First Nations elder shares traditional food knowledge

For Lorraine Yuzicapi, traditional foods has been a way of life for her family ever since she was a young girl.

Yuzicapiis an elder from Standing Buffalo DakotaNation and nationally recognized as a traditional foods knowledge keeper.

CBC's BradBellegardesat down with LorraineYuzicapifollowing her keynote address at the Treaty 4 gathering in Fort Qu'Appellefor an interview with Sask. Weekend's radio show.

"Our dad used to say: 'This is the way we eat and we prevent illnesses,'"saidYuzicapi.

Yuzicapicomes from a family of 15 and said she has been learning about traditional foods for nearly 60 years.

"My father hunted, fished and gathered we all gathered and we also had a big garden, so we never ran short of any food," she said.

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Food and its preparation

When a buffalo is killedevery piece of the animal is used for food or medicinal use. But, there is protocol that comes before the consumption of buffalo.

Yuzicapiexplained aceremony is held before the kill,followed by a sweat and prayers with the animal. The kill happens the following morning.

"When the animals eat the grasses and plants that's all medicine." she said. "It's all stored in their intestines ... and their stomachs."

Yuzicapisaid "it's a smelly job" but there are people designated to extract the medicinal concoctions stored in the animal's carcass.

The heart and tongue are boiled. The broth isconsumedduringceremonies while people fast. She said it's the most nutritious part of the meat and raises energy levels.

The hind quarters and other "meaty parts" are dried and the bones are saved.

"Every part has some value and nutrition to our people," she said.