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To highlight the work Creation Grantees are doing in their communities, the Creation Community Grants Team sends out Q&A forms so they can share their experiences creating and carrying out their projects. Today we are featuring responses from Kiera of The Gardening Program Leko.
Community: Yellowknife, NWT
Q: Tell us about your group and project!
A: This youth led project focuses on Indigenous youth learning how to cook traditional foods, while respecting the animal and using every part to minimize waste. It's empowering to learn not just how to cook, but also the cultural significance and respect for nature. The project also incorporates the Canada food guide and Government of the Northwest Territories' Traditional Food Fact Sheet Series.
Through our new garden, we have been able to add lots more veggies into our meals. We have been also able to enjoy country foods like ptarmigan, moose, caribou, muskrat, beaver and dry fish and white fish cooked on the fire.
We have not only learnt about nutrition, but have also been grounded in the traditions that have been passed down through generations.
“One of my favourite moments was definitely our trip to the Wìlììdeh site.touring the land out there was beautiful. We all got to hear stories about the history of the area, how the Dene people have lived off the land for generations, and how important it is to protect it.”
Q: As the youth running the project, what impact do you hope it will have?
A: “As youth running the project, the impact we hope it will have is helping other youths understanding of cooking traditional foods as well as learning the rich diversity of indigenous cultures. We want to share the stories behind the dishes we make, where they are from, why they are important, as well as teaching other things like resourcefulness, foraging, and adding a cultural view to different traditional foods. Beyond that, we hope to promote healthy eating habits. Teaching youth as well as helping them to promote a balanced diet enriched with cultural significance and background.” –Averai Sluggett
Q: What is something you have learned?
A: Being a youth lead for an Indigenous cooking program offers a chance to connect with your heritage, learning traditional recipes and cooking methods. I developed leadership and communication skills by teaching others and managing the program. This role also provides insights into the cultural significance of food and its role in community building, fostering a deeper understanding of indigenous values and traditions.
Q: What is your favourite moment from running your project?
A: “A particularly impactful moment in the program was when we went out on the land and went on a nature walk which provided a profound understanding of our connection to the land complementing our culinary education in indigenous foods, we gained insights into the historical lifestyles of indigenous peoples. Hearing first hand accounts from the elders about their youth was invaluable, emphasizing the importance of environmental stewardship and gratitude for our resources.” -Annika sluggett
One of my favourite moments was definitely our trip to the Wìlììdeh site.touring the land out there was beautiful. We all got to hear stories about the history of the area, how the Dene people have lived off the land for generations, and how important it is to protect it. Seeing the plants and animals in the ecosystem of the area was fascinating. It made me think of how we can use this knowledge for the project. Being sure to source ingredients sustainably, respecting the land, and sharing these teachings with all the youth involved. – Averai Sluggett
“ my favourite moment was plucking the ptarmigan. We had so many youth engaged and it was so interactive!” – Keira Kameemalik
Q: Feedback from participants/Other Comments:
A: Many of the youth had never eaten beets before, so this was an exciting new experience to try them and find out that they like them. "This was my first time eating beets. I love them. They are sweet."
Participants were grateful for the opportunity to process, prepare and eat traditional foods that they don't usually get to enjoy such as ptarmigan, moose, caribou, white fish, muskrat and beaver.
