Living in the far North, I usually take Vitamin D, the sunshine vitamin, during the winter months (1000 IU/day). This year I wanted to see if a local diet alone would keep my Vitamin D levels stable. Not unexpectedly, my levels dropped below normal as the days became shorter.
But, thanks to local Dawsonite and ice fisher, Jim Leary, I was introduced to burbot and it saved the day!
Burbot is an amazing fish. It is a freshwater, carnivorous, bottom feeder that thrives at the coldest times of the year under the ice of the Yukon River. In fact, it has chosen January as its favourite spawning month. Burbot live to be decades old. They have no scales and some folks find them a bit ugly and eel like. I think they have beautiful eyes. A survivor if ever I saw one. Which leaves me with some ambiguity about catching them. But their flesh is a thick and delicious white fish and their livers are especially nutritious.
Burbot liver is huge – six times larger than the livers of other freshwater fish of the same size, and comprising about 10% of their body weight! And their liver is packed with Vitamin D and Vitamin A, in fact 4 times the potency of the Vitamin D and A found in cod liver.
Turns out that a mere 10 grams of burbot liver per day would supply me with the equivalent of 1000 IU of Vitamin D. Chopped into chunks and sautéed in butter, burbot liver tastes similar to scallops. So consuming 150 grams of burbot liver every couple of weeks was no hardship on the palate.
And it worked! Thanks to the burbot, my Vitamin D levels returned to normal.
Fish tend to accumulate toxins from our water systems, especially carnivorous bottom feeding fish. I will share my findings on mercury levels in burbot and some other Yukon fish in the next blog.
If you’ve ever wondered about the nutrients in wild meat and fish harvested from the land, check out this comprehensive table of data compiled by Centre for Indigenous Peoples’ Nutrition and Environment at the University of McGill:
When chef Joseph Shawana was growing up on Manitoulin Island on Lake Huron, and he wanted to eat morel mushrooms, he just went outside and picked some. “I didn’t even know how much morels cost until I moved to Toronto and people were talking about morels for 50 or 60 bucks a pound, and that was quite a steal,” he says. “And here I am at home just frying them in a little bit of garlic and butter.”
Cedar, juniper, partridge, the white-tailed deer and a “huge abundance” of morels are just some of the wild flora and fauna found in Shawana’s traditional territory on the Wiikwemkoong Unceded Reserve. Along with cultivated foods sourced from small, local producers, wild foods form the backbone of the menu at Shawana’s Toronto restaurant, Kū-Kŭm Kitchen.
The seasonal menu reflects Shawana’s heritage and his training—he attended culinary school in Toronto and worked in several restaurants there, most recently at Snakes and Lattes, where in 2016 he featured a special Aboriginal Day menu that quickly sold out, eventually inspiring him and partner Ben Castanie to start up Kū-Kŭm.
Shawana’s 27-seat spot, opened barely a year ago in an older mid-town neighbourhood, is one of four Indigenous restaurants in Toronto, and his work is emblematic of a new wave of Indigenous chefs across Canada who are wowing diners by combining traditional ingredients with contemporary cooking techniques.
“It’s a really good opportunity to showcase Indigenous cuisine,” says Shawana. In the spirit of collaboration and mentorship, each chef will work with a Yukon First Nations chef or culinary student to produce dishes that celebrate Indigenous cuisine.
Shawana will bring a few different Indigenous traditions with him, starting off the multi-course meal with a squash, corn and bean soup that honours the Haudenosaunee or Iroquois nations of southern Ontario and the north-eastern United States. Squash, corn and beans are known as the Three Sisters in that tradition; they are companion plants that help each other in the growing phase. Corn stalks support the bean runners, the bean plants fix nitrogen, and squash provides ground cover, moisture retention and protection against rodents.
As a tribute to the Inuit peoples of the Arctic, Shawana will serve seal loin, seared in a pan over the fire and accompanied by sautéed sea asparagus from the West Coast, some wild onions and wild garlic, and fire-roasted Yukon beets.
Shawana took some flak when he introduced seal meat at Kū-Kŭm in October 2017. A petition with more than 3,000 signatures circulated online, demanding he remove seal from the menu. That sparked a counter-petition from a Toronto Indigenous artist, who was frustrated at the bad press Shawana was getting, and with a more general misunderstanding of Indigenous culture and traditions.
Shawana was aware he might be headed for controversy. “We were hesitant to have [seal] on the menu here at first, just because we knew we’d get a little bit of backlash for it,” he says. But, as he told CBC in an earlier interview, “…it’s part of the northern community’s culture. So we’re trying to pay homage to them, as we do with everything else.… It’s all dietary needs of the Indigenous communities from east to west.” Seal meat is still on the menu at Kū-Kŭm, and Shawana says it’s doing very well. Not long ago he served his seal to a party of Inuit diners. “It was their first time of having seal the way we serve it here,” he says. “They loved it.”
