Indigenous Culinary Arts

"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.






Series:Untamed Gourmet DVD series includes:

vol 2. Kananaskis Ring-Necked Pheasant
vol 3. Lac la Ronge Lake Trout
vol 4. Grey Highlands Rainbow Trout
vol 5. BC Interior fowl
vol 6. Northwest Territories caribou

Each fall, for generations, the families of the Pauingassi band have camped by northern Manitoba lakes, and combed the reedy shore for manomin-wild rice. The trade with the bush pilot begins the process by which an Indian staple and sacred crop becomes a white man's luxury food. (Also available in Streaming video)

The four-part DVD program covers topics including making products from wild plants, finding such plants, developing business opportunities, training and marketing. "This video presentation will be a valuable resource for residents of northern and rural communities especially Aboriginal youth, who can create a future for themselves identifying these raw materials and non-forest products, and using sustainable, traditional methods of harvesting. Contents: 1. Nature: wild plants and crafts -- 2. Opportunity: business opportunity from the forest -- 3. Your future: harvesting and marketing -- 4. The living forest: plants, crafts & more.