About you make up assignment, please go through the module ( the weeks you missed) and make a menu (one full menu from the reading below). Menu has to be include one protein, one starch and one veg option.
Ingredients should be related to local and sustainable cuisine and apply the same techniques That you used for each module(for example, smoking, dry heat cooking methods,
aising, reduction..etc) How many words not provided just make a full menu.
Welcome to module eight of the course. This week's discussion continues our learning about sustainable practices as we move west to the Prairie provinces of Manitoba, Saskatchewan, and Alberta. The Prairies have dramatically changed from what once was a traditional pastoral lifestyle to now an u
an lifestyle in some of Canada's biggest cities. Although for many people, Canada's Prairies are still a place where farming, mining, and oil generate a sustainable livelihood. Communities that were founded by frontier pioneers are separated by vast farmers' fields that stretch across open sweeping endless horizons. The Prairies provide some of the most picturesque locations in all of Canada. The Prairies are also known as Canada's
eadbasket home of Canadian wheat, and other essential grains, which Canada has built its international agriculture reputation on throughout the world. Colonization of the Prairies by white European colonists largely displaced the Indigenous communities who were already living there, the Great Plains Indigenous Peoples of the Blackfoot, Cree, Ojibwa, and Sioux nations. Their populations have proven resilient, and today Indigenous Peoples culture remains more present on the Prairies than anywhere else in Canada outside Northern Canada. Manitoba is a history-rich region of Canada that has its roots in the Red River Settlement. Historically the settlement was a small colony in Southern Rupert's Land during colonization and was inhabited by Métis people. The Metis descendants of French Canadian Fur traders and Indigenous People at the time were mostly independent and self-governing. Both advents of colonization of the Prairies and the building of the Canadian Pacific Railway led to conflict with the Metis and their eventual genocide through imposed government policy and the Indian Act. Policies and actions that displaced the Metis people in Canada by the interim government of the day. Today Metis people are reclaiming their voice and inheritance of their past generation's struggle and effort for self-governance and traditional ways and practices.
In this module, we will discuss both venison and bison. Both domesticated venison and bison are primarily raised in the Canadian Prairies. We will learn that farmed game such as venison and bison meat have become mainstays featured on menus across Canada. Both bison and venison thrive under sustainable farming practices. Bison and venison in the Prairies are free-range, grass-fed, and pasture
ed. We will continue our discussion about ranchers who have adopted these sustainable practices. We learned in the last module; sustainable farming practices are much different in comparison to those found in modern-day CFAO's (concentrated feeding animal operations) which are part of the industrialized food system. We will also discuss the evergreen tree, which is an essential part of traditional Indigenous food systems. Indigenous Peoples use the needles of the evergreen tree as both a culinary and apothecary ingredient. We will continue our focus on ingredients and flavour profiles that are associated with both Canadian and traditional Indigenous food systems and explore the importance of Indigenous values and their relationship to the land, water and sky. Lastly, we introduce Chef Blair Lebsack, who gained his experience as an executive chef working throughout Alberta and the prairies. He now calls Edmonton Alberta his home and is the owner and chef of RGE RD (Range Road). RGE RD restaurant consistently makes "best of" lists locally and nationally. We will learn Chef Blair's cooking exemplifies the philosophy of local, healthful, and ethical food, while also reimagining the dining experience as belonging to a specific time and place. So let's get started!
Bison, also known as buffalo, are very large animals with a shaggy dark
own mane. They have humped shoulders and short legs that are covered with hair. They have a long tail with a fu
y end, called a tuft. Their coat is extremely thick in order to keep them warm in cooler temperatures and in the summer months they shed to keep cool.
Short, black horns stick out from the bison's massive head, just above their eyes. These horns are used to defend themselves against predators. Bison's eyesight is poor, but their hearing and sense of smell are very good. In fact, a bison can smell an animal three kilometres away.
Male bison are called bulls and have large, square-shaped necks, while females have smaller, rounder necks and are refe
ed to as bison cows.
Bison feed mainly on grass, plants and sometimes be
ies. Finding food in the winter isn't a problem for the bison. They swing their large heads from side to side and push the snow away in order to find grass.
Despite their size, bison are very fast creatures, able to run up to 55 kilometres per hour. They are also excellent swimmers but are so buoyant that the head, hump and tail stay above the surface of the water. Bison are mostly active at night time and at dusk.
Deer Farming in Canada
eer have been raised commercially in Canada for over 50 years. Historically, this has been on a small scale with ranching primarily occu
ing in the provinces of Ontario, Quebec, Alberta, and Saskatchewan.
