I’ve been thinking about food even more than usual. Arctic food in particular. In my notes from a recent trip to Alaska I came across some extracts from The Yukon Cookbook, which was lying on a shelf in my host’s house in Nome, Alaska. Of particular interest: Stuffed Moose Hearts (‘Open up heart, place stuffing inside’); Pot Roast Ground Squirrel (‘recipe may also be used for hoary marmot or muskrat’); Boiled Moose Nose (‘This is a delicacy’) and Instant Powdered Moose (‘When you come in from the bush tired and hungry, throw 3 tablespoons instant moose into the frying pan, add water and in no time you will have a thick sludge.’). Jamie Oliver eat your (stuffed moose) heart out.