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‘Everyone is your community’: Chef Bill Alexander on bringing Indigenous food to a wider audience


Indigenous cuisine, to me, is our relationship with the land. It’s our medicinal use, it’s our food use, it’s berries, it’s wild game. It’s how we used what was naturally available. Where I get to come in as a modern-day chef now is going, “Hey, how can I stay true to the traditional ways in which we would’ve preserved those items and then put a modern-day outlook on food to make it Instagram ready.” Source: Globe and Mail | June 18, 2019

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