Podcasts & RSS Feeds
Most Active Stories
- Here's how Michigan taxpayers came to own the designs for the original World Trade Center
- Revisiting the origin of the "Michigan Left"
- What's behind Michigan Republicans' big turnaround on medical marijuana?
- Decades after a summer job up north, this man writes an insider account of Mackinac Island
- Gay teacher who says pregnancy got her fired speaks to Stateside
Wed May 7, 2014
Frogs used to rule the menus in Detroit
Treating yourself to a good restaurant meal in Detroit these days might mean biting into some great Coney Islands, or a plate of flaming souvlaki in Greektown, or barbeque, or soul food.
Now roll the clock back about 90 or 100 years.
How about frog leg salad? Frog ravioli? Frog leg pie? Pickled or poached frog leg?
It seems early 20th century foodies just loved frog legs, and Detroit was happy to provide them.
As one New York columnist gushed in 1905: "If you have never eaten frog legs in Detroit, you have something to live for, something for which to strive."
Food historian Bill Loomis wrote about this often-overlooked period in Detroit's culinary history for the May issue of Hour:Detroit magazine.
The piece is called "When Frogs Were King."
Loomis joined us today on the program.
*Listen to our interview above.
Environment & Science
The Environment Report