Indigenous cuisine event: Hospitality students ladle up heritage food, intercultural awareness

With Indigenous Awareness Month in full swing, the Niagara College community got a taste of Indigenous cuisine, thanks to a Hospitality class initiative.

Led by their professor chef Osvaldo Avila, students in their second year of the Honours Bachelor of Business Administration Hospitality (BBAH) four-year degree program, hosted a lunchtime event on November 11 at the Niagara-on-the-Lake Campus Teaching Greenhouse.

The initiative was an opportunity to showcase heritage food and to increase cultural awareness of Indigenous cuisine – not only for Hospitality students, but for the College community. Attendees sampled traditional fare including Three Sisters Soup; Venison Stew; Mushrooms, Spinach and Cranberry Salad;  Strawberry Drink; Wild Rice; and Bannock and Blueberry Jam – all researched, prepared and served by students.

Avila noted that this was the third annual event which aimed to infuse Indigenous culture into a class activity while equipping students with hands-on experience in the hospitality industry.

“This is our heritage as Canadians, and it’s also an opportunity to learn about Indigenous culture and cuisine,” he said. “Food is about sharing, and it’s one of the best ways to communicate.”

Through extensive research in preparation for the event, students learned about authentic ingredients that are indigenous to Canada. The event also equipped students with, industry-relevant experience – from costing ingredients and marketing, to serving and preparing food.

“It was really interesting to learn more about the past of Canada that I’m not completely familiar with,” said Erin Shoemaker, who was part of a group responsible for the strawberry drink.

“I didn’t know about anything Indigenous food before, but it was good to have a chance to learn about it,” said Kelly Simpson, who was among a group of students who prepared the wild rice and set up the greenhouse.

As a newcomer to Canada, international student  Khang Dau, who is from Vietnam valued the opportunity to learn not only about Indigenous cuisine but about local ingredients as she researched for and prepared the spinach and cranberry salad.

“All the ingredients we used are from local sources,” she said.  “I had no image in mind about what it would look like because there’s a lot of Canadian and Western food I have never tried before.”

All proceeds raised from the event   were donated to the College’ss annual fundraising campaign for the United Way. The same class of BBAH students also held a breakfast event on November 4 at Benchmark restaurant in support of the United Way. The two events raised more than $1,600 for the United Way.

Indigenous Awareness Month

The Indigenous culinary event is among a roster of activities to take place during Indigenous Awareness Month at NC, aimed at building stronger relationships and generating dialogue.

“Marking Indigenous Awareness Month is an opportunity for faculty, staff, and students to learn about Indigenous culture and celebrate the richness and diversity of Indigenous peoples,” said Lianne Gagnon, director of Student Services. “As a response to the Truth and Reconciliation Commission of Canada’s calls to action, Indigenous Awareness Month builds student capacity for intercultural understanding and engagement.”

College students, staff and faculty are encouraged to learn about Indigenous culture and celebrate the richness and diversity of Indigenous people.

Upcoming events also include a Faceless Dolls Workshop, facilitated by Academic and Liberal Studies on November 27 (Welland Campus), a weekly ncIndigenous TV Series to view episodes of Catch the Dream featuring biographies of remarkable Indigenous people each Thursday (Welland), and more.

View November is Indigenous Awareness Month: Celebrate cultures, generate dialogue