‘Big Wild Year’ Notebook: Part IV of a series

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‘Big Wild Year’ Notebook: Part IV of a series

Warren Schlote

May 01, 2019 - 5 min read

The two birthdays during April in the Big Wild Year challenge called for celebration. Jeremy St. Onge and Delphanie Colyer enjoyed bear burgers flavoured with juniper, yarrow, garlic seeds and boletes, as well as a hare, alongside glasses of chokecherry juice for dinner. Dessert was a special Jerusalem artichoke chiffon pie made with acorn flour, homemade gelatin, bear fat, berries and walnuts.

‘Big Wild Year’ Notebook: Part IV of a series — The two birthdays during April in the Big Wild Year challenge called for celebration. Jeremy St. Onge and Delphanie Colyer enjoyed bear burgers flavoured with juniper, yarrow, garlic seeds and boletes, as well as a hare, alongside glasses of chokecherry juice for dinner. Dessert was a special Jerusalem artichoke chiffon pie made with acorn flour, homemade gelatin, bear fat, berries and walnuts.

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