harvesting

An Ethical Fall Moose Harvest

September 17, 2024

As the fall moose harvest approaches, Pimachiowin Aki wants to remind community members and all hunters to help Guardians during this busy time. If you see any waste, reckless hunting, or hunters being disrespectful, tell your Guardian. Guardians will, in turn, report concerns to their communities and to provincial staff.

Moose Population

Pimachiowin Aki is communicating with our provincial government partners to renew our working relationship and talk about the moose population and concerns about harvesting.

“We want to be part of the decision-making process. We want to be part of the consultation and plans,” says Pimachiowin Aki Director William Young, Bloodvein River First Nation.

Having conversations and sharing information with government partners will allow us to make the best decisions for the moose, adds Pimachiowin Aki Executive Director Alison Haugh. “How are moose doing in the area? Do we need to close areas or limit the hunt because moose are not doing well? If they are not doing well, is it due to habitat or hunting pressure? These are important answers to have.”

Watch for updates on our work with wildlife and habitat.

Did You Know?

Most of Pimachiowin Aki is caribou habitat, but because of the wildfire cycle, we could see more moose in five to 10 years from now.

infographic denting 100 years of resources following a wildfire

Photo: Ōtake Hidehiro

How to Harvest Manoomin (Wild Rice)

March 11, 2024

The late Joe Owen of Pauingassi First Nation often reminisced about harvesting, traveling and listening to stories from his dad. Below, Joe describes the process of harvesting manoomin (wild rice).

Identify Harvest Time

The wild rice plant needs to be above the surface of the water, with the branch extended, and pockets for the kernels formed. Once this occurs, it takes about 10 days for the heads to fill out. At that point, the kernels are ripe and need to be harvested. If this narrow time window is missed, rain or wind will cause the kernels to fall back into the lake.

Pankissinon
(Better pick them quickly before they fall)
Kwiipit (Joe’s Dad) often used this word

Manoomin looks like floating grass before it grows up and out of the water.

Drying Manoomin (Wild Rice)

Once the kernels are harvested, they are placed in a tall metal pail angled against the heat of the fire to heat and dry them. It is imperative that they be thoroughly dried for two reasons. First, the husking process follows the drying period and the husks won’t detach from the kernel if the kernels aren’t entirely dry. The heat needs to remove moisture and result in temperatures that cause the husk to burn, but not the rice. The second reason for needing high levels of dryness is to preserve the wild rice. Heating of the kernel is needed to prepare for storage.

In the pot, a paddle is used to continuously stir the rice for 10-15 minutes if the quantity of wild rice is 3-4 pounds. This process is repeated over and over again during the initial drying/stirring process if greater volumes are being dried.

Ahkihkan okii apichii’an (They used a pail)
Piiwapihk ahkihk (A metal pail)
Oki wanaweyaanan ima ahkihkwonk
(It was stirred in the pail)
Apwi oki aapachii’an (A paddle was used)

Separating Husks and Kernels

Once the drying is done, the rice is placed on a canvas in a shallow pit in the ground. Joe’s Dad would step into the pit wearing moccasins. He would stand on the rice and stir it in an agitator fashion, with his feet moving side to side, while holding a branch or stick to maintain his balance. The agitating action would separate the dry/burned husks from the rice kernels.

Once the husks and kernels were separated, Joe’s dad would lift out the canvas and throw the kernels up and down, allowing the wind to blow away the husks.

Ahkihkwaabpihk kii siikinaan oteshpiwepinaanan, wepash ikiweniwak (husks)
Kii pahkwachihsewak (they fall off)

Pimachiowin Aki is grateful to Joe for sharing his knowledge and Gerald Neufeld for recording Joe’s words.

How to Prepare Meat for Smoking

March 21, 2023

By Naomi Moar, Little Grand Rapids First Nation

Preparing meat for smoking takes days. After the quarters are prepared and cut up, and undesired pieces are cut off, the meat has lost approximately 1/4 of its weight. All the sinew and fat are cut away.

