Honouring Indigenous cultures through food

The MUHC will mark National Indigenous Peoples Day (June 21) a little early this year—with a special meal and a meaningful addition to the menu. Thanks to a collaboration between Food Services and its Indigenous partners, celebrations will take place on Wednesday, June 18, across our cafeterias (except at Lachine Hospital).  

Food can be a source of comfort and connection, especially in a hospital setting. For some Indigenous patients, traditional meals can help create a sense of familiarity and respect. That’s why the MUHC introduced Indigenous recipes to its patient menus in 2022, starting with Bannock—a traditional bread enjoyed in many Indigenous communities.  

This year, a blueberry version of the Bannock will be launched to mark Indigenous Peoples Day and will become a permanent option on both patient menus and in the cafeteria. To celebrate the day, a special Indigenous-inspired meal will also be served in the cafeteria at lunch, featuring baked salmon, wild rice salad, and blueberry Bannock.  

Second-year Dietetics students, Rachel Saunders, Mantasha Rahman, Elizabeth Trudel, and Annie Chen collaborated with MUHC Indigenous partners, including Ojibwe Patient Advocate for Indigenous Initiatives, Harvey Michele, to develop the menu. Their insights helped ensure that the dishes are both respectful of tradition and feasible to prepare in a large healthcare setting. “Bannock and other Indigenous foods not only nourish the physical, they also nourish the mental, the spiritual and emotional aspects of Indigenous People. We will continue to strive to provide Indigenous food items to help our patients heal better,” says Harvey. Camille Panneton is Liaison Agent to Indigenous Health at the MUHC. “I was able to speak with a few Indigenous patients about the special menu. They were intrigued and excited,” she says. “The Bannock has been available for quite some time. It always brings a smile to their faces, many of them said it brings them comfort while being so far from home.”  

Food Services played a big role in making this special day possible. “It’s important to mark National Indigenous Peoples Day in a way that brings people together,” says Micheline Chammaa, Food Services Coordinator. “Food is a powerful way to celebrate culture and start conversations. We’re trying to embrace traditions and incorporate culturally appropriate foods into the meals served at the hospital. I appreciate that our food production committee is learning more about Indigenous recipes and how we produce them right in our kitchens!” 

Preparing these meals comes with unique challenges, especially when working with unfamiliar or traditional ingredients. “Trying out new recipes always has its challenges, especially when working with ingredients that we've never used before,” explains Sector Manager Stéphanie Lamb. “Choosing the right recipe is usually the easiest part—it’s adapting it to our volume, resources and equipment that takes work.”  

The MUHC is proud to support this effort, while recognizing that it is one small step in a broader journey of inclusion and cultural awareness.