February 14, 2007

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Canadian Cuisine Emma is celebrating Valentine's day in a unique way. Here class is studying their cultural heritage and tomorrow they're having a lunch of all their cultural foods. I do have some troubles with the way we teach about cultures of the world. We tend to fetishize objects and special things without examining the everyday life of our ancestors. Emma was supposed to bring something like this to class and we couldn't think of anything. Emma is VERY Canadian. My family has been in Canada for several hundred years. Craig's family has been here just as long on one side and even longer on the other--1000s of years. Our families have been busy living, in some pretty inhospitable conditions, to collect or even own or make things that represent our heritage. This doesn't mean we don't have special things--my beautiful cedar chest, songs, photos, and stories. We don't have special costumes or objects that say "French Canadian" or "Anishenabe", but stuff that represents our family, and you can't really pack it up and take that to school to show the other kids. But food I like. When you're 8, you understand food. You might not like it all, but you understand that different people eat different food. And that everyone eats. And since it was Valentine's Day and it's a grade two class, I went for the most-kid friendly French-Canadian dish I knew. Sugar Pie. Yup, pie with two main ingredients: maple syrup and sugar. This pie was a treat, made when the stores of fruit were all gone and the maple syrup was starting to run. It's an old recipe and is very Canadian. My Memere says people would walk barefoot in Kapuskasing in winter to get some. Both she and I think it's way too sweet. But the kids will love it. Sugar Pie Pie shell (homemade is better, but I don't judge) 1 1/2 cups maple syrup 1/2tsp baking soda 1/4 tsp vanilla Mix these ingredients together and pour into pie shell. With hands crumble together: 1/3c butter (no margarine if you want to be historically accurate) 1c flour 1c brown sugar pinch nutmeg Spread crumble over top of pie. Bake at 350F for 30 minutes. The pie might spill over so I recommend placing the pie on a foil lined cookie sheet. Cool completely before serving. The sugars need to crystalize. My Grand-Grand Memere used to put it outside for a few minutes to cool it off--but don't freeze it.

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