Cutting the Meat

Each chuck is cut down the middle and then along the ‘bottom’ to create a 1/8 inch thick slice. As you cut along the bottom, you are unfolding the meat to prepare a long piece for smoking.

Depending on how many sticks you have made for the smoke shack (I usually make five), you can smoke a whole hind quarter in about six hours depending on the thickness of your cut.
Naomi Moar, Little Grand Rapids First Nation

The smoke shack

This is where you will hang your meat. The smoke shack is made of red willow (after it turns white) for the frame and cooking rods.

The wood, fire and time

The wood to burn is poplar. The fire cannot be too high otherwise the meat will burn. Because we are removing the moisture from the meat, the session should take about six hours at a low burn.

Because of the cost of fire-retardant canvas, I have yet to procure one.

Everything I have learned, I learned from my grandmother.

Photos: Naomi Moar

A Year of Connections for Pimachiowin Aki

December 14, 2022

As 2022 draws to a close, we look back at a stellar year of connections. A traditional medicine workshop brought together community members, an art installation shared Anishinaabeg traditional knowledge, and a PhD thesis and documentary film spread word of Pimachiowin Aki around the globe. Here are eight highlights from our special year:

1. What We Do to the Land We Do to Ourselves

Filmmaker Michael Zelniker joined the Pimachiowin Aki Directors and members for a special screening of his documentary film The Issue with Tissue – a Boreal Love Story. Michael’s film features First Nation Elders and leaders from across the boreal, including Bloodvein River First Nation Elder Leslie Orvis Sr. and Pimachiowin Aki Director William Young, along with leading scientists and activists. It was an emotional experience to see and hear stories of the devastating impacts of colonization and damage done to Mother Earth as the world’s boreal forest is clearcut to manufacture toilet paper.

More than one million acres of boreal forest are lost to clear cutting in Canada every year.

Forests take care of us. But we are cutting down the world’s oldest living trees and flushing them down the toilet, Michael warns.

In early December, he spoke with CBC about his film and how the logging industry has affected the boreal forest and the life it supports. Indigenous Peoples have protected millions of acres of boreal forest in Pimachiowin Aki from destruction from human activity for over 7,000 years.

A Little Paper Creates a Big Problem

See the trailer for The Issue with Tissue – A Boreal Love Story

2. A Tiny Bird on a Tremendous Journey

For World Migratory Bird Day, Bloodvein River First Nation Guardian Melba Green helped the National Audubon Society remind the world that birds connect us all.

Melba joined Audubon’s Dr. Jeff Wells in a video to discuss the Canada Warbler, a vulnerable species that finds refuge in Pimachiowin Aki.

“Pimachiowin Aki is [committed] to protecting wildlife, birds, and land from mining and forestry, and all other things that harm the land,” Melba explains.

Millions of birds migrate to and from Pimachiowin Aki each year, including the Canada Warbler. Contrary to its name, this bright yellow songbird sets out on a heroic, international voyage – it leaves the forest wetlands of Pimachiowin Aki in August for woodlands on the Texas coast, its first stop on the way to La Semilla, a natural reserve in Colombia.

Conservation of these areas, from the boreal forest of Pimachiowin Aki to South America, is critical to birds’ survival.

“Without strong, large, intact protected areas in the boreal forest, [birds’ migratory] cycles could shut down,” says Jeff.

“It’s really important for us to maintain these areas,” Melba adds.

64 % of Canada Warblers rely on Canadian Boreal Forest for their breeding grounds.

Birds are indicators of our changing climate. Global warming is the biggest threat to their natural habitat, and shifting migratory patterns demonstrate this.

See the full video featuring Melba: http://surl.li/ebgvp

3. Women Turn Out for Trapping Education Course

Pimachiowin Aki, with financial support from the South East Resource Development Council, organized a week-long trapper education course at Little Grand Rapids First Nation.

An instructor from Red Lake taught the group of mainly women how to create muskrat boxes, a skill required to obtain their trapping licences.

Did you know?
Traplines in Little Grand Rapids span both Manitoba and Ontario. Manitoba recognizes Ontario trapper training programs for licensing in Manitoba, but you must receive training from a qualified instructor in Ontario to get a licence to trap there.

