July 12, 2024
On June 21, the sound of drumming and singing filled London Health Sciences Centre’s University Hospital (UH) cafeteria while smoke dancers performed ceremonial dances and the smell of Indigenous cuisine wafted through the air.
Earlier in the day, the same sounds could be heard rising through the Children’s Hospital at LHSC atrium as Gavin Summers Senior accompanied smoke dancers Gavin Summers Junior, Roger Antone, Laniya Antone, and Ty Smoke in front of a crowd of patients, visitors and members of Team LHSC. Elders Mike Hopkins from Delaware First Nation and Chris George from Oneida Nation of the Thames also spoke at each of the ceremonies and provided listeners with their wisdom and knowledge.
The ceremonies were part of LHSC’s recognition of National Indigenous Peoples Day and marked the culmination of a partnership that brought Indigenous cuisine to LHSC cafeterias in a celebration of Indigenous cultures, histories, and traditions.
Chippewas of the Thames Health Centre and Indigenous Culinary Community Group, Compass One Healthcare, London Arts Council, and Fanshawe College worked in partnership with LHSC’s Office of Indigenous Health to plan the event, which offered patients, visitors, and members of Team LHSC the opportunity to purchase a meal consisting of traditional Indigenous cuisine.
The Indigenous Culinary Community Group curated a specialized menu for the day that was prepared by Tonya French, a chef from Chippewas of the Thames First Nation. Patients, visitors and members of Team LHSC enjoyed bison burgers, Three Sisters salad, traditional corn soup, and a strawberry drink during lunch, while strawberry sugar cookies signifying the strawberry moon were offered by Compass One Healthcare.
“The traditional teachings of the strawberry, also known as the heart berry, speak to love, community, and connection, which I believe encompassed the true spirit of this celebration,” said Marley Fisher, Dietician from Chippewas of the Thames Health Centre. “Many organizations and people in the London area have come together to give back to Indigenous communities in a way that’s not only meaningful and reciprocal but inclusive and celebratory.”
Artwork promoting the event was created by Memengwaans Ireland, an Ojibwe and Oneida artist from Aamjiwnaang First Nation. The design, titled Food Connections, speaks to the important role that food plays for Indigenous Peoples across all Nations – providing a connection with the land, cultures, and each other.
Over 416 Indigenous menu items were purchased with $1,678 in net proceeds donated to Fanshawe College’s Institute of Indigenous Learning. The donation is being used to support an Indigenous culinary program student who demonstrates a strong commitment to Indigenous food sovereignty and exploring Indigenous cuisine.
“We are proud to give patients, families, community members and Team LHSC an opportunity to try Indigenous cuisine they may not otherwise have been exposed to,” says Chantel Antone, Senior Director of the Office of Indigenous Health at LHSC. “This event was a success in bringing Indigenous cultures and traditions to the hospital and served as another step towards creating an environment at LHSC where First Nations, Métis, Inuit and Urban Indigenous Peoples can feel valued and respected. We are grateful to the community partners and individuals who made this event possible and would like to acknowledge their dedication and collaborative spirit.”