lot in common, but do share a common respect for the animals they use for food.
She spoke with one of Michigan’s noted chefs, Brian Polcyn, about “nose to tail” eating and what this new-old trend has in common with Michigan’s long-lasting hunting tradition.