Bloodvein plans to hold a trapper training course in January 2023. The course is full, but the Bloodvein River First Nation Guardian will share information if space becomes available.

4. Pimachiowin Aki Provides Global Inspiration

If you close your eyes and think about Pimachiowin Aki, what do you see? What do you hear? What do you feel?

Dr. Gemma Faith had never been to Pimachiowin Aki, but three years ago, as a PhD researcher at Ulster University in Northern Ireland, she noticed that this special place came to life online with “rich and stirring content” that made her feel like she was here. Gemma was so impressed with Pimachiowin Aki’s online presence and values-based approach to management that she chose to use Pimachiowin Aki as a case study for her thesis: Evaluating World Heritage Interpretation in Online Spaces and its Potential to Prime the Development of Eco-Cultural Tourism Experiences (Virtual and Onsite): A Case Study on Pimachiowin Aki, Canada’s First Mixed World Heritage Site.

Dr. Faith studied Pimachiowin Aki over a three-year period, capturing and analyzing information, including:

pimaki.ca
Facebook page
Official documents
Zoom interviews with Pimachiowin Aki Directors and members
Insights shared by community members through written submissions

Dr. Gemma Faith graduated with a degree of Doctor of Philosophy from Ulster University in Northern Ireland in December 2022. Pimachiowin Aki’s contribution is acknowledged in her PhD thesis.

What is the purpose of the study?

With technology at our fingertips, people can explore any place in the world with a few swipes and clicks. It’s important for mixed World Heritage sites like Pimachiowin Aki to carve out a place on the internet, so that people learn about Outstanding Universal Value and why it is preserved for the benefit of all humanity.

Gemma’s study explores how Pimachiowin Aki communicates with people around the world through social media and our website, sharing the unique bond that Anishinaabeg have with the land. It also looks at ways that online communication can be used to develop eco-cultural tourism.

New tourism development is in its infancy at Pimachiowin Aki, but exploring pimaki.ca or browsing its social media is like having a local, online tour guide:

Someone to show you what makes this mixed World Heritage site special (through text, photographs, video storytelling and descriptions)
Someone to share and explain the values that preserve and sustain this protected area
Someone to answer your questions or comments

By presenting Pimachiowin Aki’s online presence as a global exemplar (a good example to the world), it is hoped that the findings of the study will aid the management of online heritage interpretation at future mixed sites in Canada and the world, Gemma says. Pimachiowin Aki thanks Dr. Gemma Faith for her gift of curiosity, and the Elders, knowledge keepers and community members who share stories and bring Anishinaabeg cultural heritage to life for our social media followers, newsletter subscribers, and web visitors from across the globe.

5. Elders Share Knowledge of Traditional Medicines

Ka mashkawak mashkiski (sage) means ‘the strong medicine’ and has a very strong scent. This traditional knowledge was shared during a discussion with Elders in Pauingassi First Nation this fall.

The community event, sponsored by Pimachiowin Aki, focused on traditional medicines.

Participants discussed traditional plant names, when to harvest them, parts of plants used for medicines, symptoms they treat, how to prepare them, and how they’re used today.

Joe Owen, Pimachiowin Aki Board member and knowledge keeper from Pauingassi First Nation, says, “The important thing is I’m trying to encourage Elders, whatever they still know, to exercise using that knowledge about medicines. The medicines help with some illnesses. It is nice to share with the people from other communities too. If Elders have any young people who come around to their houses, it is good to talk with them about some of the medicines we still have out there.”

Organizers are currently working on a document to share teachings from the workshop with community members. Watch for it in our future eNews.

6. Wildfire Sparks Art at an International Festival

Pimachiowin Aki was excited to be a part of an art installation of dancing trees created by artist Jonathan Green. The installation, which appeared during Nuit Blanche Winnipeg, was inspired in part by Pimachiowin Aki’s fire cycle graphic.

“I found the graphic when I was looking for an image to explain the idea of a fire cycle,” says Jonathan. “I scrolled down to Pimachiowin Aki’s version of the cycle and immediately loved its clarity, and the way it explains details such as wild berries becoming abundant, animals migrating, and how the land changes.”

