1/2 cup walnuts
Instructions
Position rack in centre of oven and preheat to 350F. Grease and flour an 8×8-in. baking pan.
Combine cherries, ¼ cup granulated sugar and dried sweetgrass in a medium saucepan. Add enough water to just cover cherries. Bring to a boil over high. Reduce heat to medium-low and simmer for 1 hr.
Place a sieve over a medium bowl. Drain cherries, reserving the cherry syrup for cake batter. Remove and discard dried sweetgrass. Cool cherry syrup slightly, about 20 min.
Combine flour, baking soda, salt and remaining 1 cup granulated sugar in a large bowl. Whisk egg into cherry syrup. Add to flour mixture and stir until combined. Fold in cherries. Scrape batter into prepared pan.
6 Indigenous Cooks Showcase Their Heritage With Delicious Recipes chatelaine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from chatelaine.com Daily Mail and Mail on Sunday newspapers.
It was all about erasing our identities, our origins I was born Nuxalk, but I was brought up white, Inez Cook told me when we sat down to talk at Salmon n Bannock, the restaurant she founded in Vancouver, British Columbia. I m one of thousands of First Nations who were forcibly removed from their homes as children and placed into non-Indigenous families across Canada.
Cook was just a year old when she was taken from her mother and Nuxalk Nation community during the so-called Sixties Scoop, the government policy of cultural assimilation that began in the 1950s and lasted until the 80s. It was all about erasing our identities, our origins, she said. The belief was that we d be better off living European lives, but it ended up creating trauma for generations to come. I was one of the lucky ones. I grew up in a home filled with love.
International Women’s Day: Meet a few of the Vancouver food industry’s fabulous females Q&A for a Great 8: Talented women dish on working in the business, memorable moments and their advice to future foodies
Author of the article: Aleesha Harris
Publishing date: Mar 08, 2021 • March 8, 2021 • 16 minute read •
Article content
In honour of International Women’s Day on March 8, which celebrates and highlights the women’s rights movement, we asked eight talents working within the Vancouver food world to dish on their favourite elements about working in the industry, their most memorable moments, words they wish they could have told to their younger selves and more. Here’s what they had to share.