A2: Food

Susan Selasky, the Freep’s test kitchen director, writes about Durham’s Tracklements and Smokery in Ann Arbor, noting that owner T.R. Durham had his first cookbook published last month - ”The Smoked Seafood Cookbook”: “What’s worth the price is the explainer on how to cold- or hot-smoke fish, descriptions of different woods and other fine points such as how to properly slice smoked salmon.” [Source]