Torngats 2015 - Where Nature and Culture Connect 17

Hebron Hospitality

Fresh Northern Seafood...  

...served up in traditional style.   

Fresh mussels on the half shell, hot chowder with char and garden vegetables, and a huge bowlful of smoked char, all placed on the table in front of us as we arrived in Hebron -  what hospitality! A huge "thank you!" to our Hebron hosts.       

Torngats 2015 - Where Nature and Culture Connect 06

The Cafeteria

Meals at the Base Camp...  

...are hearty, generous and filling.   

The kitchen staff sets out breakfast, lunch and supper every day for staff and visitors to the Base Camp. Keeping nutrition and variety in mind, the cooks prepare breakfasts of bacon, sausages, pancakes, and porridge or beans, and people can serve themselves with cereals, toast and beverages. Folks leaving camp for the day prepare their own lunch from the sandwich and snack buffet, while the noon meal at the Base Camp is usually homemade soup with a sandwich. Supper is a full cooked meal, either good substantial camp food, or fresh-caught country food like trout, char, seal, rock cod, all prepared home-style.  

Torngats 28 - Char Drying for Pitsik

A Delicious Treat and an Efficient Method of Food Preparation  

A Whole Char is Filleted, Split to the Tail and Sliced into Bitesized Portions...  

...then hung in the sunshine and air-dried, for a tasty treat.   

Pitsik, dried fish, is a traditional food of the Inuit. Participants in the kANGIDLUASUk Student Program made a screened drying box for their pitsik and then they caught the char to put in it. Pitsik is a wholesome and nutritious snack -  or a meal in itself!