Many northern Canadian communities do not have the luxury of the rich soil found in southern Yukon. This is the case for the fly-in community of Arviat, (population 2,800) – the second largest community in Nunavut.In 2014 Arviat built a greenhouse beside the school to see if they could grow their own vegetables with local soil and local fertilizer. And they have been very successful! Continue reading “Arviat Goes Green”
For many Inuit communities in the far North, especially fly-in communities not connected to the outside world by roads, food security is an ongoing concern. While a number of new initiatives have been undertaken in recent years, including Nuluaq, The Inuit Community-Based Food Initiatives Mapping Project, one of the solutions is as old as the Inuit themselves — a return to country foods such as seal, walrus, whale, and fish harvested from the local environment. Game meats are high in protein, fatty acids, vitamins and minerals. Seal meat is especially lean with less than two per cent fat (compared to 12 to 27 per cent fat in other store-bought meats). It’s also rich in iron, zinc, vitamins A, D, B and C, and Omega 3 fatty acids. Through initiatives like community kitchens and cooking classes, hunter coops, and communal freezers, efforts are being made to help far Northern communities expand local access to country foods. Southerners are discovering seal meat too, and some chefs, indigenous and non-indigenous alike, are bravely adding the dish to their menus, including Chef Eric Pateman’s Edible Canada in Vancouver, and chef Joseph Shawana’s Toronto restaurant, Kū-Kŭm Kitchen. The move can be a controversial one, because the harvesting of seals continues to be a touchy topic for some animal rights activists. For several decades opposition to seal products by global animal rights groups has impacted the ability of Inuit communities to sell their seal products. Seal skin products used for waterproof, biodegradable clothing such as boots, mittens and hats, have long been a vital source of cash to purchase items such as the boats/snowmobiles, gasoline, and ammunition used by hunters. The Inuit are fighting to change public opinion. Most notably, Iqaluit film maker Alethea Arnaquq-Baril, director of the documentary Angry Inuk, has started to alter outisder perceptions. The Canadian government is also trying to get the message across that the harvest is humane and sustainable. But for many northern Canadians it’s much more basic. They simply consider seal comfort food.
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. > Click here for Ooleepeeka Veevee’s Traditional Seal Meat Recipe
tips and recipes page, the Marinated Maktaaq Salad from Arviat, Nunavut, makes use of local maktaaq and wild flowers. Continue reading “Marinated Maktaaq Salad from Arviat, Nunavut”
When you live in a fly-in community in the North, shipping by plane can be very expensive, especially for heavy items such as soil and fertilizer. The people behind the community greenhouse in Arviat, Nunavut, have taken on the very important issue of food security by devising a strategy to grow their own produce. And one of the biggest obstacles they have found is that the local soil lacks nutrients. Commercial soil works fine, but it is costly and it needs to be flown in, which impacts the sustainability of the project. Continue reading “Local Fertilizer in Arviat, Nunavut”