Healthy Living in the North

Foodie Friday: Supporting culturally safe environments with traditional First Nations foods

As a member of the Aboriginal Health team at Northern Health, it’s really important to me to support culturally safe health care environments. When health care settings are inclusive of Indigenous cultures and traditions, they become more culturally safe for Indigenous people. That is why I was excited to learn how Northern Health staff are making traditional First Nations foods available to patients and residents!

Cook with Hugwiljum (fish soup)

Offering traditional First Nations foods in health care environments is an important step in creating an inclusive, welcoming, and culturally safe health system for Indigenous peoples.

In Hazelton, cooks Anita Lattie and Armin Wesley are excited to make traditional First Nations foods available to residents and patients at Wrinch Memorial Hospital. Both Armin and Anita are Gitxsan; Anita is from Gitanmaax and Armin is from Sik-E-Dakh.

“When patients and residents see foods they are familiar with, they enjoy it more,” said Anita about the response to the menu additions.

“I have been waiting for this,” said a resident about the Hugwiljum fish soup and bannock he was eating for lunch.

The process of adding new foods to the Northern Health menu repertoire involves putting the recipe in a consistent format, testing it with ten people, and then submitting it for approval and further testing. Support services coordinator Deana Hawkins explained to me that once the recipes are approved, they are added to the core menu across Northern Health so other sites can also serve them.

In the northwest, Mills Memorial Hospital, Terraceview Lodge, and Kitimat General Hospital now offer the Hugwiljum fish soup and bannock. Anita has just finished testing a salmon patty recipe to send for approval this week. “All the staff in the Wrinch Memorial kitchen are Aboriginal and it makes us feel good about our jobs to be able to do this,” said Armin. According to BC Stats, in Hazelton, 56.5% of the urban population is Aboriginal.

In Prince Rupert, dietitian Arlene Carlson works with Elders at the Gitmaxmak’ay Nisga’a Society and Friendship House to organize traditional feasts twice a year for residents of Acropolis Manor, the local long term care facility. The feasts include locally prepared, seasonal foods such as fish chowder, moose soup, and kelp on roe. Local First Nations cultural entertainment is a highlight of the feasts. “These feasts are really popular with First Nations and non-First Nations residents alike,” said Arlene. This work has helped create a policy within our organization of bringing in food for social functions and cultural events. Other policies are in place to support families to bring in food for their loved ones in long term care.

On Haida Gwaii, traditional foods are offered in both hospitals. In the south, the Haida Gwaii Hospital and Health Centre – Xaayda Gwaay Ngaaysdll Naay serves local fish regularly on the menu and the Meals on Wheels program brings traditional food to Elders in the hospital on a weekly basis. In Masset, Northern Haida Gwaii Hospital & Health Centre residents are offered a special occasion meal once per month. Meals feature local and traditional ingredients such as fish, clams, deer, and locally grown vegetables. On Haida Gwaii, Shelly Crack and Tessie Harris are part of a national movement to incorporate sustainable food into the health care system; including more traditional foods.

Cultural safety is a priority for Northern Health. In July 2015, all BC Health Authority CEOs signed a declaration demonstrating their commitment to advancing cultural humility and cultural safety with their organizations. The goal of cultural safety is for all people to feel respected and safe when they interact with the health system. Culturally safe health services are free of racism and discrimination. People are supported to draw strengths from their identity, culture, and community. One of the features of a culturally safe health system is ensuring physical environments reflect local Indigenous communities and cultures.

Offering traditional First Nations foods in health care environments is an important step in creating an inclusive, welcoming and culturally safe health system for Indigenous peoples.

Hugwiljum (fish soup)

Makes 4-5 portions

Ingredients

  • 2 cups potatoes
  • 1 medium onion (diced)
  • 3 salmon loins
  • 1 tbsp curry
  • 1 tsp salt
  • 1 litre water

Instructions

  1. Bring all ingredients to boil. Reduce heat and simmer until potatoes are tender and salmon cooked.

 

Victoria Carter

About Victoria Carter

Victoria works in Northern Health's Aboriginal health program as the lead for engagement and integration. She is an adopted member of the Nisga’a nation and was given the name “Nox Aama Goot” which means “mother of good heart.” In her work she sees herself as an ally working together with Aboriginal people across the north to improve access to quality health care. She keeps herself well by honouring the mental, emotional, physical and spiritual aspects of her life through spending time with her friends and family, being in nature and working on her own personal growth.

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Foodie Friday: With gratitude to the hunters and the snow…

Moose in snow

Have you tried wild game before? Registered dietitian Victoria was hesitant at first but now has trouble going back to beef!

Winter is here and I am pretty excited. I love the first snowfall! Letting those first snowflakes settle on my face is one of my favorite winter moments. It’s a great time for families and friends to get out and have some fun together walking or playing in the snow.

After one of those outdoor winter adventures, it’s sure nice to come home to a hot meal. This is where a crock pot comes in handy! The recipe I’m sharing today is moose meat spaghetti sauce made in a crock pot so all you have to do is cook the pasta when you get home. Sound good? Of course, if you don’t have moose meat, you can always substitute ground beef.

I know many Indigenous people and northerners who hunt or have someone who hunts for them. I had the good fortune last year to be given some moose meat from a friend. I learned a lot from him about the best way to cook the meat and make sure it is safe to eat.

The First Nations Traditional Foods Fact Sheets from the First Nations Health Authority are a great resource on traditional foods such as moose. They provide nutritional information as well as traditional harvesting and food use. Moose meat is an excellent source of protein and B vitamins (riboflavin and niacin), and a good source of iron. It’s also low in saturated fat compared to modern domestic animals like beef.

I’ll admit that at first, my daughters and I were hesitant to try moose meat because we had not had it before. But after a few meals, we found it hard to go back to beef! Moose meat is a healthy and delicious northern food. I hope you enjoy winter and this great tasting crock pot moose meat spaghetti!

Crock pot moose spaghetti

Serves 4

Ingredients

  • 500 g ground moose meat
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1- 28 oz can of tomato sauce
  • 1- 6 oz can of tomato paste
  • 1 tsp dried basil
  • 2 tsp dried oregano
  • Other vegetables such as mushrooms or zucchini (optional)
  • 1 package spaghetti or other pasta noodles

Instructions

  1. Fry the ground moose meat in a frying pan with the oil until fully cooked. Put into crock pot.
  2. Add the rest of the ingredients except the noodles. Cook on high for 4 hours or low for 8 hours.
  3. When you are ready to eat, in separate pot, boil water, add the noodles, and cook as per the package directions. Drain. Serve with the sauce on top.

Serving suggestion:

  • If you like, you can garnish with parmesan cheese and serve with a tossed salad. A dessert such as frozen berries is a nice addition.
Victoria Carter

About Victoria Carter

Victoria works in Northern Health's Aboriginal health program as the lead for engagement and integration. She is an adopted member of the Nisga’a nation and was given the name “Nox Aama Goot” which means “mother of good heart.” In her work she sees herself as an ally working together with Aboriginal people across the north to improve access to quality health care. She keeps herself well by honouring the mental, emotional, physical and spiritual aspects of her life through spending time with her friends and family, being in nature and working on her own personal growth.

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