webinar Archives | First We Eat

If you are interested in issues of Northern Food Security, consider signing up for webinars with the Northern Food Network. Their First Webinar is taking place Monday, Feb 27 from 10-11 am. It will feature Dexter MacRae & Darren Bullen, from Tr’ondëk Hwëch’in Teaching and Working Farm and Shirley Tagalik and team, from Arviat Wellness and Arviat Greenhouse. The Northern Food Network (NFN) is co-hosted by the Arctic Institute of Community-Based Research (AICBR) and Food Secure Canada (FSC) as a space for people working in and interested in northern food security to share, learn about best practices across the North and advance collective action on food security. Sign up here for this great opportunity.

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Suzanne's ongoing list of available local ingredients:

Meat: Moose (all parts) Chicken (all parts) Boar/pig (all parts) Caribou (all parts) Mutton Grouse Rabbit Fish: Chum salmon (incl salmon eggs) Grayling Burbot Dairy: Milk, cream Yogurt Butter Ice cream Eggs Grains: Small amount of barley Small amount of rye Lambsquarter/pigsweed Fruit: Low bush cranberries High bush cranberries Rosehips Crowberries Saskatoon berries Haskap berries Black currents Blueberries (a few) Apples (a few precious apples!) Raspberries Rhubarb Strawberries Bunchberry/Dogwood berry (for its pectin) Golden Berry/Ground Cherry ( a few precious berries) Sour Cherry (a few precious cherries) Vegetables (can store fresh year round): Potatoes Carrots Cabbage Kohlrabi Onions Garlic Celeriac Root Rutabaga Turnip Beets Hubbard squash Spaghetti Squash Salsify Vegetables (can store frozen, dried or canned): Tomatoes Kale Spinach Swiss chard Broccoli Romanesco Caulifower Zucchini Celery Peas Pumpkin A few Sweet Peppers A few Hot Peppers Cucumbers as fermented pickles Seasonal only vegetables: Lettuce Green onions Cucumbers Fresh Radish Bok Choy Mustard Greens Sorrel Corn (a few precious cobs) Herbs: Basil Dill Mint Thyme Oregano Cilantro/coriander Marjoram Rosemary Parsley Sage Sorrel Lemon Balm Catnip Wild plants: Fireweed Bear Root Juniper berries Spruce tips Labrador tea Wild Sage Colts foot Stinging Nettle Yarrow Dandelion Chickweed Wild Rose Petals Mushrooms Chaga Willow Catkins - the sweet ones! Sweetener: Birch syrup Honey Sugar beet syrup Sugar beet sugar Thickener: Potato starch Fats: Butter Moose lard Pig fat Miscellaneous: Kephir Sourdough starter made from juniper berries Kombucha scoby

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Check out the 1st Webinar of the Northern Food Network

Northern Food Network’s 1st Webinar – Dawson’s TH Working Farm School and Shirley Tagalik from Arviat, Nunavut