Pemmican

Pemmican Empire A recent article about Chef Shane Chartrand poses the question “How can one claim to be Canadian and never tasted pemmican?”[i] .  Pemmican is included in Feast: Recipes and stories from a Canadian road trip (Anderson & VanVeller, 2017). The television show and blog “Wild Kitchen” gives recipes and instructions for what has […]

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Chop suey and ginger beef – Chinese Canadian cuisine?

Chop suey and ginger beef – Chinese Canadian cuisine? Almost all small Canadian towns have a Chinese restaurant. Ann Hui reprises the “surprising history and vibrant presence” of these restaurants from Victoria, BC to Fogo Island, Newfoundland in her recent book, “Chop Suey Nation” (2019).  She observed a gap between her childhood food experiences as […]

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Community Cookbook Analysis – “Personal Recipes”

Community Cookbook Analysis – “Personal Recipes” – All Saints Anglican Church, Vernon, BC Old cookbooks are endlessly fascinating. They cause us to remember events and occasions of the past and when we thumb through them we may remember aromas, first tastes, traditions, failures, good and bad times. Community cookbooks provide a window into women’s lives […]

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A Locavore in 1877: Indigenous Foods in G.M. Dawson Journals 1877-78

A Locavore in 1877: Indigenous Foods in G.M. Dawson Journals 1877-78 The word locavore, meaning a person whose diet consists only or principally of locally grown or produced food was invented in 2005 by Jessica Prentice and declared the Oxford Dictionary word of the year in 2007[i] For the Indigenous Peoples of BC, the definition […]

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Indigenous Food Practices 1875-76

Indigenous Food Practices 1875-76 The careful observations of an early geologist in British Columbia provide a unique window into how BC’s Indigenous peoples lived local and off the land. My reading has recently taken me to The Journals of George M. Dawson: British Columbia, 1875-1878. The Journals are two volumes edited by Douglas Cole and […]

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