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Eating in Whitehorse: From Earth to Table

Discover the wild and the foraged.

Discover the wild and the foraged.
The culinary scene in Whitehorse is growing. While there are still the classic crowd-pleaser staples like Giorgio’s Cuccina (the place to go for chicken souvlaki, calamari, Caesar salad, spaghetti, et al.), there are also restaurants and chefs who are starting to push the envelope a little more, and there are diners who are ready to pull up a chair.

“Berry picking, going out for mushrooms, hunting, fishing, all of those things—newcomers were doing that all within the context of what First Nations people had been doing for thousands and thousands of years,” Genest says, her scones rising in the oven of her comfortable open-concept kitchen. “It was ingrained here in both newcomer culture and First Nations culture.” Genest was born in Toronto, but moved to the Yukon after visiting her sister here and quickly falling in love with the magic of the North. Since then she has made a career out of using indigenous ingredients in her cooking, both as a columnist for Air North’s in-flight magazine North of Ordinary, and as an author of two cookbooks: The Boreal Gourmet and The Boreal Feast. From wild mushrooms to rhubarb to arctic char, Genest is endlessly creative when it comes to turning country food—that’s the Northern expression for the wild and the foraged—into delicious meals.

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