#Canadian heritage

[ghostacolytev2]

The Janet Head Lighthouse, located on Manitoulin Island near Gore Bay, Ontario, is a quintessential maritime beacon that has stood since 1879. Characterized by its white, wooden exterior and red roof, the lighthouse serves as a navigational aid for vessels traversing the North Channel of Lake Huron. Situated on a rocky promontory, it offers panoramic views of the surrounding waters and landscapes. Historically, the lighthouse has undergone several renovations, yet it retains its original charm and continues to be a symbol of the island's maritime heritage. It is listed on the Canadian Register of Historic Places, underscoring its significance in regional history.

[jazzeria]

I learned how to make pyrizhky from a friend using this recipe* from Traditional Ukrainian Cookery by Savella Stechishin (this book is a national treasure btw).

* the online recipe is undoubtedly copied from Traditional Ukrainian Cookery; but in book, the amount of yeast is "1 package" (which is about 2.25 teaspoons); yeast enhancers are omitted; and the original salt is 1.5 teaspoons.

And then I made a metric shit tonne of pyrizhky:

But I also lost track of what fillings went where, so we'll call it Ukrainian Roulette:

Fillings:

Mushroom

Sauerkraut (which may also contain farmer's sausage)

The recipe below is copied directly from the Ukrainian Classic Kitchen forum link above:

Pyrizhky are well-liked pastries with a filling. Pyrizhky are usually made of yeast-raised dough but for important occasions, puff pastry or short pastry may be used. 

1 teaspoon sugar 1/4 cup lukewarm water 1/4 teaspoon powdered ginger or pinch of citric acid (vitamin C) or both as a dough enhancer  (optional) 1 Tablespoon active dry yeast

1 cup scalded milk 1/4 cup butter or shortening or oil 2 eggs, beaten 1 teaspoons salt 1/4 cup sugar 4 1/2 to 5 cups sifted flour

To make pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely -- All edges must be free of filling.

NOTE: (I wet the edges with beaten egg white for a better seal and with well floured fingers seal the dough). I then roll the pyrizhky between my palms and seal again with well floured fingers at the seam again -- this prevents the pyrizhky from opening (double sealing).

Shape into an oblong with a plump center and tapering ends and place sealed side down on a well buttered parchment lined pan. This is the traditional shape of pyrizhky.

As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.

Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven on the second level (375°F) for 30 to 35  OR (350º F. ) on the first level for about 25 to 35 minutes depending on their size. Makes about 22 to 24.

COOKED MEAT FILLING: (Nachinka z varenoho abo pechenoho miasa.

Use any kind of cooked ground meat (pork, veal, beef, chicken).  Combine the meat with a chopped or grated onion, cooked in butter or bacon fat. Butter gives a much better flavour.  Add a little gravy to moisten the mixture sufficiently.  Season to taste with salt and pepper.  If desired, a small quantity of any one of the following may be added:  Cooked rice, chopped cooked mushrooms, hard cooked eggs, chopped fine.  For additional flavouring, parsley or dill may be used.

MEAT FILLING:

1 medium onion, chopped fine 4 tablespoons butter (divided) 1 pound ground beef, or half pork and half beef, or even left over cooked meat 1/2 teaspoon salt Pepper to taste 1 tablespoon flour 1/2 cup stock or water 1 teaspoon chopped parsley 2 hard cooked eggs, chopped

Cook the onion in half of the butter until it is tender. Add the remaining butter and the meat. Brown the meat lightly. Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs. For the above recipe I used leftover meat which I chopped up and added the same ingredients as above for meat filling.

SAUERKRAUT FILLING:

If you wish you can add other ingredients to your kapusta.  Sometimes I add a handful of seedless raisins, grated carrots, a teaspoon of brown sugar or fried mushrooms.  I like to use half and half olive oil and butter for the fat.

1 1/2 to 2 quarts sauerkraut 1 large onion, chopped fine 4 to 5 tablespoons fat Salt and pepper.

Rinse the kraut well in warm water, squeeze dry, and chop finely. Cook the onion in the fat until tender. Add the kraut and cook it for about 15 minutes, or until the kraut is tender but not overcooked. Season to taste with salt and pepper. For a mild flavored filling, add some fresh cabbage that has been cooked, squeezed dry, and chopped. This filling should be dry.

