Local Flavor: Wisconsin’s Fiery Favorite — intelligenttravel.nationalgeographic.com

Like its cousin, the New England clambake, the fish boil of America’s upper Great Lakes grew out of a community coming together to celebrate local bounty. The custom of poaching the day’s catch with potatoes was brought over by the region’s Scandinavian settlers and no doubt sustained many a hearty soul on these rocky, wind-whipped shores. More than a century later, the tradition lives on during the summer and early fall on Door Peninsula, the bluff-lined land that juts into Lake Michigan from Wisconsin’s midsection.

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