Indigenization
Students savour traditional flavours and practices on Indigenous Culinary Arts field trip
June 26, 2019
Salmon fillets roast on stakes over an open fire while roe bubbles up in a steaming pot of vegetable and fish soup nearby. These are signs of a finished and ready-to-eat meal, yet indicate the start of something special cooking here at ÐÇ¿Õ´«Ã½. On a field trip to the Westbank First Nation in May, OC’s Indigenous Culinary Arts class had the opportunity to learn about the traditional ÐÇ¿Õ´«Ã½-Syilx style of cooking in a hands-on experience, hosted by Elders Pamela and Grouse Barnes. The gastronomic outing contained a variety...
Read more...