To stockpile morels, the wagyu beef of mushrooms, available only for a short time each year, you have to go looking. For many people, it’s a family tradition, powerful enough to lure even those who don’t like the taste of mushrooms into the spring woods.
“Midwesterner has been a wonderful addition to my weekly reading! As a lover of history and cooking both, I appreciate the way it’s brought so many little-known stories about Midwestern food out to where the rest of the world can appreciate the diversity and deliciousness of our region.”
—Ari Weinzweig, co-owner and founding partner, Zingerman’s Community of Businesses, Ann Arbor, Michigan