Tag: food

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Suzanne’s Blog: Store-Bought Blues

I am struggling with grocery store food. My tentative and gradual re-introduction to store-bought food switched to full-on immersion two weeks ago when we left the Yukon and headed to a cottage in southern Canada. The transition was not easy. First, there is the psychological component.  For one year I quite successfully convinced my brain that food from afar is off limits.   This remains my knee-jerk reaction and it has been difficult to give myself permission to try it.

I expected the re-introduction to a wide variety of new foods would be a taste explosion.  But it hasn’t been. Things taste exactly how I remember them, and it’s not all that satisfying.  Maybe it’s a sign that my local food is pretty darn flavourful in its own right!  Smells are tantalizing, but the tastes often don’t live up to the smell. Sugar has been the craziest phenomenon. Things I used to love, now taste sickly sweet.  I get the same ‘I don’t feel so good’ feeling after one bite of a chocolate chip peanut butter cookie that I used to get overindulging on six of them.  It astounds me that, once upon a time, my body felt that six cookies worth of sugar consumption was totally reasonable.

Salt creeps up on me in surprising places.  Store bought bread is too salty, as is butter and cheese.  But a nacho chip tastes like it should. Despite the saltiness, bread products taste incredibly bland. It hasn’t all been disappointing.  I reclaimed a love for the avocado.  I was  able to indulge in sushi again, which is as delicious as it used to be. Fresh local southern fruit such as peaches and concord grapes were definitely a treat and fresh-from-the-field Ontario corn is as sweet as candy.

However, on the ‘grocery store food diet,’ I was often hungry and never quite satisfied.  I found myself longing for some of my old staples.  I started poaching myself eggs for breakfast so I didn’t have to suffer through a bowl of cereal or another baked good.  One sip of wine literally went straight to my head.  Water and milk were really the only drinks I could tolerate. The once-loved Sanpellegrino tasted way too sweet.  Dilution became my friend.  A couple of tablespoons of the Sanpellegrino added to a tall glass of sparkling water felt like a reasonable treat.

Gradually my tolerance for sugar and carbs started to increase. Popsicles didn’t seem to bother me and two pieces of chocolate no longer made me feel sickly.   I couldn’t handle a butter tart but a Tim Horton’s old fashioned plain donut was going down quite easily and left me craving another.

Before my body adjusts back to old habits, I want to put on the brakes.   I’ve just returned home and am looking forward to eating local foods again. I believe my body is telling me something when half a cookie makes me feel sick.  Surely it can’t be good to consume as much sugar and carbs as I once did. Today I stood on the scale.  No change in my weight, but there is a new roll around my middle that I’m not so happy with.   So don’t get too used to sugar, oh pancreas of mine – we’re going back to local Dawson food!

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Suzanne Presents at Northern Food Network Webinar

Suzanne, along with the Yellowknife Farmer’s Market and Food Charter Coalition will be guest presenter for a webinar this coming Monday 12 March 2018  from 10 a.m. to 11:30 a.m. PST on what sustainable food means in the North. There is no charge.


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. They co-facilitate bi-monthly webinars and teleconferences with focused presentations and discussion around 4 core  themes: environment, health, agriculture, and food security.
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Suzanne’s Blog: A Local Christmas Feast!

The 100-per-cent-local Christmas turkey dinner. Photo by Suzanne Crocker.
Gerard has been suspiciously silent in his blogs over the past three weeks.  I’m not sure if this is because he is taking a holiday from the computer, or because he has lately been so well fed that he has had nothing to complain about.  I suspect it is the former, although I will choose to believe it is the latter. 

If any of you have been worried that his silence has been due to weakness from starvation, fear not.  We have been feasting well over the Christmas season! Our family tradition is to cook up Christmas dinner on Boxing Day.  That way, we can stay in our P.J.’s all day on Christmas Day and hang out together with no time pressures.  (In previous years, we have even been known to have Kraft Dinner on Christmas Day. 

This year we had smoked salmon, marinated in birch syrup, and left-over moose ribs). On Boxing Day, our Christmas dinner feast was complete with all the trimmings!  And it was wonderful to share this 100% local Christmas feast with friends. Our turkey was raised by Megan Waterman at LaStraw Ranch.  The stuffing was made with celery grown by Becky Sadlier with onion, sage, parsley and cooked whole rye grains grown by Otto at Kokopellie Farm and apples grown by John Lenart at Klondike Valley Nursery. 

