the Equinox Festival
(Long John Jamboree, formerly called Caribou Carnival)
Long John who? (I read Glen Jamieson).
had to be moved from the ice on Yellowknife
Bay for the first time ever to a parking lot in the city.
For the latter, was there a decrease in attendance?
The turnout was just slightly below normal and the general opinion
was "a bit disappointing but still fun".
Slightly below normal is fine, just so you don't get
to the condition of the Nuremberg Mediterranean festival,
where they truck in tons of sand and the fun-loving
Franconians sun themselves in the 90F(30C) warmth.
One interesting food booth served seal meat. Two guys served up seal
tartare, pate and seared loin.
Well, I can see fresh seal tasting ok in any of
those treatments.
Francois Rossouw is a local guy who's day job is in wild fur
marketing and the traditional economy for the NWT Government's
Industry and Trade Dept. He also writes about foraging and using
wild foods in our local Edge magazine. I've posted some of his
recipes published in the Edge in the past. (His Mom is an old family
friend and Roslind's hairdresser).
You have some interesting friends.
He worked with visiting chef Joseph Shawana, who is an Odawa
(Ottawa) Native Canadian from Manitoulin Island which is in Georgian
Bay, a part of Lake Huron. He is trained in Classical French cuisine
and has a high end French-Algonkian fusion restaurant in Toronto
utilizing traditional Indigenous ingredients and had recently
started researching Inuit foods. The place is called Ku-Kum which
means "Grandmother's" in Algonquin, Ojibwa, and Cree.
The saying goes Never eat at a restaurant called
Mother's, but nothing about Grandma's in Ojibwa.
The seared seal loin was cooked in a bit of olive oil and salt and
pepper and paired with a variety of wild fruit: Saskatoon berries, cloudberries, elderflower syrup and wild rose syrup.
Okay, I could see those going together if not in
overwhelming volume.
The meat was sourced through a company called SeaDNA, harvested by
Canadian sealers on the Magdalen Islands, processed right on the
boat and vacuum sealed, so very fresh, not at all like the dried
up, rancid seal I served you imagine the richest wild game red meat
you've ever tasted; now imagine it being oily (nice oil, not rancid)
rather than lean ... that's what seal can taste like.
I understand that, having eaten rather poor examples
of beef, pork, mutton, and venison in some of the
darker days of my life.
temps as high as +8 for a week
All the ice sculptures were severely damaged.
They would be - that's like the upper 40s in
real numbers.
All the ice roads [,,,] had to shut down
They reopened long enough after it got cold again so that almost
everybody got all their supplies in.
I hope people are formulating plans B for the future.
And Lilli's has had the wettest winter in
recorded history, with way below average
temperatures
Which was so badly needed there. And that too (abnormal extremes
and more frequent severe weather, not just hotter weather generally)
is all part of the overall picture that was predicted accurately
decades ago.
I was talking to a young person about what's in store for
her and her future young'uns. She was sufficiently on
edge about it, but I claimed to be happy not to have to
deal with the issues. I.e., 20 or 30 years from now, no
more us, but before you go happy-go-lucky into that good
night, think of the futures of your children and grandkids.
On a lighter note I came across a collection of short Whole Foods
jokes. Here's the first one ...
If I had a nickel for all the "Whole Foods is expensive" jokes I've
seen I could probably buy some peanut butter there now.
Have you seen the peanut butter there? Six bucks a cup
and half jar. For that I'd expect the peanuts to have
been individually chewed by nubile young virgins from El
Salvador or something. Though, to be fair, there's been a
huge backlash against the takeover by some jerk who (it
is said) sent pornographic selfies to his girlfriend.
Result, the prices have been slashed, now being only
50% over market rather than twice.
Turns out that if you read about the history of Whole
Foods and discover that it was funded as a startup in
the '70s by a single $10K loan bankrolling a company
called Saferway Foods (it got some grief about that);
turns out that a onetime friend of mine, who kicked the
field goal in the 3-0 victory over Kinkaid our senior
year, was the one who lent the dough that started the
whole mess that Jack built. He kept maintaining and
tending his interest until 2017, so, though he didn't
say it in the class letter, must be even wealthier
than my other wealthy classmates.
No-Cook Zucchini "Noodle" Salad
categories: raw, vegan, ergk
servings: 8
3 Tb extra-virgin olive oil
2 Tb white wine vinegar
2 Tb minced fresh marjoram or oregano
3/4 ts fine sea salt
1/4 ts ground black pepper
2 lb zucchini and/or yellow summer squash
4 oz jar pimientos, drained
In a large bowl, whisk together oil, vinegar, marjoram,
salt and pepper until blended.
Using a vegetable peeler or mandolin, cut squash
lengthwise into long, thin "noodles." Rotate squash as
you peel and discard seedy core. Add squash to dressing
in the bowl along with pimientos and toss to combine.
Serve immediately or let marinate up to 15 min.
Source: Whole Foods
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