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Wild Harvest

Soapberries were picked in the summer, at the
peak of their ripeness. Then, families would
crush them to a pulp and begin what would seem
to be a strange ritual.

Using a wooden beater (shaped much like the
aluminum products now found in stores) the
berries were mashed until they frothed into a
bowl of foam. With a flat, decorated spoon
this concoction was then flipped into their
mouths.

"Indian Ice Cream" is what this soapberry foam
is sometimes called and its preparationis only
part of a varied exhibit of Native foods now on
display at Douglas College.

Part of a Growing Study

Wild Harvest, presented by the B.C. Provincial
Museum, will be in room 3417 of the New
Westminster campus until October 31.

"It's all part of the growing study of ethnobotany,"
says anthropology instructor Alan McMillan. "It
looks at the four major uses of plants in native
cultures, as food, medicine, technology and in
ceremonies."

In the past, most anthropologists were men and
they studied predominantly male pursuits of
hunting and fishing, McMillan says. As women
entered the field, more attention was paid to
female pursuits and hence the growth of
ethnobotany.

Interesting and Informative Exhibits

The travelling display, funded by the National
Museum of Man, shows many interesting and
informative exhibits of the variety and use of
plants by indigenous cultures.

One of the largest sections is the Steaming Pit,
used to cook edible roots and bulbs. Interlaced
layers of ferns, branches and food placed over
hot rocks and covered in sand. When water was
poured on, the pit steamed up and the result was
a tender and tasty meal.

 

 

The exhibit also shows the most popular food |
plants eaten by west coast Native Indians, along |
with photos of Native women harvesting and

preparing the meals. |

Stinging Nettles (Indian Spinach) made a
delicious meal, if the picker knew how to avoid
the sting and peel the sprouts properly.

Licorice Fern was another popular flavouring,
used in Labrador Tea or with any meal that
needed sweetening. Camas Bulbs, Nodding
Onion, Black Tree Lichen and the Spring
Sunflower were other local delicacies.

Added to Wild Harvest are exhibits of a cooking
box and a berry basket.

The exhibits will be on display between 10:00
and 4:00 each weekday until October 31. Special
arrangements to view Wild Harvest can be made
by contacting the Social Sciences department

at 520-5400.

And yes, the display even shows Tobacco
Kinnikinnick, a favourite smoke of western
Indians after their meals.

- DOUGLAS COLLEGE NEWS SERVICES

 

 

Workers’ Cooperatives

Starting a small business can be the most
challengingtask any group of persons could
undertake. In today's economic climate the
obstacles are many and often insurmountable for
those who lack a solid basis in management and
planning.

Greater hurdles are faced by people who start
up one of the most unique forms of businesses -
the workers’ cooperative.

Cooperatives, which often appear to be a great
idea at first glance, carry their own special pit-
falls and benefits, says Dana Weber of the
Common Ownership Development Association
(CODA).