We had delicious mashed potatoes grown by Otto and seasoned with butter and milk thanks to Jen Sadlier and her dairy cows at Klondike Valley Creamery.  Carrots and rutabagas grown by Lucy Vogt were mixed with parsnips grown by Grant Dowdell.  The gravy was thickened with home-made potato starch.  The cranberry sauce was made from low bush cranberries from the boreal forest (thanks to the wonderful Dawsonites who have shared some of their precious wild cranberries with us during this very poor year for wild berries) and sweetened with birch syrup thanks to Berwyn and Sylvia.

During this year of eating local, I often find myself discovering gems of knowledge from times past, when food was perceived as a precious commodity — perhaps due to rationing or economic hard times, or just the plain hard work of growing your own.  But, whatever the reason, I am struck by the difference in our perception of food today, at least in Canada, where the bounty of food stocked on grocery store shelves appears to have no limits in either quantity or variety.

Steamed Christmas pudding. Photo by Suzanne Crocker.
One of the English traditions that stems from times past and has been passed down in my family is my grandmother’s steamed Christmas pudding with hard sauce.  What better year than this to pull out her recipe.  In the past, when I have decided to re-live my childhood by making Christmas pudding, I have had to search in the far corners of the grocery store freezers for the key ingredient – suet.  This year, animal fat is a staple in my own freezer so, thanks to some beef tallow from Klondike Valley Creamery, I didn’t need to search far for a local suet!

Christmas pudding adapted itself well to local ingredients and the result was eagerly devoured, despite the fact that I burned the bottom of it by accidentally letting the pot run dry. As a child, I remember the small dollop of hard sauce allocated to each of us and the way it slowly melted on top of our small portion of warm steamed pudding.  Its melt-in-your-mouth sweetness always lured us back to the bowl for extra hard sauce, knowing that we would regret it later for its richness.  

My local hard sauce adaptation this year was partially melt in your mouth – other than the lumps which I optimistically referred to as sugar beet gummies, from sugar beet sugar that wasn’t quite dry enough and clumped together irreconcilably.  But even the sugar beet gummies found fans and were consumed with gusto!

> View recipe for Steamed Christmas Pudding with Hard Sauce > See a recipe for Birch Eggnog

Christmas – a time for giving, a time for sharing, a time for family and friends and a time for feasting.  We have enjoyed all – during our 100% local Christmas.
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Suzanne’s Blog: Cut Off!


For two days the North Klondike Highway has been closed due to unseasonably warm weather causing black ice and massive frost heaves.  This means that my community of Dawson City, as well as the communities of Mayo, Fort MacPherson and Inuvik, are all cut off from the rest of Canada.  No road in.  No road out.  No grocery trucks.  No mail.  

Ten days before Christmas. Air North, the only airline that links our communities to Whitehorse and hence, the rest of Canada, has managed to squeeze in extra flights during the short window of December daylight, to help transport the many people who are now unable to drive south. 

But this is not a panacea.  Yesterday the plane couldn’t land in Dawson due to bad weather.  Some folks won’t get a seat on the plane for another four days.  And although the planes can transport people, they can’t supply Dawson  and Inuvik with groceries.

So here it is, another reminder of our particular vulnerability in the North.  It’s not the first time.  It happened on an even larger scale in 2012 when the only road into all of the Yukon was closed due to mudslides – causing the shelves of the many large grocery stores in the Yukon’s capital, Whitehorse, to go bare within a couple of days.

There is no doubt we are seeing the effects of climate change around the world, and especially in the North. Dawson’s average temperature this time of year should be minus 20° to minus 30° C.  For the past two weeks we have had temperatures ranging from plus 2° to minus 10°C.  Whitehorse has had above zero temperatures and rain.

This is the second year that the Yukon River has failed to freeze between Dawson and West Dawson.  Without an ice bridge, the journey to town for West Dawsonites for supplies is now 12 km instead of 2 km – and currently only passable by foot, skidoo, or dog team. These are quickly becoming the new norms in the North.  Another poignant reminder of the importance of increasing our self-sufficiency and our food security. The importance of lessening our dependence on infrastructure that links us to the south. 

