On a frigid mid-February Saturday, a small crowd gathers in a silent, snow-covered clearing in the woods. The atmosphere was more reminiscent of a far-off forest in northern Michigan than urban Detroit’s Rouge Park.
The group convenes around Jerry Jondreau, owner of Dynamite Hill Farms, who explains the Anishinaabe sugarbush tradition of tapping trees and boiling sap to create maple sugar and syrup. Jondreau, who learned the process from his family, shows the group how deep to drill into the trees, how to insert...
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