Siska Traditions Society – Advancing Indigenous Sustainable Harvesting Now and into the Future Co-Presenters: Chief Fred Sampson, Chairman/Chief Executive Officer & Terry Raymond, Chief Administrative Officer Siska Traditions Society December 4th, 2009 Agroforestry Workshop Prince George, British Columbia

Presentation Overview Overview of Siska Traditions Society Guiding Principles & Values – Indigenous Sustainable Harvesting & Economic Diversification Key Products & Initiatives Siska Traditions Society Work Environment Questions & Answers (Q&A’s)

Overview of Siska Traditions Society Location of Siska First Nation – part of the Nlaka’pamux Territory

Overview of Siska Traditions Society – cont’d Living off the land – An Indigenous Perspective Non-Timber Forest Resources (NTFRs) & Traditional Ecological Knowledge (TEK) Watershed Blockage and Court Case Siska Traditions Society formally established in 2002 Produce various non-timber forest resources such as jams/jellies (i.e., Saskatoon berries, huckleberries), syrups, herbal teas, soaps and healing salves Utilize berry and herb products from wilderness habitats in the Fraser and Thompson River Watersheds – based on traditional ecological knowledge (TEK) gathered for thousands of years. Traditional Ecological Knowledge (TEK) is defined as the local and culturally-specific knowledge Indigenous people gain through generations of respective social, physical and spiritual understandings of the world and associated practical experiences – as a means of forming one’s self-identity and ensuring survival on the land base (natural co-existence between natural and social environments). TEK is unique to a given culture, location or society. Traditionally, the Siska economy was one of fishing, hunting and gathering. Siska First Nation existence was largely dependent upon seasonal harvesting lasting through long winter months in the BC Interior.

Overview of Siska Traditions Society – cont’d Mission Statement: Community strategies based on health, honourability, cultural and spiritual values for economic diversity and success

Guiding Principles & Cultural Values Cultural Values/ Guiding Principles Honesty Reliability Conscientiousness Friendliness Respectfulness Trustworthiness Loyalty How we deliver on our values/ principles… Action/participatory-based research Sustainable & certified harvesting practices – S.T.E.P.P Co-existence on the land base with wildlife Recipe evolution and evaluation – continuous improvement Siska endeavours to utilize sound socio-cultural and ecological principles of sustainable harvesting which include, but are not limited to the following… Development of Ethical Picking Practices - acknowledges Siska language and culture alongside botanical names– i.e., the role of Mother Earth (natural co-existence on the land base), timeframes for picking, and sustainable picking techniques and identification of plants. Siska Traditional Ethics Picking Program (STEPP), through which Siska elders teach and certify technicians in plant identification and care. The elders also formed the Elders Research Committee to approve and oversee community research and any research partnerships. They require that research “grow” capacity in the territory/community by training people and leaving technology in the community. Use of GPS (Global Positions System) technology to track harvesting site (as part of Siska’s Land Use Planning Activities) Participate in Food Safe training as well as specialized training in: hygienic handling of plant products; Bear Safe and First Aid Conduct research in partnership with academic institutions to support non-timber forest endeavours (i.e., University of British Columbia and Royal Roads University).

Sustainable Harvesting In Action

Sustainable Harvesting In Action cont’d: Learning from Our Indigenous Knowledge Keepers

Drying Racks - Process

Key Products: Jams, Jellies & Syrups Use Wild Huckleberries harvested from the mountaintops of the Fraser Canyon Huckleberries have been found to contain higher antioxidants that any other berry (wild or cultivated) Other jelly, jams and syrups… Sweet: Blackcap, Golden Mint, Green Mint, Cranberry, Oregon Grape, Chokecherry, Blackberry, Saskatoon Berry, Elderyberry Savory: Green Mint, Three Fruit, Golden Mint, Chokecherry, Saskatoon and Huckleberry Small 55ml $3.50 each or 4/$12.00 Large 110ml $5.75 each or 4/$21.00

Key Products (cont’d): Siska Soaps Locally harvested botanicals blended with vegetable and essential oils Siska Soaps include: cleansing bars; deodorant; disinfectant; antiseptic and insect repellent blends Types of Siska Soaps are: Cedar Day in the Woods Juniper Sage Soapberry & Oatmeal Stinging Nettle Rose, Honey & Oatmeal Soaps - $3.50 each or 4 for $12.00

Key Products (cont’d) Siska Herbal Teas Blended from herbs gathered in the alpine meadows and valleys Types of Siska Herbal Teas are: Nettle, Red Raspberry & Yarrow – Especially for Women Huckleberry, Mint, Plantain & Red Raspberry – For After Dinner Dandelion, Hawthorn, Mint, Nettle & Rose – For Heart Health and Circulation Dandelion, Horsetail, Mullein & Rose – For General Health Teas - 50 grams: $5.50 or 2 for $10.00

Key Products cont’d: Arnica Oil & Healing Salves Arnica Oil (25 ml -- $5.00) Used for soothing aches, bruises and sprains Major ingredient is Arnica cordifolia flower which is then infused with pure virgin olive oil for six weeks Healing Salves (Small: $5.00, Large: $9.00) Used traditionally for muscle pain, bruising and aches Include balsam root and oregon grape

Key Initiatives Underway Developing the Heskw’en’scutze Traditional Food Guide Partnering on traditional knowledge research projects with academia Traditional Knowledge for Health Community Research Project (partnership with University of British Columbia) Measuring Success in managing for saskatoon berries and other traditionally important plants (partnership with Royal Roads University) Engaging our First Nations Youth Youth Video Project Traditional Food Guide UBC Community Research Project Objective: Health and education creation through contemporary practice of traditional knowledge, linked to ecological, cultural and spiritual values, including the local research and protection of traditional foods and medicines Royal Roads University Non-Timber Forest Resources Project Objective: Focuses on saskatoon and huckleberry research in easily accessible sites. The goal is to better understand management techniques for berries and other NTFRs and to develop ways to improve yield.

Siska Traditions Work Environment Employment: Nine First Nations/Nlaka’pamux Territory harvesters (as of October/08) Value-Driven & Green Workplace: Respect for Mother Earth and all her creatures – commitment to natural co-existence on the land base Culturally-Responsive: Integrative Approach to Indigenous and Western Science Approaches Capacity “Growing”’: Staff training and development Meaningful Work: Challenging duties and responsibilities Employee Engagement: Opportunities to participate in decision-making process – collectivist approach Integrative Approach to Indigenous and Western Science Approaches… Knowledge of local First Nations traditions, customs Understand of the natural world (i.e., ecology, biology, botany) and ecosystem stewardship (i.e., conservation, rangeland management, fish and wildlife technology) Commitment to personal as well as community-based health and well-being (i.e., nutrition, herbology)

Next Steps Developing a business plan and marketing plan for Siska Traditions Society Engaging in strategic partnership discussions with Esh-Kn-Am Investments Joint Venture Exploring new markets for our local products Initiating product development for various types of vinaigrettes

“The Little Band That Could” Siska Traditions Society Box 519 Lytton, BC V0K-1Z0 Phone: 1.250.455.0072 Fax: 1.250.455.2539 Email: siskaib@hughes.net Website: www.siskatraditions.org “The Little Band That Could”