On Oct 29th the Songhees Community Garden invite the whole communtiy to join together to celebate the success of the year, Halloween and highlight the new salmon smoker and how to do a traditional pit cook.
Sandy and Will George brothers worked together to prepare, organize and plan the event. They worked with Geraldine, Ron and Norma.
For the Pit cook Sandy and Will dug the pit and Sandy and Jen collected and harvested the ferns and salal for the pit.
My name is Will. I helped out with the traditional Pit Cook, me and my brother hosted it. I also have worked as the Community Garden Leader for our New Songhees Garden.
This is Me, Sandy George. I have been a youth leader for the Feasting for Change project for this last year.
This is Me, holding some Olichan grease from Northern BC.
This is Earl Claxton Jr who is always there to support learning around the old way and he is a good role model.
Getting ready to put everything in the pit.
This is Linda Dick who is helping put the salal on the pit. We had to put all the ingredients for the pit together in a mintue.
This is a picture of us having to put the tarp over the food and greenery and then shovel the earth on as fast we can to keep the heat and steam in.
Pit is in the ground, so we have 4 hours to wait.
Sandy wanted to do a Youth Fear Factor. A event that challenges partipants with traditional and modern foods. Sandy wanted to challenge them to drinking McDonalds. Haha
Doesn't it look delicious! How would you feel after drinking a cup of that?
Food Fear Factor - Seaweed, Olichans, broccoli, bean salad, olives, peppers, jalapenos and beans. Participants had to eat this plate and then the first 4 winners moved on to round 2 of the McDonalds drink. The winner won a IPOD shuffle.
When we we opened the pit, a good 'stink' went around in the air.
The food was then pulled from the ground and we feasted on Salmon, the pit cooked veggies, smoked salmon, fried bread and more! It was delicious!
On October 1rd, 2010 the Feasting for Change working group was invited to support the 4th Feast.
The focus of this day was to celebrate Pauquachin First Nation and the many skills of its members. Community members share their knowledge and skills about knitting, weaving, carving, and beading. They listened to Elders tell stories of traditional medicines. The kids piled into the community gym at the end of the school day, eager to learn and proud of their families knowledge. Everyone sat down to a delicious meal cooked by community members Mandy and Joan Henry. We feasted on crabs, salmon chowder, baked bread, berry and green salad and traditional tea.
On November 3rd 2010 a group of passionate Elders, youth and community members came together to vision for the future feasting year. They were invited for dinner asked to come with these questions in mind:
• If you had lots of time and lots of resources, what kind of program would you create?
• If you had little time and few resources, what kind of program would you create?
• What are you passionate about with regard to food, culture, language, knowledge and skill transfer?
• How do you want your community to look and what role do you want to play in making it look like this?
• What does success look like?
What are some things you would like to see happen for Elders and Youth around Food, Land and Culture?
-More events for Elders and youth to share knowledge of the differenct generations ie digital story telling?
-I would like to see more youth participating in the events. Maybe get more direct line to the Nations classes and more recuritment tyoe of sessions at the schools. Also maybe use the new communications like facebook to reach the youth?
-Sharing of how to gather, prepare, preserve
Feasting for Change: Vision for Our Communities – NOVEMBER 3rd, 2010
Our communities will have:
People to teach skills
A place and regular time where youth and elders can gather together
Family focused activities and events
Settings where youth are encouraged and can get skills like facilitation and talking in front of people
Access to wild food sources and medicines
Community gardens and planter boxes with traditional plants and other foods
Access to community gardens
Our own smokehouses
Holistic approaches to wellness, food, and physical activity
A safe and open learning environment
A multipurpose building
Ongoing activities to keep the energy up (eg. for youth, a week in the woods, living in the old ways)
Increased knowledge sharing of traditional treaty rights
Our communities will be:
Hosts of feasts and participants in the feasts of other communities
Places of capacity building for all generations: children, youth, parents, elders
Places where all generations have a clear role
Judgment free places
Places where everyone feels safe and honoured
Statement of Principles and Values
The Feasting for Change Working Group is committed to:
• Creating interactive, experiential events and activities that provide intergenerational opportunities for the transfer of knowledge and experience.
• Providing capacity- and skill- building events and activities that are educational and enhance cultural integrity.
• Facilitating a youth-driven process.
• Honouring and incorporating spirituality.
• Working in a relationship-based and relationship-building way with openness, patience, respect and commitment.
• Taking responsibility for self, community, generations, culture, earth, water.
• Creating sustainable programs that have purpose and relevance.
• Having fun.
COMMUNITY NEEDS ASSESSMENT AND PLANS
Feasting for Change – Priorities for Action
Purpose: To vision to expand community-based programs that connect youth, Elders, food, land, and culture.
• Class for teaching traditional foods. Jen, Lou-Ann, Sandy
• More youth and elder events based on knowledge transfer Sandy, Lateasha, Leonita, Jeff, Fiona.
• Youth leadership role/encourage youth to step outside of their comfort zone and take a healthy risk. Sandy, Lateasha, Leonita, Jeff, Isabelle
• Find resources to support the knowledge keepers (for things like traveling throughout the island.) Isabelle
• Identify the teachers. Identify the learners. Isabelle
• Up-island movement of programs/all island youth connected by food activities, regularly, build ties. Erin, Debbie, Sandy
• Broad-scale native food ecosystem restoration. Judith
• Strong leadership. Jen, Fiona
• National and international knowledge exchange/larger scale trading of traditional foods
• Central location/gathering places Jen
• Find more money! Isabelle, Lou-Ann.
• Grow/harvest enough food for everyone (in each community)
It was a gorgeous day in Snaw-naw-as when the community invited us back up to their land to celebrate in the 2nd Annual Feasting for Change Event.Community Leader and Champion Vanessa Bob organized and supported the day.There were many excited and motivated helpers on that day.
Preparing the Fear Factyor this year which was blenderized McDonalds to show everyone how gross the food is and how you feel after eating it.A quarter pounder with fries and a coke were put in the blender.
We started preparing the pit cook. Jake Bob took the lead with support from South Island friends Lewis Williams and Earl Claxton Jr.
We also prepared salads, clams, crab and bbq salmon. It was amazing.
This day was full of fun, laughter and great people. We learned how to play Lahal, how to pit cook, to bbq salmon, cook deer, cut and cook crabs and so much more. We thank the Snaw-naw-as community for their hearts and passion for youth, community and food.