Event Details

When:

Time: 12:30–2:15 pm

Location: HLTH 2B62

To celebrate Indigenous Achievement Week, the Indigenous Initiatives Committee in partnership with CAPSI, DCSN, will be hosting a cooking event with Chef Jenni Lessard on Wednesday, March 11 from 12:30-2:15pm in the Foods Lab (HLTH 2B62). We will be preparing an Indigenous traditional soup using bison dry meat from Mitsoh pemmican, chokecherries, and fry Bannock, while learning about the importance and traditions of these foods in First Nations and Métis culture. Dietary restrictions will be accommodated.

 

Jenni Lessard is a chef and culinary consultant based in the Qu'Appelle Valley but grew up north of La Ronge where her favourite childhood pastimes were picking berries and cooking. She owned and operated a local ingredient and Métis comfort foods focused restaurant, New Ground Cafe' in Birch Hills for eight years then moved to Saskatoon where she spent 9 years catering. Through Inspired By Nature Culinary Consulting she now creates recipes, menus and immersive culinary experiences. Her favourite activity is still berry picking!

 

This event is sponsored by the College of Pharmacy and Nutrition; however, we are asking for a small fee to reserve your spot ($10 for students, $20 for faculty and staff). All fees collected will be donated to the Saskatoon Indian and Métis Friendship Centre (SIMFC).