“I’ve been researching wildfires for years, but I didn’t know former burn sites make for good hunting,” says Jonathan. “The graphic is so rich in local Anishinaabeg knowledge and practice it felt like something I could trust innately.”

Jonathan credits Pimachiowin Aki’s fire cycle graphic, adapted from work by Dr. Andrew Miller, with inspiring him to include trees from the boreal in his installation, which he designed to help visitors get a better understanding of how wildfires impact habitats.

“I hope it allows us all to consider the human impact on the environment and the ways in which many recent large-scale wildfires are a direct result of extreme climate change due to this human impact.”

7. Making Strides in Digital Map Project

Fieldwork for the much-anticipated digital habitat maps, in partnership with ECOSTEM, continued this year, with tours around Aikens Lake and Fishing Lake.

ECOSTEM is now in the process of creating a preliminary version of the habitat map, which we expect to release in March 2023, followed by detailed maps of cultural features.

Elders, Pimachiowin Aki Guardians and other knowledge keepers are contributing data and information to the maps, such as knowledge of wildlife-habitat relationships, and will be able to use the maps to preserve important habitats and keep an eye on the health of the land.

“The maps won’t just show us the land; they will show us what the land can sustain,” says Alison Haugh, Executive Director of Pimachiowin Aki.

Learn more about the digital maps and how they’re created.

The challenges of mapping

It takes thousands of photos, drone and satellite imagery, and physical samples to create the maps. In the development stages, the mapping team faced multiple challenges getting what they need. Wildfires had swept through the land in 2021, accompanied by COVID-19 restrictions and a months-long drought, which made floatplane and boat travel nearly impossible.

Drones were prohibited from flying due to NAV Canada restrictions to avoid conflicts with firefighting aircraft.

These challenges postponed ECOSTEM’s image collection process to this year, when they were able to continue their fieldwork.

Though easier on their team, 2022 presented its own hurdles. For starters, massive snowfall led to record-breaking high water levels throughout Manitoba.

In addition, “drones have been grounded more than expected due to rain and high winds,” reports ECOSTEM’s Dr. James Ehnes. Despite this, the team was able to complete all of the planned fieldwork.

At times, Pimachiowin Aki Guardians couldn’t do groundwork because roads were covered with water and rapids were so strong that some areas were too dangerous to visit.

If weather concerns weren’t enough to stand in the way of the project, Transport Canada established new restrictions for transporting lithium-ion batteries on commercial flights.

“We now have to discharge the battery, get a third party to certify that they’re discharged, and ship them separately on a cargo flight,” says James. “This process has not only added time prior to getting in the field; it then takes the rest of the day to recharge the batteries.

A team effort

Miigwech to Guardian Colin Owens of Pauingassi First Nation, who travelled great distances by boat to capture images and was very helpful in transporting the crew and gear around the community each day and shipping generators to Winnipeg.

8. Happy Birthday to World Heritage!

2022 marked the 50th anniversary of the World Heritage Convention, which Canada joined in 1976, becoming a part of an international movement to safeguard the world’s cultural treasures.

“The purpose of the World Heritage Convention is to identify, protect, and preserve cultural and natural places across the world that are deemed to have Outstanding Universal Value, and should therefore be protected and recognized internationally for current and future generations,” says Rebecca Kennedy, Manager of International Affairs for Parks Canada.

“Canada is blessed with a diversity of natural and cultural heritage from coast to coast to coast, including 20 sites that have been inscribed on the World Heritage List,” she adds.

There was no better time than 2022 for Canadians to learn about these 20 incredible places. Many of Canada’s World Heritage Sites, including Pimachiowin Aki, offered special in-person and virtual activities to highlight this landmark year.

Take a cross-Canada video tour to celebrate the shared heritage of humankind:

Then and Now with Joe Owen

March 15, 2021

St. John Owen (Katoons) setting a trap, October 1964 (Photo: Henry Neufeld)

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

June 15, 2020

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’.