| (a) | Explore traditional Indigenous food sourcing practices. |
| (b) | Compare food sourcing practices of traditional Indigenous, early settler and present-day communities. |
| (c) | Investigate the importance of country foods and wild-harvested foods in traditional and contemporary Indigenous communities. |
| (d) | Investigate the historical and current impact of the Indian Act on Indigenous agricultural practices in Canada. |
| (e) | Describe the impact of government policies, including the reserve system, and the Peasant Farm Policy, and practices, including the pass system and home farm program, on historical and contemporary Indigenous agricultural practices. |
| (f) | Summarize the impact of prairie colonization and the reserve system on Indigenous food sovereignty. |
| (g) | Investigate agricultural and food sourcing initiatives currently underway on various Saskatchewan First Nations to achieve food sovereignty. |
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 22:30 for each episode.
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world.
Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine. This documentary series highlights unique Saskatchewan ingredients and their journey from the field to the plate. Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.