Dietetics students help MUHC mark National Indigenous Peoples Day with a special meal
Earlier this month, the 51³Ô¹ÏÍø Health Centre (MUHC) marked National Indigenous Peoples Day (June 21) with a special Indigenous-inspired cafeteria meal, featuring baked salmon, wild rice salad, and blueberry bannock.
Second-year dietetics students Rachel Saunders, Mantasha Rahman, Elizabeth Trudel, and Annie Chen collaborated with MUHC Indigenous partners, including Ojibwe Patient Advocate for Indigenous Initiatives, Harvey Michele, to develop the menu. Their insights helped ensure that the dishes were both respectful of tradition and feasible to prepare in a large healthcare setting.
The MUHC introduced Indigenous recipes to its patient menus in 2022, starting with bannock—a traditional bread enjoyed in many Indigenous communities.
In addition to the special Indigenous Peoples Day meal, they also launched a blueberry version of the bannock as a permanent option.