The reason why I am putting myself to the test and feeding my family of five only food that can be sourced locally for one full year. I, of course, have enough food to get me through.   Many others have freezers full of moose meat.   Hopefully, the highway will soon re-open and this event will be considered a mild inconvenience in the memories of many. 

But should we pass it off so casually?  Is it actually the canary in the coal mine.  And rather than a temporary inconvenience, a foreshadowing of things to come.  A memory that should inspire adaptation and change. Many studying global food security suggest the answer will be in the development of  more local, small-scale organic farms and growers.  I agree. 

And I believe this will be especially important for Northern Canada along with a renewed understanding of what we can source locally from the land.  The less we need to rely on ‘one road in, one road out’ the better off we will be.
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Easy Tip for Re-Growing Celery

Regrowing celery - photo by Claus Vogel
Regrowing celery – photo by Claus Vogel
Claus Vogel is growing celery from celery! This is a great way to get more veggie from the bottom of a veggie that you would usually cut off anyway. Take the base from a stalk of celery, rinse it off, and put it in a shallow cup of warm water on a window sill. Change the water daily and keep an eye on it to see if any regrowth begins. You’ll see remarkable results in days and if you want, you can transplant the celery outdoors and have a great harvest at the end of the growing season.
Apparently this also works with romaine lettuce and green onions, and veggies similar to celery like fennel and celeriac.  Louise Piché was successful at re-growing ginger from a piece of store bought ginger root, and some adventurous people have even re-grown pineapples from the tops!
Anyone else had any success with re-growing veggies?
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See the Bees, Eh? Dawson Hive Successfully Overwinters

The bees look healthy despite of the challenges for beekeeping in the North
The bees look healthy despite of the challenges for Apiculture in the North
Photo by Suzanne Crocker
David McBurney’s honey bees have survived the winter!
Bees have been successfully overwintered in southern Yukon, but it has been trickier to achieve in the Dawson area due to big temperature fluctuations in March/April,  when it can be +20C in the afternoon heat of the sun and -20C at night.  David and the bee’s success this winter means Suzanne should be able to add a bit of honey to her local diet for this upcoming year.
Suzanne recently talked about sweeteners, as well as her search for vinegar, on a recent episode of Yu-Kon Grow It on CBC North’s A New Day with host Sandi Coleman.
Are you aware of other honey bees that have been successfully overwintered in Dawson or in areas further North? Let us know.
Suzanne visited David McBurney’s honey bees
Suzanne visited David McBurney’s honey bees – Photo by Suzanne Crocker
David McBurney’s honey bees
David McBurney’s honey bees – Photo by Suzanne Crocker
David McBurney’s honey bees
David McBurney’s honey bees – Photo by Suzanne Crocker
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Pemmican – Wild Kitchen Style

Another great pemmican recipe! 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.
Traditional Raspberry Pemmican recipe by Wild Kitchen
Traditional Raspberry Pemmican recipe by Wild Kitchen
 
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Pemmi-can-do with Ch’itsuh

Ch’itsuh or pemmican - photo by Mary Jane Moses from Old Crow
Ch’itsuh or pemmican made by Mary Jane Moses from Old Crow
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. Mary Jane Moses of Old Crow shared some of her ch’itsuh (pemmican) with Suzanne.  Click here for a couple of classic pemmican recipes: Have a recipe for pemmican for Suzanne to try?  Please share here.        
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“Le Refuge” – France Benoit’s charming farm in Yellowknife

France Benoit in Le Refuge - Photo by Up Here Magazine
France Benoit in Le Refuge – Photo by Up Here Magazine
In a beautiful article by Up Here Magazine, France Benoit opens the gate to her home and farm “Le Refuge“, which she has lovingly built and tended to for the past 25 years. On this property, by the shores of Madeline Lake in Yellowknife, France grows a variety of vegetables to feed herself as well as to sell in the local farmer’s market, of which she is a founding member. France has been kind enough to share many growing and homesteading tips with Suzanne, which we have featured on FWE, and her creative and smart solutions for northern greenhouses keep us inspired. Thanks, France!
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Yu-kon Grow It – Brian Lendrum: Goat farming pioneer

