NATURE’S BOUNTY ON A PLATE
SAGAMITÉ RESTAURANT IN WENDAKE, QUEBEC
By Hans Tammemagi
Indigenous cuisine experiences a renaissance as new restaurants pop up across Canada, celebrating First Nations culture and traditions Indigenous cuisine has suddenly become hot in Canada. It’s not surprising since traditional dishes feature hyper-local ingredients, creativity, and plenty of heart. Indigenous people have been following the 100-Mile Diet long before it became trendy. It is just a way of life. Food plays a critical role in connecting people to family and their community. In most cultures, food traditions are passed down from generation to 4 8 | B O N V I VA N T 2 0 2 1
generation, but the Indigenous people lost much of that opportunity through colonization and attempts to eradicate their way of life. Thanks to the strength and resilience of Indigenous Peoples, their cuisine has recently undergone a renaissance, with most Indigenous restaurants opening just in the past five years. As portrayed in the video series, Red Chef Revival, this surge is thanks to a new generation of Indigenous chefs working hard to showcase their culinary identity.
Watch the trailer of Red Chef Revival. More than a cooking show, this is a people’s story on a plate.
© QAT-ITAC/AUDET PHOTO
A TASTE OF CANADA