What draws people to isolate themselves in shanties on a frozen lake in hopes of spearing a massive sturgeon? Julia Kramer goes fishing.
What draws people to isolate themselves in shanties on a frozen lake in hopes of spearing a massive sturgeon? Julia Kramer goes fishing
I. HOW TO DRIVE ON A FROZEN LAKE
Just to be safe, do not wear a seatbelt. Watch for heaves: ridges of snow indicating that the ice below it has cracked, like the fault line of an earthquake. When you get to a heave, drive alongside it until you find a bridge. In the context of Lake Winnebago in February, a “bridge” is two parallel metal tracks strong enough to support the weight of a pickup, laid down across particularly gaping holes in the ice. And keep the windows rolled down. So you can get out. Just in case the rental car you’re un-seat belted into hits a crack in the ice and plummets into freezing water.
That is the advice given to me—a Chicago-born 30-year-old who has never regular-fished, let alone ice-fished—by the people of Fond du Lac, Wisconsin. And it is the advice that I followed over the course of the three days I spent pondering my mortality on a 215-square-mile lake.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
The Bargaining Table
To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice
Into the Woods
The only thing standing between me and a perfectly executed faux sick day was...a cake
Built to Last
California design studio Commune outlines sustainable strategies for kitchens
In the Limelight
At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast
VEGAN FOR EVERYONE
This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan
Trash Talking
At Shuggie's in San Francisco, everything is garbage and that's a good thing
DIGGING AT THE ROOTS
In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage
DO YOU KNOW YOUR WATER FOOTPRINT?
You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent
Take It Slow
For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life
Soufflé for Seder
Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover