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On the menu: Bonfire treats, birch syrup, bison, and wine
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From how to host a COVID-friendly bonfire and the seasons of birch syrup to the re-introduction of bison into the Yukon and cooking with haskap wine, “Boreal Chef” Miche Genest introduces us to the people and stories behind her 2021 columns in Yukon, North of Ordinary magazine. This conversation will leave you feeling satiated and hungry at the same time.
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Website: theyukonmagazine.com
Instagram: @the.yukon.magazine
Facebook: @TheYukonMagazine
LinkedIn: @theyukonmagazine
Email: [email protected]
SUBSCRIBE TO THE MAGAZINE
Subscribe for yourself or as a gift for that special person who needs a little more Yukon in their life. Four issues every year, delivered right to your door.
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By Nordwind
5
22 ratings
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From how to host a COVID-friendly bonfire and the seasons of birch syrup to the re-introduction of bison into the Yukon and cooking with haskap wine, “Boreal Chef” Miche Genest introduces us to the people and stories behind her 2021 columns in Yukon, North of Ordinary magazine. This conversation will leave you feeling satiated and hungry at the same time.
CONNECT WITH US
Website: theyukonmagazine.com
Instagram: @the.yukon.magazine
Facebook: @TheYukonMagazine
LinkedIn: @theyukonmagazine
Email: [email protected]
SUBSCRIBE TO THE MAGAZINE
Subscribe for yourself or as a gift for that special person who needs a little more Yukon in their life. Four issues every year, delivered right to your door.