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In this episode we chat with chefs Scott Iserhoff and Zach Keeshig about their approaches to food and the kitchen. Then we talk to Dr. Spencer Greening about Indigenous understandings of the ecosystem, food harvesting, and climate degradation.
Show Notes:
- Truth and Reconciliation Commission Report: https://ehprnh2mwo3.exactdn.com/wp-content/uploads/2021/01/Executive_Summary_English_Web.pdf
- Truth and Reconciliation Commission’s Calls to Action: https://ehprnh2mwo3.exactdn.com/wp-content/uploads/2021/01/Calls_to_Action_English2.pdf
- Zach Keeshig and Chapman’s ice cream: https://www.cbc.ca/news/canada/london/indigenous-chef-creates-sweetgrass-ice-cream-in-partnership-with-frozen-treats-giant-1.7260953
- Naagan: https://www.naagan.ca
- Indigenous Food Sovereignty Garden: https://aorlt.ca/garden/
- Black Duck Wild Rice Project: https://www.blackduckwildrice.net
- Ginawaydaganuc Project: http://www.plentycanada.com/news/ginawaydaganuc-food-sovereignty-project
- Indigenous Climate Hub: https://indigenousclimatehub.ca/2020/09/how-indigenous-communities-are-protecting-salmon-habitat-from-the-effects-of-climate-change/
Episode edited by Siddarth Sharma.
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حلقات أخرى في هذا البودكاست
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Show Notes
Soy Luck Club: https://www.instagram.com/thesoyluckclub/?hl=en
Ginger Scallion Seasoning: https://shop.hongshing.com/products/ginger-sca…
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Follow Change is Brewing on Instagram and Facebook.
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In this episode we met up with Wendie Wilson in Nova Scotia, a food activist and community organizer, to learn more about Black food stories in Nova Scotia. We then traveled to Edmonton to connect with Rochelle Ignacio to learn about her initiatives in Black owned businesses and Feed the Soul YEG. …
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