Creamy Wild Rice Soup

With Spruce Tips

Spruce trees are evergreens that grow in boreal regions. Almost every part of the spruce trees, in varying stages of growth, can be used as a resource for Indigenous peoples. This recipe uses dried spruce tips, but other uses include: Spruce tea, which relieves coughing sore throats and chests, and is made by boiling spruce cones and straining. Sticky gum is the clear sticky sap that can be found on spruce trees—it is used to soothe irritated skin, heal cuts, and reduce the chance of infection. Spruce gum can be chewed like a piece of gum and the juice can be swallowed. It is also used to draw out slivers. 

Wild rice is a nutty flavoured grain that is ideal for pairing with wild game, or serving in casseroles. Today most commercial production of lake and river rice is centered in Canadian regions. Wild rice is a semi aquatic grass that grows with abundance in the North American Great Lakes Region.

Teetl'it Gwich’in Language Lesson

Spruce cone | Dineedzil

Meet The Chef

Steph Baryluk 

Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at SFU. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.