1.0Twenty-Fifth Hourhttps://cusjc.ca/25hour25th Hour Staffhttps://cusjc.ca/25hour/index.php/author/rogermartin/rich600338<blockquote class="wp-embedded-content" data-secret="rFMUMRLN1e"><a href="https://cusjc.ca/25hour/index.php/2017/12/06/the-good-way/">The Good Way</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://cusjc.ca/25hour/index.php/2017/12/06/the-good-way/embed/#?secret=rFMUMRLN1e" width="600" height="338" title="“The Good Way” — Twenty-Fifth Hour" data-secret="rFMUMRLN1e" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://cusjc.ca/25hour/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://cusjc.ca/25hour/wp-content/uploads/2017/12/food-f17-4a-grp6-pix-3.jpg1280720Speaking from a lifetime of experience, chef Cezin Nottaway describes Algonquin food as simple. To braised moose meat she adds onions, black tea, salt, and pepper. Nottaway, who owns her own catering company, prepared this dish in a cooking demonstration at Carleton University’s library as part of an event discussing Indigenous food ways. Thank you […]