MUHC marks National Day for Truth and Reconciliation with special menu

September 30 marks Orange Shirt Day and the National Day for Truth and Reconciliation. To mark the day, MUHC Food Services, with support from Indigenous partners, has developed a special menu inspired by Indigenous food traditions and seasonal ingredients.

The menu will be available in cafeterias at the Glen site and Montreal General Hospital, as well as part of patient meals.

Special menu

• Clam chowder – Clams have long been an important food source for Indigenous coastal communities. Clamshells also have cultural significance as wampum beads, which have been used in diplomacy and storytelling.
• Salmon with blueberry balsamic sauce – Salmon and blueberries are traditional foods with strong connections to land and water.

• Manoomin salad – Manoomin (wild rice) is a culturally significant food that continues to play an important role in the traditions of some Indigenous communities. 

  

About September 30

Orange Shirt Day was inspired by the story of Phyllis Webstad, who was sent to residential school at the age of six. Phyllis arrived at school wearing a new orange shirt bought by her grandmother, which was taken from her on her first day. Her story has become a symbol of the loss of identity, culture and belonging experienced by Indigenous children in residential schools.

In 2021, the federal government established September 30 as the National Day for Truth and Reconciliation.

Harvey Michele, Ojibwe Patient Advocate for Indigenous Initiatives, explains why culturally meaningful food matters in a hospital setting:

“For some patients, the foods traditionally served in hospitals can evoke memories of meals provided in residential schools and other experiences of cultural disconnection. Therefore, using food as a pathway to reconciliation is very important. By offering culturally meaningful and familiar foods, we can create a more welcoming environment that supports healing, dignity and a sense of belonging.”

The MUHC Food Services team is honoured to contribute to this initiative. 

Special thanks to our Indigenous partners: Jean Williams, Co-chair, Indigenous Advocacy Subcommittee (IAS), Harvey Michele, IAS Co-chair; Ingrid Kovitch, IAS member, Siobhan Ua’Siaghail, Users Committee Administrative Agent, Jennifer Munick-Watkins, Executive Director, Nunavik Regional Board of Health and Social Services and MUHC Executive Board member.

Food Services also thanks McGill University interns Veronica Abdu and Xiashan Liu for their contribution to this project. Each year, Food Services interns contribute to a range of initiatives, bringing new ideas and perspectives.