A Saskatchewan indigenous chef who participated in a CBC baking show is teaching people how to make “decolonizing” soup..Okanese First Nation Jodi Robson is a Cree and Nakoda baker who competed on CBC’s Great Canadian Baking Show.. Canadian Baking Show .Robson works with the Regina Public Library and Reconciliation YQR, teaching Zoom cooking classes using “traditional food knowledge” through a series of online events called Decolonize YQR.."[Decolonize YQR] is an opportunity to build a bridge between the First Nations people in the community and non-First Nations people," said Robson.."There's a lot of misconceptions and preconceived notions that frankly aren't true. I would like to see those erased and knowledge be shared and understanding be built that doesn't exist currently.”.A traditional Metis Boulette soup was on the menu. .It is pronounced “bullet” soup and some people think the soup has to do with hunting because the meatballs look similar to buckshot bullets..However, Boulette is the michif word for meatball..Robson taught the soup in the traditional fashion.."It's literally just meatballs, sometimes some potatoes, a little bit of flour mixed in to make kind of a thin broth," said Robson.."I don't like to spice it up because that's not the comfort food I recognize when I have Boulette soup.”.Boulette soup is popular during the winter months to warm up and is traditionally served each New Year’s Day.."Boulette soup is an opportunity to reconnect during the hard winter months and visit and welcome the new year with a good feeling," said Robson..Robson encouraged participants to ask questions and shared some “soup stories” as well.."I think these types of events are important because they provide an opportunity to ask questions in a comfortable setting … we are not going to be judged, no question is stupid, no one is going to be upset," said Robson.."Even if it's something that's very uncomfortable about indigenous people, it's fine. I'll answer you as best as I can."
