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The call of the donuts

Dez Loreen
Northern News Services

Inuvik (Apr 14/06) - Traditional donuts and caribou meat attracted many hungry appetites to the river site during the Muskrat Jamboree this past weekend.

A wide variety of food was available for sale in tents, with menus that could rival some restaurants in town.

NNSL Photo/graphic

Joyce Rogers with a few traditional donuts, which she said sold out every day during the jamboree. Rogers has had a tent at the river site for the last five jamborees, and said traditional foods sell really well. - Dez Loreen/NNSL photo


The Anglican church was one of the organizations selling food at the river site of the jamboree.

Reverend Captain David Parsons was there working the barbecue during the long weekend of events. He said the public turnout was great.

"There have been a lot of people out. It has been a good time," said Parsons.

The church has been present at the jamboree for the past 11 years, with many loyal volunteers.

Bob Heath has worked the barbecues for the past seven years and said being there is a good way to stay in touch with the people.

Traditional culture met western cuisine in the church tent, with a menu ranging from hamburgers and chili, to donuts and bannock.

Parsons said traditional food sells well, and the food was made by church-goers.

Down the line of tents, nestled in the snow on the river ice, was Joyce Rogers. Her tent was full of traditional goods, which she has offered for the past five years.

Rogers said the donuts sold so fast she had to work overtime in the kitchen making more.

"I sold over 600 donuts this weekend," said Rogers with a smile.

"I sold out every day, and had to make more every night."

The fresh caribou steaks were another big draw in her tent. Rogers said traditional foods sell so well because people come in who want to try new things.

"It's always good to try some new cooking," said Rogers.

Rogers shared a bit of her recipe for the donuts, and said there is an additional secret to the goodness of the dough ring.

"I use flour, sugar, yeast, lard and water," said Rogers. "Oh yeah, and lots of standing there."