YORKTON — Song, dance and the aroma of home-cooked food filled the air as Jamaican culture took centre stage for the final night of Yorkton’s month-long CultureFest on June 25.
Organizers from the Jamaican Parkland Association framed the evening around what they call the three pillars of culture: food, music and dance, offering residents an immersive look at Jamaican traditions.
Marseille Skyers, vice-president of the association, said, “The general program is centred around song and dance and food. Those are three pillars that we feel really portray one’s culture.”
The evening featured live performances, cultural presentations, poetry and introductions to Jamaican folklore, along with a menu of traditional dishes prepared by local community members rather than commercial vendors.
“What we have done is we have Jamaicans in Yorkton who are really excellent chefs,” Skyers said. “They don’t necessarily have a catering restaurant, but we managed to get a professional kitchen and had the food prepared by them. It’s really just a group of Jamaicans coming together.”
That sense of community extended beyond the kitchen. Skyers, who moved to Yorkton about two-and-a-half years ago from Jamaica to attend Suncrest College, said events like CultureFest help newcomers connect while building understanding across cultures.
“It’s a small town. Everyone knows everyone and you feel at home real quickly, especially if you find your community,” he said. “They do events like these so you can also interact with the different cultures around and understand them a little bit more.”
Cultural expression was also reflected in traditional attire worn throughout the evening, including the iconic Jamaican bandana fabric.
“This bandana is more than just a piece of cloth in Jamaican culture,” said Shaune Sewell of the Jamaican Parkland Association. “It is a traditional symbol of heritage, identity and pride that continues to be worn and celebrated today.”
Sewell said the fabric is commonly worn during festivals and formal events, representing “resilience, creativity and unity,” and remains a staple in performances, dances and national celebrations. She said, “We wear it with pride.”
The culinary offerings proved to be a major draw, with long lines forming early in the evening. Among the highlights was Jamaican black fruit cake, traditionally served during the Christmas season.
“Our tradition is we put dried fruits such as currants, cherries and raisins to soak in red wine and white rum,” said vendor Kimeisha Stewart Smith. “For some people, they’re soaking right throughout the year, adding more fruits, more rum, just making sure everything is well saturated.”
The mixture is later blended with spices like nutmeg and cinnamon, baked, and soaked again to create a rich, moist dessert, often paired with sorrel, a hibiscus-based drink brewed with ginger.
Festival organizers said the final night reflected the broader growth of CultureFest, which has expanded steadily in participation and scope over the years.
“This is my second year in this role and it’s always crazy to me how they get larger and larger every single year,” said Kaitlyn Kitzan. “We’re seeing more people out, we’re seeing more vendors out, and I think we’re seeing more cultures put more energy and effort and really want to showcase.”
Kitzan said the success of this year’s event is prompting discussions about future growth.
“I think our community is asking for more,” she said. “Moving forward, we’re thinking about how we grow this and what it looks like next.”
