Every second year, the Tr’ondëk Hwëch’in First Nation in Dawson City, Yukon, hosts a colloquium/conference entitled Myth and Medium. The theme in 2018 was Food, Culture, and Identity, so not surprisingly, given her First We Eat project, Suzanne was asked to be one of the contributors to the event.
The week-long celebration kicked off on Monday with a potluck dinner, where attendees were invited to bring a dish that helped denote their heritage or identity. (Suzanne’s contribution to the potluck was her 100% locally-sourced garlic chevre on rye crackers.) But the evening’s main course was the collection of food-centered stories that followed by various guest speakers, including Suzanne and her husband Gerard.
The next day the official presentations began, given by a collection of notable speakers, indigenous and non-indigenous alike, including luminaries like Art Napoleon and Lawrence Hill, to name just a couple. Participating in a session entitled The Land Sustains Us, Suzanne paid tribute to those in the local community whose wisdom and aid have made her local-only experience possible. The audience was also treated to a preview snippet from Suzanne’s film, with very favourable crowd reaction.
Other Myth and Medium 2018 sessions touched on a wide variety of subjects, as one would expect from something as fundamental and far-reaching as food. From looking at wild plants for food and medicine — and a way to reconnect with traditional values — to finding what ancient stories can teach us about our food, the speakers were diverse, knowledgeable, and thought-provoking.
The next two afternoons saw Suzanne at a booth and doing hands-on cooking demonstrations and tastings of some of the things she has learned during her journey — from using colts foot ash as a salt substitute, to frying up burbot liver to help boost her Vitamin D levels.
Myth and Medium wasn’t all business. The event, which told attendees to: “Bring your dancing shoes and your appetites,” included lots of feasting, music, laughter, and activities. One of the highlights was the outdoor campfire, where there was cooking of all manner of wild local meat, including some rarer fare, such as moose nose, lynx, and a local ‘haggis’ made by stuffing a caribou stomach. Ultimately though, the conference proved the old adage (although perhaps on several new levels as well), that we are what we eat.