10 minute read
One World Festival: Honouring Cultural Diversity
REIKI WELLNESS
250-743-8122 Debbie Shkuratoff
SARA TILLIE ACUPUNCTURE
250-812-9813 Sara Tillie
Registered Acupuncturist Traditi onal Chinese Medicine
Reiki Therapy & Classes - Detox Foot Spas Acupuncture - Amethyst Mat - YL Essenti al Oils
Dayti me • Evening •Weekend • By Appointment Only #13- Upper Level • Valleyview Centre • Cobble Hill www.reikiwellness.ca • reiki-wellness@shaw.ca
Margot Page
Enamelling on Copper and Steel
Jewelery • Vases • Journals • Guestbooks Frames • Bookmarks • Magnets • Lightswitch Plates Available locally at: Imagine at Artisans Rainforest Arts • Artzi Stu • Millstone Gallery
Cowichan Intercultural Society is proudly hosting this year’s One World Festival in a mixed format of online and in-person events. Celebrate the Valley’s rich cultural diversity and Cowichan Intercultural Society’s 40 years of service at this exciting two-day festival. Guests and participants can expect to experience the joy of connecting with people and cultures from around the world in a way that is safe and fun for the entire family. Activities will range from a “One World skate”, fun and interactive workshops, and a cultural dress showcase. Additionally, there will be an online panel to discuss Cowichan Intercultural Society’s important research on racism in the Cowichan Valley. There will also be screening of the compelling film, “Free Trip to Egypt”, followed by a live discussion with film creator Tarek Mounib. The festival activities include:
September 25
● One World Skate: 1:00pm - 2:20pm at the Cowichan Community Centre ● Cultural Craft Workshops: 2:00pm - 3:30pm at the Cowichan Community Centre ● “Researching Racism in the Cowichan Valley”, An Online Panel Discussion: 4:00pm - 5:00pm ● “Free Trip to Egypt”, Online Movie Night with Q & A: 7:00pm One World Festival: Honouring Cultural Diversity in the Valley
September 26
Cultural Dress Showcase: Tune in live from the Chemainus Theatre for music, dancing, and a cultural dress showcase: Time TBA To learn more and register for the events, please visit: www. oneworldfestivalcowichan. com/schedule About Cowichan Intercultural Society “In its 40th year, Cowichan Intercultural Society builds inclusive communities by helping newcomers to Canada successfully integrate into the Cowichan Valley. Our vision is of an inclusive and welcoming community, where every person feels valued and has a sense of belonging. We also offer intercultural fluency training, intergenerational leadership programs, and community outreach. Learn more at cowichanintercultural.org For more informaiton please contact Paulina Kee paulina@ cis-iwc.org 250-748-3112
www.margotpage.com 250 746 8446quaylecard.indd 1 8/8/2011 3:23:00 PM
SEPTEMBER 25
Researching Racism in the Valley 4 pm - 5 pm Acknowledging our collective responsibility, as a community to end individual and systemic racism and discrimination, the Cowichan Intercultural Society is launching a community-wide research project. No data exists currently on racism in our Region. Base-line data will ensure positive impacts from interventions to prevent and address racism. Join us for an online panel discussion exploring antiracism research, ways of stewarding that data (grandmother principle), and a look at our local context as well as similar research in other communities. To join discussion please register on Eventbrite at https://www.oneworldfestival cowichan.com/schedule
Free Trip to Egypt Online Screening followed by Q & A with creator/ producer Tarek Mounib 7 pm What would happen if you brought together two groups of people from two different cultures, often presented by politicians and mass media as mutually hostile?
When this question occurred to Canadian-Egyptian Tarek Mounib, it marked the start of a quest to find out if kindness and connection could overcome division. The drive to find an answer to this question would take Tarek from his home in Switzerland to the United States, with a unique offer for willing Americans who were fearful of Islam: an all-expenses-paid vacation to Egypt.
Free Trip to Egypt takes audiences on a remarkable journey, in which an unlikely group of travellers to the Middle East find themselves transformed by the power of human connection.
Join us for an online screening of the film with a live Q & A with Tarek Mounib! One World Skate 1 pm to 2:20 pm Welcome newcomers to our community and celebrate our rich cultural diversity with this Canadian tradition. We invite you to wear cultural clothing or your country’s colours while skating to a world music playlist. Please note: clothing must be safe for ice skating. Preregistration required. Saturday | Sept 25 | 1:00 p.m. - 2:20 p.m. Admission $2 | Rentals $3.25
Cultural Craft Workshop 2 pm to 3:30 pm Join us for a fun afternoon of cultural crafts. Meet new people and widen the circle of our inclusive community. Origami, henna, and Chinese calligraphy. Free admission in Heritage Hall. SEPTEMBER 26
Online One World Festival Showcase in partnership with Chemainus Theatre Festival 2pm Amid the pandemic, the Chemainus Theatre Festival continues to find creative ways for theatre goers to enjoy performances. Cowichan Intercultural Society is pleased to partner with CTF for the One World Festival this year, allowing our community to enjoy the music, singing, and dancing from members of our own community who are of this land and from far away. Also featured is the popular Cultural Dress Showcase. www.oneworldfestival cowichan.com/schedule
For the most up to date information on this year’s festival please visit us on facebook or visit our website www.oneworldfestival.com
SHARING OUR RECIPES OF THE WORLD
Daal Chawal
Recipe Courtesy Hina Charania
Ingredients
1 cup Black gram lenti (soaked for 2 hours If not using a pressure cooker), boiled and drained. 2 thinly sliced shallots 1 1/2 tsp ginger/garlic paste 1 cup canned tomatoes (diced) 1/2 tsp turmeric 1 tsp whole cumin seeds 1 tsp coriander powder Red chili pepper powder to taste (not optional) 3 Tbsp oil Salt to taste Handful cilantro leaves, chopped
For Tempering:
2 Garlic cloves, sliced Whole green or red chilies (optional) 1 tbsp oil
Rice:
1 1/2 cups rice (soaked for 30 mins) 2 1/2 cups water 1 tsp Whole cumin seeds 1 tsp oil salt to taste
Method:
Heat oil in a pan, add the whole cumin. Once it starts sputtering, add sliced shallots. Fry till golden brown. Add, ginger garlic paste, cook for a minute, then add remaining dry spices; salt, turmeric, red chili pepper, coriander powder. Mix together. Add the canned tomatoes, mix well and let this mixture simmer until most of the tomato juices have been cooked, and the oil has come to the surface. At this point, add the boiled lentils, with a little bit of water (about 3/4 cup) and mix well.
