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A couple months ago now I went to Yellowknife and went fishing for pike. I caught a 12 pounder (estimated – it was big) and got to judge the World Shore Lunch Championships – an event where dozens of chefs and fishermen gather to cook whitefish like they would onshore – over an open fire. It’s something we experienced before the competition, on the aforementioned fishing trip on Great Slave Lake. Our guide steered our boat toward a rocky island – they’re all rocky there, with so little in the way of soil that the spindly trees cling for dear life to the rocks they somehow sprung out from. He cleaned the three or four pike we kept right on the mossy ground cover, tossing the head, tail, spine and entrails over one shoulder for the gulls, the perfect filets directly onto the soil and moss. One of the group gathered them up into a stainless steel bowl and took them down to the waterContinue reading


I’m a sucker for pecan pie in bar form – but particularly when someone else makes them, uses birch syrup, then brings them along, right in the pan, with a knife to cut them into squares on the dock, on a fishing trip on Great Slave Lake. Birch syrup is something you likely don’t have on your shelf – but yes, you can go ahead and use (real!) maple syrup instead. Birch is similar, made with the sap of birch trees rather than maple – its flavour tends to be more complex, and some say not as sweet. And because it requires 100-150 L of sap to produce 1 L of birch syrup (vs about 40 L of sap to make 1 L of maple syrup) and the tapping window is shorter than the opportunity to harvest maple, it’s pretty pricey. But if you live up north rather than out east, it’s more likely what you’re pouring over your pancakes.