Meenishapiy

For Chef Scott Iserhoff of Pei Pei Chei Ow and Bernadette’s in Edmonton, inspiration is centred on a sense of simplicity: childhood memories, life experiences both in and out of the kitchen, and beautiful produce. A member of the Attawapiskat First Nations in the sub-Arctic region, several staple foods have significance for him. 

“Goose, moose, white fish, and berries are very important as they surround the area and are local food sources. They’re the foods my family harvested, and I grew up eating.” Of those ingredients, berries are easily incorporated into several dishes. “They bring me memories of berry picking with my parents and grandparents, watching the berries being preserved or just eating them fresh.”  

They can be enjoyed in several ways, too. “Do not let berries go to waste. You can always freeze them, turn them into jam or compote, make shrubs, or dehydrate them.” Overripe berries can be used, too. 

“Meenishapiy is a berry drink that we make in house,” explains Chef Scott. “It literally means ‘berry water’ in Omushkegowin.” 

“Mix equal parts of berries, vinegar and sugar and let it ferment in an airtight container for 48 hours. This process will produce a shrub that can be added to teas, soda, dressing, etc.”