Vadzaih: Cooking Caribou from Antler to Hoof
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. Created by working with cooks from the Gwich’in community of Old Crow, “Vadzaih” explains not only their techniques but also about the close relationship that their community has with the Caribou, and their sense of responsibility for the stewardship of the herd and the land. Published by the Porcupine Caribou Management Board and the Vuntut Gwitchin First Nation of Old Crow with the assistance of Yukon chef Miche Genest, writer and producer Kelly Milner, photographer Cathie Archbould. “Vadzaih”, the Caribou Cookbook, is now available at Mac’s Fireweed Books in Whitehorse with more retailers soon to come.
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