Indian Beach Healing Gathering & Wild-berry Jam.

I don’t think we can have a conversation about food without talking about its relationship to the land and where it comes from. There is no better people/community who know about this more than the Indigenous communities of the world.

In 2017, I had the honour and privilege of attending an Indigenous Healing gathering at Indian Beach on Treaty 8 territory in Northern Alberta, Canada at the tail end of summer and what an incredible experience it was! The learning of what it means to heal is a really important one that has helped me recover and heal from some of life’s most testing trials. Centred around healing, the day was open to all and served as an opportunity to learn more about Indigenous ways of knowing and living.

The day began in a tipi with stories from an Elder in the community who shared her historical wisdoms and stories. If you have ever been a part of an indigenous talking circle, you will quickly realize the role that family and relations have in their communities. The elder (a woman, and clear matriarch of her circle), shared the deep wounds of the impact of colonialism had on her family and ancestors. She spoke of how the systems of oppression stripped her people from their rights to the land and their right to food security. Hunting, fishing, and foraging are deep rooted practices of the Indigenous communities of Canada, and it quickly became the lens through which I absorbed the information from the remainder of the gathering.

Food is power.

As the day progressed, I took note of the profound relationship that food played at the Healing gathering, and to the people there. We gathered three times with food (I don’t like using the word ‘over food’, and I like to think of myself on a journey with food, as oppose to over it). Our lunch consisted of fresh bannock and butter (mmmmmm!!), Salmon and fish soup, and some fruit. A humble feast, but our bellies and souls were nourished and full.

Witnessing the customs that the people shared with us around food was eye opening. The order in which attendees got their food, starting with the elders and then opening up the line up to the guests of the group (included myself and my friend).

Some of the wisdoms that stuck with me (and I realize that I am paraphrasing and adapting these wisdoms. They are in no way shape or form meant to replace/explain the wisdoms shared from the mouths of the elders and experts of Indigenous communities.)

• When hunting, using all parts of the animal to pay respect to the earth and the animal.

• Consuming food from the land is coupled with a deep rooted intention to honour the ancestors, the earth and the life which was given up to nurture another.

• Food is a gift, and is best enjoyed with company.

I am humbled by these gems. How different our food systems would be today if we abided by these ancient wisdoms.

The day went on and we discussed the sacredness of water, and the fact that it was the centre of life. Natanis, the daughter of the elder referred to earlier, held a seminar on how foods can be preserved and how the nutrients and connection drawn from them changes. We sampled some preserved salmon, moose, various medicines and dried berries. With Natanis as our guide and the crisp August air hugging our bodies, we set out on a berry/medicine picking journey. We learned about Labrador tea (the fuzzy leaves captured above), that is used as a calming herb when added to warm water. In the birch wood baskets we made earlier, we stored our freshly picked rose-hip berries, blue berries, high bush cranberries. As the evening crept in, we said out goodbyes to the Indian Beach and the lovely people we met along the way. I headed home and decided to make a treat out of the berries. What better way to enjoy fresh picked berries than to spread some love, and make some wild-berry jam?

---

Boreal Forest Berry Jam:

Ingredients:

• 1 Birch basket/ 1.5 cups of berries : Red Goose Berries, Blueberries, Rose-hop Berry, and High Bush Cranberry

• 1 - 2 cups of water (eye balling to get the jelly like consistency- don’t want it to be too runny).

• 1 Cup of a sweetening agent ( I used granulated sugar for this recipe)

• 1/2 teaspoon of lemon juice

• secret ingredient: a pinch of lemon zest

Directions:

1. Start by thoroughly washing the wild berries making sure to wash off any dirt, bugs that may be on them.

2. Boil 1.5 cups of water in a medium saucepan

3. Add the berries to the water and let the berries simmer for 45 min on med-low heat with a lid on.

4. Check on the berries every 8 min or so, and stir gently using a spatula or wooden spoon.

5. Add in granulated sugar a little bit at a time until it is completely dissolved with the berries (note here that the more sour the berry, the thicker the jam will turn out. Some people like their jams really sweet, others do not mind the mild tartness of a sour jam. You can add less/more sugar depending on your preference).

6. Bring the berry mixture to a gentle boil. Once it begins to boil, add in the lemon juice and lemon zest.

7. Simmer on low for another 15 min.

8. Once the skin of the berries begin to look softer, emulsify the berry mixture using a hand blender.

9. Optional step: strain the berry jam to yield a smooth, sweet, yummy treat.

   
   Serve on toast, with cheese, or with peanut butter. This jam helped connect me to the land and to the plants that co-exist with me everyday.

(This recipe also works with any other types of berries/seeded fruit as well)

— A huge shout out to Natanis Desjarlais for her help and support with both the Healing Ceremony itself and with the development of this journal entry —