-=> Quoting Alan Beck to Jim Weller <=-

 JW> wild goose eggs that (my wife) Roslind was gifted last
 JW> summer when she was up in Cambridge Bay.
 
 AB> I have been to Cambridge Bay on a Good tourist location I hear, they
 AB> really promote it.

I haven't been there myself. Roslind use to go there monthly for one
of the contracts she took on. She would spend 3 days in Kugluktuk
(Coppermine), then Cambridge Bay and finally either Taloyoak
(Spence Bay) or Kugaaruk (Pelly Bay).

 AB> Did you look into what the Inuit do for food?

I have, ever since I moved to Yellowknife from Ontario and started
purchasing frozen muskox steaks from Ulu Foods in Inuvik and having
them shipped here by air.

Later on, my oldest granddaughter's best friend in high school was an
Inuk girl.

Her younger cousin, my second granddaughter, is half Uummarmiut who
are the Inuvialuit (Western Inuit) from Aklavik. Actually her dad is
a blend of Inuk, Gwitchin (Dene Indian), and thanks to the fur
trade Scottish, French and Alberta Metis but he identifies as
Inuk.

Roslind was always offered traditional Inuit food once her clients
got to know her and she often brought treats home, like frozen
Arctic char. She would return the favour by bringing up things they
couldn't purchase locally like fresh avocados and cilantro to make
guacamole.

Of course these days the Inuit people have satellite TV, watch the
food network and now make gumbo, sushi, tacos and Pad Thai.

I'm active on three recipe groups whose themes are Arctic Food,
James Bay Cree food, and Metis food. They often get into hunting,
and butchering as well as cooking.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Lake Trout, Prawn And Wild Mushroom Quiche
 Categories: Canadian, Trout, Shrimp, Mushrooms, Eggs
      Yield: 4 Servings
 
      3 c  Chopped mushrooms
      4    Cloves minced garlic
      1 tb Butter
      1 ts Salt
    1/2 ts Pepper
  1 1/2 lb Prawns peeled and chopped
      1 c  Chopped steamed beet greens
           Or spinach
     10    Eggs
      2 c  Whole milk
  1 1/2 c  Smoked trout, shredded
 
  Saute mushrooms and garlic in a little butter. Add a little smoked
  trout belly for fat too. Set aside to cool. Saute shrimp on medium
  high heat to caramelize. Add to mushroom mix. Cool. Whip eggs and
  milk.  Add cooled filling, trout and cheese. Divide into 2 prepared
  pie shells. Bake at 375 F for 1 hour or till set.
  
  I like to make 2, they freeze in wedges well for quick lunches. Seal
  well so they don't dry out in the freezer.
  
  From Shawnalee's Kitchen
  Shawnalee Sears, Whitehorse, Yukon
  From: The Arctic Kitchen
 
-----
 
Cheers

Jim in Sombe Ke (Yellowknife)
 
... There is my North and then there is North North.

___ Blue Wave/QWK v2.20