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As we move into this adventure, look for upcoming pictures of venison that was harvested from forest lands, rubarb and pickles from my own backyard garden in Canton Michigan. Think of it as eating the sun. No chemicals, additives or preservatives. Just sun and plants and then animals who eat the plants and than humans who then eat the plants and animals. So, eating the suns' energy.

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The main dish for our local flavor meal will be venison. We will soon be able to show you pictures of where the deer was harvested and a brief interview with the harvester, or hunter, as some would say.

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Interview with Donald Grinwis, harvester of the venison for this meal. Interview by Renee Wood.

1. What types of food do the deer in this area eat?

Don: Deer are brousers; they eat grass,corn, wild apples, hay, certain tree leaves, weeds, tree twigs, beech nuts and other nuts. In the area where this deer was harvested, there is not "crops", like corn. These deer are foraging in the forest.

2. What kind of knowledge is needed to harvest a deer?

Don: Female deer or does are very territorial. They live in about a one square mile area. So whatever foods are in that area is what they will eat. The babies or fawns are born in the last two weeks in May, and the first two weeks in June. We see the same family groups every year at the cabin. The does are what draws the male deer or bucks in.

3. How much time do you spend watching the deer?

Don: We watch their patterns all year round. We know where they sleep, their paths and where they like to feed.

4. What is the process for getting a deer ready to eat?

Don: A clean kill in a vital area. Do not shoot in the gut or hind legs. The next thing is to properly field dress the deer. Removing all the entrails, heart, lungs, cutting out the rectum (some people do not do this). Then you wash the deer/wipe it out and hang it up to cool. It should be in the low 40s or below for this cooling process. You can then age the meat (we only age one to three days depending on the temperature). You then skin the deer and cut up the meat. Then you can freeze or can the meat. This skinning and cutting can take several hours. Most people do boneless processing, because it takes less room in the freezer. The meat can be canned in a pressure cooker and it tastes like roast beef.

5. How did you aquire all this knowledge?

Don: I grew up hunting and listening to stories about hunting. I also like to read up on things. A lot of this knowledge is passed down from family members.

Thank you.


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Interview with Paula Woods, Personal Chef

What is the name and nature of your business?

Paula: It is called Heavensent Personal Chef. I make meals for people and deliver them to their homes. They are able to pick different dishes from a menu.

What is your philosopy in cooking/eating?

Paula: You must eat five different colors of foods a day. You need to eat whole foods, no processed foods. No refined sugar or white flour. Food is best if it is fresh.

Do you use local ingredients in your cooking?

Paula: Yes, I try to find and use the freshest ingredients possible.

Where do you find these ingredients?

Paula: There are several local farm markets, I know farmers, you can find advertisements for local food in the paper, on the web. If I cannot find a local food, I use an organic food in place of it, such as flour. Food co-ops are good places and my friends gardens.

Do you think it is easy to find local food?

Paula: Yes, you just need to know where to look. It is important to use fresh foods and if you get a lot, then freeze them to use at a later time. Plus, I grow my own food.

How would people be able to get a hold of you if they wanted to use you service?

Paula: heavenscentpersonalchef@hotmail.com

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Oh yeah, and this food tastes way better. Once you get used to eating this way, when you try to go back to eating processed or fast food it makes you sick.

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I just did an interview with my father who has his own little garden in the backyard. He gave some interesting responses to the questions. Can't wait to share the information with all of you.

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