Cultural Nourishment by Sysco Canada

Cultural Nourishment:

Honouring and

Incorporating Indigenous Food & Culture in Healthcare and Senior Living

About This Toolkit

This toolkit was developed to help Healthcare and Senior Living customers identify traditional foods that are Indigenous to this land, to better understand the benefits of incorporating these traditional foods in their menus, and different ways to honour this richly diverse cultural cuisine.

Incorporating Indigenous foods in your menus helps to recognize the gifts of the land while honouring Indigenous Peoples across Turtle Island. Through this toolkit, Sysco Canada aims to promote and honour the consumption of highly nutritious traditional Indigenous foods and embrace the various benefits it offers our minds and bodies.

Acknowledgements

We respectfully acknowledge Indigenous Peoples of Turtle Island on whose traditional lands this toolkit was developed. We also extend our appreciation to the internal stakeholders whose dedication and collaboration have been instrumental in bringing this toolkit to fruition.

• Brent Durec, Métis Chef and Sysco BC Culinary Specialist

• Sysco Nutrition Services Team

• Sysco Indigenous Segment Managers

We recognize that this toolkit is the result of collective effort and shared wisdom. We are committed to ongoing reciprocity, continuing to learn from and support Indigenous communities, and ensuring that the benefits of this work reach those who contributed to its creation. Thank you to all who have contributed, both within our organization and beyond, for making this important work possible.

CULTURAL COMPETENCY

Flowerpot Island, ON

Understanding the Diversity in Canada’s Indigenous Groups

Indigenous Peoples are the original inhabitants of the land now known as Canada, encompassing a diverse array of cultures, languages, and traditions. With deep-rooted connections to the land, Indigenous peoples have rich histories spanning thousands of years.

Within Canada, three distinct Indigenous groups are recognized, each with its own vibrant culture and heritage: First Nations, Inuit, and Métis.1 2

First Nations peoples encompass more than 50 Nations, each with its own language, culture, and governance structures. There are more than 600 First Nations communities across Canada, showcasing a wide range of traditions and customs that are deeply rooted in connection to the land.

Inuit, indigenous to the Arctic regions, have distinct cultural practices shaped by environment and traditional subsistence practices such as hunting, fishing, and gathering. Inuit’s unique way of life reflects a deep understanding of northern surroundings and a profound respect for nature. The name, Inuit, meaning "the people" in the Inuktut language reflects a strong identity. In Canada, there are 51 communities within Inuit Nunangat, encompassing four regions: Inuvialuit in the Northwest Territories and Yukon, Nunavik in Northern Quebec, Nunatsiavut in Labrador, and Nunavut.

The Métis people are an Indigenous group with a unique culture and heritage that emerged from the unions between European settlers and Indigenous Peoples during the late 18th century. Métis’ distinct communities, language (Michif ), and traditions developed along the routes of the fur trade and across the Northwest, which includes the Prairie Provinces (Manitoba, Saskatchewan, Alberta) as well as parts of Ontario, British Columbia, and the northern United States.

First Nations Inuit

Métis

Whiteshell Provincial Park,MB

Traditional Foods

Traditional Indigenous foods are those that are consumed and prepared according to long-standing cultural practices within Indigenous communities. These foods are deeply rooted in the history, heritage, and customs of Indigenous Peoples, reflecting their deep connection to the land and their ancestral knowledge of sustainable food practices.

Traditional Indigenous foods encompass a diverse range of ingredients and dishes, often sourced from local ecosystems and passed down through generations. They hold significant cultural, social, and spiritual importance within Indigenous communities, serving as a vital link to cultural identity and traditional way of life.

At the heart of Indigenous food systems lie principles of:

Food sovereignty, emphasizing the right of communities to control their own food production and consumption,

Sustainability that meets present needs without compromising the ability of future generations to meet their own and,

Reciprocity with the land, honouring ancestral knowledge, and fostering community well-being through shared meals.

Diverse People, Diverse Ways of Eating: Rooted in centuries-old practices and intimately connected to the land, Indigenous food practices vary greatly depending on the geographic location. It is the remarkable diversity within Indigenous diets that truly mirrors the diversity of the people themselves. From coastal communities feasting on seafood to inland Nations foraging for game and plants, the culinary traditions of Indigenous Peoples in Canada offer a profound insight into cultural heritage and enduring connection to the land.

Below are some examples of traditional foods that are consumed by Indigenous people across Canada.

Check out APPENDIX A (pages 39-42) for a list of Indigenous products and other ingredients available at Sysco!

Wapizagonke Lake, QC

Cultural Sensitivity

Cultural sensitivity involves recognizing and respecting the traditions and histories and significance of different groups. As it relates to food, it means honouring the rich history, traditions, and values that are integral to culinary practices and approaching them with a commitment to honour their origins.

Understanding the distinction between cultural appropriation and appreciation is vital when incorporating the celebrations, foods, and cultures of Indigenous peoples into your home. Failing to discern between the two can lead to unintentional disrespect, misrepresentation, or exploitation of Indigenous traditions. Recognizing and respecting the cultural significance of these elements ensures that your celebration is authentic, inclusive, and honours the heritage it seeks to celebrate.