Shawana learned to love cooking at his grandmother’s side; she cooked for the family and for the community. “My grandmother played a huge role in all of our lives growing up. That’s part of the reason I named my restaurant Kū-Kŭm. Another reason is my wife is Cree and Kū-Kŭm means grandmother in Northern Cree—so it’s a way of paying tribute to my wife [too], who is a huge part of who I am today.” A mural of his grandmother, his mother and his mother-in-law graces one wall of the restaurant.
Dinner at Kū-Kŭm might include main courses of pulled caribou wrapped in caul fat, goose with puff pastry, or bouillabase of mixed Canadian fishes and seafoods in a cedar and anise broth. Dessert could be a pot of rich chocolate mousse lightly flavoured with lavender. But the meal always ends with a cup of cedar tea. In winter, passersby can drop in, even if the restaurant isn’t open, to warm up with a cup of that same tea.
“My grandmother always taught us to keep the door open, because you never know who’s going to want to come in and get fed, or just keep warm,” says Shawana. “
That simple, human hospitality goes hand in hand with Shawana’s philosophy of respect for whole ingredients and for bringing community together over food. “We deal with smaller businesses that actually know their products and know their farmers and their families, and know how everything is harvested.” Shawana sources wild ingredients from Forbes Wild Foods, who work with several Indigenous communities in Ontario. “So we’re helping that business out, which in turn helps out a lot of First Nations communities.”
Before Shawana was approached by organizers to take part in the First Nations Fire Feast, he wasn’t aware there was a food scene happening in the Yukon. “It doesn’t surprise me, just considering that everybody is starting to go back to the roots of where food actually comes from.”
“It doesn’t come from the grocery store, it comes from [outside] our back doors.”
To purchase tickets for the First Nations Fire Feast, visit here.
When Art Napoleon found he had to cook a selection of wild and cultivated ingredients from a local food “mystery box” over a campfire with three Indigenous Yukon Elders, he said, “Oh no! You’re going to gang up on me.” He had reason to be fearful—Tetl’it Gwich’in Elder Mary Jane Moses, Teetl’it Gwich’in Elder Dorothy Alexie, and Tr’ondëk Hwëch’in Elder Peggy Kormandy are all experienced campfire cooks with many years of cooking on the land behind them.
But as participants at “Our Camp is our Kitchen” learned, when it comes to campfire cooking Napoleon is no slouch. He and the ladies transformed the ptarmigan, rabbit, caribou guts, caribou meat, sheep ribs, wild rhubarb, cranberries, birch syrup and a host of other delicacies into soup, stew, fricassee, viande grillée and pudding that fed anywhere from 75 to 100 people. Their cooking fire burned in an galvanized metal drum with a grill set over top; their camp was a wall tent and a tarp shelter in the parking lot beside the Tr’ondëk Hwëch’in Community Hall.
The event was part of the Tr’ondëk Hwëch’in Myth and Medium Conference, held from February 19 to 23 in Dawson City. Napoleon was a special guest at the conference, and the organizers worked him from morning till night, calling several of his skills into play. He arrived Monday afternoon, gave the opening keynote address that evening, cooked all day Tuesday, performed a concert Tuesday evening, gave a talk on food and nutrition Wednesday morning and flew out Wednesday afternoon.
As Napoleon told the audience Monday night, he juggles several careers–singer-songwriter, educator, conservationist, naturalist. He holds an MA in Language Revitalization from the University of Victoria and is a former Chief of the Saulteau First Nation in north-eastern BC. Most recently, he’s co-host of APTN’s Moosemeat and Marmalade with British chef Dan Hayes — an exploration of two very different approaches to cooking wild game, the Indigenous and the classically trained.
Food and cooking are the sinews that tie much of Napoleon’s life and work together. He first learned how to cook on open fires and woodstoves as a child living in Peace River country, and later grew comfortable in modern cooking facilities. He has always loved cooking for people, and one of his approaches to cooking traditional food is to “gourmet it up.”
“It’s given me great pleasure to serve good food to people, especially if I can present traditional food in ways that people haven’t tasted,” he said. “If you want to show the beauty of your culture, food is one way to do that.”
Napoleon said that at heart he’s an educator, and cultural revitalization is a cornerstone of his life philosophy. “So food is something that fits in there nicely. Food and philosophy and cultural teachings—I don’t really see much difference between those.”
Napoleon, who lives in Victoria, advised people on how to “Indigenize their diet” in an urban context. In his talk on food, nutrition and planning on Wednesday morning he reminded the audience, “If you live in the city there’s lots of ways you can still access your traditional resources.” He goes back to his traditional territory to hunt; he receives packages of wild food from his family; he learns what wild foods grow in his area and goes out foraging. “I can still be an Indian down there, I don’t have to be a Victorian.”
