A Palate Cleanser Fit for a Forager in Toronto

When Chef/Co-Owner Michael Hunter of Antler Kitchen and Bar in Toronto isn’t making maple syrup, foraging for leeks, morels and herbs or hunting moose and deer with a crossbow, he’s reading about indigenous cultures who also did. “They made cedar and pine needle tea, and used wild herbs and leaves to make teas and health tonics,” he says. But it was seeing deer eat...