Indigenous Dining Program Launches at SFU Dining Commons
As of March 24, 2023, SFU will be offering Indigenous food in the SFU Dining Commons thanks to Indigenous Chef Stephanie Baryluk and a $15,000 grant from Feed BC.
The dining program, called Rooted, has been designed with the help of Chef Stephanie Baryluk (a.k.a. 'Chef Steph') to feature dishes that highlight Indigenous flavours and aim to educate students, faculty and staff about Indigenous foods. To support the program, a digital information hub will be created as an educational resource for the community to learn more while they enjoy the dishes.
“The most exciting part for me is having the chance to tell a story with the dishes. I come from strong, resilient people and our culture should be shared,” says Chef Steph.
Chef Stephanie Baryluk is Teetł'it Gwich'in and is from Teetł'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories. After she completed her training as a Red Seal Chef, Steph knew she wanted to incorporate more of her Indigenous roots into her cooking practice, which in part led to the development of this dining program.
The menu Chef Steph has developed for Rooted will feature items including Bannock Donut Holes with Wild Berry Sauce, Elk Pot Pie, Venison Sausage Penne Pasta with Dandelion Leaves, Three Sisters Soup and many more delicious offerings.
“Rooted is the first step on our journey to include more Indigenous recipes and to support Indigenous entrepreneurs and chefs on our campus,” says Food Director Dan Traviss. “Exploring Indigenous flavours and culture will enhance learning opportunities for our community.”
This partnership is made possible thanks to the Feed BC program which supports post-secondary institutions around the province and aims to foster a commitment to sustainability through the use of locally-grown goods. With the new dining program and partnership with Chef Steph, the university has been able to create an innovative local food initiative that focuses on local and Indigenous food education, promotion and awareness in our community.
The program launch event is on March 24 from 10:30 a.m. – 2:00 p.m. at the Dining Commons and will feature a selection of the new dishes that will be introduced to the ongoing regular rotating menu.
On March 31 from 12:00 p.m.-12:30 p.m., join Chef Stephanie Baryluk and Chef Rajeev Arora, Culinary Director at SFU, for a fun teaching kitchen cooking demonstration at Dining Commons.
To learn more about Rooted, including a listing of all dishes and other cultural information, please visit the SFU Food website on March 24th.