Napoleon also suggested ways of incorporating better nutrition into modern diets, noting that on the land, “People ate clean and they were very active. They were in great shape. Our meats were the original free range organic meats.” Today, he said, “The food industry sucks. It’s all about the money. You’ve got to make it all about health, and make your own choices.”
The reality is that Indigenous people live in two worlds, he added, and even hunters supplement their traditional diet with store-bought foods. “They’ve just become part of the culture.” He laughed. “Red Rose tea is part of the culture!”
He admires Suzanne for her efforts to eat only local food for a year, calling her endeavour “either crazy or brave, and maybe a little bit of both. I think it’s a lot of work, and would take great, great discipline.”
But he shares one of Suzanne’s concerns, mentioned in her presentation on Tuesday evening: how sustainable is her diet? Napoleon asked, “If everybody wanted to do it…would things get over-harvested? What kind of impact would it have on the land? Long ago people managed it in a way that was sustainable, but now there are bigger populations.”
These are questions shared and pondered across Canada and around the world: how do we feed ourselves in a sustainable manner? When the population will potentially reach 9.7 billion by 2050?
As Indigenous people who live in two cultures, Napoleon said, “There’s no way we can survive as an island. That’s the great thing about the Yukon–the divide is not so wide as it is in Souther Canada.” He ended his Wednesday morning talk on an emotional note. “You guys are lucky,” he said, near tears. “You guys who are living in territories that are bringing [the traditions] back.”
Napoleon said he always likes to contribute food for thought in his work. Asked what he would like people to take away from his participation at Myth and Medium, he reflected for a minute and said, “The need for balance. Always remembering that we walk in two worlds, and there’s ways to return to your cultural integrity while still living in these modern times.”
All manner of foods were celebrated at the Tr’ondëk Hwëch’in biannual Myth and Medium conference during the week of February 19, 2018, from whole grains to healing herbal concoctions to wild game. Not surprisingly, animal guts played a significant role, not just in cooking, but also in presentations and demonstrations, and in conversations among Elders and cooks from several Indigenous nations.
Vuntut Gwitchin hunter Stanley Njootli Senior told the audience on Wednesday night that the bag carried by The Boy in the Moon in the traditional story shared by many northern Indigenous peoples was filled with–caribou guts. Elizabeth Kyikavichik remembers that the first thing her family ate after a successful caribou hunt was the guts. Elizabeth, who is Teetl’it Gwich’in, grew up on the land near Fort MacPherson and was an avid student of her parents’ traditional hunting and cooking methods.
In traditional Indigenous cooking the whole animal is consumed, from antler to hoof, and guts are a highly valued source of nutrition. In fact, the same is true of pretty much every culture worldwide — traditionally, guts have been eaten with pleasure and gusto. Think of blood pudding, or liver paté, or steak and kidney pie, or the Greek kokoresti, or the Costa Rican sopa de mondongo.
In North America it’s only since the Second World War that we’ve turned our backs on guts, or offal — we’ve grown accustomed to the relatively inexpensive, choice cuts made available through the large-scale industrial raising and harvesting of animals, and by the supermarket retail model of selling food. The smaller butcher shops that typically carried offal have become harder to find. Now we tend to be squeamish about what we perceive as the stronger flavours of animal guts, and their different look and texture.
In recent years Indigenous hunters in the Porcupine Caribou range have noticed that some hunters were leaving gut piles and heads behind in the field when they harvested caribou. The Van Tat Gwich’in Government and the Porcupine Caribou Management Board collaborated on the publication of Vadzaih, Cooking Caribou from Antler to Hoof in part to encourage a return to traditional hunting practices. The book is both a field guide and cookbook, designed to appeal to hunters and cooks of all ages, pairing old and new ways of preparing caribou heads, shins and offal, as well as other parts of the animal.
When I worked on developing the contemporary recipes for Vadzaih with the community cooks of Old Crow, I grew accustomed to eating, and enjoying, kidney, heart, liver, tongue and brain. But I shied away from the intestines and the stomach. I don’t know why, since one of my favourite dishes as a teenager dining out with my parents was sweetbreads (pancreas) in Madeira sauce. Why was pancreas okay and not stomach? I don’t have an answer.
At Myth and Medium, those who attended the “Our Camp is Our Kitchen” cooking fire during the Shì Lëkąy Food Tastes Good Knowledge Fair were lucky enough to sample two different kinds of caribou stomach, prepared by Tetl’it Gwich’in Elder Mary Jane Moses, Tetl’it Gwich’in Elder Dorothy Alexie, Tr’ondëk Hwëch’in Elder Peggy Kormendy and visiting cook, hunter, musician and TV producer Art Napolean, of the Beaver people in Peace River country in northern BC. I screwed up my courage and tried a piece of tripe. It was mild, sweet and chewy, and I would try it again without hesitation.
