Lakehead Students Enjoy Unique Aboriginal Brunch
April 14, 2011
A group of Lakehead University students recently enjoyed a special Aboriginal brunch at Orillia's Era 67 Restaurant as part of an assignment for their Literature of Canada's First Nations course, taught by Linda Rodenburg.
Students in the course were asked to research and recommend a text that could be included in the Anthology of Canadian Native Literature, a course resource book considered to be the most important collection of literary works about Canada's First Nations culture. Literature of Canada's First Nations is offered through the departments of Interdisciplinary Studies and English. Most of the students taking the course are enrolled in the Honours Bachelor of Arts and Science program.
One of Rodenburg's students, Shelby Guthrie - who works part-time at Era 67 - went beyond choosing a traditional text and suggested that the Anthology include information on the diet, cooking, and meal practices of First Nations people. Guthrie researched and developed a menu for an Aboriginal brunch, then prepared and presented her meal with the professional assistance of Era 67 Chef Ian Thompson.
For Thompson, the project offered a fun challenge and a chance to be creative. "Our goal was to create a meal that would represent the traditional diet of Aboriginal people in Canada before colonization," said Thompson. "Shelby did the research and found out what ingredients would have been available and commonly used, and how each was prepared." The pair then had to find the right ingredients and use traditional practices to prepare the meal.
The result was a beautifully-served brunch (see sidebar) that was enjoyed by everyone (including myself!) at the table.
Thompson's partner and Era 67 co-owner, Sarah Valiquette, was thrilled to be able to help facilitate Guthrie's project. As a former Lakehead - Orillia student, Valiquette says that Guthrie's opportunity to host the brunch is typical of the student experiences Rodenburg provides. "I loved her classes - she makes learning about literature engaging and meaningful." Valiquette added that it was "awesome to see Shelby connect with classmates and incorporate her education into her position here."
"I learned so much from the entire experience," said Guthrie. "Cooking and meal practices are important in differentiating our cultures." Guthrie said her research also reinforced the value of recipes, passed down through generations, and highlighted how important meal preparation is to strengthening family ties. "This is important information that should be included in the Anthology," concluded Guthrie.
Lakehead University student, Shelby Guthrie (standing) along with Era 67
Restaurant Chef Ian Thompson, serve Aboriginal Eggs Benedict to
Guthrie's Literature of Canada's First Nations class as part of a final
class project.
Guthrie's classmates applauded her presentation and agreed that the culinary opportunity was not only delicious, but an excellent example of how the course had inspired them.
"Learning in this way stimulates more learning," said one of Guthrie's classmates.
"This course made me think differently," said another. "We need to pay more attention to this part [First Nations] of our history... it's not just something that happened in the past, but something that's part of our culture today."
Another student expressed how Rodenburg's classes and teaching approach inspired her to think about English courses in a new way. "It's not just about grammar, required reading, and getting everything right, but it's about engaging with stories in a way that gives you a view of the world... I never thought about it this way before."
Rodenburg is happy to hear how her students have been inspired. "A course like the Literature of Canada's First Nations is very important because it really helps students engage with the world. Culture is, after all, a series of stories that we have heard or that we tell ourselves or others. And First Nations stories are central to Canada's overall story."
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Aboriginal Eggs Benedict
featuring
Smoked Salmon with Blueberry Butter
and
Bison Ribeye with Maple Cranberry Sauce
served on a
Homebaked Wild Boar Bacon Bannock Bread
and complemented by
Pemmican Hash and Trail Mix Nuts
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Lakehead - Orillia Recruitment Officer, Neil Quinn, conducts tours during the March Break Open House. 