Cultural Appropriation vs. Appreciation

Cultural appropriation refers to the adoption or use of elements of one culture by members of another culture without permission, often involving the exploitation or misrepresentation of the original culture. It can perpetuate stereotypes, undermine cultural integrity, and cause harm or offense to the originating community.

Cultural appreciation, on the other hand, involves respectfully engaging with and honouring aspects of a culture different from one's own. It entails understanding the significance, history, and context of cultural practices or artifacts and acknowledging and celebrating them without appropriating or commodifying them.

Examples of Cultural Appreciation

• Collaborating with Indigenous chefs to develop authentic dishes that represent their cultural traditions.

• Incorporating locally sourced ingredients that hold significance in Indigenous culinary practices.

• Providing educational materials alongside menu items to inform diners about the cultural context of Indigenous-inspired dishes.

• Hosting events or workshops where Indigenous community members can share their culinary knowledge and traditions.

• Creating a respectful and inclusive dining environment that welcomes feedback from Indigenous patrons and staff members.

Examples of Cultural Appropriation

• Creating a menu featuring "Indigenous inspired" dishes without consulting Indigenous communities.

• Using Indigenous cultural symbols or imagery without understanding their significance or context.

• Serving traditional dishes with inaccurate names or descriptions that misrepresent Indigenous cuisine.

• Utilizing Indigenous cooking techniques or ingredients in a way that does not respect their cultural origins.

• Offering Indigenous-inspired dishes solely for their novelty or trendiness without acknowledging their cultural heritage.

Two Jack Lake, AB

MENU PLANNING

Benefits of Incorporating Traditional Foods

Integrating Indigenous cultural foods into healthcare and senior living settings is not merely about exploring diverse flavours; it's a journey towards preserving traditions, honouring ancestral wisdom, and fostering health. These foods, deeply rooted in the heritage of Indigenous communities within Canada, offer benefits that extend far beyond the plate. A few benefits of incorporating traditional Indigenous foods include:

• Nutritional Richness: Traditional foods are often rich in essential nutrients, including vitamins, minerals, and antioxidants, which can contribute to improved health and wellbeing as well as chronic disease management and prevention 3

• Cultural Sensitivity and Inclusivity: Incorporating traditional Indigenous foods acknowledges and respects the cultural heritage of Indigenous peoples, fostering a sense of inclusivity and respect for diverse cultural backgrounds among residents and staff.

• Community Building: Sharing meals centered around traditional foods fosters a sense of community and social connection among residents, promoting positive interactions and reducing social isolation.

• Environmental Sustainability: Traditional foods often involve locally sourced ingredients and sustainable farming practices, promoting environmental sustainability, and supporting local food systems and indigenous farmers/food manufactures.

For homes with Indigenous residents and staff, there are even further benefits to incorporating traditional foods:

• Resident-Centered Care & Optimized Nutrition: Familiar cultural foods can increase food intake and improve nutritional status, enhancing overall health outcomes. 3 4 5

• Enhanced Satisfaction: Residents are more likely to be satisfied with their meals when offered culturally familiar foods, leading to increased meal enjoyment.

• Emotional Well-being: Consuming traditional foods can evoke positive emotions and memories associated with cultural traditions, promoting emotional well-being and reducing feelings of isolation or loneliness.

• Preservation of Culinary Heritage: Incorporating traditional foods helps preserve culinary traditions and knowledge, passing them down to future generations and maintaining cultural continuity.

• Cultural Relevance: Incorporating traditional foods honours cultural heritage and identity, fostering a sense of belonging and connection among residents.

Cape St. Mary's Ecological Reserve, NL

Recipes & Relevant Products

The following recipes were thoughtfully developed by Chef Brent Durec, Métis Chef and Sysco British Columbia Culinary Specialist. These recipes were crafted with the intention of presenting a glimpse into the diverse and rich world of Indigenous foods across Canada. By highlighting traditional ingredients, these dishes aim to celebrate and honour the culinary heritage of Indigenous communities from coast to coast.

Brent Durec, Métis Chef and Sysco British Columbia Culinary Specialist

My name is Chef Brent Durec, and I have been with Sysco since 2005. I was born and raised just outside of Vancouver, BC, and spent most of my life there until my wife and I, along with our young son, moved to the Okanagan 26 years ago. Since then, our family has grown to include my middle son Jeremy (and his wife Shay and our granddaughter Zadie), my youngest daughter Brynn, and my oldest son Kyle.

As a proud Métis, I am always eager to share my heritage. From a young age, I was taught about our lineage. My great-grandfather, Isidore Dumont Jr., was the brother of Gabriel Dumont. I cherish my memories of visiting Saskatchewan and seeing places like Duck Lake, Batoche, Frog Lake, Gabriel's Crossing, and many more.

I encourage everyone to spend some time learning about our past, embracing the knowledge, and understanding how our families have shaped our country. The food I am sharing is just a small piece of the rich food and culture of Turtle Island. Remember, they were the original farm-to-fork movement.

Chef

Pan Seared Halibut with 3 Sisters Succotash

CHEF’S NOTE

While this recipe calls for Halibut, feel free to substitute it with Arctic char, a traditional fish of the Inuit Indigenous people of Canada. Arctic char has a rich, slightly sweet flavour and a delicate texture, making it an excellent alternative that brings a unique taste of Canada's northern waters to your dish.

