Appreciating Rosehips
Summer has rapidly turned into fall and it’s only a matter of time before the first snowflakes drift down to cover the golden leaves…
Appreciating Rosehips Read More »
Summer has rapidly turned into fall and it’s only a matter of time before the first snowflakes drift down to cover the golden leaves…
Appreciating Rosehips Read More »
Wherever you go in the world, you will inevitably come across medicinal and edible plants. It seems to me that no place inhabited…
Foraging for Wild Plants Read More »
You are also cold and you need to find a way to make a fire and warm up. If you have followed the motto of the Boy Scouts, “Be Prepared,” then survival is on your side.
Surviving (and thriving) in the great outdoors Read More »
As a youngster back in the 1950s, one of our responsibilities was to go out in the open fields and pick fresh mushrooms – and
Mushrooms From the Open Fields Read More »
After a few years of effort, The Yukon is now up and running with a “Hunters For The Hungry” type of meat sharing program.
Yukon Share: Harvested gamemeat sharing program Read More »
If you love the gentle pop-pop-popping of a jar lid, you might just be a home canner. For Michelle Christensen-Toews, it’s one of the many
A Passion for Preserving Read More »
Raspberries, blueberries, crowberries and cranberries: being on Yukon time means planning your weekends around where to pick once the – dare I say it? –
lover of adventure & fine tastes – forager of the wild world. The life I live is close with nature, so is my diet. Spruce Tip Salmon Roe Caviar
Northern Food Fusion Read More »
Cranberries are just one of many berries that you can add to regular recipes for some extra health benefits. But since we are in the
I got my real initiation in cooking wild meats when I first joined the Orillia Fish and Game Conservation Club, in Ontario. We had about
Don’t Cook Big Game Meats as You Would Domestic Meats Read More »
The hidden trophy of any successful hunt – that should be hauled out of the woods and cherished like a beautiful hide or perfectly curled
Fireweed Jelly Yield: approximately 15 x 125 ml jars Ingredients: 8 cups fireweed blossoms (no stems or leaves) ¼ cup lemon juice 4 ½ cups
INGREDIENTS 1½ cup sugar, divided 1 Tbsp cornstarch 2 pounds frozen rhubarb ⅔ cup all-purpose flour ⅔ cup cornmeal Pinch of salt ⅓ cup coconut
Oven Stewed Rhubarb with Cornmeal Biscuit Crumble Read More »
Finally, it’s here! The season I’ve been waiting for, the season when each day invites a further excursion to extend the trail beyond yesterday’s stopping
Homemade Food for the Trail Read More »
September is harvest time. Berries are juicy and ripe for picking; root crops need to be dug and stored. The shortening days are a clear
For me, the summer of 2016 has been the best berry year ever. My berry season starts with wild strawberries and they were bigger than
There is a microwave placed awkwardly in front of the little, old fashioned split-glass window. The curtains are open and on the other side of
On Simple Pleasures Read More »
Mushroom season starts in spring. On a hike at the end of May, I came upon some black morels. In the Yukon, morels usually only
Mushrooms in the Yukon Read More »
After you’ve picked your first few batches of mushrooms, and haven’t landed in the hospital, you’ll find the mushroom conversation branches into themes of field
Not for Novices: Beyond Beginner Picking Read More »
I recently discovered a great trick for keeping strawberries fresher for longer: wash them in a one part vinegar to 10-parts water solution, then leave
‘Tis the season where giant vegetables are being harvested from gardens and potentially prize-winning jams are being churned out for display in the hopes of
I always forget the way this works, how fast things change here. In the hot, hot days of summer, I think it will last forever
That Wasn’t the Plan Read More »
The late Alex VanBibber had a favourite refrain: “An outdoor life is a healthy life.” This is according to his friend, Harvey Jessop. Jessop wrote
Continuing the Legacy of Alex VanBibber Read More »
I’ve put a lot of miles under me this spring between Victoria, B.C. and the Klondike Valley, and had thought I would be riding the
Know Thy Microclimate Read More »
The spruce tip harvest was early this year; green buds started appearing at the ends of spruce branches around mid-May in Whitehorse and continued being
In the world of beverages, everything old is new again. The cocktail revival of recent years has been matched by a revival of interest in
Switching Up the Drinks Menu Read More »
Yes, a new form of torture has been developed, involving an unrelenting repetition of a single passage from the Myth of Sisyphus – what? C-A-M-A-S?
