Ukrainian Prairie Stories: Recipes and Roots Across the Land

When people speak of Canadian food, it’s often in generalities—maple syrup, poutine, butter tarts. But the real story of Canadian cuisine is one of interwoven legacies. Ukrainian food, especially on the Prairies, is not just a cultural layer; it is a foundational thread in how rural communities fed themselves, celebrated, and built resilience on new soil.

Read More
Ukrainian, Canada, Alberta, Food History, Food Heritage Recipes & Roots Ukrainian, Canada, Alberta, Food History, Food Heritage Recipes & Roots

From Baba’s Hands to Bake Sales: Ukrainian Honey Cakes in Rural Alberta

In Ukrainian tradition, medivnyk is a dense, dark honey cake spiced with cinnamon, cloves, and sometimes coffee or cocoa. Though simple in its, ingredients the cake was rich in symbolism and carefully reserved for feast days—especially Christmas, New Year’s, and major weddings. In some regions, it was part of ritual offerings, tied to both the sweetness of life and the warmth of shared gatherings.

Read More

Dill in the Boreal: How Ukrainian Herbs Naturalized Along Prairie Fencelines

When Ukrainian immigrants began arriving in Canada in the late 19th and early 20th centuries, many brought more than just tools and textiles. Tucked into coat linings or sewn into satchels were precious seeds from the Old Country—reminders of the land they left behind and essential for the lives they hoped to build. Among the most prized were herbs: dill, caraway, lovage, parsley, and sorrel.

Read More
Canada, Canada Food Stories, Food History, Food Heritage Recipes & Roots Canada, Canada Food Stories, Food History, Food Heritage Recipes & Roots

Holubtsi on the Homestead: Cabbage Rolls and Root Cellars in Alberta’s Ukrainian Settlements

Between the late 1890s and the 1930s, thousands of Ukrainians arrived on the Canadian Prairies, seeking land, freedom, and the possibility of a better life. Alberta, with its vast stretches of forest-prairie edge and fertile soil, became home to some of the largest Ukrainian settlements in Canada. Places like Vegreville, Lamont, Mundare, and Andrew emerged as cultural strongholds where faith, language, and food could survive in a new land.

Read More

Perogies Across the Prairie: From Hand-Stuffed Dumplings to Freezer Staples in Saskatchewan

Saskatchewan’s landscape—sweeping plains, black soil, and harsh winters—offered both challenge and familiarity to Ukrainian immigrants who began arriving in the 1890s. Many came from agricultural backgrounds in Western Ukraine, regions that shared the open skies and grain-rich horizons of the Prairie provinces. The land promised opportunity but required adaptation.

Read More
Canada, Ukranian, Food Heritage, Food History Recipes & Roots Canada, Ukranian, Food Heritage, Food History Recipes & Roots

Rye and Resilience: The Ukrainian Bread Legacy in Manitoba’s Parkland Region

In the late 19th and early 20th centuries, waves of Ukrainian immigrants arrived in the Canadian Prairies, many settling in what is now known as Manitoba’s Parkland Region—especially around Dauphin, Ethelbert, and Sifton. Seeking land, freedom, and survival, these newcomers brought more than just labour and language. They brought food traditions that were deeply tied to the rhythms of the earth—and none more foundational than rye bread.

Read More
Canada, Food History, Food Heritage, Indigenous Recipes & Roots Canada, Food History, Food Heritage, Indigenous Recipes & Roots

Indigenous Foodways of Edmonton: Rediscovering Traditional Flavours

Edmonton rests on Treaty 6 territory, the traditional lands of the Néhiyaw (Cree), Niitsitapi (Blackfoot), Métis, Nakoda (Stoney), Dene, Haudenosaunee (Iroquois), and Anishinaabe (Ojibway/Saulteaux) peoples. This place is not just a backdrop for food—it is a living landscape of knowledge, culture, and memory.

Read More
Food History Recipes & Roots Food History Recipes & Roots

The Origins of Cinnamon

Cinnamon comes from the inner bark of trees in the Cinnamomum genus. The most prized variety, Cinnamomum verum (or Ceylon cinnamon), is native to Sri Lanka. Other types, particularly Cinnamomum cassia, originated in China and Southeast Asia and are often sold under the same name, especially in North America.

Read More
Canadian Food Stories, Summer, Food History Recipes & Roots Canadian Food Stories, Summer, Food History Recipes & Roots

Beyond the Barbecue: The Real Roots of Canadian Summer Foods

Every Canada Day, backyards across the country fill with the familiar scents of grilled meat, corn on the cob, and something sweet with strawberries or maple. The scene is familiar, but often misunderstood. What we now think of as “classic Canadian summer food” is not a product of modern convenience—it’s the result of generations of knowledge, trade, migration, and resilience.

Read More
Food History Recipes & Roots Food History Recipes & Roots

Northern Flavours

Smoke curls lazily from the stovepipe of a log cabin tucked into the spruce-lined banks of the Nagwichoonjik (Mackenzie River). Inside, the air is thick with the scent of juniper and freshly caught arctic char simmering over the fire. A cast-iron pan crackles as bannock browns to a golden crisp, its dough flecked with wild herbs gathered from the forest floor. It’s not just a meal—it’s memory, survival, and ceremony passed down through generations.

Read More
Greenland, Food History, Food Culture, Sustainability Recipes & Roots Greenland, Food History, Food Culture, Sustainability Recipes & Roots

The Evolution of Greenlandic Gastronomy

Greenland’s culinary landscape is undergoing a quiet but profound transformation. Rooted in Inuit food traditions that have sustained communities for centuries, Greenlandic cuisine is now being reimagined through modern culinary techniques and global influences. This evolution is driven by a growing interest in sustainability, cultural identity, and the need to adapt to a changing environment. As the world looks northward for new culinary experiences, Greenland is embracing innovation while fiercely preserving the essence of its traditional food culture.

Read More
Indigenous, Sustainability, Food History, Greenland Recipes & Roots Indigenous, Sustainability, Food History, Greenland Recipes & Roots

Seaweed in Greenlandic Cuisine

In Greenland’s harsh Arctic environment, where traditional agriculture is nearly impossible, the ocean has always been the primary source of nourishment. Fish, seal, whale, and other marine resources have long sustained Greenlandic communities, but one ingredient remains underappreciated despite its abundance and immense nutritional value: seaweed.

Read More
Food History, Winter Recipes & Roots Food History, Winter Recipes & Roots

Seasonal Holiday Baking

The festive season is synonymous with indulgent sweets, and for many cultures, holiday desserts are an essential part of the celebrations. Whether it’s a spiced cake, a rich pie, or a sweet confection, each country has developed its own unique holiday traditions surrounding dessert. While classic cookies, cakes, and pies are often the stars of the season, lesser-known global desserts offer fresh flavours and culinary stories that reflect diverse cultural practices and history.

Read More