Yield: 50 Serving: 90g

INGREDIENTS

• 150ml Vegetable Oil

• 5.5kg Halibut Fillets OR Artic Char Fillets

• 15ml Salt

• 15ml Ground Black Pepper

3 Sisters Succotash

INGREDIENTS

• 150ml Vegetable Oil

• 60g Chopped Garlic

• 1kg White Onions (Diced Small)

• 1.3kg Zucchini (Chopped)

• 1.6kg Frozen Corn (Thawed)

• 1.3kg Frozen Peas (Thawed)

• 650g Chopped Frozen Kale (Thawed)

• 300ml Unsalted Butter OR Margarine

• 1kg Red Kidney Beans (Rinsed and Drained)

PREPARATION

Yield: 50

Serving: 125ml

1. In a large pan, heat Vegetable Oil over medium high heat. Add Garlic and Onions and sauté until fragrant.

2. Add Zucchini, Corn, Peas, Kale and Kidney Beans to the pan and cook until all vegetables are fork tender and bright in colour. Top with Butter.

3. Plate as a base for protein or as a side dish.

FEATURED PRODUCT

SUPC: 7256123

Bean Red Fresh RTE

Cranberry Marinated Salmon

Cranberries, with their vibrant hue and tart flavor, have been a cornerstone of Indigenous diets in Canada for centuries. These resilient berries are not only a crucial food source but also a versatile tool in daily life. Indigenous peoples prize cranberries for their long-lasting nature; they can be dried and incorporated into pemmican, enhancing its sweetness and boosting its nutritional value with essential vitamins. Beyond nourishment, cranberries play a significant role in medicine, utilized for their healing properties. Their rich color is also harnessed to create dyes, used to decorate clothes, beads, and even as face paint, symbolizing the deep connection between nature and culture in Indigenous traditions.

CHEF’S NOTE

If you don't have Sockeye Salmon, feel free to substitute it with Rainbow Trout for this recipe. Rainbow Trout is an important part of West Coast Indigenous food culture, celebrated for its mild, delicate flavour and versatility. Both fish are rich in nutrients and provide a taste of the traditional foods cherished by Indigenous communities along Canada's Pacific coast.

INGREDIENTS

• 500g Onions (Diced Small)

• 2kg Frozen Cranberries (Thawed)

• 60g Chopped garlic

• 80ml Dried Dill

• 250ml Olive Oil

• 250ml Pure Maple Syrup OR Pancake Syrup

• 5kg Salmon Fillet, Skin On

PREPARATION

1. To a food processor, add the Onions, Cranberries, Garlic, Dill and Olive oil. Blend until smooth.

2. Arrange Salmon Fillets in a large pan and pour marinade over fillets. Cover and refrigerate for 2-10 hours.

3. Preheat oven to 300F. After marinating, remove Salmon Fillets from the pan and pat dry, reserving the marinade.

4. In a large pan, heat oil and sear the salmon for 1-2 minutes, or until ½ cooked and a crust forms. Transfer to a baking sheet and finish cooking in the oven. OPTIONAL: Instead of searing, place fillets on baking sheet and cook in the oven.

5. While Salmon fillets bake, place the marinade in a large pot and bring to a boil, adding water to thin slightly if needed to make a sauce.

6. Once cooked through, remove Salmon from the oven. Top each Salmon Fillet with 15ml cranberry sauce and serve.

Sumac and Rhubarb Pound Cake

Sumac is a versatile ingredient that grows abundantly in Canada and has been used by Indigenous peoples for generations. There are various types of sumac found in Canada, but it's important to note that not all varieties are edible. The edible varieties of sumac have a lemon-citrus flavor, which adds a sweet and tart taste to dishes.

In Indigenous culture, sumac holds significant cultural and spiritual value. The berries are often used in ceremonies and rituals, symbolizing health and wellbeing. The plant's vibrant red color make it a popular choice for creating dyes used in traditional clothing and beadwork. Additionally, sumac's berries, leaves and bark are sometimes utilized in making teas and infusions and other ingredients, which are believed to have various healing properties including relieving stomach aches and boosting energy.

Beyond its practical uses, sumac also plays a role in storytelling and cultural teachings, often associated with themes of resilience and adaptability due to its ability to thrive in diverse environments across Canada.

INGREDIENTS

Crumb Topping:

• 2ml Pan Coating Spray

• 200g Brown Sugar (Packed)

• 250g All Purpose Flour (Sifted)

• 90g Large Flake Oats

• 60ml Ground Sumac

• 5ml Salt

• 250ml Butter OR Margarine (Softened)

Yield: 48

Cake:

Serving: 2x3” Slice

• 600g Brown Sugar (Packed)

• Zest of 4 Lemons

• 9 Medium Eggs (Beaten)

• 660g Sour Cream

• 60ml Vanilla Extract

• 500ml Unsalted Butter OR Margarine (Melted)

• 10ml Salt

• 640g All Purpose Flour (Sifted)

• 30ml Baking Powder

• 20ml Baking Soda

• 600g Frozen Rhubarb (Thawed, Drained and Chopped)

PREPARATION

1. Preheat oven to 350F. Position racks in the centre of the oven.

2. Line a large sheet pan with parchment and spray edges with non-stick cook spray.

3. Make Crumb Topping: In a bowl, add Brown Sugar, Flour, Oats, Sumac and Salt. Mix until combined. Add in Butter and rub in between fingers until a crumb forms. Set aside.