I’m not alone. Among the Canadian settler population, due to the resurgence of interest in eating local food and the growing concern about food waste, guts are making it back onto the menu. International celebrity chefs like Gordon Ramsay and Hugh Fearnsley-Whittingstall are serving tripe in their restaurants. Canadian chef and author Jennifer McLagan has published Odd Bits, How to Cook the Rest of the Animal, a cookbook devoted to cooking the head, feet and guts of domestic animals. (We relied heavily on Odd Bits when putting together Vadzaih.) And small butcher shops are making a comeback not only in big urban centres, but, luckily for us, in Whitehorse and Dawson City.
At Myth and Medium we learned that Suzanne had taken to eating burbot liver in order to replenish her internal stock of Vitamin D. Suzanne offered samples of the liver during her workshop on Wednesday afternoon. We also ate caribou tripe and caribou head cheese and several different kinds of pemmican cooked by several different Indigenous people. And the Moosemeat Men served moose nose at Thursday evening’s feast.
I went home to Whitehorse with a few pounds of charcuterie made by Shelby Jordan of BonTon Butcherie and Charcuterie, and a surprise bonus. This was haggis, also made by Shelby, from pork liver, pork and wild boar tongues, boar head, boar kidneys and beef suet, all from locally raised animals, mixed with the requisite toasted stone-ground oatmeal and a flavourful blend of warm spices, the whole thing stuffed into beef bung, or appendix, which is in modern times the typical haggis casing.
Haggis, as we know, is the classic Scottish way of eating the whole animal, a traditional dish cooked right after the hunt and now most often served on poet Robert Burns’s birthday. I brought my BonTon haggis to a potluck dinner party on Sunday after the conference, where it was enjoyed by 14 people, some of whom had never eaten haggis or offal before. My husband, who is a Scot, said it was the best haggis he’s ever had.
Converting the masses to offal one caribou stomach, one haggis, at a time.
Every second year, the Tr’ondëk Hwëch’in First Nation in Dawson City, Yukon, hosts a colloquium/conference entitled Myth and Medium. The theme in 2018 was Food, Culture, and Identity, so not surprisingly, given her First We Eat project, Suzanne was asked to be one of the contributors to the event.
The week-long celebration kicked off on Monday with a potluck dinner, where attendees were invited to bring a dish that helped denote their heritage or identity. (Suzanne’s contribution to the potluck was her 100% locally-sourced garlic chevre on rye crackers.) But the evening’s main course was the collection of food-centered stories that followed by various guest speakers, including Suzanne and her husband Gerard.
The next day the official presentations began, given by a collection of notable speakers, indigenous and non-indigenous alike, including luminaries like Art Napoleon and Lawrence Hill, to name just a couple. Participating in a session entitled The Land Sustains Us, Suzanne paid tribute to those in the local community whose wisdom and aid have made her local-only experience possible. The audience was also treated to a preview snippet from Suzanne’s film, with very favourable crowd reaction.
Other Myth and Medium 2018 sessions touched on a wide variety of subjects, as one would expect from something as fundamental and far-reaching as food. From looking at wild plants for food and medicine — and a way to reconnect with traditional values — to finding what ancient stories can teach us about our food, the speakers were diverse, knowledgeable, and thought-provoking.
The next two afternoons saw Suzanne at a booth and doing hands-on cooking demonstrations and tastings of some of the things she has learned during her journey — from using colts foot ash as a salt substitute, to frying up burbot liver to help boost her Vitamin D levels.
Myth and Medium wasn’t all business. The event, which told attendees to: “Bring your dancing shoes and your appetites,” included lots of feasting, music, laughter, and activities. One of the highlights was the outdoor campfire, where there was cooking of all manner of wild local meat, including some rarer fare, such as moose nose, lynx, and a local ‘haggis’ made by stuffing a caribou stomach.
Ultimately though, the conference proved the old adage (although perhaps on several new levels as well), that we are what we eat.
Inuk chef and cooking show host Ooleepeeka (Rebecca) Veevee, The Laughing Chef, is a familiar and beloved face in Nunavut. Armed with her ulu, her infectious smile and her sense of humour, Ooleepeeka is the driving force behind the Inuit Broadcasting Company’s popular TV show “Niqitsiat” (which means “Good Food Ideas”) – a cooking show that profiles Northern dishes made with traditional Inuit food from the land or “country food”.
