“The Three Sisters (corn, beans and squash) have been cultivated together for many thousands of years by Indigenous farmers in the traditional agro-ecology - they provide a complete nutrition for the body and when grown in this way they also nourish the soil.”
"The ‘Three Sisters’ is also a teaching about the different roles that each one brings, how they thrive together and mutually benefit each other. Stories and teachings of the ‘Three Sisters’ story are shared by many Indigenous traditions."
“Manoomin (wild rice) is an important part of the original diet of the original people on the land, and these food lines no longer exist, so they have to be completely restored."
“From the Anishinaabe creation story, and one of the reasons we got here to the territories of the Great Lakes, we know that Nanabozho led us to the wild rice waters during a time of starvation. We began to follow those paths of wild rice, which is one of the reasons we're known as the wild rice people.”
A vegan dish. Sourced from the Indigenous communities where possible.
Three Sisters Stew: Butternut squash, green beans, sweet corn, garlic, vegetable broth, dill, olive oil, salt, and pepper.
Wild Rice Casserole: Wild rice, brown rice, celery, mushrooms, mixed peppers, rice vinegar, sunflower oil, parsley, salt and pepper.
Black Beans: Black beans, spices, onion, olive oil.
Meals will be ready for pick-up at Hope House in Guelph on Thursday March 24th between 12:00pm-5:30pm and Friday March 25th between 9:00am-12:00pm.
If these two days do not work for you, respond to your order confirmation email, and we can arrange an alternate pick-up time.