Preserves

Clay vessels hold immense importance in Indigenous foodways due to their natural properties, cultural significance, and role in preserving culinary traditions. In this episode, artist and guest producer KC Adams (Ininnew/Anishinaabe/British) reveals the importance of pottery in Indigenous food history, showcasing deep connections between food, culture, and the environment.

Food is an important part of holiday traditions. Whether you gather with family and friends to celebrate Christmas, Hannukah, the changing of the seasons, or something else, holidays are a time to remember who we are and where we’ve come from. They’re also a time to think about our future and who we want to become.

‘Fish stories’ have always been synonymous with far-fetched tales, but sometimes in food history, those fish stories turn out to be true. In this episode, we explore the unlikely story of a small fish with a big culinary impact: goldeye. We also explore the importance of pickled herring in preserving cultural traditions.

Farming in Manitoba has a long and varied history, ranging from the agricultural practices of Indigenous people on this land over the millennia, to immigrant farm techniques, to the more recent (re)discovery of organic farming. Featuring interviews with a farmer-professor and a German Canadian grandma, this episode explores a few of these farm stories.

What is Kutia? And what does it have to do with the history of Ukraine? In this episode of Preserves, Allie Skwarchuck cooks Kutia with her grandparents, and learns about Ukrainian culture in the process.

Candy making was big business in mid-century Winnipeg, involving companies like Cavalier, Galpern’s, Paulin-Chambers and Scott-Bathgate. In this episode, we explore the history of this industry, including a unique Manitoba confection that’s still a favourite amongst folks on the prairies, the Cuban Lunch.

Traces of an earlier era of independent grocery stores dot the landscape of Winnipeg. Riediger’s Supermarket was one such store, catering to a Mennonite clientele in the North End since 1937. Their story reflects the changes in the retail grocery business in Manitoba over the last century.

Over the course of the Manitoba Food History project, we’ve encountered many interesting stories, subjects, and recipes that just wouldn’t fit into a full episode. We’ve tasked research assistant Michaela Hiebert to help curate a few of these bite-size stories into conversational segments we’re calling Crumbs. In our inaugural Crumbs episode, we’ll hear about the history

The University of Winnipeg based Diversity Food Services is an anomaly in the food service industry landscape. As a social enterprise, Diversity is structured like a for-profit business but its primary objective is to benefit the community through delivering food in ethically and environmentally conscious ways. As Diversity Chef Darwin Gaspar and Chief Operating Officer Ian Vickers

For almost a hundred years liquor was heavily controlled and regulated in Manitoba. It wasn’t until the past few decades that the provincial liquor control legislation would begin to change, allowing for more personal responsibility over restrictions that could be described as repressive and discriminatory. This episode asks: When and how did our province’s history of restricti