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É«É«É«ÇéƬ 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 Okanagan College. 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 Okanagan-Syilx style of cooking in a hands-on experience, hosted by Elders Pamela and Grouse Barnes. The gastronomic outing contained a variety of chop...

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