Pimachiowin Aki

World Heritage Site

harvesting

Then and Now with Joe Owen

St. John Owen (Katoons) setting a trap,  October 1964 (Photo: Henry Neufeld)
Joe Owen, Pimachiowin Aki Board member and knowledge keeper from Pauingassi First Nation

The knowledge and skills that Anishinabeeg have used for thousands of years is passed down through generations. It’s a part of who we are.

“People have the teachings to survive on the land,” says Joe Owen, Pimachiowin Aki board member and knowledge keeper from Pauingassi First Nation.

While people still use the land and waters of Pimachiowin Aki as they have for millennia, modernity has brought changes over the years. Joe recently shared his thoughts about his community and the ways Anishinaabe culture thrives today.

Gathering medicines at Pauingassi First Nation (Photo: Colin Owens)

Memories of harvesting plants

“My dad would harvest plants when we were on the trapline. There was a preparation process, and when somebody got sick, there would be medicine ready to use.”

Some medicines were crushed up while others were boiled into a tea or chewed as is. Joe recalls a childhood memory when the pain from a toothache was quickly resolved by chewing on a small plant given to him by his father. “The pain never came back after I took the medicine that my dad gave me,” he says.

“He made an offering and placed the plant close to the fire and dried it. Then he crushed it and gave it to me and told me to put it where it hurts. The pain went away in under 20 minutes.”

Anishinaabeg continue to harvest medicines in Pimachiowin Aki. “People are still using traditional medicines from the land today,” says Joe.

Traditional medicine boiled into a tea (Photo: Hidehiro Otake)

Boreal forest plants are harvested for common uses, such as food, shelter, and medicine. Sage, cedar, weekay, sweet grass, muskeg roots, birchbark and many others can help heal a cut, take away pain or remove negative energy. Medicines are to be respected, so offerings are made in gratitude.

Dog sledding with canoe on ice taken at Pauingassi First Nation in front of the peninsula sandbar, early April 1962. Left: Charlie George Owen (Omishoosh). Back: Albert Pascal (Taki) (Photo: Henry Neufeld)

Memories of travel

Means of travel is a big change that Joe has witnessed since he was a small boy. In the past, people traveled mainly by foot, dog sled and canoe. Today, Anishinaabeg travel across Pimachiowin Aki by plane, motorboat, car and snowmobile. Our means of travel has changed but we use the same routes traveled by our ancestors for thousands of years. Through generations, we have maintained these ancient travel routes on land and water to trap, hunt, fish and gather.

Joe notes that portages along many rivers in Ontario and Manitoba are still in use. “People knew where to make the route, and that’s what we still use.”

Pauingassi First Nation community members, taken June 1955, two weeks after Miskwa’oo died. Miskwa’oo’s husband in mourning is Ankus squatted right of middle, front row  (Photo: Henry Neufeld)

Visiting in Little Grand Rapids

Little Grand Rapids First Nation and Pauingassi shared a single reserve until 1989 when a new reserve was created at Pauingassi. “For a long time, we traveled back and forth to Little Grand Rapids,” recalls Joe. My dad had an older sister in Little Grand, and we visited and would stay a couple days and come back.”

They also traveled back and forth to the store until Pauingassi eventually got its own. “We still network and communicate with Little Grand Rapids,’” Joe explains.

Memories of trapping

When Joe was a child, trapping was one of the only means of survival. People sold dried pelts to the Hudson Bay Company to make money.

Joe recalled that families would be gone for months at a time on their traplines. “At that time, there were families with a head person and helpers, and that’s the way it was for a long time. My dad had partners, and one partner would bring his family, too.”

Families had traplines that could be 10 to 50 miles away from the community. “Our trapline was 30 miles away from [Pauingassi First Nation],” says Joe. Depending on the season, they would walk or travel by canoe.

“They traveled before freeze-up and would return in the springtime. Then, they would go back in the fall and come back to spend Christmas in the community. They would go out in January until later March, and they would go out again and come back in May.”

While many people trap for food and income in Pimachiowin Aki today, they now have more options, says Joe.

“Today it’s much different because we have resources. We have jobs and programs, but [people] still go out hunting, trapping and fishing.” They don’t go out for as long as they used to, he adds.

