Indigenous Peoples' day

We are grateful to the many community partners who helped bring Indigenous cuisine to LHSC cafeterias in recognition of National Indigenous Peoples Day on June 21.
Patients, visitors, community members and #TeamLHSC were delighted to try bison burgers, Three Sisters salad, and traditional corn soup prepared by Chippewas of the Thames Chef Tonya French while they learned about Indigenous cultures and traditions.
Over 416 Indigenous menu items were purchased with $1,678 in net proceeds donated to Fanshawe College’s Institute of Indigenous Learning to support an Indigenous culinary program student who demonstrates a strong commitment to Indigenous food sovereignty and exploring Indigenous cuisine.
The event served as a demonstration of LHSC’s commitment to creating safer and more welcoming environments for Indigenous patients, families, and community members. It was a small step forward in our journey towards Reconciliation.