In this video, Brandy productions visits the Pow Wow Cafe in Kensinton Market, Toronto, an indigenous eatery where they make the signature dish of the Indian Taco, with Chef Shawn Adler.

In this video, Chef Roberta Olsen cooks one of her iconic dinners from Keenawii's Kitchen, named for her Haida name, Keenawii. Roberta cooks with ingredients collected from the ocean, forests and farmers' markets on the island.

In this video, Chef Shane Chartrand discusses Indigenous culture through an exploration of the culinary arts. Chartrand has been featured on Chopped Canada and Cook It Raw, and is an award-winning Chef of Indigenous inspired menus, which respect and celebrate his Enoch Cree Nation roots. An advocate for modern Indigenous culinary art, Chartrand travels the country teaching Aboriginal communities cooking skills.

In this short series, expert fishers for their entire lives, Líl̓wat Elders Cora and Daniel Wells share their deep knowledge of salmon fishing, cleaning and smoking.

In this short series, accompanied by a song in the Lil̓wat7úl language, we follow a woman as she makes gwùshum, a Stl’atl’imx (Líl̓wat) dessert and a very special treat by first harvesting xúsum (soapberries or salmonberries).

This short documentary explores how the First Nations staple of wild rice is exported as a luxury food thanks in part to bush pilots. Follow the families of the Pauingassi band as they comb the reedy shores with brooms, paddles and baskets for manomim (wild rice).

Flour, baking powder, a pinch of salt and a bit of water. Beloved and delicious, this traditional fry bread is a staple in Indigenous kitchens, but its colonial roots come with serious health repercussions. This episode is a mouth-watering journey decolonizing the word BANNOCK.

Winnipeg’s Melissa Brown grew up without strong connections to some parts of her Ojibwe and Jamaican identities. When she rediscovered her lifelong passion for cooking, Melissa inadvertently found the vehicle she needed to reconcile her two ancestries.