Birch Syrup Raisin Almond Squares
Birch syrup is primarily produced in the Cariboo region of British Columbia. Different from traditional maple syrup it is not as sweet and has a more of a caramel flavour. Birch syrup is made from the birch sap. Traditionally birch sap was used as a beverage consumed either fresh or naturally fermented.
Birch trees also have many other traditional uses: fresh spring birch twigs make a nice wintergreen flavoured tea when steeped in hot water. Birch hardwood is valued for its strength and resistance to cracking. It is favoured material for making snowshoes, paddles, drum frames, toboggans and furniture. Young birch trees can be chopped down, stems, twigs and all into a large soup pot and boiled. Strained and jarred used for medicine that helps stomach ailments, heartburn and ulcers. Birch bark was made into baskets, plates, bowls. Canoes were made from birch bark. All the leftover birch bark trim is a great fire starter.
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
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