Arts
Sumac, watercress, morel mushrooms, wild mint. Those are just a few easy forage finds to add big interest to your cooking! After serving up 10,000 tenderloins throughout his career, chef and restaurateur Michael Hunter turned to wilder fare for more interesting flavours. Michael shares his new cookbook "The Hunter Chef," plus we chat about the ethics of hunting and his clash with an animal rights group outside Antler Kitchen & Bar.