MARQUETTE -- Three teams of four students had to roll out an appetizer, lunch and dinner completely from scratch without the help of any recipes. And students only used indigenous ingredients from the Upper Peninsula, including white fish and bison.
"A couple of us had butterflies," admits student Kristine Maki. "But at this point I’m pretty confident in what we're doing now. In the beginning it was a little challenging just agreeing on what we're using and deciding how we're using everything."
The students spent the past year studying indigenous foods, and this challenge put that knowledge to the culinary test.
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