History of residential schools

Residential schools for First Nations children were present in Canada from the 17th century until the late 1990s, with the last school (Kivalliq Hall residential school in Rankin Inlet, Nunavut) closing in 1997. The official residential school system was developed in the 19th and 20th centuries, with federal government intervention escalating from the 1880s onwards. It is estimated that at least 150,000 First Nations, Inuit and Métis children attended these institutions in Canada.  

These schools, run mainly by religious organizations and funded by the federal government, were part of an assimilation policy aimed at destroying First Nations cultures and identities. 

In 1920, an amendment to the Indian Act marked a turning point in the history of First Nations in Canada. This amendment made attendance at residential schools compulsory for Indigenous children. 

Under this policy of forced assimilation, First Nations youth were uprooted from their families and communities, resulting in intergenerational trauma. These traumas stem not only from the scars left on the survivors but also the scars of the parents and grandparents, who saw their children and grandchildren torn from them. 

These children were forced to leave their homes and enter institutions that tried to erase their cultural identity. In these residential schools, they were forced to learn English and French, adopt the Christian religion and conform to the customs of the predominately white Canadian society. The children also suffered cultural, psychological, physical and sexual abuse. The purpose was “killing the Indian in the child,” in the words used at the time, with the aim of completely assimilating Indigenous peoples into the dominant culture. 

“The Indian Residential Schools Settlement Agreement (IRSSA) recognized 139 residential schools in Canada. This number excludes schools that operated without federal support, such as those run solely by religious orders or provincial governments.”  

*It should be noted that the calculation of the number of residential schools may vary slightly depending on the criteria used to define what constitutes a residential school and on the historical period considered. However, the most commonly cited figure is 139, which is also the officially recognized number. 

Interactive map 

An interactive map of residential schools is available on the Indigenous Services Canada website. This map shows the locations of former residential school sites recognized in the Indian Residential Schools Settlement Agreement. It also provides historical information for each residential school, including the period when it operated.  

Orange Shirt Day, created in 2013, has its origins in the story of Phyllis Webstad, a residential school survivor. When Phyllis was six years old, her grandmother gave her an orange shirt to wear on the first day of school. When she arrived at St. Joseph’s Mission Residential School in British Columbia, Phyllis had her new shirt confiscated.  

Today, the orange shirt symbolizes the loss of Indigenous identity and culture caused by the residential school system. This day, celebrated on September 30, has become an occasion for the country to reflect on the legacy of residential schools. It also serves as a call for reconciliation. 

To participate in this day and show your support, you can: 

• Wear an orange shirt on September 30. 

• Participate in local events organized to commemorate the day. 

• Learn more about the history of residential schools and their impacts. 

• Share your knowledge with those around you to raise awareness. 

• Support local First Nations organizations. 
• Make use of our tools: https://cssspnql.com/en/produit/orange-shirt-day/. 

To support your wellness and healing, here are a few suggestions that integrate various aspects of the seven dimensions of wellness and the medicine wheel. 

• To start with, you could engage in a cultural activity you’re passionate about, or explore something new. For example, you can prepare traditional food. Or if you’re interested in crafts, why not try your hand at beading? Alternatively, you could read a book in a First Nations language. This can provide you with an enriching perspective and strengthen your connection with your culture.
  
  
• You can also get involved in outdoor activities on the land. Activities such as fishing, hunting, trapping and foraging bring you closer to nature, while also respecting its cycles and resources. They also provide an opportunity for quiet reflection. 
  
  
• Participating in traditional ceremonies such as sweat lodges and sharing circles can also be a very enriching experience. These practices allow you to share meaningful moments with others and explore your spirituality.
  
  
• To maintain balance in your daily life, make sure you eat a balanced diet and exercise regularly. These habits promote not only good physical health but also optimal mental wellness.
  
  
• Finally, incorporate relaxation techniques such as deep breathing, yoga or meditation into your daily routine. These practices help reduce stress, improve concentration and promote an overall sense of calm and serenity. 

Through a combination of these cultural, traditional, outdoor and wellness activities, you will foster an enriching and balanced lifestyle that honours both your roots and your personal well-being. 

Traditional recipes 

Discover the authentic flavours of the First Nations through our traditional Indigenous recipes, which celebrate the deep connection between nature and culture. 

