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Blog: May 2013 Archives

Adventerous Eaters: Eskasoni Salmon

Erin Ashley

Posted by Robert Doublett

This spring, the CBC's, Erin Ashley, has been on the hunt for great outdoor cooks and their recipes. In her quest to eat delicious food around a campfire she came across the website for Eskasoni Cultural Journeys.

With the promise of a journey into the past and a recipe from some of the original campfire cooks, Erin hopped in her car and met up with a crew of Eskasoni Elders to get schooled in the ways of camp cookery.

Note from Erin: Since the ladies seemed unable to guess measurements, I poked around the internet and found some ratios and did some experimenting. This is what I came up with.

What you'll need:
A campfire with a spit
A "Y" shaped stick for each person (Bark peeled off)
A pot for cooking

Fresh salmon or fish filets (Skin on)
2 Cups flour
2 Tbsp baking powder
½ Tsp salt
1 L water (For boiling and bread recipe)

Prepping from home:
Combine flour, baking powder and salt and place in a lidded container.


-Build your fire and spit with big rocks as the ring. Take two Y shaped sticks and shove them into the ground opposite each other. You'll want your cross stick to be about 12 to 16 inches off the flames. You can adjust this by pushing the sticks further into the ground or pulling them out. Support these sticks with your fire ring rocks. Find a cross stick which spans the fire and keep it handy.

-Place cleaned fiddleheads in the pot, cover with water and place over coals.

-While you wait for your fiddleheads to cook, gradually add water to your dry bread ingredients and mix to a doughy consistency. (Usually about 1 cup of water.)

-Place your fish filets on the prongs of your Y shaped cooking sticks and hold close to the coals for approximately 15 minutes. Fish is cooked when the skin is browned and the flesh begins to flake away.

-You can divide your bread mix into single servings or make one big "loaf".

-Wrap the dough around your cross stick and place the cross stick on its supports over the
fire. Let cook for 10 minutes rotating the stick so each side cooks evenly.
-Enjoy! There's lots of room for creativity with this recipe, but it's delicious, even in it's simplicity.

Listen audio (runs 7:02)

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Posted by Robert Doublett

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The New Holy Angels

Norma Boyd and Erica Shay

Posted by Robert Doublett

New Dawn has today announced its purchase of the former Holy Angels property in the Northend of Sydney. The sale, which includes the school, convent, Margeurite Bourgeoys house and 2.77 acres of land, was finalized yesterday.

While the end uses of the buildings will be confirmed through community consultations later this year, New Dawn's early vision is focused around the concept of mixed-use spaces - converting the property into a vibrant and inclusive place where the community can live, work, learn, play and converse.

This includes possibilities for a centre for the arts and creativity (including performance, meeting, community program and studio space), a centre for social innovation, co-working spaces, public, private and non-profit offices, an early childhood development centre, a café/restaurant, a local fresh grocer, private and/or post-secondary education classroom space, affordable and market housing, and a community kitchen.

Dr. Clarence Epstein, Director of Special Projects and Cultural Affairs at Concordia University, and Chris Borgal, Principal of Goldsmith Borgal & Company Ltd. Architects, New Dawn will take a phased approach to the redevelopment of the site.
We took a tour of the convent and school with Norma Boyd, the head of special projects with New dawn and Erica Shay, the communications director and Chair of the Holy Angels committee we, we started in the old classrooms the original ones,  in the convent part of the building.

Norma Boyd: lead for special projects at new Dawn - Holy Angels Tour audio (runs 8:56)

Erica Shay: head of the Holy Angels Project - Sanctuary Tour audio (runs 9:27)

Norma Boyd and Erica Shay - Refurbishing Older buildings audio (runs 9:27)

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