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For some Indigenous chefs, the future of Aboriginal cuisine is getting back to the land.
For some Indigenous chefs, the future of Aboriginal cuisine is getting back to the land.
A group of revolutionary chefs in the Arctic and subarctic have joined forces to celebrate indigenous culture by developing a new kind of cuisine using traditional ingredients.
A company based in Thunder Bay is working with fishers in Naujaat, Nunavut on a project to sell wild-caught arctic char to northwestern Ontario. Eat the Fish is part of a project called Lake to Plate that's helping Inuit fishers in Nunavut develop a sustainable commercial fishery near their home community.