Today, motorized travel makes seasonal trips quicker. “Some people take a plane. They have a canoe at the trapline to use when they get there,” Joe says.

The animals harvested are varied, as they have been for millennia, and include beaver, muskrat, fisher, otter, mink, weasel, squirrel, lynx, and fox.

His father’s stories

Joe fondly recalls the stories his father would share with him when they were out on the trapline. 

“There were lots of stories that my dad would tell us. Stories that were passed down from his dad. Legends that were passed down from generations. Some stories would have a name like Nanabush and Whiskey Jack. They really sounded true and made sense the way they were told.”

Fluctuating wildlife populations

Over the years, Joe has witnessed population changes in a variety of wildlife species in Pauingassi First Nation.

“Before 1980, we never had marten or sable,” he says. “Then all of a sudden, they appeared in our area. In 1985, the population was so huge. Today there are few. The lynx, too,” he adds. “One winter there would be some, but other times there would be few. It’s a pattern for species.”

Lynx in Pimachiowin Aki (Photo: Hidehiro Otake)

Joe recalled Elders’ stories about wildlife suddenly appearing or disappearing in the area.

“Elders said there were no moose in the community, and then one day, a hunter saw this animal and killed it, and soon enough people said it’s a moose. My dad told me that we didn’t have deer because of a big blizzard that moved the deer out. Deer are not common anymore.”

Joe attributes changes in wildlife populations and behaviour to climate change and forest fire.

“Eagles never came close to the community. Today, they come. They will land on the hydro pole and sit there. And also, the bear comes to the community, and the wolves. To me, they’re looking for food, and they continue to come around. They never did that years ago. The pelicans didn’t come to our area. I’m beginning to see them now.”

Keeping the land

One thing that modern times has not changed in Pimachiowin Aki is the ancient tradition of Ji-ganawendamang Gidakiiminaan (Keeping the land). Anishinaabeg continue to honour the Creator’s gifts and protect the healthy and culturally vibrant Land that Gives Life as our ancestors have for millennia.

Tips on How to Smoke Fish and Meat

After 46 years as a commercial fisherman, Frank Young Senior retired last year. That doesn’t mean he has stopped fishing. Today he fishes to feed his family, to share with Elders in the community and neighbouring communities, and to pass on traditions to his children and grandchildren.

Frank and his wife Ellen raised two daughters and a son in Bloodvein River First Nation. He says that his daughter Lisa, who now lives in Winnipeg, wants to learn how to smoke meat, and his grandchildren are interested in fishing.  

“We go out on the lake in the boat with the net. They really enjoy that,” he says.

Learning to fish, hunt and trap are a right of passage for youth living in Pimachiowin Aki, and learning how to prepare and cook meat is passed down through generations. 

“When I cut up and dry meat, my daughter always wants to be there,” says Frank, adding that his grandchildren like to watch him filet fish.

Frank has also done a lot of moose hunting, sometimes traveling a long way to “get moose just about every year.” He says that he cuts the moose into quarters to haul it home, where he then cuts it up into smaller pieces.

“My daughter wants to learn how to cut up meat into slabs and hang it,” he says. She was helping me last year. She’s very interested in stuff like that.”

If you’re interested, too, here are some tips from Frank:

The Best Wood for Smoking Fish and Meat
“Look for dead poplar trees,” says Frank. He builds a fire out of dried poplar, found right outside his home. Poplar is best because it doesn’t have sap—trees with sap make a black fire.

Frank’s Tips on How to Smoke Meat
Historically, many people would smoke meat to dry it out, to preserve it. This was in the days before electricity and deep freezers, Frank explains. “Now that we have a freezer, I still smoke meat because I like the taste of it. It’s tradition.” 

Frank hangs pieces of moose meat on sticks and smokes them.

 “There was someone who was drying meat a couple of years ago and he used spices,” Frank says. “That’s not the traditional way of doing it. I don’t use spices, just salt. That’s how it was done when I was growing up so that’s the way I do it.” 

Unlike fish, which is smoked for flavour and then boiled or cooked afterward, smoked meat is eaten right away.

Frank’s Tips on How to Smoke Fish
Frank has his own smokehouse where he smokes catfish, whitefish and goldeye. “We don’t smoke pickerel filets,” he says. “We fry those with flour and butter.”

