Today we interviewed Albina Kazonay and halfway thru we had a visitor stop by, Mary Francis. Both shared a few words in beaver along with some history of themselves and some of the history of our community. We are in the kitchen today and we were making a moose stew while we chatted about the way things used to be, come along for the journey with us.

Interview done by Taylor Hirt in the child lake community hall on February 17 2023

Intro and outro music recorded by Marilyn Chalifoux on March 18,2020

The drummers are Gary Wasp Colin, William Yatchotay, Donny Wasp-Colin, Gordon Pastion, Niel Metchooyeah, Leslie Metchooyeah, and Harry Chalifoux.

Recipe for stew

3 carrots (peeled and chopped)

2 onions (diced)

4 stocks of celery (chopped)

1 turnip (peeled and chopped)

1 can of corn

4 potatoes (peeled and copped)

8 cups of beef broth

A pinch of dried oregano, parsley, and sage

1.5 pounds of moose meat (cut into bitesize pieces)

Salt and pepper to taste

Add a tablespoon flour to thicken stew for gluten free add a teaspoon cornstarch instead

Brown meat in big stock pot, once browned remove and set aside.

Turn up heat and add onions and continue to mix until onions caramelize(turn light brown)

Add beef broth, carrots, potatoes, oregano, parsley, sage, and moose. Bring everything to a boil

For quick meal, once at boil add in flour or cornstarch, celery, corn, turnip and salt and pepper (add water if needed). Continue to cook until all vegetables are soft. Then serve

For more tender meat, add moose to pot before vegetables and cook on low for 6 hours or even overnight, 45min to 1 hour before serving add all vegetables in and cook on med – high until vegetables are soft then serve