Caribou pizza, goose soup, char casserole, seal pie, beluga muktuk stir-fry are just some of the dishes that Ooleepeeka Veevee cooks up on her show. Ooleepeeka often brings guests on her show including NHL hockey star Jordin Tootoo (first Inuk to play in the NHL). No one is too famous to learn from Ooleepeeka!
In 2015 Ooleepeeka Veevee received the Governor General’s Meritorious Service Award for her work promoting traditional Inuit foods. In awarding her the honour, the government cited how her TV program has been recognized for combating a growing epidemic of diseases related to poor nutrition in northern communities.
Ooleepeeka has shared her variation of a Traditional Seal Meat Recipe (link) with First We Eat.
“Niqitsiat” has been broadcast in Inuktitut on the Inuit Broadcasting Company since 2009 and can be viewed on APTN . Check out an episode of Niqitsiat, Ooleepeeka Veevee teaching how to cook BBQ arctic char and caribou head.
Sean Sherman is known as the Sioux Chef and he is on a mission to revitalize indigenous cuisine across North America.
Sean and his indigenous Sioux Chef team create delicious meals using local indigenous ingredients — game meat, foraged plants, and wild grains. They exclude ingredients introduced since colonization such as dairy products, wheat flour, processed sugar, beef, chicken and pork. No bannock or fry bread! The traditional native foods are low glycemic, contain healthy fats and great proteins. Amaranth, quinoa, wild rice, vegetable flour, cedar, juniper, sage, bergamot, squash, corn, maple syrup …. these are just some of the staple ingredients in the Sioux Chef pantry.
The result, says Sean, is “vibrant, beautiful and healthy. It is a way to preserve and revitalize indigenous culture through food.”
As a chef, Sean found he could easily find food from all over the world but he had difficulty finding foods that were representative of his indigenous culture. So he began researching what his Lakota ancestors were eating in times past. His research took him into the foundations of indigenous food systems including Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migration histories, elemental cooking techniques, and Native culture and history.
Sean and the Sioux Chef team take knowledge from the past, apply it to modern day and create something new from it.
They have just released a fantastic cookbook “The Sioux Chef’s Indigenous Kitchen” complete with award winning recipes and teaming with knowledge. This is Sean’s version of ‘The Joy of Native American Cooking’!
Through the non-profit organization NATIFS, North American Traditional Indigenous Food Systems, the Sioux Chef team have a dream to increase access to local indigenous food across North America. They plan to help set up Food Hubs across the USA, Canada and Mexico, each consisting of a restaurant and a training centre that focuses on local indigenous foods of the area.
Using all parts of the moose or caribou is important when you are harvesting food from the land. This is one of the many lessons I have been learning during my year of eating local. For Tr’ondëk Hwëch’in elders, the delicacies are not the moose steaks or the moose roasts, but the often-overlooked parts of the moose: moose nose, moose tongue, moose head soup, moose heart, moose liver, kidneys, and bum guts. Yup, I said bum guts. Part of the large intestine (cleaned well!) and cooked. I am venturing into the world of moose delicacies. Stay tuned… Victor and his Moosemeat Men will be cooking up a feast for the upcoming Myth and Medium conference, organized by the Tr’ondëk Hwëchin Heritage Department, and taking place in Dawson City, Yukon from February 19 to 22, 2018.
Happy Solstice everyone – the shortest day of the year a.k.a. the longest night. It only gets brighter from here!
Juniper is a coniferous shrub that produces berries. In Old Crow, Yukon it is sometimes known as ‘sharp tree’ thanks to its very prickly needles which are very familiar to all who pick juniper berries. Juniper berries should be picked with great respect as it takes 3 full years for a berry to ripen! When ripe they turn from green to a dark blue. The ripe berries can be picked any time of the year, but you may have to dig to find them under the snow in the winter, as juniper is a low lying shrub.
Eaten raw, juniper berries have a distinct aromatic spicy flavour reminiscent of gin. Juniper berries make an excellent spice — especially once ground into a powder. A coffee grinder works very well for this. A small amount of ground juniper berry goes a long way. It can be used in marinades or dusted on wild game including moose, caribou and grouse. It can even be lightly dusted on salmon. A small amount can also be added to soups or stews. According to Boreal Herbal, in Sweden a conserve is made out of juniper berries and used as a condiment for meats.
Juniper berries have a few extra qualities as well. They help digest gas-producing foods such as cabbage. Also, because juniper berries have a light coating of yeast on their skin, a few berries are often added to ferments to help out the lacto-fermenting process. So adding a few juniper berries when making sauerkraut has a triple effect: flavour, aiding the fermentation, and less gas when you eat the kraut! The yeast coating on the berries also makes them a useful ingredient in creating sourdough starter (which is another form of fermentation). Mix some flour and water and add a few juniper berries. Once it becomes bubbly and smells yeasty, you can remove the berries and the sourdough starter will be well on its way! In Old Crow, juniper berries are also boiled as a tea, which the Van Tat Gwich’in say also helps ease colds and cough symptoms.