In this episode of Yu-kon Grow It,  Sandi Coleman interviews Brian Lendrum and Susan Ross, who have been goat farming outside of Whitehorse for decades and producing delicious goat cheese. Pioneers in the dairy business around Whitehorse, Lendrum and his wife found that their area around Lake Laberge had perfect conditions for raising goats, with rolling hills and lots of different vegetation for the goats to enjoy. On a regular basis, they would produce about 30 litres of milk a day, which translates to around 3 to 4 kg of cheese. Every week, they would take around 10 kg of their freshly made goat cheese to the local market, and sometimes sell out within the hour. They also experimented with goat milk yoghurt and sold bottled goat milk. Continue reading “Yu-kon Grow It – Brian Lendrum: Goat farming pioneer”
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Celery Flavor All Year Round

One way to have celery year round from the garden is to grow celeriac root. Weird looking but quite flavorful, celeriac root is edible raw or cooked, and tastes similar to the stalks of common celery.  It grows well in the North, keeps well in cold storage all winter, and apparently can have a shelf life of approximately six to eight months if stored properly. You can serve it roasted, stewed, blanched, or mashed, or added to your favorite stews or casseroles.  Peel it and chop it and use it in place of fresh celery in cooking.  Excellent combined with potatoes when cooking mashed potatoes! 
Celeriac Root - Wikimedia Commons
Celeriac Root – Wikimedia Commons
 
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Traditional Plants Community Info Session in Dawson City

On April 18th, Dawson City based ethnobotanist Leigh Joseph hosted 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.
Ethnobotanist Leigh Joseph
Ethnobotanist Leigh Joseph working with Devils club, an important medicine plant in Squamish.
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Ginger in the North?

Louise Piché is experimenting growing ginger this year – by planting a piece of ginger root from the grocery store.  So far it’s doing well!
Louise Piché's ginger is looking great! Photo by Louise Piché
Louise Piché’s ginger is looking great! Photo by Louise Piché
Did you know you can re-grow other vegetables from what you buy in the grocery store? Apparently, you can re-grow celery, romaine lettuce and even herbs like mint and basil. All it takes is a little patience! Have you re-grown any store bought veggies at home? How did it go?
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Peanuts and Ground Cherries Growing in the North!

Ground cherries in their husk - wikimedia commons
Ground cherries in their husk – ph. Wikimedia commons
If there is something exotic you wish to grow in the North, ask Louise Piché of Rock Creek, Dawson City, Yukon.  Louise is a well known gardener in Dawson and a frequent ribbon winner at Dawson’s annual Discovery Days Horticultural Fair.  She loves experimenting with new and colorful varieties.  She has successfully grown peanuts and ground cherries (aka golden berries) as well as asparagus, giant pumpkins and buckwheat. Louise has generously shared her ‘tried and true’ cultivars that grow well in Rock Creek, which you can view on our seed page.   This year she is experimenting with ginger, turmeric, artichokes and pink potatoes. We will keep you posted! Continue reading “Peanuts and Ground Cherries Growing in the North!”
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Hear it on the radio: CBC Yukon’s “A New Day” catches up with Suzanne

Great news! The CBC morning radio show “A New Day” hosted by Sandi Coleman on CBC Yukon, has started a  new regular column called “Yu-kon Grow It”, which will air every other Wednesday morning between 7 and 7:30 am. On this segment,  Sandi will check in with Suzanne about her “First we Eat: Food Security North of 60” project, as well as featuring other Yukoners involved in local food issues such as Miche Genest and other guests. Sandi Coleman will next check in with Suzanne on Wednesday March 8th, between 7.00 and 7.30 am on CBC Radio Yukon. Don’t forget to tune in! You can listen to the first interview with Suzanne and Elyn Jones here,  
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Northern Food Network’s 1st Webinar – Dawson’s TH Working Farm School and Shirley Tagalik from Arviat, Nunavut

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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Local Fertilizer in 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.
Arviat's Greenhouse, Photo by Arviat Goes Green
Arviat’s Greenhouse, Photo by Arviat Goes Green
Continue reading “Local Fertilizer in Arviat, Nunavut”
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Arviat Goes Green

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.

Arviat Map, Nunavut, Canada
Arviat Map, Nunavut, Canada
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”
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