| (a) | Investigate factors (e.g., consumer demand for healthier food choices, sensationalized claims in marketing and media, convenience, changing cultural demographics, environmental impact) that contribute to changing food consumption preferences of Saskatchewan residents. |
| (b) | Research changes in the types of food products available locally over the past decade and quarter century. |
| (c) | Investigate influences (e.g., diverse cultures, food trends, health needs) on product availability in Saskatchewan grocery stores. |
| (d) |
Assess the availability and origin of food produced locally, such as:
|
| (e) | Compare traditional Indigenous food sources to contemporary food sources. |
| (f) | Hypothesize opportunities for expanding local food sources. |
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.