IN HOUSE

by the Slo:lo is called Halqemelem. The name Sto:lo translated to English mean "River". The Sto:lo were. and still do today reefer to themselves as, River People. The Sto:lo travelled up untl down the Fraser River like a highway to neighbouring nations to trade their goods.

The Sto:lo still live throughout the l~mser Valley, and consist of 24 different First Nation communities. 19of the 24 chief!. form the Sto:lo Government House that provides serifs and programs to their communities. The Sto:lo elect one chief to rep• resent them and this chief is called The Chiefs Reprei;entative. Yewal Si:yam.

"METIS"

The term Metis is a word from the Cree language meaning "Mixed." The original Melis were of Prench and Native blood. The Metis people of today can be any European race mixed with an Aboriginal race. There are a large number of Met is people living in North America. In fact, the Metis are the largest group of people in Canada. They were recognised as Aboriginal people in the Consl1tution Act of 1982.

The Melis arc eutTently involved in trying to gain recognition from the Federal Government as a tlislinet culture and are hoping to gain some of the same rights that First Nmions people have. There is a policy that is being presented to the Federal Government to rccogni,se Metis people from the ori~i,ml 67 or so d1milies that originated here from Franc~ in the l 7t,0's as heing the only Metis. If this policy is excepted it will change the whole course of who Metis people are in C1111aJa.

"Now we are cooking"

Ever issue I will be including information ancl recipes from the aboriginal communi• ty. If you have any recipes that have been handetl down to you, ,ind would like to sec them printed. and shared then please conract 111c.I would be delighted to have them includetl in the Fire Pit. It is your column. so please take atlvantage of it. and find the ti111eto submit items that we all' can share. Also if you have coo_kingstories about how your family cooked or burnt your favourite meal then 'ple~sc let me know. This is wonderful humour and we know how wonderful it can be to laugh at ourselves. I have some very fine information you to enjoy and a few recipes fo1 you to try. I hope you enjoy "Now you ore 1.:ooking"

"PlT COO KIN"

This information is taken from Indian Food "A Cookbook of Native Foods from British Columbin", nnd was submitted by George Myers, ecelia McNab, anti Florence Burton.

Many of the older lndian people throughout British Columbia remember watching their Mothers use steaming pits to cook food. The pit varied in size anti design in different areas, but the basic method was the same.

In the Southern Caribou the pits were made large enough to allow four tu six women to cook their food together. A pit was dug 4'x 6'x 6' deep.

Sticks three inches thick were laid across the top of the pit. Stones, six inches thick, were placed on top of the sticks. One woman reported that stones from the bot• tom of the streambed would crack, and should not be used. A fire of fir. alder or cottonwood was built on top of the stones. The fire heated the stones and burned the supporting sticks, releasing the rocks, which fell into the bottom of the pit. The hot embers and stones were spread with a stick evenly over the bottom of the pit.

Next, the hot rocks and embers were co,vered with a two-inch layer of earth. Small twigs of maple bushes, serviceberry bushes. or rose were spread over this layer of earth. These twigs were added for flavouring to give a sweet llavour to the food as it steomed.

Washed timber grasswus placed over the flavouring twigs and used tc) line the sides of the pit to keep the food clean. Mats of closely woven cedar bark or bullrushes were placed on top of the tin1ber grass and around the sides of the pit.

Each woman would place her food on top of the mats in a special Mea. The i;election of fond and the amounts to be cooked were important because the cooking time would be the same for .ill. It would be possible for one woman to cook o five-inch level of camas roots while her neighbour was cook• ing a ten-inch layer. Food wa shared so thul each woman would have approximttle• ly the same amount to cook.

Mats were placed on top of the food, then more flavouring twigs.

A layer of damp timber grass wus laid over the flavouring twigs. Earth was piled on the grass until the pit was lilied to ground level.

The sticks sticking out from the hot rocks were moved from side to side lO sljghtly enlarge the holes. A small amount of cold water was poured down the enlarged hole to the rocks to produce steam. The water was used in small quantities to keepthe rocks from cooling too quickly. The sticks were taken from the holes and the holes plugged immediately.

A small fire was built on top of the covered pit ond allowed to burn throughout the night. The next morning the food had c(ioked an<l wos ready tc1he uncoveretl und eaten.

"WILD MEAT STEW"

Fresh deer, moose, elk or buffalo may be stewed with vegetables to make a delicious main dish. This stew can also be canned.

* cut the meal into one-inch cubes. and brown in one or two tablespoons of oil.

* add one-quarter cup of water and salt to taste. Simmer until the meat is nearly cooked.

* add diced carrots, onions, celery and potatoes. Continue cooking until the vegetables are tender.

* thicken the stew by mixing two tablespoons of flour in one-half cup of cold water. Add this mixture to the stew slowly, stirring constantly.

* serve or can this stew while hot. (Stew for canning shoultl be (>lightly undercooked.)

"NOMINATE A METIS YOUTH IN YOUR COMMUNrfY !"

The Human Resources Development, Canadian Heritage and Metis National Council sponsor this National Met is Youth Role Model Program 2002.

Do you know ti Mctis youth that is doing some1hing significant in their personal life or in their community? The National Metis Youth Role Model Program provides an Oj'.?porlunityto recognise the achievemetlls of Mctis youth, and to share their successes with others across the Homeland.

"WHO ARE nrn METIS YOUTH ROLE MOD~LS?"

They are Metis youth who: f are bc\wecn the ages of 16 and 29 "' have demonstrated an achievement in one of lhe seven recognition categories, "' contribute positively to the Metis Nation either by allending school, working, or voluhteering ut the local, provincial, or national level.

"WHAT ARE THE GOALS OF THE NATIONAL METlS YOUTH ROLE MODEL PROGRAM'!"

"' 10 recognise and support Metis Youth whom, through their behaviour and actions, have purticipaled in and supported positive lifestylt:s.

"' to provide a communication vehi• cle that allow a Melis Youth an opportunity to develop and enhance their network of Melis youth who share similar goals and interests.

"' to provide Metis youth with positive role models who will encourage 1hem to achieve excellence and reach lheir goals. By sharing information about these successes, it is hoped that the National Mctis Youth Role Model Program will inspire other Melis Youth.

"WHAT K1ND OF ACHTEVEMENTS?"

There nre seven recognition categories. One Metis Youth Role Model will be selected for each of the categories, for a total of seven National Met is Youth Role Models. Individuals can be nominated in more than one recognition cntegory.