Franks recommends using birch sticks to pierce the fish. He smokes six to eight whitefish at a time. The fire should have a small flame, he says. 

Frank closes the door and just lets it smoke. “You don’t want to dry it out,” he warns. “Just smoke it long enough to have the flavour.”

Try this Duck Fat Potato Recipe!
Fish, moose, and duck are favourite traditional foods along with delicacies like smoked meats, white fish, and pickerel caviar.

Little Grand Rapids First Nation Guardian Dennis Keeper says that duck is one of his favourite traditional foods. He notes that the ducks are especially fat this year, so he looks forward to trying this duck fat potato recipe:

https://www.foodnetwork.com/recipes/duckfat-potatoes-recipe-1957259

You can watch a video with British Chef April Bloomfield making Duck Fat Potatoes here: https://www.youtube.com/watch?v=93404IQdSSY

The recipe is on page 238 in her cookbook ‘A Girl and Her Pig: Recipes and Stories’.

Elders are Our Scientists

There has been much dispute about global warming and climate change but Anishinaabeg have long known that poor land use planning can have damaging results. The Elders who came before us have taught us to respect the earth. Pimachiowin Aki is a gift from the Creator, and Anishinaabeg have a sacred responsibility to care for it.

Years ago, Elders spoke about the impending changes in weather patterns and cautioned us that we must work together to make a difference for current and future generations, says Pimachiowin Aki Board Co-Chair William Young. “We have our own scientists,” he says, referring to the Elders in the communities. 

William generously translates as we speak with Bloodvein First Nation Elder Leslie Orvis. Born in Bloodvein, Leslie has worked all over Manitoba as a commercial fisherman, and is an experienced hunter and trapper.

Leslie sees the changes that Elders talked about long ago. “They used to be able to do various things, like make it rain. Now that’s all changed,” he says. 

While we may no longer be able to call upon the clouds to open up, the Elders in Pimachiowin Aki are the knowledge keepers. Sharing their traditional knowledge is invaluable. They talk about the effects that global warming has on the wildlife in their communities. 

At the end of November, Bloodvein was experiencing rain and unusually warm weather for about a week and a half. “When it rains this time of year,” Leslie says, “it freezes onto the twigs, trees and bushes, which the moose and rabbits rely on to eat.“   

Lack of food for wildlife inevitably affects the trappers and hunters.  

“The wolves are starving,” William adds. Recently three wolves were spotted on the road walking at night, desperately searching or food, coming closer than normal to residents’ homes.

Communities Affected by High Waters 

Dennis Keeper, a Pimachiowin Aki Guardian who observes the lands and waters in Little Grand Rapids is very concerned about the unusual weather patterns and erratic water levels that he has witnessed over the last few years.

“Usually at this time of year, the water levels drop and the current slows down,” he says. But this year is different. The lake froze once in the fall and then opened again near the end of November. Yet in June and July, water levels were lower than normal. Dennis says that in 2018 Little Grand Rapids had low water levels all year.

Pauingassi First Nation, 18 kilometres north of Little Grand Rapids, is experiencing its highest water levels ever, with some parts of the community swallowed up and becoming islands. The high waters prevent trappers from accessing their trap lines. 

“We have to rely on outside food, says Dennis. “It puts pressure on the community.”

It also affects communities’ access to transportation. Typically, for about one month each winter, people use winter roads to travel to and from the communities of Pimachiowin Aki. The roads are a direct route across the lakes. But those roads won’t open until the lakes freeze, and Dennis worries that the roads won’t be open for as many days as needed. 

 “It takes a month of minus 30 degrees Celsius for it to freeze,” he explains. It takes six to eight weeks to get the roads passed as driveable, which results in 22 to 30 days of winter road driving. The slow freeze-up can also result in the trucks having to carry smaller loads, cutting the weight of the loads in half from 80,000 pounds to 40,000.

This is unsettling news for Little Grand Rapids, which is expecting 1500 loads of supplies this winter via the winter road. The trucks will be carrying materials to build the community’s own much-needed high school this spring.  

“Global warming is not a myth,” Dennis says. “Come over here and see it for yourself.”