Jean Francois is a chef. I met him at a B.C. heli-ski lodge on Highway 5 — The Yellowhead — in the early 2000s. He
The Magic of Mushrooms Read More »
Call me a skeptic, a cynic, I don’t care. Heck, go the distance and call me a heretic, if you wish. Truth is, I don’t
I’ve got a moose stew I usually throw together in the winter for a party. I get it going on the stove, and when it’s
Eric’s Christmas Moose Stew Read More »
In chapter six of A.A. Milne’s classic, Winnie the Pooh, Eeyore has a birthday. Miserable to begin with, and sure to become so again soon
Happy Birthday Eeyore Read More »
The rain was turning to slush against the windows of the plane as we scooted down the tarmac a few weeks ago, on its way
Miche Genest is up early, squeezing wild-rose-petal-infused egg whites into small twists on parchment-paper-lined baking pans. She’s making meringues in preparation for the launch of
Feasting on the Forest Read More »
I was shopping at my local free store the other day when I stopped in the middle of a wave to a fellow browser. He
The Return of Salad Season Read More »
I walk the woods to remember and discover. I remind myself of what this land, and learn what new surprises it has in store this year.
Easy Does It: reconnaissance is a necessary part of successful foraging Read More »
It took a five hour drive down the Klondike Highway, a 14 km uphill hike, four small breakdowns and three bleeding blisters, but when the
Hard Work with a Sweet, Sweet Payoff Read More »
I delight in winter travel, especially once the snow pack has settled. It’s early this year, and I’m already able to break away from the
When serving bison, ideally the first meal is raved about. If not you’ll have difficulty serving the remaining 2300 pounds in the freezer.
Bison Hunt: On The Table 5/5 Read More »
Nutrient comparison: fat per 100 grams of lean cooked meat: bison: 2.42 grams; choice beef: 10.15 grams; pork: 9.66 gram. Why we hunt Bison.
Bison Hunt: In The Kitchen 4/5 Read More »
Before electricity, drying and canning were the only ways to preserve meat, but I’ll bet it didn’t take long to get tired of eating dried
My son Billy and I went up onto the Top of the World for an afternoon grouse hunt, his first. There are dozens of trails
Hunting For Wildlife: Bill Holmes Read More »
With the beauty of the fall colours comes an increase in the ever-present danger of frost. For some, this is evidence of a balance between
To Frost or Not To Frost Read More »
This is a moose hunt from 2010 with my daughter Jenna, which we took at McQuesten Lake near Keno. It was Jenna’s first moose hunt.
Hunting For Wildlife: Tom & Jenna Wyers Read More »
Up to a certain point in the preparation, spaghetti sauce and chilli are the same recipe. It’s only when you start to add the specific
Wild Game Chilli and Spaghetti Sauce Read More »
The chef at the High Country Inn is getting very excited. It is time, once again, for the Yukon Fish and Game Association’s Banquet, Award
Fish & Game banquet offers a taste Read More »
Morel mushrooms are an exquisite treat found in the ashy remains of the forest fire floor. Because these mushrooms only germinate when exposed to extremely
A Taste of Our Northern Woodlands Read More »
They say that with a big bull bison even the gravy is tough. If you are in possession of such an animal you may have
How to Make a Tender Dish Out of Tough Meat Read More »
Sockeye is in season and if you haven’t yet discovered the ease and piquant flavour of cooking fish on a cedar plank, now is the
If your family or circle of friends didn’t harvest any bison this fall, don’t despair as bison is now available in local grocery stores. As
Steak and Kidney Pie has been a Boxing Day tradition in my family. They go “Box” (shop) and I make the pies … mmm …
Cooking on the Wild Side of Christmas Read More »
Wild meat, made into sausage, is a versatile protein food that can be used in all kinds of healthy dishes. Caribou, moose, bison and
Simmering Soup on a Cold Winter’s Night Read More »
Wild raspberries are yours for the picking in a ditch or river bank near you. Take advantage of our warm summer weather and gather plump,
Cooking on the Wild Side of Summer Read More »
Along with the crocuses, up come new buds on ‘artemisia frigida’, better known as wild sage. Aromatic, especially when crushed, sage is a silver-grey-green member
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
Moose Meat in the Closet Read More »
So you’ve got 250lbs of moose or up to 500lbs of bison in your freezer? You’d better hope the family likes the first dish you
Stir Fry and BBQ: Making the Most of Your Game Read More »
Chicken-fried caribou steaks might just be the best thing I’ve eaten in a long time. I’ve played around with a lot of different recipes and
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy Read More »
A very traditional—often thought of as old-fashioned—way of preserving fish and wild game is canning using the pressure of steam. Unless you have a friend
Canning Fish and Wild Game Read More »
When you have 300-500 lbs of moose or bison in your freezer, you really need to have everyone in the family just love the
The mossy floor of old growth forest is soft and damp. I breathe the air; warm and thick. My exhalation of carbon dioxide draws mosquitoes