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Winnipeg, Manitoba

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Spring Sun: Preparing Caribou

There’s something deeply grounding about this work, about the rhythmic push and pull of the blade against the caribou meat.
Eva Suluk May 28, 2025
Under the warm spring sun, the ulu becomes an extension of the hand, gracefully preparing caribou meat for drying. This isn't just work; it's a living tradition, connecting us to the land and the wisdom of generations past.

Under the warm spring sun, the ulu becomes an extension of the hand, gracefully preparing caribou meat for drying. This isn't just work; it's a living tradition, connecting us to the land and the wisdom of generations past.

The Art of Drying Caribou Meat

The spring sun, warm and generous on my back, felt like a blessing. I gripped the ulu, its familiar curve fitting perfectly in my hand, a tool passed down through generations. There’s something deeply grounding about this work, about the rhythmic push and pull of the blade against the caribou meat. Each slice, thin and deliberate, felt less like a chore and more like a quiet conversation with those who came before me.

You learn to read the muscle, to feel the grain. It’s not just cutting; it’s coaxing, preparing each piece for its journey to dry in the sun and wind. I thought about the winter, how long it felt, and how moments like this, with the scent of fresh meat and the promise of sustenance, felt like the true beginning of the year. My hands were busy, but my mind was clear, filled with a quiet satisfaction that comes from contributing, from knowing this meat will feed my family, sustaining us just as it has sustained our people for countless springs. It’s hard work, sure, but it’s also a profound connection – to the land, to tradition, and to the endless cycle of life.

About the Author

Eva Suluk

Eva Suluk

Administrator

A founding member of our arts collective, Eva Suluk is a cultural connector specializing in traditional knowledge, drumming and oral history storytelling. Her work has been supported by the Canada Council for the Arts. An Inuit artist residing in Arviat, Nunavut, she is renowned for her expertise in preparing dried caribou meat. She has been featured in the IsumaTV series "Inuit Makers," specifically in the segment titled "Drying Caribou," which showcases her traditional skills and knowledge in meat preservation.

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MANITOBA ARTS PROGRAMS

This platform, our Winnipeg, Manitoba hub and programs have been made possible with support from the Manitoba Arts Council Indigenous 360 Program. We gratefully acknowledge their funding and support in making the work we do possible.

Manitoba Arts Council Indigenous 360 Program

ACKNOWLEDGEMENTS

The Arts Incubator was seeded and piloted with strategic arts innovation funding from the Canada Council for the Arts Digital Greenhouse. We thank them for their investment, supporting northern arts capacity building and bringing the arts to life.

Canada Council for the Arts Digital Greenhouse Logo

NORTHWESTERN ONTARIO ARTS PROGRAMS

This platform, our Northwestern Ontario hub and programs have been made possible with support from the Ontario Arts Council Multi and Inter-Arts Projects Program. We gratefully acknowledge their funding and support in making the work we do possible.

Ontario Arts Council Multi and Inter-Arts Projects Program
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