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  • Nerida K

Me-yaw-sin Micowin means Good Food and Opportunities for Métis' Youth

We have an exciting announcement! We’ve partnered with the Manitoba Métis Federation (MMF), Bistro on Notre Dame (BoND), and RRC Polytech to launch Me-yaw-sin Micowin (Good Food), a culinary education program for Métis youth. The Me-yaw-sin Micowin initiative aims to increase access for Métis youth to culinary training and features a 12-week program with traditional and contemporary Métis cooking styles, mentorship, life skills training, work experience and referral opportunities.

Last week, we travelled to Winnipeg to celebrate the launch. We gathered at BoND for welcoming remarks from event emcee, Will Goodon, Minister of Housing, MMF and Renée Cable, Minister of Advanced Education and Training for Manitoba and speeches from all the Me-yaw-sin Micowin partners.

Red River Métis Elder Oliver Boulette shared an opening prayer and song. He played a traditional Métis jig on the fiddle that was accompanied by a traditional dance from young Mason.

And of course, there was good food. Chef Dean, owner of BoND and staff, catered the event with a variety of Métis inspired dishes from Elk and Bison sliders to devilled eggs to deep-fried fish balls.

We look forward to working with our passionate and innovative partners over the coming weeks and to the beginning of this unique program.

It’s a step into culinary arts where you can have hands on cooking experience with a chef. You’re learning with your peers instead of being in a classroom to see if it’s something you want to pursue. - Shawna Linklater, FESA Facilitator

You’re out of the classroom setting and into the wilderness, learning different perspectives of cooking from an outside environment and inside environment. I liked that we cooked while sharing traditional stories and chatting about the history behind what we were doing. - Dana Crawler, former culinary student from Cooks with Stones

This is an exciting initiative for me as a Red River Métis Chef. This is an opportunity for me to teach Métis youth about traditional culinary skills that are based on the principled approach of using local, sustainably, and responsibly sourced food products, something about which I am deeply passionate. - Chef Dean Herkert, Chef/Owner of BoND

These programs empower youth to embrace their culture and take the next step to achieving their dreams. We help youth to not only gain useful skills but uncover their hidden talents. Skills they already have but don’t realize. - Judy Everson, Pathways Facilitator and FESA Board Director

We are excited to be a partner with the Bistro on Notre Dame, MMF and FESA, to provide quality pathways and opportunities for Métis youth to explore the flavours and food connecting culture and learning. - Isabel Bright, Dean of the School of Indigenous Education at RRC Polytech

Our youth will benefit firsthand through this unique blending of traditional and contemporary Metis cooking styles. FESA is proud to be a signature partner! - Ted Norris, Chair of the National Advisory Circle for Pathways

About Pathways

Me-yaw-sin Micowin (Good Food) Initiative is a part of ‘Pathways: Creating Opportunities for Indigenous Youth Employment in the Tourism and Government Sectors’. This is a national multi-year project that brings together Elders, Indigenous youth and their communities, literacy and essential skills specialists, bridging organizations and employers to create ways to meaningful employment for Indigenous youth.

Pathways is funded in part by the Government of Canada’s Sectorial Initiatives Program.


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