4. Make Cake: In another large bowl, combine the wet ingredients (Brown Sugar, Zest of 4 Lemons, Eggs, Sour Cream, Vanilla Extract and Margarine). Whisk lightly until combined and slightly foamy.

5. In another bowl, add the dry ingredients (Flour, Salt, Baking Soda and Baking Powder) and whisk until combined.

6. Slowly add the dry ingredients to the wet and mix just until combined.

7. Using a rubber spatula, fold in the Rhubarb pieces into the cake mixture just until combined. The batter should be thick.

8. Pour the batter into the prepared sheet pan and spread it out evenly. Tap the sheet pan on the counter lightly to remove any air pockets. Sprinkle the crumb topping evenly over the top.

9. Place baking sheet in the centre of the oven and bake for 50-60minutes or until a cake tester comes out clean.

10. Allow to cool on a wire rack before slicing.

Three Sisters Soup

INGREDIENTS

• 95ml Vegetable Oil

• 1.25L Frozen Mirepoix Vegetable Mix (Thawed)

• 65ml Chopped Garlic

• 375ml Frozen Butternut Squash Cubes (Thawed)

• 375ml Frozen Corn (Thawed)

• 375ml Canned Black beans (Rinsed and Drained)

• 6L Low Sodium Vegetable Broth

• 5ml Salt

• 5ml Ground Black Pepper

Yield: 50

PREPARATION

Serving: 180ml

1. In a large soup kettle heat Vegetable Oil over medium high, cook mirepoix mix until softened. Add Chopped Garlic and sauté for one minute.

2. Add the Butternut Squash, Corn and Black Beans to the pot; sauté for 3-5 minutes.

3. Add the Vegetable Broth to the pot and simmer for 10-12 minutes. Season with Salt and Pepper to taste.

The "Three Sisters" refer to the trio of crops corn, beans, and squash that are grown together in a symbiotic relationship. These plants support each other's growth: corn provides a structure for beans to climb, beans fix nitrogen in the soil to nourish the corn and squash, and squash spreads across the ground, preventing weeds and retaining moisture in the soil.

This method of farming, known as companion planting, embodies the Indigenous values of balance, reciprocity, and respect for the land. The Three Sisters Stew is a celebration of this harmony, not only nourishing the body but also symbolizing the interconnectedness of life and the importance of working together for mutual benefit. The dish carries a rich cultural significance, reminding those who partake of the deep wisdom and traditions of Indigenous agriculture and community life

FEATURED PRODUCT

SUPC: 7259892

Bean Black Fresh RTE

Baked Canadian Bannock

When European settlers first introduced bannock to Indigenous communities, it quickly became a cherished staple in their diets. This versatile bread, cherished for its simplicity and affordability, offered a practical solution in a time when traditional hunting and foraging were restricted on reservations.

Bannock can be prepared in various ways: baked in a castiron pan, set atop a hot rock, or even wrapped around a stick and cooked over an open fire. Its adaptability makes it a beloved choice, whether enjoyed as a sweet treat with dried fruits and berries or as a savory bread simply baked over the flames.

This humble bread not only nourished the body but also complemented traditional foods. It was often enjoyed alongside pemmican during journeys or crumbled into stews to thicken and enrich the meal. Bannock's enduring presence in Indigenous cuisine is a testament to its ability to adapt and thrive, reflecting the resilience and resourcefulness of those who embraced it.

CHEF’S NOTE

Elevate your bannock by topping it with a variety of Rad Jamz and Spreads, adding a burst of flavour that complements the traditional bread perfectly. For a quick and easy preparation in your foodservice operations, try using the Bangin' Bannock Mix. It saves time while still delivering the authentic taste and texture that bannock is known for.

FEATURED PRODUCT

SUPC: 7304367

Bangin' Bannock Foodservice

INGREDIENTS

• 2.25kg All Purpose Flour (Sifted)

• 190ml Baking Powder

• 5ml Salt

• 625ml Vegetable Shortening OR Margarine

• 1.4L Whole Milk

PREPARATION

1. Preheat oven to 350F/ 175C. Line baking sheets with parchment paper.

2. In a large bowl, combine all dry ingredients (Flour, Baking Powder, Salt) and mix until combined.

3. Add the Shortening and cut into the dry ingredients until it’s a small pea crumble.

4. Make a well in the dry ingredients and add the Whole Milk. Mix until the Cream is fully incorporated but do not overmix.

5. Roll out Bannock on a lightly floured surface to form discs that are 8” in diameter and 1” thick. Poke holes in the top of each Bannock with a fork. Cut each round disc into 8 pieces.

6. Transfer the Bannock pieces to the prepared baking sheets, placing them 1” apart. Place in the oven and bake until golden brown (about 20 minutes). Serve with Rad Jamz and Margarine.

