Limited research exists on the role of community food programs, such as cooking circles, in Canadian Arctic communities. This research investigates the Nutrition North Canada cooking circle program in the Inuvialuit (Inuit) hamlet of Paulatuk, NWT. The objectives are to 1) collaboratively evaluate the program's impact on healthy food intake, and awareness/knowledge accumulation regarding healthier eating and meal preparation techniques; 2) assess the program's intangible (e.g., social, cultural, and mental health) benefits to participants and community wellbeing; and 3) analyze the potential for consistent country food integration; 4) to generate a culturally relevant logic model; 5) to evaluate program implementation in terms of key enablers and barriers - namely, funding, space and equipment, and human resources. This research applies a Community-Based Participatory Research approach to implementing a collaborative process and outcome program evaluation, with necessary modifications due to the Covid-19 pandemic. Methods include logic model co-design, document analysis of NNC annual reports (n = 9) and proposals (n = 2), a series of regular/weekly iterative videoconference conversations with the Paulatuk cooking circle facilitator out of which two were transcribed and analyzed (n = 2), videoconference semi-structured interview with a regional program manager (n = 1), telephone semi-structured interviews with cooking circle facilitators from other communities (n = 4), telephone (n = 1) and in-person (n = 12) semi-structured interviews with Paulatuk cooking circle participants. The Mukluk Logic Model played an instrumental role in the conceptualization of the process evaluation, recognizing the specificity of location, program facilitation, and culture. The process evaluation results indicated that the long-standing sustainability of Paulatuk's cooking circle program is directly related to the consistency of program funding, community-engaged facilitation practices, and creative utilization of the community's multi-purpose space for program activities. However, significant barriers to program implementation limit program sustainability. These include funding amounts and distribution, limitations related to space and equipment, and a challenging human resources context (hiring and retention). The cooking circle participants reported an increase in intake of healthy food, awareness of healthy eating/cooking, and positive social and mental health aspects of the program. A considerable effort from local and regional stakeholders is required to integrate country food into program activities. This study provides insight into cooking circle program implementation in a Canadian Arctic community, illustrating the utility of qualitative process evaluation research in this context and generating important knowledge and insights to better support northern community-based food preparation programs. Additionally, this research highlights the role of local-scale initiatives in supporting food security, overall wellbeing, and integration of country food in program activities in remote, Arctic communities.