Imagine it’s your turn to cook supper. And this is what the larder holds: pigs lungs, heart, liver, cheeks, feet, a tail, two ears, jowls, lacey caul fat that was once connected to the intestine, pork belly, beef tongue and several litres of pigs blood. All from Yukon raised pork and beef. Odd bits or special bits?
This was the challenge that four adventuresome Whitehorse chefs faced. Each had drawn three random ‘odd bits’ to turn into delicious appetizers for sixty paying customers. They did not disappoint!Photos by Walter Streit and Suzanne Crocker
I have just returned from three fantastic days at Food Talks in Whitehorse, Yukon celebrating local food and hosted by the Growers of Organic Food Yukon (or GoOFY, as they are affectionately known.)
The theme of Food Talks was “All the Bits” – reminding us to value every morsel of our food and to waste less. Especially when it comes to meat. Using all parts of the animals we harvest, from head to tail to hoof, is a concept that is not unfamiliar in many cultures past and present. Beyond making nutritional and economic sense, it also offers both gratitude and respect for the animal’s sacrifice to nourish us.
Special guest, renowned chef and cookbook author, Jennifer McLagan, travelled from Toronto to attend Food Talks and address the guests.
Jennifer reminds us that what we now call the ‘odd bits’, and often toss in the scrap pile, were once the prized bits – parts of the animal that are packed with both nutrition and taste. Why are we more squeamish about eating heart than we are about eating rump roast – both being working muscles? Bone marrow is packed with iron. Blood can be substituted for egg. Jennifer says the combination of blood and milk is the perfect food – containing all the amino acids, vitamins, and minerals that we require.
I had a taste of the ‘perfect food’ at the Odd Bits Tasting Event when chef Jason McRobb created a delicious chocolate blood pudding desert topped with whipped cream, candied blood orange peel and a strip of cinnamon-sugar-roasted pig skin. It was an inspiration to me to start experimenting with the many ways to cook with blood beyond blood sausage.
Even if you are feeling squeamish at the thought of eating the unfamiliar, you would have found yourself drooling at the Odd Bits Tasting Event. The flavour combinations were out of this world! Four amazing chefs, Eglé Zalodkas- Barnes, Karina LaPointe, Jason McRobb and Micheal Roberts served up tastes such as lung dumplings, breaded sweet breads with aioli sauce, pigs’ feet sweet and sour soup, pork belly on a rhubarb compote, honey glazed pig skin, beef tongue tacos… just to name a few. I tried everything and if I was blessed with more than one stomach I would have returned for seconds of it all!
I have eaten many ‘odd bits’ during the past year of eating local to Dawson. Stuffed moose heart is one of my family’s favourite meals. But I am now inspired to expand even further. The pig harvest and the moose hunt are coming soon and I will be ready to gather and make use of even more parts of the animal than before. (Hard to believe I was once vegetarian.)
If you need some tips or inspiration, check out Jennifer McLagan’s books: Odd Bits, Bones and Fat and be prepared to be inspired!