FEATURED PRODUCTS

SUPC: 5582038

Strawberry Rhubarb Spread

SUPC: 5582065

Peachy Caramel Spread

SUPC: 5580382

Blueberry Vanilla Spread

SUPC: 5582022

Raspberry Balsamic Spread

Rubaboo Stew

Rubaboo, a cherished Métis stew, embodies the rich culinary traditions of North America's fur traders and Métis people. Traditionally crafted from a mix of rabbit, chicken, or sage hen, this hearty stew is a celebration of the diverse wild vegetables that could be foraged or traded. Ingredients like onion, turnip, asparagus, parsley, sage, bull-rush root, cat-tail heads, dandelion root, wild parsnip, wild carrot, mushrooms, pine nuts, daylily roots, and wild rice create a symphony of flavors. In winter, dried onions or fruit were added to sustain and nourish.

Rubaboo was a staple for the Métis communities. Its preparation was a communal affair, beginning with a kettle brought to a boil. Pemmican, the essential meat component, was stirred into the bubbling water, followed by flour, salt, and any available ingredients to enrich the stew. As described by Fonseca, this method created the celebrated rubaboo a dish that not only provided sustenance but also connected people with their heritage and the land.

CHEF’S NOTE

If rabbit isn't available, you can easily substitute it with Prairie Chicken or Whole Chicken in this Rubaboo stew recipe. Both options provide a rich, savory flavour that complements the hearty ingredients of the stew. Prairie Chicken is a traditional choice that adds an authentic taste of the prairies, while Whole Chicken offers a familiar and versatile alternative.

FEATURED PRODUCT

Northfork Bison Ranch

SUPC: 5559131

Rabbit Whole Bone In Head Off Frozen

INGREDIENTS

• 1.9kg Bacon Rasher OR Low Sodium Bacon (Diced Small)

• 11.2kg Whole Rabbit

• 750g Frozen Diced Carrots (Thawed)

• 1.2kg Frozen Diced Onions (Thawed)

• 45g Chopped Garlic

• 1.3kg Frozen Corn (Thawed)

• 22.5L Low Sodium Vegetable Broth

Yield: 50 Serving: 250ml

• 150g Oat Flour

• 60ml Unsalted Butter OR Margarine

• 1.3kg Prepared Bloomed Wild Rice

• 2.3kg Fresh Potatoes (Cooked and Halved)

• 40ml Parsley (Chopped)

• 5ml Salt

• 5ml Ground Black Pepper

PREPARATION

1. In a large soup kettle or pot, add the Bacon Rasher and cook until crisp. Remove the Bacon from the pot and set aside, leaving the Bacon fat in the pot.

2. Add the Rabbit and fry the outside of the Rabbit in the Bacon fat until golden. Remove Rabbits from the pot and set aside.

3. Add the vegetables (Carrots, Onions and Garlic) to the pot and sauté until softened. Add the Bacon pieces and Rabbit back to the pot.

4. Add Broth and Corn. Simmer until protein is tender and cooked through.

5. Remove the Rabbit from the pot and set aside and allow to cool slightly. Once slightly cooled, separate all the meat from the bones.

6. Remove 200ml of Broth from the pot and mix with Flour and Butter to make a Roux.

7. Incorporate the roux mixture back into the stew and simmer until flour taste is gone. Add the Rabbit meat pieces back to the pot along with the Bloomed rice and Potatoes.

8. Season with Salt and Pepper to taste and garnish with Parsley before serving.

Salmon and Bloomed Wild Rice Salad

CHEF’S NOTE

This salad is versatile when it comes to the protein, allowing you to tailor it to your taste or production needs. For an elevated touch, consider adding succulent pieces of Lobster meat. If you prefer to ease production, Flaked Canned Salmon or Candied Salmon Nuggets are excellent options that bring both convenience and a burst of flavor to the dish. Yield: 50

Serving: 200ml Salad, 60g Salmon, 10ml Feta Cheese, 30ml Dressing

INGREDIENTS

• 940g Bloomed Wild Rice (Prepared)

• 750g Arugula

• 815g Dried Cranberries

• 750g Roasted Pumpkin Seeds

• 2kg Fresh Small Yellow Potatoes (Cooked and Halved)

• 815g Frozen Corn (Thawed)

• 315g Green Onions (Chopped)

• 375ml Apple Cider Vinegar

• 1.13L Olive Oil

• 30ml Chopped Garlic

• 60ml Granulated Sugar

• 10ml Ground Black Pepper

• 3kg Salmon Loin (Cooked and Sliced)

• 625g Feta Cheese (Crumbled)

PREPARATION

1. Layer the Arugula, Bloomed Wild Rice, Cranberries, Pumpkin Seeds, Potatoes, Corn, and Green Onions evenly across plates/ serving dishes.

2. In a jar, combine the Apple Cider Vinegar, Olive Oil, Garlic, Sugar and Pepper. Shake or blend to combine.

3. Drizzle dressing over salads at time of service and top with Salmon and Feta Cheese. Serve immediately.

FEATURED PRODUCTS

SUPC: 7571243

Lobster Meat Raw Claw Knuckle

SUPC: 7217583

Chinook Candied Salmon Nugget

Bloomed Wild Rice

INGREDIENTS

• 950g Wild Rice

• 3.2L Water

FEATURED PRODUCT

Floating Leaf

SUPC: 5351752

Rice Wild 5 Blend

Blooming wild rice offers a unique preparation method that forgoes the use of heat. Known for its tough exterior, wild rice requires a bit of preparation to unlock its full potential. By using a food processor, you can gently pulse the rice for about a minute, just enough to scuff its outer layer. This technique allows liquids to penetrate more effectively, causing the grains to swell and expand.

