Arctic Style Finger Food
Rebecca Veevee and Malaya Qaunirq Chapman prepare Arctic finger foods. They made musk ox meatballs, fish balls, tapenade and curry aioli.
Rebecca Veevee and Malaya Qaunirq Chapman prepare a rabbit caught by a young hunter. The menu includes rabbit stew with a side of baked sweet potatoes and blueberry scones.
Rebecca Veevee and Malaya Qaunirq Chapman prepare a red Thai curry caribou heart soup and for dessert there’s tapioca pudding with fruit.
Rebecca Veevee and Malaya Qaunirq Chapman prepare portabello mushrooms risotto with fried arctic char and side green salad.
Rebecca and Malaya Qaunirq Chapman prepare a seal meat stew with tomatoes and peas, bannock fried in oil and mattaaq mixed with blueberries.
Malaya spends a beautiful day clam digging to Nungarut and brings her catch to prepare wonderful dishes with her friend Lucy in Iqaluit.
Malaya learns to make the most interesting traditional food by Inuit such as moose hooves, fermented fish heads and fried arctic char over an open fire.
Malaya travels by qimutsik dog team across the ice of Frobisher Bay to Apex and prepares a lovely winter arctic char lunch with friend Joanna Awa.
Baker Lake Caribou
Malaya travels to Qamanituaq Baker Lake where she discovers traditionally prepared food and clothing using the entire caribou - from head to hooves.
Host Henry Naulaq speaks with guest Isaac Sooyook. Isaac Sooyook talks about his family background and how he became a politician. He is now a member of the Legislature of Nunavut. He talks about the work he does using and advocating the use of Inuit Qaujimajutuqangit within the legislature sittings.