Cooking with Chef Jenni Lessard
Thank-you to everyone that contributed to making this event a success!
By Jason BelhumeurWe celebrated Indigenous Achievement Week at the College of Pharmacy and Nutrition, by cooking and learning with Chef Jenni Lessard. We prepared an Indigenous traditional soup using bison dry meat from Mitsoh pemmican, chokecherries, and Bannock. Thank you to Chef Jenni and Cree Longjohn.
The event took place Wednesday, March 11th, from 12:30-2:15pm in the Foods Lab (HLTH 2B62). It was a great success with 38 students, faculty and staff in attendance. Registration fees that were collected to hold spots were donated to the Saskatoon Indian and Métis Friendship Centre (SIMFC)
This event was planned in collaboration to celebrate Indigenous Achievement Week by Jenni, Cree, the CoPN Indigenous Initiatives Committee, and Usask student representatives of DC, CAPSI, and the IIC.