While this process may take a little longer than cooking, it preserves the rich nutrients within the rice. Instead of boiling away valuable elements, blooming wild rice retains its natural goodness, offering a more wholesome and flavorful addition to your dishes. This method not only honours traditional practices but also enhances the nutritional benefits of this cherished ingredient.

Yield: 50

Serving: 125ml

PREPARATION

1. Place dry Wild Rice into a food processor. Blend on high for 1-2 min till the rice is scored and dusty.

2. Rinse Rice with cold water until water runs clear and is no longer starchy.

3. Place Rice in a covered container and fill with water to cover the Rice. Let sit at room temperature for 24 hours, changing the water twice (every 4-6 hours).

4. Once Rice has bloomed (it will look similar to cooked rice and can also be tested by texture), rinse it again with cold water. Cover it with water and store it in the fridge. Drain and rinse before using in recipe.

Wild Rice Pudding with Blueberries and Maple Syrup

Wild rice, a true grass rather than a grain, has been a vital part of the diet and culture of the Indigenous Peoples of Turtle Island for hundreds of years. In the northern regions of Manitoba, Ontario, and Saskatchewan, wild rice grows abundantly in the rivers and lakes. Indigenous communities have harvested this precious resource using traditional methods passed down through generations. Canoes were used to gently guide long stalks of wild rice, striking them against the side of the boat so that the seeds would fall into the vessel, while allowing some to drift back into the water. This careful harvesting method ensured that the rice would continue to thrive and be available for future seasons.

Naturally gluten-free and rich in nutrients, wild rice offers a range of culinary possibilities. It can be simmered in water or broth to create hearty stews and soups or served as a simple yet flavorful side dish. Ground into flour, it becomes an excellent ingredient for baking bread, or it can be simmered in sweet cream or milk for a unique and satisfying dessert. For a crunchy snack, wild rice can even be fried to puff up and add a delightful texture. Each of these uses not only highlights the versatility of wild rice but also continues a rich tradition of honouring and sustaining this cherished food.

Yield: 50 Serving: 125ml

INGREDIENTS

• 4L Cooked Wild Rice

• 2.5L 36% Cream OR 2% Milk

• 2.5L Whole Milk

• 300g Brown Sugar

• 200ml Butter OR Margarine

• 30ml Vanilla Extract

• 150ml Maple Syrup

• 750g Frozen Blueberries (Thawed)

PREPARATION

1. In a large pot, add cooked Wild Rice, Milk, Cream, Brown Sugar, Butter, Vanilla Extract and Maple Syrup. Bring to a simmer over medium heat and allow to cook for 10-20 minutes or until most of the liquid is absorbed.

2. Portion and top with Blueberries and additional Syrup if desired.

FEATURED PRODUCT

Floating Leaf

SUPC: 5351752

Rice Wild 5 Blend

Check out the Appendix C (pages 44-46) in this toolkit for a full shopping list of ingredients for the recipes!

Ideas for Incorporation

Whether you're looking to create a complete Indigenous meal or simply infuse your existing menu items with Indigenous ingredients, there are countless ways to celebrate and honour Indigenous culture through food. Read on for some ideas on how to incorporate Indigenous foods in your home!

Entrees: Include Indigenous dishes on your menu, adapting based on your resident population needs and preferences. For example, offer venison stew as a hearty alternative to beef stew or incorporate wild rice into salads or pilafs.

Breakfast: Highlight Indigenous ingredients in current breakfast favourites, like hearty oatmeal topped with traditional wild berries and a drizzle of maple syrup, savory breakfast wraps filled with scrambled eggs and smoked salmon, or fluffy blueberry pancakes accompanied by a wild berry compote.

Beverages: Incorporate Indigenous beverages into the menu and/or hydration stations, such as herbal teas made from Indigenous plants like sage, cedar, or Labrador tea, or offer specialty coffee drinks flavored with Indigenous spices.

Desserts: Feature an Indigenous inspired dessert on your regular menu such as a flakey saskatoon berry pie or sweet grass rice pudding.

Soups: Highlight an Indigenous soup on your regular menu rotation, including comforting options like Three Sisters stew, featuring corn, beans, and squash.

Seasonal Specials: Rotate seasonal Indigenous specials into the menu based on availability of ingredients and products.

CULTURAL CUISINE SPECIAL EVENTS

Host special meal events centered around specific Indigenous cuisines or regions. Feature dishes from diverse Indigenous groups and/or sourced from local indigenous farmers and vendors. Provide educational materials or presentations about the cultural significance of the foods being served. See the next section for more ideas!

CREATE CUSTOMIZABLE DINING EXPERIENCES

Provide residents with customizable meal options that offer opportunities to incorporate Indigenous ingredients into their meals according to their preferences. For example, offer a build-your-own bowl bar featuring a mix of resident favourite items as well as traditional Bannock and a variety of fillings such as venison, or smoked salmon. You can also offer customizable salad or grain bowl stations with options like wild rice, roasted vegetables, and Indigenousinspired dressings.

Available in Synergy Tech Suite!

BREAKFAST INDIGENOUS INSPIRED MENU

French Toast with Mixed Berries & Pure Maple Syrup

Golden French toast served with a medley of fresh berries and a drizzle of pure maple syrup.

