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- Bannock and blueberry jam served at the Indigenous Culinary Experience event.
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- BBAH students dishes out traditional wild rice.
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- Mushroom, spinach and cranberry salad served at the second annual Indigenous Culinary Experience.
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- Strawberry drink available at the second annual Indigenous Culinary Experience.
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- BBAH student serves three sister soup and venison stew to NC’s staff and students.
On Nov. 12, students of the Bachelor of Business Administration (Hospitality) program (BBAH) hosted the second annual Indigenous Culinary Experience in the NC Greenhouse at the Niagara-on-the-Lake Campus, inviting staff and students to get a taste of Indigenous culture.
BBAH students developed six Indigenous dishes using traditional ingredients.
“We had to research it all ourselves,” said Sydney Nicholl, second year BBAH student. “We couldn’t use cheese because they didn’t really have cheese back then and for our stew, we used venison because hunting is what they did.”
Students conducted in-depth research in order to faithfully reproduce each dish, lending an educational element to the event. “The true purpose here was for our students to understand indigenous cuisine – the ingredients themselves and their significance – and to apply that knowledge,” said BBAH professor Adam Weaver. “This event showcased their extraordinary efforts.”
The event’s menu included mushroom, spinach and cranberry salad, three sister soup, venison stew, wild rice, strawberry drink, and bannock with blueberry jam. Each item could be purchased for $3 with all proceeds going towards United Way.
For students, the experience came as both a cooking exercise and a history lesson as well.
“What we’re looking for is to showcase our ingredients, to showcase our roots as Canadians,” said Chef Professor Osvaldo Avila, who viewed the event as an opportunity to introduce NC’s international students to Canadian ingredients and cuisine.
“It’s very important for us that the new generation keep our traditions on, that they know how to cook with our food. We tried to keep this as authentic as possible,” said Avila
“It gives us a bigger respect for indigenous culture. There are so many of us that are so ignorant to it, we just don’t understand it but this event has given us a bit of knowledge towards it,” said Deanne Roy, second year BBAH student. “This is where Canada started so let’s get to know it a little bit more.”
The BBAH class also learned about cooking sustainably with lessons about cleanliness, organization and using all parts of an ingredient.
“To me, it brings us right back to community and sustainability,” said Roy. “It’s just helping us learn what we can use in our own backyards that we grow, what we can hunt.”
The Indigenous Culinary Experience is one of many events and celebrations of Indigenous life, history and culture throughout the month of November marking Niagara College’s Indigenous Awareness Month at both campuses. NC recognizes the important role that education plays in promoting truth and reconciliation.
“Food is about sharing conversation. Food is about sharing a laugh. Food should be about enjoying things together. And it’s also a healing process,” said Avila.
To learn more about upcoming events celebrating Indigenous Awareness Month, see the calendar here.
Huge thank you to our BBAH students for a wonderful indigenous food event! Stay curious, be a student always! @niagaracollege @ie_nc #myNCstory pic.twitter.com/fVgP68W8cp
— Osvaldo Avila (@Chef_Oz_Avila) November 13, 2018
