I am constantly flipping through the TV channels, looking for interesting shows to watch. One of those, Elk meat and jam, has been on my radar for a while. He always took a few wasted minutes here or there, not knowing too much about it. Now I do.
season 6 of Elk meat and jam kicks off Tuesday at 8:30 pm ET on APTN and promises more adventures, stories, laughs, and of course, food.
Presented by Art Napoleon and Dan Hayes, Elk meat and jam— offered in English, French, and Cree — follows bush cook Art (the Moosemeat side of the equation) and classically trained chef Dan (the Marmalade) as they seek culinary adventures around the world. A slight change in this new season sees the couple staying in Western Canada, and I think that’s a good thing.
In Tuesday’s debut, the duo are in Victoria, hunting a creature many of us see hanging around our backyard: the gray squirrel. After receiving permission from an elder to hunt invasive species, Art and Dan head off to meet trapper Mike Webb. Mike, who hunts humanely, explains that gray parrots fell in love with Vancouver Island and quickly began devouring songbirds and their eggs and destroying bird habitats. Waiting for some protein to be caught, the pair search for nettle-like broadsides before catching up with Emilee Gilpin, who instructs Art and Dan on hunting the traditional way, with a bow and arrow. Needless to say, Dan is not a natural, which leads to a lot of funny moments and light-hearted banter. Neither is art, as it turns out.
“Despite popular belief, not all Indians are good with bows and arrows or canoeing,” Art tells the camera. After collecting several squirrels and a tobacco ceremony, it was time for him to eat a recipe inspired by chicken fingers with potatoes and nettle salad.
Upcoming installments include journeys through British Columbia and Saskatchewan, highlighting indigenous food sovereignty, ethical and sustainable food preparation and practices, and intertribal food traditions.
Elk meat and jam airs Tuesdays at 8:30 pm on APTN.
Image courtesy of APTN.