LUNCH

DINNER

APPETIZER

Three Sisters Soup

A hearty blend of corn, beans, and squash simmered in a flavorful broth, honouring the tradition of the Three Sisters.

MAINS

Salmon & Bloomed Wild Rice Salad

Tender salmon atop a bed of wild rice, mixed with greens, corn, pumpkin seeds, dried cranberries, and feta cheese, all tossed in a tangy apple cider vinaigrette.

Pan Seared Halibut over Three Sisters Succotash, served with Roasted Fingerling Potatoes

Delicately seared halibut served over a colourful Three Sisters succotash, paired with roasted fingerling potatoes.

DESSERT

Wild Rice Pudding

A rich and creamy dessert made with wild rice, sweetened with maple syrup and a touch of cinnamon.

MAINS

Rubbaboo Stew served with a Side of Baked Canadian Bannock

A traditional Indigenous stew made with tender rabbit, wild rice and root vegetables, served with baked bannock

Cranberry Marinated Salmon served with a side of Mashed

Potatoes and Paradisio Vegetables

Cranberry-marinated salmon encompassing sweet and tart flavours, perfectly paired with silky masked potatoes and vibrant vegetables.

DESSERT

Sumac and Rhubarb Pound Cake

A tender pound cake infused with the tartness of sumac and rhubarb.

HONOURING INDIGENOUS CULTURE AND TRADITIONS IN YOUR HOME

Lobster Cove, NL

Cultural Cuisine Special Events Days

Special events provide a fantastic opportunity to infuse your home with Indigenous food and culture. Whether it's honouring National Indigenous Peoples Day or a regional celebration, incorporating traditional dishes can be both a meaningful culinary experience and a homage to cultural heritage. Below is a list of days of importance as well as key events that you may wish to celebrate in your home.

SPECIAL EVENTS IDEATION: DAYS OF IMPORTANCE

MARCH 31: National Indigenous Languages Day

MAY 5: National Day of Awareness for Missing and Murdered Indigenous Women, Girls and 2SLGBTQIA+ Peoples (MMIWAG2SLGTBQQIA+), also known as Red Dress Day

MONTH OF JUNE: National Indigenous History Month

JUNE 21: National Indigenous Peoples Day

AUGUST 9: International Day of the World’s Indigenous People

SEPTEMBER 30: National Day for Truth and Reconciliation and Orange Shirt Day

NOVEMBER 7: International Inuit Day

NOVEMBER 8: National Indigenous Veterans Day

NOVEMBER 16: Louis Riel Day

INCLUDE RESIDENTS & COMMUNITY MEMBERS

Incorporating residents and community members in planning Indigenous celebrations within your home is not only an act of inclusivity but also a gesture of respect for Indigenous traditions and values. Elders hold a revered position within Indigenous communities, serving as custodians of wisdom, cultural knowledge, and ancestral heritage. Their guidance and input are invaluable in ensuring that celebrations authentically reflect Indigenous customs and teachings. By engaging Elders and community members in the planning process, you foster a sense of belonging and ownership, empowering them to share their insights, stories, and traditions. This collaborative approach not only enriches the celebration but also strengthens community bonds and promotes intergenerational learning and understanding.

Hopewell Rocks Provincial Park, NB

IDEAS FOR INCORPORATION:

Dining Experiences: Incorporate storytelling into dining experiences by having staff or community members share the stories behind Indigenous recipes or ingredients before meals, enriching the culinary experience with cultural context and tradition. You can also integrate storytelling into the presentation of indigenous recipes and ingredients by placing a story card alongside a dish on the menu or at the dining table to provide context, sharing the origin, significance, and traditions associated with the recipe or ingredients.

Activity and Snack Cart Display: Host a storytelling circle led by Indigenous community members or Elders, accompanied by an Indigenous Snack Cart Display, where residents can enjoy Indigenous snacks while engaging in storytelling sessions led by community members or elders.

STO RYTELLING CIRCLES

Storytelling circles hold profound significance within Indigenous cultures in Canada, serving as sacred spaces where oral traditions are passed down from generation to generation. These circles are not just about sharing stories; they are essential gatherings where knowledge, wisdom, and cultural identity are preserved and celebrated. Through storytelling, Indigenous communities connect with their ancestral past, reaffirm their cultural values, and foster a sense of belonging and unity. Within these circles, Elders play a central role, sharing traditional stories that impart lessons, teachings, and insights about the natural world, history, and spirituality. Moreover, storytelling circles serve as platforms for healing, reconciliation, and empowerment, allowing Indigenous peoples to reclaim and revitalize their cultural heritage in the face of historical traumas and ongoing challenges.

Book Club: Start a storytelling book club focusing on literature written by Indigenous authors or featuring Indigenous themes, providing residents with opportunities to discuss and reflect on Indigenous stories together.

Art Activity: Encourage residents to express their own stories or interpretations of Indigenous culture through art forms like painting, drawing, or crafting, creating a visual representation of storytelling within the home.

Cameron Falls, NT

LAND ACKNOWLEDGEMENT

Acknowledging Indigenous land is a meaningful way to honour Indigenous culture in your home, recognizing the ancestral territories upon which the home resides. By offering a land acknowledgment, you show respect for the Indigenous peoples who have stewarded the land for generations and continue to do so today. This act fosters awareness of Indigenous presence, history, and ongoing struggles for justice and sovereignty. A comprehensive resource for learning about Indigenous territories across Canada can be found on the website of Native Land Digital, which is also linked in the resource section of this toolkit.

