Pots. Pans. Pantries. WHAT’S COOKING IN YOUR KITCHEN? Everyone has a story. For so many people around the world, the spring of 2020 has ushered in shelter in place orders and a multitude of new rules. The world has stayed home to protect. Seemingly overnight, we have all become foodies – cooking and baking to feed ourselves and our loved ones. Front line workers are ensuring that grocery store shelves stay stocked. Long haul truck drivers, cashiers, cleaners, growers and farmers are working around the clock to ensure that home pantries are fully stocked. Pots and pans are being put to good use. And, in meeting the moment, cherished recipes from our Oma, Kookum and Baba have taken centre stage. There is something special about the tendency to gather around food. The idea that food emerges from tradition is not to
be dismissed. These traditions are a way to keep us connected to our identities. Food brings people together. Diversity is celebrated. Seasons bring foods native to a specific place to the forefront of our imaginations. Here is northwestern Ontario – you can follow the span of time and space in the foods that you forage for: from morels and fiddleheads in the spring to blueberries at the summer’s end. It might seem that enjoying food and drink in the company of good friends, is a light year away. And, in a nod to our #truenorth, we thought it would be fun to share what puts rural and remote northwestern Ontario on the gastronomic map - bringing the bounty of our freshwaters and farmer’s fields to a table near you. In the language of the Ojibway people, who walk here now and came before the settlers to this land, I say
“Ambe! Wiisinidaa!” when translated in English means - Come! Let’s Eat! Shore Lunch Fried Walleye Fillets New Potatoes – Cold Salad Corn on the Cob Blueberry Crisp Aprés Paddle Morels in Cream Sauce Venison Kebabs Wild Rice Casserole Rhubarb Dream Delight Fall Supper Roasted Cornish Hens Garlic Mashed Potatoes Roasted Root Vegetables Pumpkin Pie
Live the Lake Life | snnf.ca
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