Calling all traditional food lovers
Cookbook with Northern flair will feature recipes from Nunavummiut
Myles Dolphin
Northern News Services
Published Monday, February 24, 2014
IQALUIT
Orange caribou stir-fry, seal stew, bacon-wrapped duck breasts and Arctic char fish cakes.
The Iqaluit Community Greenhouse Society is trying to put a cookbook together, and Nunavummiut have until March 1 to contribute their recipes. - photo courtesy of Ashli McCarthy |
These are a few examples of the mouth-watering recipes you might find in the upcoming Iqaluit Community Greenhouse Society (ICGS) cookbook, which is being compiled until March 1.
Ashli McCarthy, a board member at large of the non-profit society, said the fundraising idea originated in November.
"Initially we wanted to have it ready for the Christmas craft fair," she said.
"But we didn't have enough public support. We're relaunching it now and hoping to get more support."
The volunteer-powered organization is always looking for funding opportunities, which help cover repair and maintenance of the greenhouse.
The community greenhouse society is hoping the cookbook, which will ideally feature several dozen recipes, can also act as a marketing tool for the greenhouse.
"A group of us decided we wanted to create more fundraising opportunities and give the greenhouse more exposure," McCarthy said, who is also part of the fundraising committee.
"I don't think a lot of people who come up to Iqaluit know there's a greenhouse here. It's a fun project for everyone to be involved in and also a good gift."
Six recipes have been collected to far, she added.
The goal is to be able to distribute the cookbook during Iqaluit's Toonik Tyme spring festival in April.
Cooking masters around Nunavut are encouraged to submit their recipes.
Those containing country food and locally-grown food are preferred.
Submissions that will not be included in the cookbook may be considered for the Iqaluit Community Greenhouse Society's website.
Canada's Northernmost greenhouse, established in 2001, used to offer individual plots but now members can pick and choose which vegetables they want from a communal harvest.