IDEAS FOR INCORPORATION:

Menu Board: Display a land acknowledgment statement prominently on the menu board in the dining area, ensuring that residents and staff are reminded of the Indigenous presence in the surrounding area.

Before Meals: Begin meals or special Indigenous celebrations with a verbal land acknowledgment, inviting residents to join in acknowledging the traditional territories on which the home is situated.

Cultural Events: Prior to hosting Indigenous cultural events or activities, such as storytelling circles or traditional dance performances, initiate the proceedings with a land acknowledgment to set the tone of respect and recognition.

Art Displays: Incorporate Indigenous art or signage featuring land acknowledgment statements throughout the facility, promoting ongoing awareness and appreciation of Indigenous lands and peoples.

Staff Training: Provide staff with training on the significance of land acknowledgments and encourage them to incorporate them into their interactions with residents, fostering a culture of respect and inclusivity within the care home environment.

Cavendish, PEI

OTHER IDEAS:

Indigenous Art Displays: Decorate communal areas with Indigenous artwork, such as paintings, sculptures, or traditional crafts, to create a visually immersive environment.

Drum Circles and Singing: Arrange drum circles or singing sessions led by Indigenous performers, providing residents with an interactive experience of traditional music and culture.

Gardening Projects: Establish community gardens where residents can grow Indigenous plants used in traditional recipes, fostering a connection to nature and traditional food sources.

Cultural Workshops: Offer workshops on Indigenous crafts, such as beadwork or dreamcatcher making, providing residents with hands-on opportunities to engage with Indigenous traditions.

Traditional Dance Performances: Arrange performances of Indigenous dance groups, showcasing traditional dances and attire, and encouraging resident participation if desired.

SYSCO’S COMMITMENT TO INDIGENOUS INITIATIVES

Sysco is committed to the process of reconciliation through empowerment and sustainability of Indigenous communities across Canada.

We recognize our role in helping communities thrive, and that the success of Indigenous communities is interwoven with and critical to Canada’s success. We will support the empowerment and sustainability of Indigenous communities through a multi-pronged and multi-year strategy focused on raised awareness, community relations, and business partnerships.

Sysco is delivering a better tomorrow.

Partnership Accreditation in Indigenous Relations (PAIR)

PAIR is a certification program that confirms corporate performance in Indigenous relations. Certified companies are good business partners, great places to work, and are committed to prosperity in Indigenous communities.

We are proud to be PAIR Committed, as we begin tracking and managing our Indigenous relations strategies, which include company activities that undergo external verification of future performance.

APPENDIX A:

Baffin Island,

Indigenous Recipe List in Synergy Tech Suite

LOOK UP NAME DISPLAY NAME

Bread Bannock Baked f/Hmd

Cake Pound Hmd w/Rhubarb & Sumac

Fish Halibut Pan Seared f/Fillet

Pudding Wild Rice w/Blueberries & Maple Syrup

Baked Canadian Bannock

Sumac and Rhubarb Pound Cake

Pan Seared Halibut

Wild Rice Pudding

Rabbit Stew Rubaboo Hmd w/Bacon & Potatoes Rubaboo Stew

Rice Wild Bloomed Hmd

Bloomed Rice

Salmon Pan-Seared f/Fillet Marinated w/Cranberry Cranberry Marinated Salmon

Salmon Salad w/Bloomed Wild Rice & Potatoes Hmd

Soup Three Sisters w/Dry G-F RS Base

Vegetable Succotash Hmd

Salmon & Bloomed Wild Rice Salad

Three Sisters Soup

Three Sisters Succotash

APPENDIX D:

Indigenous Inspired Menu Shopping List

1. https://www.rcaanccirnac.gc.ca/eng/1100100013785/1529102490303

2. https://www.metisnation.ca/

3. Batal M, Chan HM, Fediuk K, Ing A, Berti P, Sadik T, Johnson-Down L. Importance of the traditional food systems for First Nations adults living on reserves in Canada. Can J Public Health. 2021 Jun;112(Suppl 1):2028. doi: 10.17269/s41997-020-00353-y. Epub 2021 Jun 28. PMID: 34181221; PMCID: PMC8239073.

4. Willows, N. D. (2005). Determinants of healthy eating in Aboriginal peoples in Canada: The current state of knowledge and research gaps. Canadian Journal of Public Health, 96(Suppl 3), S32-S36.

5. Sheehy, T. & Kolahdooz, Fariba & Schaefer, Sara & Douglas, D. & Corriveau, Andre & Sharma, Sangita. (2014). Traditional food patterns are associated with better diet quality and improved dietary adequacy in Aboriginal peoples in the Northwest Territories, Canada. Journal of Human Nutrition and Dietetics. 28. 10.1111/jhn.12243.

6. Government of British Columbia. (n.d.). Why is serving Indigenous foods so important? Retrieved, from https://www2.gov.bc.ca/assets/gov/farmingnatural-resources-and-industry/agriculture-andseafood/feedbc/indigenous-and-traditionalfoods/why_is_serving_indigenous_foods_so_importan t_web.pdf