“I grew up in Fort McPherson (about 100km from Inuvik). My earliest food memories – the foundations on which my tastes and smells were shaped – were here in the North, and from as early as I can remember, the most significant food was always caribou. My dad’s Gwich’n and caribou is the blood of the Gwich’in. In the past, all our tools, all our clothing, everything- it was all made from caribou. We migrated with the caribou. We literally went where they went. Now, as an adult, when I come back to the North, I feel like I’m coming back to caribou.”
– Chef Rich Francis

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