Pea, bean and potato soup

Ingredients: 

• ½ lb (225 g) dried peas, soaked overnight
• ½ lb (225 g) black beans or large fava beans, soaked overnight
• 4 medium potatoes, peeled and coarsely chopped
• ¼ cup (60 ml) butter
• 4 tsp (20 ml) sea salt
• ½ tsp (2.5 ml) pepper
• ½ cup (125 ml) green onions or wild garlic with stems, chopped 

Instructions: 

1. Rinse the peas and beans, then drain. Transfer to a large saucepan and pour in enough water to cover at least 3 times their volume. Bring to a boil and cook for 30-35 minutes. Save the cooking water.
2. Cook potatoes until tender. Drain and save the cooking water.
3. Measure out 2 litres of the bean and potato cooking water. Place in a large pot.
4. Mash the peas, beans and potatoes and add to the liquid along with the rest of the ingredients.
5. Bring to a boil and reduce heat. Simmer slowly for 1 h. Serve hot. 

Children can help to mash the peas, beans and potatoes using a potato masher. 
*Source: S,Suraniti.2017. Nd’adbokwa : Je cuisine 

Bannock
10-12 pieces

Ingredients: 

• 3 cups (750 ml) flour
• 3 tbsp
• (45 ml) baking powder
• 1 tsp (5 ml) salt 
• 1 ½ cups (375 ml) water
• 1 tbsp (15 ml) vegetable oil 

You can add sunflower seeds, berries, cranberries, raisins, pumpkin seeds, chocolate chips or olives.  

Instructions: 

1. Preheat the oven to 400°F (200°C). 
2. Mix the dry ingredients (add any of the “extras” if you wish). Make a hole in the middle and pour in the water and oil. Mix gently with a fork until the dough is moist. 
3. Gently knead the dough with your hands to form a loaf. It is important that the dough is not over-kneaded, as this will affect the quality. 
4. Place the dough on a floured baking sheet. Bake for 35 to 40 minutes at 400°F. 

You can get children involved at every stage, from pouring the water to kneading the dough to adding berries. 
Source: Suraniti,S, Nolett,R.2017. Nd’adbokwa : Je cuisine.

Wild game stew 
5 to 6 portions 

Ingredients:

• 3 lb (1.3 kg) of chopped wild game meat, according to availability (deer, moose, bear, goose, etc.)
• 10-12 small potatoes, cut into large chunks
• 5-6 small carrots, cut into chunks
• 1 or 2 celery stalks, cut into chunks
• 5-10 white mushrooms (or your preferred mushroom variety)
• 1 white onion, cut into large pieces (optional)
• ½ to 1 cup (125 to 250 ml) frozen or fresh green peas
• Flour (for flouring the meat)
• ½ cup (125 ml) toasted flour 
• ½ cup (125 ml) unsalted butter, softened
• 1 tablespoon (15 ml) butter
• 6-7 litres beef stock or veal stock
• Fresh or dried thyme to taste
• Salt and pepper to taste
• Optional: ¼ cup (60 ml) full-bodied red wine (use the same wine you will have with your meal) 

Instructions: 

1. Preheat oven to 300°F (150°C). Place meat chunks in a large bowl and add flour. Mix well to cover meat chunks with flour. In a large ovenproof pot, brown the meat chunks in a little butter on the stove, over medium-high heat. When the chunks are seared and well coloured, set the pot aside. 
2. Add the vegetables to the pot (except the green peas). 
3. In a large saucepan over medium heat, melt unsalted butter and whisk in toasted flour. Gradually add beef stock or veal stock until the sauce thickens, continuing to whisk. 
4. Season and add thyme to taste, followed by a full-bodied red wide (adding wine is optional). 
5. Add the stock to the pot, covering the meat and vegetables. Place the pot in the oven and cook for about 3 h. Add the green peas when about 30 min of cooking time remains.   

While preparing the stew, you can teach children about the different types of wild game meat. 
*Source : Suraniti,S, Gauthier-Nolett,D.2017. Nd’adbokwa : Je cuisine.

Homemade strawberry-rhubarb jam 

Ingredients:

• 3 cups (750 ml) chopped rhubarb
• 1 cup (250 ml) diced strawberries
• ½ cup (125 ml) sugar
• 1 tsp (5 ml) orange zest
• 1 orange. freshly squeezed (juice) 

Instructions: 

1. In a saucepan, bring orange juice, sugar and zest to a boil. 
2. Reduce heat to low and add rhubarb. Simmer for 10 minutes. 
3. Add the strawberries. Simmer for 10 minutes or until you have a jam. To test, dip a spoon into the jam and pour a drop onto a cold plate. If the drop has a gelatinous consistency, the jam is ready. 

