Mistissini’s busy summer of cultural activities concluded August 26 with a traditional feast to close the popular Nameshtekuchetauu smoked fish program.
“It’s rewarding to have a successful program and end with a feast,” said Jerry Coon, Mistissini’s coordinator of cultural programs and development. “Yes, there’s a couple of nice big fish that were harvested – we’re talking about 35-pound lakers. The turnout and feedback were amazing and I’m very thankful for the opportunity to lead such an important program.”
This year’s program launched July 13, open to all community members over 18, including non-Natives. While there was no registration fee, participants had to register in advance with a willingness to learn and a commitment to attend regularly.
Community members harvested fish through traditional net and night-line settings. A two-week youth mentoring program hired five girls and five boys to catch, clean and smoke them.
“There’s three to five ways of cooking fish traditionally, at least in Mistissini,” Coon said. “I’m sure the coastal communities have their own style too. We try to give access to community members who don’t have fishing nets or boats, to tag along and take part in our programming.”
Many community members set their traditional nets through the annual program. The cultural department hosts workshops on preparing night-lines, in which a long, weighted line with multiple baited hooks is left overnight and checked in the morning.
The Nameshtekuchetauu program runs daily during the community’s traditional gathering, Maamuuteusiitau. This year’s gathering started August 10, with Elders leading the impressive cooking efforts. As word-of-mouth spread, more and more people showed up.
“It brings so much joy through the exchange of knowledge,” Coon said. “I see a lot of thankful people with big smiles. Our grandparents, our ancestors, in the summertime their task was to harvest fish. We’re teaching our members to continue that tradition.”
Lake Mistassini is Quebec’s largest natural lake, famous for its huge lake trout, northern pike, walleye and speckled trout. With so much activity on the lake these days, the fishing tends to be better in the quiet early mornings and in the areas further from the speedboats.
Cree fishing has evolved with advances in technology. Sonar fish-finders employ sound waves to locate fish and map water depth, identifying ideal spots for setting nets. Coon recommends taking out an Elder who recalls where ancestors used to set their nets.
“I grew up on the lake,” Coon reflected. “Fishing has changed a lot. I remember in the early 1980s, there were less boats out there. Everywhere you fished, you caught fish. I still remember those spots where my grandfathers would take me. I still go fish there – I still love it.”
The cultural department’s blueberry festival August 18-19 was a summer highlight. The first day was a picking party with prizes for collecting the most blueberries in several categories. The second day was a baking contest, yielding a delicious variety of cakes, pies, muffins and other goods.
“We have a little contest, then we feast,” said Coon. “It was boiled fish with the blueberry baked goods. They go well together.”
Elder Sol Awashish remembered when his grandparents took the family blueberry picking by canoe. “During blueberry season, I had bannock and blueberry jam for breakfast, lunch and supper,” he shared.
The summer programming began with two weeks of cultural workshops. Elders led teachings about traditional medicine, carving and hand-sewing.
“As school starts, teachers are popping in to participate in the carving,” shared Coon. “Our in-house lawyer David [Vachon-Roseberry] participates in the traditional carving program and has created two paddles. We have traditional cooking workshops every two days – traditional donut making, bannock, moose stew. How to cut moose or fry moose meat.”
The Cree Health Board’s Nishiiyuu Council of Elders participated in the traditional food and medicine workshops. While a spruce budworm infestation in the region limited the availability of medicinal plants, Coon said there are plant preparations for treating coughs and that certain fish intestines can be used in a skin rash medication.
A “meals on wheels” program for Elders with mobility issues operated Wednesdays throughout the summer, delivering meals to about 30 Elders each week.
Coon and his team look forward to a few weeks of moose hunting before resuming cultural activities in October. He hopes community members donate moose or bear hides for future cultural workshops.
“I’m so glad we still have Elders with us who have so much knowledge and skill and are willing to share their expertise with other members,” said Coon. “I learn every day too. I love my job.”