Blueberry Sweetgrass Iced Tea
Berries are a traditional seasonal ingredient in Indigenous cuisine. In the Northwest Territories, blueberry season runs from August to September. Wild blueberries can be found across Canada, and British Columbia is one of the largest producers of cultivated blueberries in the world, accounting for 96% of Canada’s production.
Traditionally, blueberries were used in pemmican, a mixture of dried meat and rendered animal fat with berries. Today, blueberries are highly versatile and can be enjoyed fresh, cooked, or incorporated into both sweet and savoury dishes, as well as refreshing beverages like this one. Learn more about this delicious berry here.
The blueberries used in this iced tea are combined with sweetgrass, also known as “vanilla grass” for its fragrant, smooth leaves. Known to Indigenous Peoples across North America, sweetgrass is used in Indigenous cooking, as well as in basket-making, medicine, and as a natural scent. Learn more about sweetgrass here.
Teetlit Gwich’in Language Lesson
Blueberries | Jak zheii
Tea | Lidii
"Sweetgrass wasn't something I grew up using in the Northwest Territories. It wasn't until later in my adult life, while living on the West Coast, that I started to use and learn about sweetgrass. I was taught about its significance and how it is one of our four sacred medicines as Indigenous Peoples.
We are still reclaiming who we are as Indigenous peoples; we are relearning and adapting. Today, I am happy to share these teachings with my children and use sweetgrass as an important medicinal plant in my home and kitchen, ensuring that when this plant is used, it is done with care and respect."
- Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
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