Cook mixture on a medium slow heat, for about 15-20 minutes (the texture should be like oatmeal). Turn off the heat for the lentil pot. Heat 1 tbsp oil in a small frying pan, add the garlic cloves and whole chilies. Fry till the garlic is golden brown. Pour the tempering oil with the garlic and chilies on the cooked lentils. Add cilantro before serving.
Rice:
In a medium pot, cook rice on medium high heat with cumin seeds and salt, until the water starts boiling. Turn heat down to medium low, cover and cook for about 12 minutes. Check on the rice to see if all the water has evaporated. Add 1 tsp of oil, when all the water has evaporated. Gently mix with a fork and cover the rice for a few more minutes.
Lentils and rice (daal, chawal) has a very special significance in every South Asian’s heart. This is a very humble dish, that can be made special or left plain, depending on the social event or the financial background of the home it is being cooked in. I never realized, that this humble dish can be both vegan and gluten free, before I moved to Canada, dietary restrictions (other than those posed by religious affiliations) were never a “thing” in Pakistan, where I grew up. I am an immigrant from Pakistan, hailing from one of the most densely populated cities of the the country. I love sharing my food and culture and learning about others here. Happy cooking! Filipino Kalamansi Juice
Recipe Courtesy Paulina Kee
Ingredients
Wash as much kalamansi fruit as you want. Even 1 is powerful and you can harvest when they are green or orange.
Method
Mash the fruit through a sieve and catch the juice in a beaker. You can mash the peel. It won’t make the juice bitter. In fact, it’s more medicine. Add as much water as you want to juice and sweeten with your sweetener of choice.
You may also drink it hot by adding hot water. For an immune boosting drink add honey, ginger, garlic, and cayenne pepper.
Kalamansi juice is big medicine. When I drink it I feel cherished and witnessed - like the person who gave it to me knows this tiny Philippine lime has the power to brighten, soothe and strengthen my spirit. Its delicate floral scent and subtle citrussy sweetness transports me to the wonderful childhood memories I have of the Philippines - so long ago and yet right here.
Thankfully, you can grow kalamansi in the Cowichan Valley. A kalamansi tree will flower and fruit throughout the year. My husband got us a tree the year our daughter was born. That same year our little tree was laden with fruit when my parents and sister were visiting and so my husband made us kalamansi juice. Local kalamansi juice! Imagine our surprise and delight. I felt cherished and witnessed and very lucky.
Paulina Kee was born in Canada and is of Filipino/Chinese heritage. She works at the Cowichan Intercultural Society and is coordinating the One World Festival for 2021. Traditional Ugandan Peanut Sauce
Recipe Courtesy The Cultured Chefs
Ingredients
2 cups of fresh mushrooms (substitutions possible*) 1 medium yellow onion 2 tbsp Coconut Oil 1 medium tomato 2 cloves garlic 1 tsp madras or red curry powder 3 cups of ground organic peanuts Sea salt to taste sharp knife Prep time: 15 mins Cook time: 15 mins
Method
Chop mushrooms, dice onion, crush garlic, dice tomato and set aside. Top ground peanuts with enough warm water to turn into thick paste, and set aside. Turn pan on to just below medium (4) and let warm. Add coconut oil and onion, and cook slowly (not allowing onion to brown). Add garlic, mushrooms, and curry powder, and stir fry until aromatic (3-4 mins). Add tomato and stir fry for another 2-3 minutes. Add peanut paste to pan, scraping the bottom and stirring consistently so it doesn’t burn. Head to low simmer, adding water to adjust thickness as needed for 5-10 minutes. Add sea salt to taste, remove from heat and serve.
Traditionally served with steamed green plantain or steamed sweet potatoes, this recipe can be served with quinoa, brown rice, noodles or enjoyed on its own. Traditional substitutions include dried mushrooms, fresh spinach, smoked meat, smoked fish, or eggplant This recipe is ketogenic, gluten free, organic, dairy free, vegan, vegetarian and high in protein.
“Growing up in Uganda we didn’t have a lot, however our culture focused around food, family and happiness, all of which we had in abundance. This peanut recipe was an affordable, healthy meal, that my Mother often made for our family, and we shared with anyone who was around home that day. Healthy, whole foods based, and versatile, this recipe can be made with meat, fish, vegetarian, or vegan.” Shayna & Ado GrimwoodAdam are the founders of The Cultured Chefs, a based private chef and nutrition service business in the Cowichan Valley. They live and work in Cobble Hill, where they raise their three beautiful children. www.theculturedchefs.com
