Local Interest

TEDx Winnipeg Live Stream – Tuesday 6 June 17 – Notre Dame Campus Library

June 1, 2017 • Written by

TEDxWinnipeg holds a one-day event each year in Winnipeg, MB. TED is all about spreading great ideas and we don’t want Red River College Staff and Students to miss out… which is why the library will be live-streaming this year’s TEDxWinnipeg!

  • When: Tuesday June 6 2017 – 8:30AM to 4:30PM
  • Where: Notre Dame Campus Library Classroom
  • Who: Students and Staff are welcome to drop in anytime between 8:30AM and 4:30PM.
  • Additional Info: Available on the TEDxWinnipeg website.

Tentative Programme of Speakers

8:30 AM – 10:00 AM

  • DENE SINCLAIR Indigenous Tourism
  • MIKE LUND The Time of Your Life
  • JOHANNA HUME Design Economics
  • RYAN MAYBERRY The Future History of Art

10:00 – 10:45AM – Break

10:45AM – Noon

  • SONYA BALLANTYNE If I don’t see myself, how do I know I exist?
  • TATJANA BRKIC Social Innovation in Business
  • JON WALDMAN Swimming Aimlessly: Getting Men to Talk about Infertility
  • JOEL CARTER Storytelling at the End of Life

Noon – 1:30PM – Lunch Break

1:30PM – 2:45PM

  • ALI SAEED The Barefoot Man is Coming (Warning: Graphic images & Content)
  • RANA BOKHARI Leadership: Breaking Traditional Gender, Age, and Religious Barriers
  • MIKE JOHNSTON A Synonym for Science is Poetry

2:45PM – 3:15PM –  Break

3:15 – 4:30PM

  • ALYSON SHANE The Positive Power of Digital Communities
  • ANDREA KRAJ Smart Cities Begin With You
  • STEVE LANGSTON Goal Smashing

Culinary Resource – In Season Now, Local Tree Syrups

October 23, 2015 • Written by
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Credit: Pixabay repository for public domain images

Maple Syrup is a fall staple in Canada. It pairs well with things like yam, pumpkin, and all those rustic fall goodies we look forward to at the end of the harvest, it is enjoyed on pancakes at any time of the year. Maple Syrup even makes a resurgence in Canadian kitchens at Christmas time where it is, pretty much in a home kitchen considered interchangeable with Carmel. Not to rock your world here, but Maple Syrup is actually harvested in the spring! If you are cooking seasonally try incorporating maple syrup into salads, and spring vegetable glazes. Light and savory uses give the syrup a chance to bring a perfect hint of sweetness to accompany spring dishes, as opposed maple syrup maple syrup’s heavy handed and sugary fall and winter applications. You may then see this Canadian ingredient in a whole new light.

Manitoba’s only “Sugar Shack” or “cabane à sucre” (the Canadian term for locations that produce Maple Syrup and elsewhere generally referred to as a “sap house”) is located in Saint-Pierre-Jolys and is an important part of the tourism development of the community.  If you want to visit Manitoba’s only designated Sugar Shack you can do so at the St-Pierre-Jolys museum. Be sure to check hours before embarking on your road trip.

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Credit: Pixabay repository for public domain images

Also becoming increasingly popular is birch syrup. Local to Manitoba and with a wildly different flavor birch syrup comes in different varieties and has strong undertones of cherry. It pairs well with chocolate, and makes an excellent glaze for salmon (I enjoy it on my bacon personally). This Syrup is more delicate than maple and you have to be careful not to burn it in the cooking process. In Manitoba birch syrup is harvested in Lake Winnipeg’s south basin. To learn more about Manitoba birch syrup production visit the Great Canadian Birch Company.

Spruce tip syrup is also harvested and made in the spring. Popular in the Yukon and Alaska, it has strong pine overtones with sharp citrus undertones, and works well to enhance citrus glazes and desserts.

Looking to play around with these seasonal locally produced syrups in the kitchen? Visit the John and Bonnie Buhler Library and check out The Boreal Gourmet. This book not only carries instructions for the use of these three syrups, but also resources for retailers that carry them.

The boreal gourmet : adventures in northern cooking / Michele Genest ; photographs by Cathie Archbould

51Nf6eEFM-L._SX393_BO1,204,203,200_“Bring me moose meat! You will not be sorry!” So says Whitehorse author and cook Michele Genest to the hunters in her circle. Wild is wonderful when it comes to Genest’s creative treatments for northern viands, with exciting ideas such as moose cooked in Yukon-brewed espresso stout and finished with chocolate, lime and cilantro, Arctic char marinated in grappa and then hot-smoked, or roasted spruce grouse draped in a sour cream and Madeira sauce. As much culinary adventure story as cookbook, The Boreal Gourmet combines a portrait of northern life with an exploration of wild or “country” foods in gourmet recipes for the home cook. These recipes are inspired by a diversity of countries, traditions and kitchens, and spring from a love affair with the indigenous foods that flourish in the boreal forests and river valleys of the Yukon… –Google books.

(The Library would like to thank Ebony Novakowski for her recent contributions to our blog)

Culinary Resource – In season now, FiddleHeads

May 22, 2015 • Written by

As increasing awareness of what we eat and where our food comes from becomes mainstream, we seek to grasp back that connection to our food sources. This connection had previously been evaporating in the wake of big brand grocery stores and, increasing lists of unpronounceable food additives showing up on food packaging.

While many people may not be in a practical position to start a hobby farm to feed themselves. Foraging for food is accessible to anyone. Foraging allows us to supplement our groceries with seasonal treats from nature, and reconnect with where our food comes from.

One of the most overlooked, and very first foraging goodies that pop up in spring are Fiddleheads. –Image Pixabay repository for public domain images

One of the most overlooked, and very first foraging goodies that pop up in spring are Fiddleheads. (Image: Pixabay repository for public domain images)

Many locals in Manitoba have childhood memories of picking Saskatoon berries, rhubarb, or wild strawberries with family members when they were growing up. What many Manitobians do not realize is that edibles in the Manitoba wilderness go far beyond the typical staples we tend to seek out.

Popular on the East Coast of Canada Fiddleheads are the beginnings of a growing Ostrich Fern (Matteuccia stuthiopteris). They are easy to identify as they look like the coiled head of violin, only bright green. Fiddleheads grow abundantly wild in Manitoba. The taste is a combination similar to that of asparagus and artichoke, with fresh earthy undertones.

Fiddleheads are in season in Manitoba from the middle of May to the first or second week of June depending on the weather. If you are looking to go out and bag yourself some Fiddleheads, Savour Winnipeg is offering Fantastic Forest Forage Experiences that will show you the ropes on finding these wild edible treats. If you are not interested in crawling around in the forest, you can pick up Fiddleheads at local Winnipeg markets, or try a Farmers Market in your area.

pemmicanWhen you are ready to prepare your Fiddleheads stop by the Roblin Centre John and Bonnie Buhler Library and seek out the book From Pemmican to Poutine: A Journey through Canada’s Culinary History. This book featured in our Local Culinary Inspiration blog holds a section dedicated to the culinary use of Fiddleheads. As with any wild food be sure to review the Government of Canada Safety Tips for proper guidelines when preparing Fiddleheads. Happy foraging! Spring has sprung!