COTTAGE CHEESE FILLING:

Press the cottage cheese through a sieve or mash it well. Add the remaining ingredients and mix thoroughly. Use with a yeast-raised dough.

MUSHROOM FILLING:

2 pounds mushrooms 1 onion, chopped fine 4 tablespoons butter 1/3 cup sour cream 1 cup soft bread crumbs 1 tablespoon chopped dill 2 hard cooked eggs, chopped 1/4 teaspoons salt Pepper to taste

Clean and wash the mushrooms.  Cook  the wild variety of mushrooms in boiling water for 5 minutes and then drain thoroughly. Cultivated mushrooms need not be boiled. Chop the mushrooms very finely. Cook the onion in the butter until tender. Add the mushrooms and cream; cook over a low heat for 15 minutes. Stir in the remaining ingredients. Season to taste and cool the mixture. If the filling is crumbly, a raw egg may be added. This filling is good with a short pastry.

LIVER FILLING:

1 pound veal liver, sliced 1/4 pound bacon, sliced 1 onion, ground 1/2 cup soft bread crumbs 1/3 cup milk Salt and pepper

Scald the liver, drain, and remove the membrane. Cook the bacon until crisp and remove it from the pan. Cook the liver and onion in the hot bacon fat until the liver is browned on both sides and the onion is tender. Grind the liver, onion, and bacon. Soak the bread crumbs in the milk and combine with the liver mixture. Season to taste with salt and pepper. an egg may be added to this mixture, if desired. Chill the filling when using it with a short pastry.

GREEN ONION FILLING:

4 cups green onions, cut fine 3 tablespoons butter 1/2 cup chopped dill 3 hard cooked eggs, chopped 1/4 teaspoon salt Pepper to taste

Cook the onions in the butter until wilted. Stir in the dill and cook for 1 minute. Remove the onions from the range, add the eggs, and season to taste with salt and pepper. Use this filling with yeast-raised dough.

CABBAGE FILLING:

1 large head cabbage 1 tablespoon salt 1 onion, chopped 1/3 cup butter 1 tablespoon lemon juice Salt and pepper 2 hard cooked eggs, chopped

Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes. Squeeze it dry. Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and pepper. Stir in the hard cooked eggs. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs. Use the filling with yeast-raised dough or short pastry. Allow a generous portion of the filling when making pyrizhky because cabbage settles in baking.

SAVORY CHEESE PYRIH:

Prepare 1/2 recipe of yeast-raised dough for Pyrohy and Pyrizhky, or use bread dough when making bread. Use Cottage Cheese Filling and add to it about 1/2 teaspoon of caraway seed, if desired. A tablespoon of grated, mature onion may be used in place of the green onions. The cheese should be delicately flavoured with onion.

Roll the dough 1/2 inch thick to fit a 10 x 15 inch baking pan. Butter the pan and place the dough in it. Cover and let it rise until almost double in bulk. Spread with the cheese filling and sprinkle the top with melted butter. Cover and let it rise for about 20 minutes. Bake in a moderate oven (375 degrees F.) for 30 to 35 minutes. Cut into squares and serve warm.

COTTAGE CHEESE ZAVYVANTSI (rolls):

Prepare the dough as for Pyrohy and Pyrizhky or use bread dough when making bread. Prepare Cottage Cheese Filling. Some chopped green onions may be added to the filling, if desired. Roll the dough 1/4 inch thick, keeping it in a long and narrow rectangle. Spread with the filling and roll it up like a jelly roll. Seal the edges. Cut into 1 inch pieces. Dip each piece in melted butter and place, cut side up. in a buttered baking pan or buttered muffin pans. cover and let them rise in a warm place until light. Bake in a moderate oven (375°F.) for 30 to 35 minutes, or until done. Serve warm.

ONION ROLLS:

Prepare the dough as for Pyrizhky. Roll the dough 3/4 inch thick and cut out rounds with a large cookie cutter. Sprinkle the top of each round with a finely chopped onion. Press the onion pieces into the dough. Place the rolls on a greased baking sheet and brush with melted butter. Let them rise until very light. Bake in a moderate oven (375°F.) for about 25 minutes, or until done. Serve warm with soup or coffee.

