Every June, during National Indigenous History Month, there are a ton of different events for the…read moremonth-long Summer Solstice Indigenous Festival, and momentum has not stopped during the pandemic. This is the second year they've gone virtual, and this year was also the first ever Summer Solstice Indigenous Music Awards (SSIMAs), which was live streamed and can be replayed on YouTube, like most of their other events.
They also have creation and culinary workshops, education days, Pow Wow competition, and an online marketplace with really great Indigenous-made jewelry, art, food, and more. It's a great opportunity for all of us to pause, reflect, acknowledge, and learn about the contributions of First Nations, Inuit, and Métis, and to honor the history, heritage, and diversity of Indigenous Peoples in Canada.
I'm planning on attending more of the events, but so far I've ordered the SSIMAs Spirit Feast. It was a fully-prepared, home-delivered dinner for two by Chef Trudy Metcalfe-Coe, which included arctic char spanakopita with a yogurt dill dip, venison bourguignon, savory pallauga biscuits, bean and corn salad, and cedar jelly cheesecake, and instructions on what to refrigerate when and what to heat for how long. The meal also came with a wildberry chai tea and a cedar latte by Chef Paul Owl from Tree Teas Brewing in limited edition SSIMAs branded glasses, a 2018 Summer Solstice Live Powwow Compilation CD, and a cafe mocha hand-poured soy candle from Wick-It Naturals.
The meal was delicious! The husband isn't a big fan of cooked fish, beans, or corn, but he tried everything! The spanakopita also had mushroom inside and it was perfect with the tart yogurt dip.
The venison bourguignon wasn't too tough or gamey, just rich enough and not too salty. The mushrooms in it were also so, so good! Great to dip the garlic pallauga biscuits in, too.
I loved the bean and corn salad. It's been awhile since I've had a good bean salad. Light on the dressing, crisp veggies. Super refreshing!
I, unfortunately, couldn't really drink the tea/coffee since I'm avoiding cedar during my pregnancy, but I did taste them and I was incredibly tempted to drink them anyway. The husband was happy to have the latte and I ended up freezing the wildberry tea into ice cubes to have later on because it was that good. The cheesecake was also great and had minimal jelly, so it wasn't too sweet, and the pepitas were a surprising but welcomed addition.
What an amazing meal! Thank you, miigwetch. Great to see Indigenous food and culture at the forefront in the capital - we need more!