Vadzaih: Cooking Caribou from Antler to Hoof

Suitable for hunters and home cooks in every part of the country, Vadzaih explores old and new ways of preparing caribou with a no-waste approach. In this unique field guide and cookbook, traditional Indigenous recipes for headcheese, ch’itsúh (pemmican) and roasted caribou head share the stage with international fare like caribou heart souvlaki and deep-fried caribou wontons. Created by working with cooks from the Gwich’in community of Old Crow, “Vadzaih” explains not only their techniques but also about the close relationship that their community has with the Caribou, and their sense of responsibility for the stewardship of the herd and the land.