NOTE:  If you have a bread machine you can make this dough recipe http://www.ukrainianclassickitchen.ca/index.php?topic=8457.msg9323#msg9323

SHORT PASTRY FOR PYRIZHKY:

2 cups sifted flour 1/2 teaspoon salt 1/2 cup plus 2 tablespoons butter or shortening 1 egg yolk 2 teaspoons lemon juice 3 to 4 tablespoons ice water

All the ingredients should be very cold. Fillings should be cold. Sift the flour with the salt. Cut in the butter or shortening with a pastry blender until the mixture resembles a coarse meal. Combine the yolk with the lemon juice and water. Sprinkle the liquid over the flour and mix lightly until the dough holds together. Chill thoroughly. Roll the dough 1/4 inch thick and cut into squares or rectangles of the desired size. Have the filling ready. Place a portion of the filling in the centre, bring the edges together, and seal in a neat ridge along the centre. Place, sealed side up, on a greased baking sheet. Brush with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a hot oven (400°F) for 15 to 20 minutes.

[mgeist]

Scoping User Content Out of Bill C-11: Senate Committee Makes Much-Needed Change, But Will Government Accept It?

Scoping User Content Out of Bill C-11: Senate Committee Makes Much-Needed Change, But Will Government Accept It?

The widespread concern over Bill C-11 has largely focused on the potential CRTC regulation of user content. Despite repeated assurances from the government that “users are out, platforms are in”, the reality is that the bill kept the door open to regulating such content. The language in the bill is clear: Section 4.2 grants the CRTC the power to establish regulations on programs (which includes…

[harmonyhealinghub]

Celebrating Canadian Thanksgiving: A Feast of Gratitude

Shaina Tranquilino

October 10, 2023

As autumn paints the landscape with vibrant hues and the air turns crisp, Canadians gather around tables adorned with bountiful spreads, ready to partake in a cherished tradition known as Canadian Thanksgiving. Unlike its American counterpart, this festive occasion is celebrated on the second Monday in October, serving as an opportunity for Canadians to express gratitude and reflect upon their blessings. In this blog post, we delve into the origins and significance of Canadian Thanksgiving.

Historical Background:

The roots of Canadian Thanksgiving can be traced back to European explorers who arrived on North American shores several centuries ago. The first recorded celebration was held by English explorer Martin Frobisher in 1578 when he gave thanks for his safe arrival after a treacherous voyage. However, it wasn't until much later that this event became an annual observance.

Influenced by the traditions brought by French settlers and subsequent waves of immigrants from various backgrounds, Canadian Thanksgiving developed unique characteristics over time. Ultimately, it merged elements from both European harvest festivals and Indigenous customs of giving thanks.

Significance and Celebration:

Canadian Thanksgiving is primarily a time to express gratitude for the abundance offered by the land, nature's bounty, and the company of loved ones. It serves as a reminder of our interconnectedness and appreciation for all that sustains us.

1. Harvest Festivals:

Canadian Thanksgiving aligns with the season's agricultural significance – a time when farmers reap what they have sown throughout spring and summer. It symbolizes gratitude for successful harvests while recognizing the hard work involved in cultivating food that nourishes communities across Canada.

2. Family Gatherings:

Similar to other cultural celebrations worldwide, Canadian Thanksgiving brings families together in shared appreciation. Loved ones travel near or far to reunite around tables laden with traditional dishes like turkey, cranberry sauce, pumpkin pie, stuffing, mashed potatoes, and more. The warmth of these gatherings fosters a sense of belonging and strengthens family ties.

3. Charitable Acts:

Beyond personal gratitude, Canadian Thanksgiving also emphasizes the importance of giving back to those in need. Many communities organize food drives, fundraisers, or volunteer at local shelters during this time. This collective effort showcases the spirit of compassion and reinforces the understanding that we are all responsible for supporting others.

4. Celebration of Cultural Diversity:

Canada's multicultural fabric is reflected in its diverse celebrations of Thanksgiving. Communities across the country infuse their unique cultural traditions into this holiday, introducing various culinary delights and customs from around the world. This fusion enriches Canadian society while promoting inclusivity and intercultural exchange.

