Kokopellie Farm, in Sunnydale). She has also added Yukon’s own Uncle Berwyn’s birch syrup and water. No salt! Suzanne’s first attempt was disappointing : very dense and too sour to eat (except by her 16 year old ever-hungry son, who said it tasted like figs). After consulting with Miche Genest, Suzanne adapted her technique and her recipe. And the second attempt was delicious – even without salt! Things are looking up for a year of eating local in her family. Next step will be use her new found skills to make sourdough rye and barley flour from local Dawson grains. Stay tuned.