Michigan nose-to-tail chef (colon) It’s all good

Nov 21, 2013

Brian Polcyn specializes in charcuterie, which is the art of preserving food before refrigeration.
Credit Wikimedia Commons

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.