Food & Harvesting Programs

We teach the next generation of Inuit harvesters culture-based methods of harvesting and preserving food both safely and sustainably.

Participants are given ways to help contribute food to their families and communities. Some workshops also support participants in the creation of business opportunities, with the local food production industry and informal Inuit food markets as just two examples. Youth and adult participants may learn how to harvest, skin and butcher country food; process and preserve food sources using both traditional and modern methods; and cook food combining traditional culinary practices with a modern flair.

Food Preservation

This program demonstrates the processes, techniques, tips and skills needed in preserving local country foods and natural food resources, using both traditional and modern methods. Participants learn to preserve and store foods during times of abundance, making these preserved foods readily available during leaner times. Local foods like tuktu (caribou), umingmak (musk ox), char/trout, maktaaq (beluga whale), and berries could be the focus along with teaching the pickling and preserving of fruits and vegetables not local to our territory. The practice of using the whole animal without wasting is encouraged. Some participants may be interested in creating small businesses with their new skills. The food preservation program modules currently include jams and jellies, pickling, caribou and fish.

4 days, each module
8-10 participants
Open to all

Hunting & Harvesting Program

In this program, youth and adults are guided by expert hunters and Elders on how to harvest local food on the land successfully and respectfully and how to process and preserve the food. This program gives participants the tools to be able to harvest food for themselves and their families as well as the confidence and knowledge needed to work in the food industry.

3 weeks (1 in spring, 1 in summer, 1 week in fall to accommodate different hunting and harvesting based on migration and seasons)
6-10 participants
Open to all


This program supports the teaching of traditional food processes and practices of Inuit.

Participants learn directly from Elders and hunters how to skin and butcher a caribou and then create traditional Inuit delicacies using all parts of the caribou, such as mikku, paqqut, punnirniq and imujaq. Participants learn how to prepare caribou heads, uujuuq, tiqtitaq and cook up modern dishes with the less desirable parts of the caribou. By documenting the processes and steps involved, participants are able to share their new knowledge with their children and other family members. Potential business opportunities for participants lie with the local food production industry and informal versions of Nunavut farmers’ markets.

10-15 days
6-8 participants
Open to all


The content of this embedded literacy program focuses on traditional and contemporary food preparation.  Participants learn practical skills such as making meals, baking, cooking, preparing traditional foods, and hosting a weekly community soup kitchen as well as how to create products for participants to market and sell and how to operate a successful catering business. A work experience opportunity within Agnico Eagle Mines is included.

4 months
12-15 participants
Open to all