The Root of it

This week, we chef up some Indigenous cuisine! Share in the spirit – and the science – of cooking with pre-contact ingredients. Unreserved associate producer Aicha Smith-Belghaba also happens to be a chef and it didn’t take us long to see her passion for Indigenous foods. Join us in the kitchen for our first cooking video, as Aicha cooks up decolonial dishes. On the menu: Sweetgrass Tea, Lyed Corn Berry Parfait and Sister Salmon Cannelloni. While Aicha and I chef it up, she’ll introduce us to some fellow foodies in her community of Six Nations, a Mohawk reserve teeming with people working to decolonize their diets. Chandra Maracle is a traditional food researcher from Six Nations. She says a Haudenosaunee approach to food is an essential part of healthy living. Her research focuses on the nutritional qualities of pre contact food – especially as it relates to motherhood. Deyowidron’t Morrow is a Haudenosaunee dietitian and the chair of the Aboriginal Nutrition Network of Dietitians of Canada. The Six Nations foodie combines her work as a dietician with the traditional food knowledge of her ancestors. Concerned about how often we’re eating colonized food like white flour, milk and sugar, Deyo set out return people to Nation-specific eating, based on the uniqueness of land, culture and tradition.