Standing on the lands » Why do we acknowledge First Nations lands and is it helping in the reconciliation efforts? Craig Allan Contributor en walking out of a Douglas College classroom, you see many plaques and signs—maps showing emergency exits, signs that say no food or drinks are allowed in the classroom that mostly go ignored. However, there is another sign that has recently been added in the last few years that catches the eye: One that reads “We would like to acknowledge that Douglas College campuses, where we live, learn, work and play, are located on the unceded traditional territories of the Coast Salish Peoples of the QayQayt and Kwikwetlem First Nations.” This is just one of a wave of cultural and educational, and governmental, institutions that have made the acknowledgment of First Nations lands a staple. With the recognition of First Nations lands becoming a standard practice in Canadian society, one wonders where the acknowledgment came from, why it is included, and if it has a positive effect on the reconciliation efforts in Canada. Douglas College Aboriginal Coordinator Dave Seaweed said in an email interview with the Other Press that the acknowledgment “has moved to the forefront in the wake of the Truth and Reconciliation report and the 94 calls to action.” Seaweed stated that from his own personal perspective, he feels excited when he hears the acknowledgment and proud of whoever has organized the event because it shows that the territory of First Nations people is being respected. Douglas Student Union Indigenous Students Representative Caitlin Spreeuw voiced a similar sentiment in an email to the Other Press but also said that while the acknowledgment is “definitely a first step toward reconciliation [...] there is still a lot more that can, and should, be done in order for true reconciliation to occur." It’s worth noting that this official recognition is not as simple of a process as it may seem. For example, take the Acknowledgment of Territory document given to School District 40 by the Aboriginal Educational Advisory Committee. The document, which represents the QayQayt people who lived in the New Westminster area around Have an idea for a story? Mlifeandstyle@theotherpress.ca Front Street, states that non-Indigenous people can acknowledge that the land they are standing on is First Nations land, but they cannot welcome people to the land. That duty can only be performed bya member of the First Nations group, or their descendants. Ever since the Truth and Reconciliation Commission report came out, Canadians have become more aware of First Nations people and their role in the shaping of the land. Canadians know more about the pre-colonial inhabitants of this life & style // no. 9 ¢ Health benefits of making out ¢ The best cheap, alcoholic beverages * TV: Entertainment or distraction? ..and more Photo by Craig Allan country than they ever have before. The acknowledgments are proving themselves to be a valuable resource in connecting and transmitting knowledge because while older generations may have grown up with little information about the lands they occupy, the next generations will grow up with a better understanding of the people who lived on these lands first. It may seem like just words, but they are words that breed knowledge, understanding, and respect. Three recipes for in-season fruits >» Ain’t no season like stone fruit season = Roshni Riar Staff Writer A in the Lower Mainland is quite possibly my favourite time of year. The weather's usually great, the fall semester still seems far away, and stone fruits are some of the most delicious fruits that come into season. Year after year, I buy loads of white peaches and green plums in a hungry frenzy, wondering what else I can do with them besides just washing and eating— which, to be fair, is probably the best way to enjoy them. If you're wondering the same thing, then this list of some of my favourite uses for stone fruits should help coax you into a fun day of kitchen experimentation. Grilled White Peaches This recipe is simple, yet so delicious. All you need is: 4 white peaches, pitted and cut in half 1% cup brown sugar or maple syrup A grill pan or barbeque I recommend patting your peaches dry once they’ve been cut in half to remove any excess moisture. Heat your grill pan or barbeque and sprinkle either brown sugar or maple syrup all over the cut side of the peaches. Make sure the entire face of the peach is covered—if you're using brown sugar, rub it in so it doesn’t fall off. Once your cooking surface is at a high heat, press the peaches cut side down, allowing the sugar or syrup to caramelize and begin to create grill marks. You don't have to heat the peach all the way through, although you can if you would like. Flip gently and remove from heat once you ve reached your desired level of caramelization and colour. These peaches are great with a scoop of vanilla ice cream as well as tossed into a salad or a bowl of yogurt. They’re versatile and, more importantly, a more fun way to eat a white peach. Green Plum Salad This salad is great on its own or asa side. You'll need: 10 green plums, pitted and quartered 6 radishes, peeled and sliced 1 mini watermelon, cubed % cup mint, finely chopped 4 cup toasted pecans, roughly chopped 2 tbsp olive oil 1 tbsp honey 2 tbsp red wine vinegar Salt and pepper to taste This recipe couldn't be any easier, I swear. Simply place all your fruit and vegetable into a large bow] and sprinkle with salt and pepper. Mix wet ingredients together and drizzle over the contents of the bow], tossing to coat well. Pile your salad high in a big bow] and enjoy! You can add some additional fruits, spices, or nuts depending on your preference. A touch of crumbled feta is excellent if you want a little bit of cheese and extra salt. Concord Grape Tarts Okay, this one’s not a stone fruit, but it’s still worth including on your summer fruit recipe list. This recipe might seem strange, but it’s worth a try. What you'll need is: 1 package of mini tart shells 4 cups of concord grapes 4 cup white sugar 2 tbsp minute tapioca 2 tbsp lemon juice 1cup dried cherries Remove the skins from your grapes by squeezing the grapes with your fingers. Once the skins are removed, place the grapes, sugar, and lemon juice into a pot and bring to a boil, using a fork to mash and break down the grapes as they cook. Let boil on medium high heat for five minutes and then add the cherries, mixing well. Reduce heat and let simmer for an additional three minutes. Take off heat, mix in tapioca, and place into fridge for a minimum of two hours up to overnight to firm up. When your'e ready to bake, simply prepare your mini tart shells on a bake tray and fill each shell with your concord grape filling. Bake according to the mini tart’s package instructions or at 350 degrees Fahrenheit for 30 to 45 minutes. Remove from oven and let cool for an hour.