Living in Yellowknife taught me that there are no simple arguments when it comes to what we eat
by Amy Lam; May. 25, 2017
Toronto is an extremely accommodating city for its vegetarians and vegans. Yellowknife, not so much.
Vegetarian options at Yellowknife restaurants tend to be an afterthought, and my dietary choices were much harder to socially integrate. Vegetarians are a much smaller subgroup, and we’re living on land that has been traditionally dependent largely on animals for sustenance. Moose and caribou are revered here.
Eating fish started almost immediately. A welcome-to-Yellowknife meal at the iconic Bullocks Bistro, famous for their heaping plates of local fish, was supposed to be an exception. However, the accessibility of some of the best fish in the world was hard to resist. The fish here is fresh, affordable, and comes from waters that are not overfished. I had my first taste of wild meat almost two years ago in Hay River. I was taking a course at the Northern Farm Training Institute (NFTI) along with students from all over the territory. NFTI teaches sustainable and practical agricultural skills adapted to northern climates, and aims to promote food security in our northern communities. The food served at the courses was always very good and included locally grown, foraged, or hunted ingredients. The students were told we could bring wild meat to share. In that particular course, a moose roast was contributed and slowly simmered for hours in a red wine sauce made by our chef. I took a bite, and it was delicious. Despite not having had red meat for eighteen years, it did not taste unfamiliar or feel weird. My digestive system did not revolt...