Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her parents during harvest and processing season along the Peel River. Her inspiration comes from the Gwich’in people.
“With residential schools and the generational trauma, this is a way I can share our culture in a good way. When I’m cooking I think of my granny, my jijuu, our elders and my parents. At one point in our history we were not allowed to practice our culture. So today I share as much as I can.”
White fish is a staple in the Gwich’in diet, explains Chef Steph, and growing up along the Peel River (branching off from the MacKenzie River) means that it is readily available. “Our community has relied on the whitefish for generations before and hopefully generations after.”
One of her favourite whitefish dishes is one her mother, Mary Ross, makes – a simple pan fry of fish fillets accompanied by wild cranberries, blueberries, and salt and pepper to taste. “I like it when the ingredients speak for themselves,” she says. “Throughout my culinary journey, I keep in mind what I was taught from my Gwich'in upbringing: respect your food, use only what is needed, and share.”
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