Juniper berries should be used in moderation and avoided in people with kidney disease and in pregnant women.
At First Hunt Culture Camp students learn about all aspects of caribou hunting under the guidance of experienced Elders and hunters. Photos by Ashley Bower-Bramadat.
I don’t think many high schools in Canada offer caribou hunting as a high school credit. But Robert Service School in Dawson City, Yukon does.
Since 1995, every October, the Tr’ondëk Hwëch’in First Nation have introduced youth in the community to caribou hunting under the guidance of experienced Elders and hunters at First Hunt Culture Camp. It is open to all high school students, both First Nations students and non-First-Nation students, and counts as one high school credit.
This year 18 youth participated. They spent four days up the Dempster Highway (the northernmost highway in Canada) on traditional land that has always been an important source of food for Tr’ondëk Hwëch’in ancestors. The youth chop wood for the woodstoves that heat the cabins (this year the temperature dropped to -22°C during First Hunt), they learn gun safety and rifle target practice, they practice archery, they learn how to snare rabbits, and they go caribou hunting. After a successful hunt, they also participate in skinning, hanging and butchering the caribou. The meat is then distributed to local elders and used for community feasts.
I had the privilege to be part of this year’s First Hunt Culture Camp, which was held Oct. 19-22. What struck me most, apart from all the adults who volunteer time to be part of First Hunt, is how all the students totally thrived in this element, regardless if they came to First Hunt already with skill sets or were learning new skills for the first time.
Mähsi Cho for inviting me to be part of First Hunt!
Underground, above ground, inside, outside — northerners have developed numerous ways of creating cold storage areas. Perhaps one of the simplest is the outdoor freezer: as soon as it’s cold enough, and barring a thaw, many northerners simply keep foods frozen by storing them outdoors.
In the hamlet of Tuktoyaktuk, NWT, there is a different solution. Katrina Cockney, Manager of Administration and Community Services, explains that as late as the 1980s individual families dug ice houses for their own use. But as the community grew in size and more houses were being built, that became less practical.
In the late 1960s, with the help of government funding, the community built a freezer deep in the permafrost, 30 feet below the surface. There are three main corridors down there, opening into 19 rooms. Access is via a steep ladder through a trap door in a small, locked shed. The contents of the freezer change according to the season — in summer there might be dry fish and muktuk, geese in the fall, and caribou and dog feed in the winter.
The freezer used to be accessible to tourists, but is no longer due to safety concerns. The hamlet is considering building a walk-in icehouse in order to show tourists the local technology. In more modern times, many households have one or more chest freezers for traditional foods. When the temperature is below freezing, they often move one freezer outside. But Katrina Cockney estimates there are still about six families who use the community freezer year-round.
There is another part to the story. Not only is the freezer practical, “It’s beautiful,” says Cockney. “It’s hard to explain, but it’s like a wall full of crystals.” Cold storage can be beautiful in more ways than one.
I’ve been blogging this week about preserving and pickling without the use of salt or vinegar, as these ingredients are not locally produced in Dawson City. I had hoped to use rhubarb juice as a substitute for vinegar for pickling, but despite its low pH value, there was a chance it might not prevent botulism-carrying bacteria … definitely not worth the risk.
So, after some research and consultation, it was on to plan B, lacto-fermentation without salt, which involved using celery juice or whey instead of a salt brine. I prepared batches of sauerkraut, kimchi, and dill pickles, fermenting one jar with celery juice and another jar with whey. No salt.
And it was a success! The fermentation with celery juice worked really well and is already starting to be flavourful.
The jars with whey are not quite as promising. They seem to be developing mold quite quickly. Although fermenters know this is not a big deal. You just scoop it off as it grows. A tough transition for someone who grew up being taught to throw out moldy food. But, more importantly, the initial taste of the whey jars is not as great as the celery juice jars.
So — salt- free sauerkraut and kimchi with celery juice coming up!
An interesting tip, thanks to the local fermenter Kim Melton – to help keep the pickles and veggies crisp add a black current leaf to the bottom of the jar.
What about lacto-fermentation? Fermentation is as old as humanity. Think beer, cheese, sauerkraut and kimchi.
Lacto-fermentation of vegetables, such as sauerkraut and kimchi, takes advantage of the naturally occurring good lactic acid bacteria on the surface of the vegetables, which helps transform the juice of the vegetable into an acid that essentially ‘pickles’ the veggies. There are lots of experts in lacto-fermentation in the Yukon including Kim Melton here in Dawson. I recently took a wonderful fermentation workshop by Kim at Yukon College. However, the fermentation of vegetables calls for a brine, made from salt. And I have no local salt.
