Building Communities, One Story at a Time
Cooking Up Connection: Indigenous Cooking Classes at EPL
The warm scent of baking bread and simmering spices filled The Kitchen at Stanley A. Milner Library. Laughter mingled with the sounds of knives chopping and dough being kneaded by hands both experienced and new. This was more than just a cooking class—it was a gathering of knowledge for families across Alberta and beyond.
For years, the Nutrition Advisory Team of Indigenous Services Canada (ISC) had Indigenous communities asking for culinary training. Many cooks faced barriers to formal programs, such as cost, family commitments, and travel. Without accessible training, they had limited resources, despite their vital role in feeding communities.
ISC looked for a way to equip community cooks with practical skills amid urgent health concerns. Many communities experience high rates of chronic illnesses, such as diabetes, and there is a pressing need to shift away from fried, processed foods toward healthier, nourishing meals.
The Kitchen at EPL became a place of connection—a welcoming space where participants swapped stories and cooking tips, building skills while reclaiming traditional food knowledge. With EPL’s knowledgeable staff as community partners, cooks fostered well-being and found community in the warmth of shared meals.
“I'm so grateful to EPL for giving my daughter the resources to understand another's experience.”
Mornings were filled with hands-on learning, from mastering knife skills to balancing flavours and perfecting the art of a fluffy frittata. Afternoons provided time to reflect, share stories, and explore the deeper impact of food on health and culture. Chef Zofia Trebaczkiewicz, EPL’s Kitchen Teaching Coordinator, watched as the group gained confidence and curiosity with each class.
It wasn’t just about recipes; it was about empowerment.
Participants learned how to adapt recipes to add nutritional value without losing cultural relevance. For many, this was their first experience with formal training, giving them new skills to nourish their families and communities.
The demand became undeniable. Classes filled quickly, waitlists grew, and participants asked for more. In response, we added Level 2 classes which focused on traditional dishes, and plans to expand even further are already marinating. One participant even felt inspired enough to try new recipes using traditional meats such as bison, which she picked up from a local farm on her way home.
The Indigenous Cooking Classes are already making an impact, translating knowledge into action and strengthening community connections through food. The Kitchen became a place where culinary skills and culture intertwined. Just like the crackle of a sizzling pan and the comforting warmth of a shared meal, the knowledge and connection created in these classes continue to nourish communities long after the last dish is washed.
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