Mahsi, Mr. Speaker. There’s a global demand for morel mushrooms. They are only found in the wild and are highly prized. Delicious and versatile, they are suitable for a range of gourmet recipes. Morel mushrooms can be sautéed, grilled, smoked or baked, and served up with fish, meat, pasta and soup, or prepared as a simple appetizer. In fact, at the Canadian Culinary Championships held in Kelowna, BC, earlier this month, mushrooms from the NWT were featured in the winning dish. After last year’s fire season, they’re expecting a bumper crop, so we need to be ready.

Today I’d like to follow up on an exchange from last October with the Minister of Industry, Tourism and Investment. The Minister stated that they would be holding orientations in communities, developing a how-to booklet to inform people about morel mushrooms, where to find them, what they look like, maps of burn areas, harvesting methods, harvester or buyer interaction, necessary tools and what to watch out for, including bears. He said that between November and February they would be visiting Kakisa, Fort Providence, Fort Simpson, Jean Marie River, Enterprise, Hay River Reserve, Hay River, Fort Smith and Fort Resolution. Later I will be asking the Minister for an update on these community visits.

The Minister also agreed that we need to ensure that buyers have a business licence. Finally, the Minister agreed that Aboriginal governments should be encouraged to step in and help their community members.

I’m encouraged by the steps this government has taken to date. Going forward, it needs to support and regulate the mushroom harvest in a way that really benefits our residents and the local economy.