Text 1077, 103 rader
Skriven 2010-09-05 17:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Aklavik lettuce
=======================
-=> Quoting Manny Rothstein to Jim Weller <=-

 -> Aklavik. By the time it gets there a head of lettuce is
 -> brown, completely wilted and six bucks.

 MR> Have things changed? They must have. When I visited Inuvik, I boarded
 MR> a clamshell 737 in Edmonton that was half passenger and half cargo. It
 MR> carried produce, machine parts, tires, just about anything. It was
 MR> like a flying truck. It stopped every 200 or 300 miles at the major
 MR> settlements like Ft. St. John (?), Yellowknife, maybe a place or two I
 MR> can't  remember, and ended it's northern travel in Inuvik.

Those dual purpose 737s are still common. The last time I was on
one, more seats had been removed and the partition moved back for
extra cargo. There were only 4 rows of seats accommodating a max of
16 people.

 MR> I understand the flight was subsidized by the Canadian gov. to
 MR> keep the regional centers thriving.
              
The passenger and general cargo rates are extremely high. The
subsidy is handled through Canada Post and only applies to cartons
of food weighing less than 30 kg each, shipped as fourth class
mail. And the subsidy is only available for remote communities that
are off the road system. Inuvik has been accessible by road via
Whitehorse and Dawson City since the Dempster Highway opened up in
1979. The only subsidy available is the air freight leg of the trip
from Inuvik to Aklavik.

Inuvik is 4200 km away from Vancouver by road so fresh produce is at
least 48 hours and probably 4 days older than it ought to be when it
arrives there.

There are daily flights from Inuvik to Aklavik by Twin Otter, Beech
Super King or Cessna Caravan. None of these aircraft carry more
than 12 passengers or 2000 kg of freight.

 MR> I was offered salads with dinner for the few days
 MR> that I was in Inuvik, with seeming great reverence.

 MR> Coming from Calif., I secretly marveled at this overt cultural
 MR> difference, but outwardly showed respect for what was offered.
 MR> It is the differences that (usually) makes travel interesting.

They are still a special treat there.

 -> Their idea of salad is the green stuff in a caribou's stomach.

 MR> I read about that years ago, so a few years ago, when I shot a mule
 MR> deer at Camp Pendelton (near San Diego), I cut open it's first 
 MR> stomach and gave it a try. It looked like wet chopped parsley and
 MR> tasted sort of like spinach with a kind of dressing (the stomach
 MR> acid). It could have used some olive oil and salt but, surprisingly, 
 MR> it wasn't bad at all. I can easily understand why northern residents,
 MR> and not just the Inuit, might find this dish appealing.

Then you are one up on me. I have never tried it. But I think I
shall the next time Ray goes hunting. He is already used to strange
requests from me like a baggie full of brains or spleen or me asking
for the backbone and shanks for soup when most people want steaks
and roasts.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crock Pot Venison Barbecue
 Categories: Bbq, Crockpot, Venison, Bacon, Onion
      Yield: 6 Servings

      3 lb Venison stew meat
      1 c  Onion, diced
      4    Garlic cloves, chopped
      1 c  Red wine vinegar
    1/2 c  Worcestershire sauce
      2 ts Lawrey's Natural Choice
    Seasoning for meat
      2 ts Seasoned salt
      1 lb Seasoned bacon
      2 c  Catsup
    1/2 c  Molasses
    1/2 c  Brown sugar

  Place venison, onion, garlic, vinegar, Worcestershire sauce and
  seasoning in crock pot.  Cook on high for 1 to 2 hours until meat is
  cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses
  and brown sugar. Turn crock pot on low and heat for the rest of the
  day. Serve over rice potatoes or toast.

  NOTE: Venison can be substituted with any red meat, just cut in
  1-inch cubes.

MMMMM


Cheers

YK Jim


... They don't make food like this at McDonald's.

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