Traditional cedar drink 

Ingredients:

• 2 cups (500 ml) fresh cedar leaves
• 6 cups (1.5 litres) water
• 3 cups (750 ml) peach, apple or pear juice
• ¼ cups (60 ml) maple syrup 

Instructions: 

1. Rinse cedar leaves in cold water.
2. Place water and cedar leaves in a saucepan. Simmer for 20 minutes. 
3. Strain through a colander and save the cedar-infused water. 
4. Add the juice and maple syrup to the cedar-infused water. Mix well. 
5. Serve cold. 

This is a great opportunity to introduce children to different types of trees. You may want to bring children along to collect the cedar branches used in this recipe. 
*Source : S,Suraniti.2017. Nd’adbokwa : Je cuisine

 For more recipes, you can purchase a copy of the book Nd’adbokwa : Je cuisine (French language) by clicking here.

Guided meditation 

• Native American Guided meditation with Flute Music

• Cree Meditation (nêhiyaw)

• Honoring Indigenous Humans and INDIGENOUS LAND (guided meditation)

• Native American Flute Music Meditation for Healing

• Trauma-Informed Yoga and Meditation

Medicinal plants 

Explore the ancestral wisdom of First Nations through our selection of medicinal plants. These are true treasures of the Earth that nourish body and spirit.
*Before using any plant as a medicine, please seek the advice of a health professional. 

Headaches: Polygonatum pubescens (hairy Salomon’s seal)

•  ”Crush the fresh flowers and leaves. Breathe the scent in through the nose, without sniffing.”(Durant-Nolett,M. 2008)
• Where it grows: Hairy Solomon’s seal grows naturally in the undergrowth of humus-rich, mixed forests. It prefers shady or partly shady areas with cool, well-drained soil. It can also be found in dry, rocky areas, often alongside other undergrowth plants. 

Image source : Pl@net, 2024.

Diarrhea Fragaria virginiana (Duchesne) (Virginia strawberry or wild strawberry)

• ”Infuse a handful of chopped fresh leaves and roots in 4 cups (1 litre) of water for ten minutes. Drink as much as you need to feel relief. ” (Durant-Nolett,M. 2008)

• Where it grows: The Virginia strawberry is commonly found in open, dry fields, meadows and disturbed habitats. It also grows at the edge of forest, in meadows and marshes. It prefers rich, moist soils, but can tolerate some drought. It can also be found along roadsides and in sandy areas. 

Image source: Jane Times, 2012.

Cold: Coptis groenlandica (Oeder) Fern. (threeleaf goldthread)

• ”Make a tea with a handful of the root in 1 cup (250 ml) of water. Drink as needed or until completely cured. ” (Durant-Nolett,M. 2008)
• Where it grows: This plant grows in humid forests, swamps, the edges of wetlands and alpine and subalpine zones. 

Image source: Shutterstock.com 

Persistent cough: Epilobium angustifolium L. (fireweed or Saint Anthony’s laurel)

• ”Make a tea with one handful of tamarack bark and one handful of fireweed root per cup (250 ml) of water. Drink as needed. ” (Durant-Nolett,M. 2008)
• Where it grows: Fireweed, or Saint Anthony’s laurel, commonly grows in open or semi-shaded environments such as forests, in damp semi-wet soils, in clearings, on slopes, in wet ravines and in burnt areas. 

Image source: Aiglon Indigo, 2024.

Nasal congestion: Thuja Occidentalis L. (white cedar) 

• ”Fill a pillowcase with several branches. Place this pillow under your usual pillow, or sleep directly on it.” (Durant-Nolett,M. 2008)
• Where it grows: You can often find white cedar in marshy areas, in limestone soils, on cliffs and in damp forests. 

*Content source: Durant-Nolett,M. 2008. Plante du soleil levant Waban Aki.

These recipes are found in the book Plantes du soleil levant Waban Aki : Recettes ancestrales de plantes médicinales, by Michel Durand Nolett. If you wish to purchase a copy (French language), click here.

To encourage learning and raise awareness, we are holding a contest for those who complete this quiz. Test your knowledge on the history of residential schools for a chance to win our wellness gift basket!