HUMBER COLLEGE COMMUNITY UPDATE
Photo: Mohammed Taabish, Student, Marketing Management The best part of the year is just around the corner, and at Humber Lakeshore, we can’t wait to welcome students, faculty and staff back to our beautiful campus. Humber will continue to offer a mix of in-person and online learning for the fall 2021 term. Fortunately, vaccination rates are increasing and Ontario continues to reopen, so we expect to offer increased access to campus as public health restrictions loosen. We are hopeful that students and staff will soon have access to the libraries, study spaces and athletic facilities that have been missed so much over the past months. Humber has been encouraging the college community to get vaccinated, so we can safely be together again. We will share our return to campus progress in this monthly update and at humber.ca/updates. Of course, Humber Lakeshore continues to connect with the community virtually as well. I want to highlight a recent initiative presented in partnership with LAMP CHC, the GARDENS project and Humber’s Indigenous Education & Engagement (IE&E) department: A free, two-part strawberry jam-making workshop. On the evenings of July 8 and July 15, attendees were introduced to Indigenous teaching and storytelling as facilitators walked them through the
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jam-making process. The facilitators were Lynn Short, an Indigenous education specialist from Humber’s Indigenous Education and Engagement department, and Liz Osawamick, a long-time educator and president of the Board of Directors for Anishnaabemowin-Teg Inc. Lynn’s grandmother taught her how to make jams and other preserves when she was a teenager, which she continues to do celebrating each season using local fruits and vegetables. Her father is part Ojibwe and she has a strong connection to the land. Liz is of the Anishinaabe Odawa Nation from Wiikwemkoong Unceded Reserve, located on Manitoulin Island. She uses Indigenous knowledge, songs and ceremonies in her teaching. Her work includes facilitating language immersion programs in First Nation communities and decades of teaching elementary, secondary and post-secondary students. The pair taught attendees to prepare the berries in the first session while the second session focused on making the jam. The facilitators generously shared their knowledge and teachings throughout.
ETOBICOKE LAKESHORE PRESS