Elder Leslie says, “There will be days ahead that will be hard, and we have to prepare our youth by teaching them skills like hunting, trapping, fishing and survival.” He believes that we can, and should, all work together toward sustainable hunting in order to build a brighter future for all.

Why Do Moose Avoid Travel in Winter?

Each season brings its own gifts to Pimachiowin Aki. As the landscape, wildlife, plants and trees go through seasonal changes, life on the land changes, too. Use our calendar to gain seasonal knowledge and trace our traditional land use activities throughout the year.   

In February, Moose avoid travel because the ice on the snow cuts their shins.

Download the calendar

On the Land | Winter Report

During this time of year, known as freeze-up, people usually stay close to home. But Dennis Keeper, Little Grand Rapids First Nation Guardian, reports that hunters and trappers are travelling greater distances than usual to prepare for the winter ahead.

A devastating fire has made moose and rabbits scarce, he says. “With no vegetation for the animals to eat, we have to go farther to find them. But we don’t have to go far to collect firewood.”   

People in newer homes do not have wood stoves, but they do collect wood for outdoor fires. Those who live in older homes rely on wood for cooking and heating their homes throughout winter. A wood stove is a great asset, especially when the power goes out during a winter storm.  

Pauingassi Guardian Colin Owens is confident that all members of his community will be warm this winter. Six men are hired to cut wood for those who are unable to cut it themselves, he says.

Stocking Up

Preparing for the long winter includes stocking up on meat. Little Grand Rapids was fortunate to harvest  moose this year. They also had a good waterfowl season. “This will help the community,” says Dennis. “We’re just waiting for the ice to be able to go fishing.”

In Bloodvein First Nation, trappers are setting traps for rabbit, lynx, beaver and muskrat on just one side of the island. “They’re going out on the land to put out traps, but they can’t cross the river until it freezes,” Melba says.

Once the land is covered with enough snow, travel will be made easier with snowshoes and snowmobiles.

The fur of beaver, rabbit, lynx, fox and wolf is used to make warm mittens and hats. Rabbit fur is used as an extra layer for keeping your feet warm. Blankets are made out of rabbit fur and moose hide is tanned and made into durable outerwear.

The Eyes and Ears of Pimachiowin Aki

Anishinaabeg were placed on the land by the Creator and have a sacred responsibility to care for it, guided by the principles of Ji-ganawendamang Gidakiiminaan (Keeping the Land). Keeping the Land includes making sure that the traditional knowledge that has been passed down for generations is never lost. 

Pimachiowin Aki Guardian Colin Owens lives by these words and is working to share his knowledge with youth in his community of Pauingassi. He is an experienced trapper and fisher who is on the land year-round. 

Fishing is an important skill to have. Children in Pimachiowin Aki are fishing with a rod from about the time they can walk. Summer for youth in communities across Pimachiowin Aki may be a vacation from school, but that doesn’t mean it’s a break from learning. Last month, Colin took students from the Pauingassi school out on the water to show them how to fish using nets—his favourite way to catch whitefish as soon as they start swimming, in June. Whitefish, filled with nutrients and medicine, are important to the community, Colin says. 

This fall, Colin will be busy monitoring hunting activities “to make sure the hunters are not being wasteful,” he says. He will also spend more time with the students, teaching them how to harvest ducks and smoke fish.  

An important teaching that Anishinaabeg pass down to the next generation is showing respect for animals that have given up their lives. This is done by ensuring that no part of a harvested animal is wasted and by gibimi-giiwewatoon (giving something back to the land) after harvesting. For example, hanging duck wings in trees to respect the spirit of the harvested animal.

Guardians are stewards who keep Indigenous knowledge alive. They travel across Pimachiowin Aki, acting as the eyes and ears of the land and waters as they monitor the health of ecosystems and cultural sites. Guardians share their knowledge and concerns with authorities, community members and visitors.

Pimachiowin Aki’s Guardians program is similar to the highly successful Indigenous Guardian programs that operate across Canada. There are Guardians in the four First Nation communities of Pimachiowin Aki. Colin Owens has been the Guardian in Pauingassi First Nation since 2017, and was the Resource Assistant to the First Nation’s Lands Coordinator for many years before then.

Learn more about Pimachiowin Aki Guardians