Fireside Chats Teacher's Guide: Volume 1

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Lesson Two: Curtis Clearsky 41 Lesson Two: Curtis Clearsky Activity: Classroom Feast CURRICULUM CONNECTIONS Alberta, Northwest Territories & Nunavut: •Aboriginal Studies Grades 10-12 •Social Studies Grades 10, 11, 12 British Columbia and Yukon: •Culinary Arts Grades 10, 11, 12 •Food Studies Grades 10, 11, 12 •Social Studies Grades 10 •Explorations in Social Studies Grade 11 •Contemporary Indigenous Studies Grade 12 Ontario: •Social Studies Grades 9-12 •First Nations, Metis, and Inuit Studies Grades 9-12 DURATION 2-3 hours OVERVIEW Throughout this lesson, students will explore the ideas of food sovereignty, Indigenous food relations, the importance of food access and security in Canada and how food brings people together. The food sovereignty movement is gaining traction globally. Food sovereignty is the newest and most innovative approach to achieving the end goal of long-term food security for all. Students will watch Curtis Clearsky's interview in which he speaks about his career in Indigenous food relations. Curtis talks about how food is a spiritual experience. After watching the video, students will learn the Anishinaabe Feast Teaching. The Feast is a spiritual experience. Students will learn about the four sacred foods in a feast, the ideation of a spirit dish and ways feasts bring people together. Students will then come together and apply the ideas of food relations, food sovereignty and the feast teachings to create a classroom feast of their own. Students will create a menu based on the four sacred foods, and then actively prepare all the food. Finally, students will participate in a classroom feast self-assessment and peer-assessment where they will analyze their groups roles in creating the feast. MATERIALS •Anishinaabe Feast Teachings Teacher Guide •Feast Teachings - Medicine Wheel Graphic Organizer •Bannock Recipe (optional) •Stew Recipe (optional) •Wild Rice Recipe (optional) •Rice Pudding Recipe (optional) •Classroom Feast Self-Assessment •Kitchen access, fridge access, and cooking/eating tools (pans, pots, spoons, forks, plates, measuring cups, aluminum foil/parchment paper, knives, cutting boards, etc.) •Ingredients for cooking (look to each recipe for what ingredients you will use) Culture *Before starting this lesson, research traditional Feast teachings in your local community by speaking with an Elder or Knowledge Keeper. We recommend inviting an Elder or Knowledge Keeper into your classroom to give this teaching (see "Acquire" section). Then read through the Anishinaabe Feast Teachings Teacher Guide. Lesson Plan

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