Traditional foods brought us together
I did not really know what to expect when fellow NmTC executive member Chief Gordon Planes and I attended the Traditional Foods Summit in Seattle at the end of March. I returned home filled with a new respect for our “old foods” and amazed at the wisdom and humour of the people we met from all over North America.
One of the big things I heard is that water is the “food of all foods”. That gave me a lot to think about as I learned about the Umatilla Tribe from northeast Oregon and southeast Washington. The tribe has its own Water Code, something that we all should adopt. The code is enforced by the Umatilla’s natural resources people. They also develop policies and regulations for ground and surface water use and issue permits for water withdrawals.
Thinking about all the conversations I had down in Seattle… it seems like the Coast Salish people here in Canada have a lot more access to traditional foods than other people around North America do. We might see our sockeye disappearing or herring eggs not being as abundant as they used to be, but many of our relations in the USA don’t have any access to their traditional foods. Or, if they do, the foods are hard to find and very expensive.
The Umatilla are bringing back a lot of their traditional foods such as bison, moose, elk and Bighorn sheep that were wiped out when ranches came to their territory 150 years ago.
I learned about the value of “good fat” that can come from animal foods like the Umatilla use or the salmon and other seafoods along our coast. The brain needs these fats. Our ancestors must have known something, because these fats are found in traditional foods such as bear, salmon, eulichan oil, bird eggs and hazelnuts.
Some of the people I met in Seattle were from Louisiana. Some were from the town of Grand Bayou. I learned that it is a town without streets or cars. There is just the bayou, which is another name for a swamp or marsh around a lake or river estuary. People there use their boats to get around everywhere.
Then there were people from Montegut. Learning about the ancestry of Louisiana people is like having a history lesson. The original people were the Houmas. Other ancestors were French Acadians who were driven out of Nova Scotia more than 250 years ago.
We had a lot in common when it came to food. Their traditional main food is shrimp. Like our sockeye, it is also seen as a treasure. Many are worried about how the shrimp fishery will be affected by the Gulf oil spill.
Food brought us all together at the Summit. Whether it was the Cowlitz from Longview, Washington, or academics from Harvard or Cornell, we were brought together by a common interest in our traditional foods. Just like the Coast Salish, other peoples see no difference between food and medicines.
It made me remember things like salal, which is like an energy bar; hawthorn, which is good for “the runs”; or stinging nettles, bog laurel… All these plants used to play a big part in our lives and maybe will again.
After the trip to the Summit, I was pleased to learn that this issue of Klahowya includes several articles about food. I guess there is no better thing to talk about as we watch plants growing this spring.
Terry Sampson
