Level 10 Food Studies

Saskatchewan chanterelles, forest jewels, are sought by chefs everywhere. Three Saskatoon chefs take Jenn Sharp on a trip to the forest to forage for these unique mushrooms.

Cattle are an important part of the grasslands’ ecosystem. Jenn Sharp meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan is the second largest honey producer in Canada. Jenn Sharp learns about bees, how to make mead from honey and how honey can be used to elevate a dish.

Traditional foods that can be foraged or hunted have provided nourishment for the people on this land for thousands of years. Jenn Sharp learns about some of the ingredients and their uses.

Lentils are a popular Saskatchewan crop that is often shipped oversees. A farmer, a brewer and a chef are changing that.

Jenn Sharp visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.