| (a) | Explore the evolution of Saskatchewan cuisine. |
| (b) | Discuss a variety of cultural foods (e.g., perogies, wild rice, Saskatoon berries, borscht) that have become part the contemporary diet. |
| (c) | Inquire into First Nation and Métis food preparation techniques (e.g., harvesting wild rice in the fall, drying berries) that have influenced current food preparation techniques. |
| (d) | Research the significance of Métis and First Nations traditional food systems and food sovereignty. |
| (e) | Investigate the ways harvesting of food has provided a means of economic livelihood for First Nations and Métis people in past and current times. |
| (f) | Explore the history of bannock as a cultural and colonial food. |
| (g) | Explore ways traditional ceremonies and cultural events involving food (e.g., Diwali, Lent, Ramadan, First Nations feasts) connect to one’s physical, spiritual, emotional and cultural identity. |
| (h) | Examine the health benefits of consuming a variety of traditional foods (e.g., wild game, fish, plants). |
| (i) | Illustrate the impact of diverse cultures on local food outlets such as restaurants, grocery stores, farmers’ markets and trade fairs. |
| (j) | Conduct an interview with a community member (e.g., First Nation or Métis Elder, newcomer, ethnic foods restaurant or store manager) to determine the significance of food traditions to their physical, spiritual and cultural well-being. |
| (k) | Explore the role of various food-related events and traditions (e.g., potlucks, fall and fowl suppers, feasts) in Saskatchewan communities. |
| (l) | Plan for and prepare a variety of foods that represent Saskatchewan’s food culture. |
| (m) | Examine how Saskatchewan farmers have adapted to meet evolving food demands in the province. |
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.
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 30 minutes for each episode.