"A refreshing injection of pure prairie logic"
~ Chefs Michael & Anna Olson
~ Chefs Michael & Anna Olson
This love story begins with the stomach. For one year, my husband and I decided to eat almost exclusively the foods of Saskatchewan. It was early 2005 ~ before the 100 mile diet and local food movements had transformed the way we eat. Discovering and sourcing these local foods took us deep into the agricultural heartland of Canada. When the year was up, we didn't quit ~ we were in love with the amazing bounty of Saskatchewan.
This was more than a culinary journey. Food is central to many prairie traditions, from saskatoon berry picking on a hot summer day to the fellowship of a fall (or fowl?) supper. Through food, we rediscover our connection to family, to the land and to the daily ritual that nourishes us body, mind and soul.
Since Saskatchewan produces so much food for the world, I wanted to learn what the world was doing with it. I set out to try recipes from around the world that could be made with our ingredients. Though this is not a cookbook per se, some of those recipes flavour the pages of Prairie Feast.
This was more than a culinary journey. Food is central to many prairie traditions, from saskatoon berry picking on a hot summer day to the fellowship of a fall (or fowl?) supper. Through food, we rediscover our connection to family, to the land and to the daily ritual that nourishes us body, mind and soul.
Since Saskatchewan produces so much food for the world, I wanted to learn what the world was doing with it. I set out to try recipes from around the world that could be made with our ingredients. Though this is not a cookbook per se, some of those recipes flavour the pages of Prairie Feast.
