“Tastes of the Ndakina” is a knowledge integration and risk communication project carried out in partnership with the W8banaki organization and the Ndakina Office, bringing together the First Nations of Odanak and W8linak in Quebec. This collaboration stems from a desire on the part of the W8banaki Nation to reincorporate local foods into the habits of Nation members, notably by revisiting, disseminating and digging deeper into the results of the “First Nations Food, Nutrition and Environment Study” (FNFNES). This is a community-based project, halfway between research and intervention.
The overall aim of the “Tastes of the Ndakina” is to deepen the W8banaki Nation's knowledge of the impacts of climate change on access to and quality of local resources, and then to valorize traditional food in this context.
The first part of the project, entitled “Contaminants in the Ndakina: knowledge transfer related to contaminants in the traditional W8banaki diet”, aims to address the W8banakiak's trust in their traditional foods, which would play a determining role in their consumption. To this end, a knowledge synthesis was completed on exposure to environmental contaminants in traditional W8banaki foods. This information was discussed, improved and validated during meetings with local hunters, fishermen and land keepers. Finally, the results were communicated to members through an in-person presentation and a popularized pamphlet.
The second part of the project is entitled “Wlipogwat”, or “It tastes good” in Aln8ba8dwaw8gan. It aims to valorize traditional W8banaki food found on the Ndakina, and to make these resources and knowledge more accessible, particularly from an overall health and food security perspective. Trips on the land are organized to harvest traditional resources (fish, geese, beavers, wild garlic, etc.). Then, a “kchi mijow8gane” (community banquet or “big meal”) is organized in the fall, at which members of the Nation volunteer to prepare these local foods in the traditional way, or in a more contemporary version. All members of the Nation are invited to come and try these recipes.
As part of these initiatives to revalorize and disseminate this knowledge (from w8banaki oral tradition and scientific data), posters about the benefits of traditional food are being produced, along with educational fact sheets on w8banakiak resources, podcast episodes produced by an Odanak research assistant, and a book is being published by Hannenorak.
Partners:
The overall aim of the “Tastes of the Ndakina” is to deepen the W8banaki Nation's knowledge of the impacts of climate change on access to and quality of local resources, and then to valorize traditional food in this context.
The first part of the project, entitled “Contaminants in the Ndakina: knowledge transfer related to contaminants in the traditional W8banaki diet”, aims to address the W8banakiak's trust in their traditional foods, which would play a determining role in their consumption. To this end, a knowledge synthesis was completed on exposure to environmental contaminants in traditional W8banaki foods. This information was discussed, improved and validated during meetings with local hunters, fishermen and land keepers. Finally, the results were communicated to members through an in-person presentation and a popularized pamphlet.
The second part of the project is entitled “Wlipogwat”, or “It tastes good” in Aln8ba8dwaw8gan. It aims to valorize traditional W8banaki food found on the Ndakina, and to make these resources and knowledge more accessible, particularly from an overall health and food security perspective. Trips on the land are organized to harvest traditional resources (fish, geese, beavers, wild garlic, etc.). Then, a “kchi mijow8gane” (community banquet or “big meal”) is organized in the fall, at which members of the Nation volunteer to prepare these local foods in the traditional way, or in a more contemporary version. All members of the Nation are invited to come and try these recipes.
As part of these initiatives to revalorize and disseminate this knowledge (from w8banaki oral tradition and scientific data), posters about the benefits of traditional food are being produced, along with educational fact sheets on w8banakiak resources, podcast episodes produced by an Odanak research assistant, and a book is being published by Hannenorak.
Partners:
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You can consult the educational fact sheets on w8nakiak resources (in French) below:
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