Not to worry, the ingenuity of northerners prevails! Leslie Chapman, who spent many years living in the Yukon bush near Dawson, ferments without salt. She uses celery juice.
I also consulted Kim Melton’s copy of the fermenting bible, The Art of Fermentation by Sandor Katz, a very large book with a very small paragraph on fermenting vegetables without salt. It mentions the option of using a starter culture of whey.
I have celery. I have whey.
So I tried a new experiment. I made sauerkraut, kimchi, and dill pickles, fermenting one jar with celery juice and another jar with whey. No salt.
This past weekend the Tr’ondëk Hwëch’in First Nation held their Fall Harvest Culture Camp at Forty Mile. This is an annual event where traditional knowledge is shared with youth and adults.
Forty Mile is 77 km down the Yukon river from Dawson City at the confluence of the Yukon and Fortymile Rivers. It is known as the oldest town in the Yukon, but was largely abandoned during the Klondike Gold Rush. The location is currently a historic site co-owned and co-managed by Tr’ondëk Hwëch’in and the Government of Yukon.
Forty Mile has a much longer history, however, as a harvest area used by First Nations for generations. This location was one of the major fall river-crossing points of the Fortymile caribou herd. Hunters would intercept the herd here as it crossed the Yukon River. In spring and summer, it was the site of an important Arctic grayling and salmon fishery.
The Fall Harvest Culture Camp saw harvesting of moose, chum salmon, and grouse, as well as wild plants and berries from the forest. It was a successful harvest, taking place in a beautiful and peaceful location, and overall a wonderful weekend.
Dwarf dogwood is a common wild flower found around Dawson and throughout many parts of the North. It is also known as bunchberry. In the summer there is a single white flower in the middle of this low-laying plant. Around mid-August the flower disappears and is replaced by a cluster of small orange berries.
The berries are not unpleasant, and have a small seed that is easily chewed, but the taste overall is rather bland. However, they are very high in pectin and can be used as a thickener if added to low-pectin fruits when making jam. Suzanne is gathering the berries and freezing them, and will test them out in preserves this winter.
Recently we wrote about Suzanne’s investigation of coltsfoot as an alternative source of salt, which Suzanne needs for flavouring and preserving over the next year. Well, Suzanne tried it. It was like magic!
If you taste a fresh or a dried coltsfoot leaf, it really doesn’t have much taste — perhaps a fine hint of celery flavour. But if you burn it, the resulting ash tastes salty! Admittedly it’s a smoked salt taste, but definitely salty.
Suzanne tried mixing the burnt coltsfoot in with foods during preparation and unfortunately the salt taste didn’t really transfer, but when sprinkled on top it works – as long as the coltsfoot ash touches your tongue. So it looks like Suzanne’s family will be shaking on the coltsfoot ash this year!
The experiment with mineral salt licks is also in the works, so we’ll be reporting back on that soon as well.
Soapberries (Shepherdia canadensis), also known as Buffalo Berries, are a culturally important food and medicine to many Indigenous Peoples in Canada. The berries have been an important trade item for many generations and this practice still continues today. In places where soapberry does not grow people still trade for these highly valued berries.
The berries are bitter in flavor due to the presence of a chemical compound called saponins which causes the soapy consistency of the crushed berries. Saponins have many potential health benefits to humans. They can help to reduce cholesterol, reduce the likelihood of certain cancers, they are high in antioxidants and help to boost immunity.
Food Uses: The berries are edible fresh but are quite bitter and get sweeter after a frost. The saponins contained in the berries cause them to foam up when whipped with water. Preparing the berries in this way and adding sugar makes a desert that is often called “Indian Ice Cream” that aids in digestion and has a unique flavor. Soapberries can be made into a medicinal jelly as well. Traditionally the whipped berries would be sweetened with other sweeter berries.
Medicinal Preparations: The berries, juice, leaves and stems can be used medicinally. The berries can help lower blood pressure and juice from the berries can be used to treat digestive ailments. A decoction of the stems and leaves can be prepared by simmering them in water and drinking. This decoction can then be taken as a stomach tonic or for treatment for constipation or high blood pressure. Elders have also shared that there is a soothing property to the juice when applied to eczema and other skin irritations.
Harvest Time: Mid-late summer/early autumn. The berries are sweeter after the first frost.
Storage: Soapberries can be frozen, canned (hot water bath), dried or smoked. They can also be juiced the juice can be canned (hot water bath) or frozen.
Recipe for Soapberry Whip
2 Cups soapberries
2 Cups water
Optional sweetener (sugar or other sweet berries)
Using a clean metal bowl, crush the berries up and add water (and sweetener) then whisk the mixture until it froths up and becomes pink and fluffy like whipped cream. Enjoy!
