{"id":1380,"date":"2017-12-06T17:20:05","date_gmt":"2017-12-06T17:20:05","guid":{"rendered":"https:\/\/cusjc.ca\/25hour\/?p=1380"},"modified":"2017-12-06T17:20:05","modified_gmt":"2017-12-06T17:20:05","slug":"the-good-way","status":"publish","type":"post","link":"https:\/\/cusjc.ca\/25hour\/index.php\/2017\/12\/06\/the-good-way\/","title":{"rendered":"The Good Way"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Speaking 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\u2019s library as part of an event discussing Indigenous food ways.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Thank you to Cezin Nottaway, Barbara Dumont-Hill, Nathalie Cook, Jennifer Adams, and Carleton University staff.<\/span><\/p>\n<p>Music by Lee Rosevere<\/p>\n<p>Produced by Emily Fearon, Greer Gemin, and Mugoli Samba<\/p>\n<p><iframe loading=\"lazy\" title=\"The Good Way - The 25th Hour\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/abC93FSgVlo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Speaking 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\u2019s library as part of an event discussing Indigenous food ways. Thank you [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1381,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[99,123],"tags":[],"class_list":["post-1380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-99","category-fall-episode-3-term-finale"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Good Way - Twenty-Fifth Hour<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cusjc.ca\/25hour\/index.php\/2017\/12\/06\/the-good-way\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Good Way - Twenty-Fifth Hour\" \/>\n<meta property=\"og:description\" content=\"Speaking 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\u2019s library as part of an event discussing Indigenous food ways. 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