Canadian Thanksgiving stands as a testament to Canada's rich history, cultural diversity, and gratefulness for nature's abundant blessings. It serves as an occasion to pause our bustling lives, come together with loved ones, and reflect on everything we have been fortunate to receive throughout the year.

Whether through shared meals, acts of kindness towards others, or appreciating Canada's beautiful landscapes, this cherished holiday reminds us to express gratitude not only on Thanksgiving but every day. Let us continue celebrating Canadian Thanksgiving with open hearts and minds, fostering unity and appreciation for one another in our great northern nation.

[tiktoks-saved-to-camera-roll]

Proud Canadian heritage moment

[freezenet]

A Look at the Sept 23 Heritage Committee Hearing on Bill C-18 (Link Tax)

A Look at the Sept 23 Heritage Committee Hearing on Bill C-18 (Link Tax)

We decided to look back at the Heritage Committee Hearing on Bill C-18 (Link Tax). (more…)

[museeeuuuum]

[uwmspeccoll]

Staff Pick of the Week

My staff pick this week is the trade edition of The Tale of the Shining Princess by Japanese-born writer Hisako Matsubara (b.1935) and Japanese-Canadian artist-printmaker Naoko Matsubara (b.1937), published by Kodansha International LTD. Tokyo, Japan in 1966. 

As a artist-printmaker and bookmaker who makes woodcuts, I am greatly inspired by Naoko’s prints. Naoko Matsubara’s work carries on traditions of Japanese printmaking while having its own contemporary flavor. Her woodcuts are ecstatic, they are vibrating with movement. Her use of bold shapes and the white line of the the carving tool makes the most of what woodcut has to offer. In the book form, the active images carry the reader’s eyes through the book space. Her use of negative space activates the page. Additionally, her woodcuts have translated beautifully to commercial printing. 

The Matsubara sisters are daughters of a senior Shinto priest, and were raised in Kyoto. Both studied, lived, and worked in the United States. Hisako received her Master of Arts degree from Pennsylvania State College, moving to Germany where she continued her studies and became a prominent writer, publishing her work in Japanese, English, and German. In the 1980s she moved back to the United States, this time to California where she worked at Stanford University. 

Naoko received her Master of Fine Arts from Carnegie Institute of Technology in Pittsburgh, now Carnegie Mellon University. After her studies she traveled across Europe and Asia. She returned to the United States and became the personal assistant to the artist and wood engraver Fritz Eichenberg, an artist who has been featured many times on our blog. Naoko taught at Pratt University in New York and at the University of Rohde Island. She also lived in Cambridge, Massachusetts for a time. Naoko is currently living and working in Canada in Oakville, Ontario, where she continues to work and exhibit nationally. 

The work of both Hisako and Naoko have had great influence inside the United States and around the world. So lets celebrate their accomplishments! 

This book has end sheets of mulberry paper with inclusions of Bamboo leaves, the cover is a red textured paper with a gold stamped design by Naoko. 

View some of our other AAPI selections for this month.

View our other Staff Picks.

- Teddy, Special Collections Graduate Intern

[pagan-stitches]

Crepes (Canadian style with maple syrup and whipped cream) this morning for Fête de la Chandeleur, a French Canadian Candlemas tradition.

Manger des crêpes à la chandeleur apporte un an de bonheur" (Eating crêpes on Candlemas brings a year of happiness).

[rabbitcruiser]

Shades of Green

What do you think about my pic?  

[i-am-l-ananas]

the first and only time I was at a club the dj, in the middle of the set without any warning, dropped the entire don't put it in your mouth psa song. yeah the canadian one with the blue puppets. and then carried on without any acknowledgment. I do hope that dj is continuing to baffle crowds to this day

[sudden-stops-kill]

99

[gennsoup]

We will grow anew. We have been damaged, but we will heal.

Silvia Moreno-Garcia, Certain Dark Things

[bookcoversaroundtheworld]

Zachary Ying and the Dragon Emperor - Brazil

[ariadynamics]

From Lance’s IG

[mistwalker-official]

Cassette copies of my new album ‘Oceanic Heritage’ will be available at our upcoming show at Piranha Bar on May 26th with Spiter, DESOLUS and Shroud.

I want to give a huge shoutout and thank you to Jerome Arseno over at Coastline Crew in Bathurst, NB for taking the time to make these for us.