Community connection is especially important to Roxanne: in addition to graduating from RRC Polytech’s Culinary Arts program in 2021 with honours and various awards, she earned a social work degree in 2015. One of her long-term goals is to work with low-income families to teach them how to cook nutritious meals.

As a student during the COVID-19 pandemic, Roxanne completed her second co-op with PRK by working on a project designed to convert excess vegetables into a high-protein dehydrated soup for Harvest Manitoba. When employees were sent home to work, Roxanne was reassigned to a project she could start at home that would incorporate her heritage and local ingredients. 

One of her creations for PRK is a rich, flavourful wild blueberry sauce. She deliberately chose a sauce that would pair well with gamey meats such as bison, duck, and venison, or could be used to top toast and pancakes. The recipe features an infusion of sweetgrass, a traditional medicine that has also been used as tea or in a marinade.