A taste of Indigenous culture
A piping hot and meaningful addition to the menu at St. Joseph’s Health Care London is nourishing patients and residents – body and soul.
Deep in the kitchen at St. Joseph’s Health Care London’s Parkwood Institute, certified chef Fred Cousins stirs a fragrant batch of freshly made soup for residents and patients to enjoy. It’s not just any soup – but one made from a traditional Indigenous recipe, which has become a staple and a favourite on the menu.
The soup, called Three Sisters Soup, was developed in collaboration by St. Joseph’s Food and Nutritional Services (FNS) team and Chef Bruno Antone from the Oneida Nation of the Thames Community Centre. The recipe includes a trio of beans, corn and squash and was prepared in keeping with the traditions and sacred practices of the Indigenous culture.
The soup originates from a traditional recipe of the Haudenosaunee (Iroquois) nation. The term “Three Sisters” refers to the three main crops of some North American tribes: maize (corn), squash, and beans.
The FNS team connected with Chef Bruno through Bill Hill (Ro'nikonkatste), project lead of St. Joseph’s Biigajiiskaan: Indigenous Pathways to Mental Wellness Program – a referral-based program in partnership with Atlohsa Family Healing Services that provides specialized care for Indigenous people living with a mental illness. In addition, Bill provides Indigenous education and mentoring opportunities for health care professionals and students.
“It is heartwarming to see the partnership between Atlohsa and St. Joseph’s continue to thrive,” says Bill. “The FNS team is also working collaboratively with community partners to grow a garden on the grounds of Parkwood Institute. The food is grown in planter boxes built by Indigenous youth.
These kind and honest partnerships build bridges of health that start from a simple seed and grow into sustainable sources
of nourishment for generations to come.”
During the summer months, the FNS team grew a variety of vegetables and herbs, including some of the ingredients used in
Three Sisters Soup.
The garden space was maintained by Urban Roots London, a non-profit organization that revitalizes underused land in London for agriculture. The designated area provides an opportunity to test growing conditions for future initiatives.
Both the soup and pilot garden are part of a two-year program at St. Joseph’s called the Nourish Project, which aims to reduce negative impacts on the environment, strengthen community partnerships and develop more sustainable food practices, specifically within food services.
“By shaping food and nutrition for human and planetary health in a health care setting, St. Joseph’s is leveraging the power of food to propel us towards a healthier and better future,” says Lori Higgs, Nourish Project committee member and St. Joseph's Vice President of Clinical Support and Chief Financial Officer.
“Patients and residents are loving the soup and it's now become part of our regular menu."
“The project will examine how we source our food, reduce food waste and packaging, and even the possibility of growing food onsite so that we can do a better job for our environment,” adds Lori. Back in the kitchen, Chef Fred finishes prepping the soup and double-checks to ensure it’s at just the right temperature.
“Patients and residents are loving the soup and it’s now become part of our regular menus,” he explains. “I think it might be around and enjoyed for a long time to come.”
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