In the quaint town of Ituna, Saskatchewan, the striking Sacred Heart Ukrainian Catholic Church stands out to visitors. Erected in the 1960s during a time when the church was bustling with a large congregation, it has since faced the challenge of aging parishioners and declining numbers.
Nettie Lutz, an 85-year-old lifelong church attendee, reminisces about the days when the church overflowed during Easter and Christmas, with extra chairs brought in to accommodate the crowd. However, as the need for repairs arose over two decades ago, requiring financial resources, the community turned to a unique solution: perogy-making.
Local residents, including Lutz and others, united to produce and sell thousands of traditional Ukrainian dumplings, with proceeds going towards the maintenance of not only the Ukrainian Catholic church but also the local Roman Catholic church. The popularity of these handcrafted perogies has even attracted customers from afar, with estimates suggesting that volunteers have crafted upwards of a million perogies over the years.
The commitment to sustaining the churches through perogy sales reflects a profound reverence and passion for Ukrainian culture among individuals like Lutz and fellow parishioner Taras Korchinski. Korchinski emphasizes the importance of preserving one’s heritage, expressing concern over the potential loss of cultural identity. Despite residing outside of Ukraine, he feels a strong connection to his roots, particularly amidst the recent events in the country.
As both Korchinski and Lutz acknowledge their advancing age, they recognize that the future of the perogy-making tradition and their cherished church hangs in the balance. While uncertainties loom, they take pride in their contributions to a legacy that will endure in Ituna’s history.
Surrounded by a dedicated group of volunteers meticulously crafting perogies by hand, Lutz reflects on the camaraderie and passion shared among them. Uncertain of what lies ahead for their church, she finds solace in being part of a community that she describes as producing the “best perogies in the world” made by the “best people.”