Donna Geddes from Carcross/Tagish First Nation was trained in the Trainer the Trainer Food Preservation Workshop in Victoria early this year. What Donna learned there has a direct effect on the community; the tools she learned will help fight obesity and other health related risks. Earlier in the month Donna went into the elementary school […]
Arlene and Ryan Jung of Wawakapewin First Nation collected scraps of wood and garbage from around the community and used it to build a small greenhouse on the south-facing wall of their house. Their greenhouse has proved successful as there appears to be a yield of tomatoes ripening, taking advantage of the sunlight in […]
Clara Winnepetonga held a community Thanksgiving cookout on Saturday October 12th in Wapekeka First Nation, 450 kilometers northeast of Sioux Lookout. Members of the community gathered by the lake and everyone took part […]
Arlene Jung is the Chief Gardener and community leader in Wawakapewin First Nation. It is her job to come up with ways to integrate traditional knowledge about food with new and exciting techniques. An example of Arlene’s innovation is that she created a meat smoker out a of a junk yard fridge and a unused […]
This past spring, I spent two months in Fort Providence working on the Wild Foods Snack Program at Deh Gah School. During my time in the community, I spent six weeks with staff, students and community members working on the land at their spring camp. The camp is located a short 10 minute drive […]
Good day everyone, For this week’s recipe, we propose a new way to prepare your favorite fish. A simple vegetable soup that is a charm to concoct with whatever you have on hand and whatever fish you like.
Good day everyone! For this new recipe, we wanted to rediscover a comfort food dish: cabbage rolls. Including ground venison meat and maple syrup, we came up with a flavorful combination that is also very affordable. The goal is to recycle weekly ingredients, like old bread, to gain a lot of flavors.
Hello everyone! The wild meat is back with this week’s recipe: a simple way to prepare beaver meat. For a gathering with friends or for a fresh lunch idea, this symbiosis of wild meat flavor and paprika will do the trick!
Greetings everyone, Spring is finally here! Nevertheless, we might still have a few cold days left ahead of us. To warm you up, we propose for this week’s recipe a traditional French dish with a rustic twist: Goose Cassoulet. The secret lies in the slow cooking that brings up and marries the delicate flavors of […]
Good morning to you all! For this week’s recipe, we experimented a little with wild rabbit. The result: a simple slow cooking dish combining the sweetness of apples and the rich flavors of garlic and rosemary.