Feasting in Ittatsoo

in Ittatsoo FFeastingeasting Nuu-chah-nulth cooking terms Nuu-chah-nulth people boiled— have long known that sharing baked— fresh and healthy food brings communities together. That barbecued— teaching was one reason five men dried— from Ittatsoo spent a week in August smoked— building a communal smokehouse next to their Nation’s administration office. fried— Having a place to collectively smoke fish would give people from Ucluelet First Nation a chance to From top: Salmon cures in Brenda Clayton’s work together, something that has already started to smokehouse; Watson Touchie teaches youth happen thanks to the building’s construction. from Ittatsoo how to fi llet and barbecue “I’m amazingly connected to my community, and it feels salmon the traditional way—on cedar great!” said project organizer Melody Charlie. “Others are sticks; Feasting organizer Melody Charlie already looking forward to more learning with [events] like displays her fi lleting handiwork. these.” Built with timber donated by Ucluelet First Nation, the smokehouse will soon be filled with colourful strips of salmon filleted and prepared by community members. As part of the project, Ucluelet member Brenda Clayton taught Ittatsoo’s women how to cut fish and later mentored volunteers in building and tending the fire. Everyone who took part in the demonstrations— including NTC health nurse Michelle Eng—learned how to make traditional smoked fish and (uptlsquee). “I lost my 33-year-old husband to a heart attack, so I am very passionate about health,” Charlie said. “This project is so important because there are too many unhealthy food choices today that are making people very sick, overweight, and even killing our people… Our traditional foods kept us alive and very healthy for years. We all need to reconnect to the basics in our backyard.” Coordinated by Uu-a-thluk, the smokehouse was just one part of a month-long series of activities sponsored by the BC Healthy Living Alliance, the BC Cancer Society, and the BC Capacity Initiative. Ucluelet First Nation and community members also donated materials, time, and space to make the activities happen. In addition to smoking and preparing fish, men, women, and youth spent time picking berries, preparing jam, canning fruit, and fishing. Watson Touchie also taught a group of youth how to fillet and barbecue salmon the traditional way—on Nuu-chah-nulth cudjas (cedar sticks). “We’ve had very positive feedback from all community members. It was really nice to see people of all ages participate,” Charlie said. Although passing on traditional food knowledge was the main goal of the project, participants were also getting ready for a community-wide feast to share their skills and celebrate the Nuu-chah-nulth connection to sea resources. “All the food that we’ve been making—the chumus, the jam, the smoked fish—it’s all for the feast,” said Uu-a-thluk’s capacity building coordinator, Norine Messer. “Everyone who helped got some jars of jam and smoked fish to take home, but the rest is to feed the community. The final feast will take place on October 17, but the new smokehouse is a permanent fixture in Ittatsoo. “The smokehouse will be for the community, and people can sign up to use it,” Messer said. For more information on Uu-a-thluk’s traditional “Traditional foods are a part of wh o we foods activities or the Ittatsoo community smokehouse, contact Norine Messer at 250-723-5504 or are today. I was lucky that my mom taught [email protected]. UUu-a-thluku-a-thluk me how to smoke fi sh and prepare fi sh. It P.O. Box 1383 is good to see young women learning how Port Alberni, B.C. V9Y 7M2 to clean, cut, smoke fi sh and make the fi re for the smoke house wh ich is diff erent Ph: 250.724.5757 Fax: 250.724.2172 than making a regular fi re.” [email protected] —Lisa Sabbas, from Sacred Teachings, www.nuuchahnulth.org .

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