** Using an oily bowl will prevent frothing of soapberries.
Suzanne has been given a very special gift to start her journey of a year of eating local — fish eggs from the first King Salmon harvested by the Tr’ondëk Hwëch’in in many years. Mähsi cho to Angie Joseph-Rear and all the elders, youth and adults involved in First Fish Culture Camp at Moosehide Village.
First Fish Culture Camp is an opportunity to pass on knowledge to youth regarding the fishing, cleaning, processing and smoking of salmon. It takes place over 5 days at Moosehide Village. Chum salmon has generally been the salmon processed at First Fish. With the decline of the King Salmon population and the moratorium on commercial King Salmon Fishing in the Yukon, Tr’ondëk Hwëch’in voluntarily stopped harvesting King Salmon for subsistence fishing approximately 5 years ago in order to aid in the re-growth of the King Salmon population in the Yukon River. And there is evidence that the King Salmon population is increasing.
First Fish Culture Camp teaches youth traditional methods for fishing, cleaning, processing and smoking of salmon. Photos by Suzanne Crocker.
On Tuesday, the Tr’ondëk Hwëch’in Elders Committee made the decision to allow a 48-hour window of King Salmon harvesting for the purpose of this year’s First Fish Culture Camp. So yesterday, for the first time in many years, the fish nets were set for King Salmon. And that evening, under the watchful eye of a boat of elders and another boat of youth and Hän singers singing ‘Luk Cho’ (which means big fish in the Hän language), the first net was checked and two beautiful King Salmon were harvested. A special day for the Tr’ondëk Hwëch’in and First Fish Culture Camp, and a very generous and special gift to start Suzanne’s journey of eating local.
Tr’ondëk Hwëch’in elder Victor Henry has taught Suzanne to see with new eyes.
Victor generously agreed to show Suzanne and ethnobotanist Leigh Joseph how to harvest wild rhubarb around Dawson. It seems like Victor can spot wild rhubarb a mile away! In the process, Suzanne also learned to look at her environment in a new way. She can now spot these plants easily (maybe not quite a mile away) and since has noticed wild rhubarb in many of her foraging locations — even in her own yard!
When Victor was a kid living at Moosehide (just down river from Dawson) he and his friends used to pick wild rhubarb and then sneak some sugar from the house to dip it in.
Victor suggests picking wild rhubarb before it flowers, when the stalks are young (late May to early June around Dawson), not hollow, and when they are juicy when cut and squeezed. Peel back the leaves and eat wild rhubarb fresh, or chop it and freeze it for later.
You can use wild rhubarb the same way you use domestic rhubarb. Tr’ondëk Hwëch’in elder Angie Joseph-Rear, especially loves wild rhubarb relish with moose meat. You can find some great recipes for rhubarb stalks (wild or domestic) at the University of Alaska in Fairbanks website.
The young leaves can be eaten as well, either raw or cooked. (Note: only wild rhubarb leaves should be eaten, as domestic rhubarb leaves contain too much oxalic acid and are not edible.) To store the leaves, blanche and freeze them using a similar technique as with stinging nettle.
This “Traditional Raspberry Pemmican” recipe comes from the show and blog “Wild Kitchen”. Wild Kitchen is a project based in the Canadian sub-arctic about people who harvest wild food. 100% of the cast and crew are from the Northwest Territories and they work with what is available on the land to prepare nutritious recipes with a distinct wild flavor.
You can watch Wild Kitchen episodes here and on their website you can find their awesome recipes.
Suzanne is looking for ways to keep her ever-hungry 17-year-old son, Sam, full next year. Sam suggested that pemmican might be a reasonable locally-sourced snack food that will help him get through the year, especially since he spends lots of time doing physical activity. After all, Canada was practically built on pemmican. Trading posts would seek this high-protein and high-energy food from the natives, and it was used to sustain the voyageurs, especially in winter, as they traveled long distances.
The Caribou cookbook has arrived! Learn how to use all parts of the caribou. Traditional recipes such as ch’itsuh (pemmican), head cheese, and Caribou Bone Broth combined with new recipes such as Caribou Wonton Soup and Mushroom and Caribou Brain Ravioli.
Listen to the “Yu-kon Grow It” episode in which Sandi Coleman talked to authors Kelly Milner, Miche Genest, and Cathie Archbould about their new cookbook: “Vadzaih: Cooking Caribou from Antler to Hoof.”
On April 18th, Dawson City based ethnobotanist Leigh Josephhosted a community information session at the Dänojà Zho Cultural Centre . It was a great chance for Dawsonites to learn about the area’s traditional plant foods and medicines, as well as an opportunity to take part in the conversation.