However, the industry has grown significantly in the last decade as farmers seek new, economically viable and environmentally sustainable alternatives to traditional agriculture. Interest also has been shown by Indigenous Peoples and Metis communities seeking culturally consistent livelihoods for their communities.
Species and numbers of farmed deer vary from province to province. Animals being farmed in Canada range from first-generation wild-caught deer to animals that have been farm-raised for generations and imported from other countries. Cu
ently, the most commercially significant species are wapiti, fallow deer and red deer.
White-tailed deer, mule deer, reindeer and sika deer, are raised in smaller numbers.
Harvesting our heritage in heirloom, ancient grains
Here is a summary of an article by Shannon Smith (published by Canadian Grocer) about Canadian heritage grain, I encourage you to read the full article:
"Over the last 25 years, the slow food movement has helped raise awareness about our loss of connection to how our food is grown, processed, cooked and consumed. This has led to a return to our roots and an exploration of the food that was grown and consumed generations ago, before the industrial food revolution of the mid-20th century. This concern is based not only on social and environmental terms but also proposed health consequences of consuming single varietal, hy
idized crops. Crops that are chosen predominantly based on performance in the field, container or refrigerator, not in your body." In recent years, Canadian heritage wheat has gained increased consumer interest, such as Red fife wheat, likely the result of the low-ca
then gluten-free diet explosions that shed light on heavily refined grains, in particular, refined white flour, used in the manufacture of ultra-processed foods.
"Wheat made its planting debut in Canada in 1605. A water-powered grist mill used for grinding wheat was established in “Port Royal,” which is now Annapolis Royal, Nova Scotia. In 1617, in Quebec City, a man named Louis Hebert was also an early planter and harvester of Canadian wheat. Marquis wheat was soon planted across 80-90% of the total wheat acreage in Canada. It covered more than 20 million acres and reached a total value of 500 million dollars. This high-quality wheat was exported across the world and even aided Canada’s allies in wartime the UK, France, Belgium, and Greece. Marquis wheat has built a respected legacy in Canada, where it continues to produce some of the highest value wheat in the world. But today's consumer wants more than just marquis wheat. They want to return to their Canadian roots and explore different varieties of heritage wheat and sprouted milled grains as explained in the video featuring Antia's Organic Milled Wheat located in Chilliwack British Columbia." click here.
Grass Root Solution in Canada
Les Moulins de Soulanges - Artisan Milled Flou
Grain Farmers of Ontario
Red Fife is Canada's oldest wheat, with its origins rooted in Ukraine. By the 1860s Red Fife was distributed and grown across Canada. Renowned for being a fine milling and baking wheat. It set Canadian wheat standards for more than 40 years (1860 to 1900), until being replaced by Marquis wheat as the number-one wheat.
Marquis was a cross between two landrace kinds of wheat: Red Fife and Hard Red Calcutta. Today most commercially processed wheat has a genetic lineage-linked to Red Fife wheat. Although Red Fife wheat is not a significant part of the Canadian agriculture industry and is not exported, farmers coast to coast across Canada are now growing it, mostly organically and sprouting it for niche markets.
The Canadian artisan
ead world, recognizing Red Fife wheat for its "full of aroma and golden reddish colour crust." Cu
ently, grain farmers, stone mill processors, and bakeries across the country are experimenting with heritage varietals from both Canada and around the world in an effort to introduce better
ead products that are nourishing and support environmental sustainability efforts.
Grain distributors and mill houses like Toronto's Against the Grain and British Columbia's Flourist are achieving sustained success while representing a host of Canadian heritage grain farmers across the country.
Courtesy of tvo.org written by Deborah Reid. For the full article on "The New Wheat Movement, by Deborah Reid please click here
"Increasing the presence of heritage wheat in our fields and markets isn't just a question of what's grown: the processing is also important to preserving a wheat’s character, its flavour, and its nutritional value. Historically, heritage grains were ground using stone mills, ideal for
eaking down the kernel at a low temperature. (Industrial roller mills are designed for speed and generate heat that can cause wheat to lose both flavour and nutrients.) Hayhoe runs a certified organic hammermill (which, as the name suggests,
eaks down kernels with the use of little hammers) — the next best thing— and most of what he processes are Ontario-grown grains. Many of his customers don’t want the
an and germ sifted from the flour; they want 100 percent of the wheat kernel. Dawn Woodward of Evelyn’s Crackers in Toronto, who bakes exclusively with Ontario whole grains and buys flour from K2 Milling says, “Why would you ask a farmer to grow heritage wheat, which has a low yield, and then leave a third of it at the mill?” (Disclosure: Dawn and I have worked together on several stories about whole-grain baking.)"
Please read our course textbook chapter 20 Metis https:
Recipe Preparation Highlights
To pan-fry means