A tradition of Cajun cooking has emerged deep in the Northwoods of Wisconsin, spurred by the battle against the rusty crayfish. For years, students from the state university working with the department of natural resources have been hauling countless buckets of rusties from the waters of Sparkling Lake, five hours north of Milwaukee.
“What else are you going to do with them but eat them?” says Jake Vander Zanden, a University of Wisconsin, Madison, professor involved in the project.