Indigenous food to help Indigenous learners

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An Indigenous meal, prepared and served by students in the Hotel/Restaurant Management and Culinary programs at the St. Andrews campus of NBCC, raised funds for a student bursary and awareness of Indigenous culture.

The fundraising dinner, held as part of NBCC’s 10th Service Day, netted $1,625 for the college’s Indigenous Student Bursary. It also provided students with the opportunity to learn more about traditional Indigenous food preparation.

Elder Donna Augustine (Thunderbird Turtle Woman) visited the campus earlier in the fall to perform a smudging ceremony and discuss Indigenous food and culture with the students. She worked with them to develop a menu, which included corn chowder, bannock with whipped maple butter, salmon and haddock, roast turkey, squash, potatoes and corn on the cob, with blueberry shortcake for dessert.

The meal was served to 60 guests in the dining room at the St. Andrews campus, which was decorated and set up in a style consistent with traditional Indigenous culture. Round tables were used for seating and the meal was served buffet style, to encourage the First Peoples’ tradition of sharing dishes with each other. The tables were dressed in red, a sacred colour, and decorated with cedar, birch bark and chestnuts.

This is the second year the Hotel/Restaurant Management and Culinary students have hosted a fundraising dinner for the Indigenous Student Bursary.

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