For some Indigenous chefs, the future of Aboriginal cuisine is getting back to the land.
Zach Keeshig
Zach Keeshig was born and raised in Owen Sound, Ontario, and now runs a 13-seat reservation-only dining room called “Naagan” at the Owen Sound Farmers’ Market. “I don’t want to say I had a vision, but I knew I wanted to do modern Indigenous cooking,” Keeshig says. Lemons are another example — they don’t grow in Ontario. “Instead of using lemons, we’ll try and find unripe grapes or we use gooseberries. I think what’s going to be the future for Aboriginal food is really getting back to the land and trying to wean out processed sugars, processed foods, and get back to growing things or going back out into nature and finding these things,” Keeshig says.Another place to eat and learn is Wanuskewin Heritage Park in Saskatoon, Sask.
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