"In the minoomin, I can see our ancestors out
on the water. Our relations look happy, strong,
and well fed.
The wild rice is healthy too -
I can see it so clearly in abundance,
a time when it grew row after row.
It makes me hopeful that the minoomin
will be strong again one day."
Working with her grandmother to help make her grandfather's favorite foods, the young narrator reminds readers that memories are taught through meals eaten. The kitchen is a wonderful place to begin with minoomin (wild rice). It goes in the water, and the steam that rises shows the setting change to a time past when her ancestors harvested it in abundance.
Returning her attention to the present, she smells the moose meat she and her grandfather brought home to be shared with their community. Grandma is ready to make candy with maple syrup (zhiiwaagamizigan), also collected with Grandpa in the winter. Yum! It is a favorite. Next up for cooking are the sunchokes (Jerusalem artichokes) which were harvested and stored through the winter. In her language the sunchokes are called "ashkibwaa". Grandma is very proud of her granddaughter learning their language.
Blueberries are last and remind the little one of so many aunties gathering them into large baskets. She enjoys her first taste. The table is prepared for the family, and a plate is offered to their ancestors.
"We laugh, we eat, and we share
our stories. Our ancestors will
say goodbye and drift back to
the spirit world.
This used to make me sad,
but I know I can visit them
through the stories in our food."
Shaikara David’s appealing artwork takes the cooking experience from the kitchen, to the forest, and then back again. An author’s note on traditional harvesting practices is appended with a recipe for Nuwish; soapberry ice cream.