Indigenous chefs extend national Indigenous Feast Boxes campaign to nourish people in need
Indigenous Culinary of Associated Nations takes its fundraising effort into the New Year
Mr. Bannock chef-owner Paul Natrall (pictured with his kids) is participating in ICAN’s Indigenous Feast Boxes effort.
Indigenous chefs across the country are providing meal kits to Indigenous families and community members in need this holiday season—with Indigenous Culinary of Associated Nations (ICAN) extending its Indigenous Feast Boxes campaign to January 10.
ICAN has a goal of raising $60,000 through GoFundMe Canada to feed 1,700 families, totalling approximately 8,500 people.
Christa Bruneau-Guenther of Peguis First Nation, owner and executive chef of Winnipeg’s Feast Café Bistro, spearheaded the campaign to support Indigenous-owned restaurants and catering services and to give back to Indigenous communities in response to the pandemic.
“As the effects of COVID-19 continue to devastate the Indigenous culinary industry, this campaign is aimed not only to help Indigenous families in need but also help secure jobs and get those employees in participating restaurants and establishments back to work,” Bruneau-Guenther said in a release. “Many businesses have had to close their doors and this is now a lifeline for operations like ours that employ 12 staff, all of whom are Indigenous and rely on their jobs for their livelihood.”
Each participating region has a local chef assembling the boxes with their own creative and cultural input. The chefs also personally selected local Indigenous community groups to partner with to distribute the boxes to those most in need.
In Vancouver, there are two partner restaurants/chefs: Salmon ‘n Bannock Restaurant led by owner Inez Cook, distributing boxes through Helping Spirit Lodge Society; and Mr. Bannock Catering led by chef Paul Natrall, who is distributing meals through Dudes Club, a participant-led community that fosters male health and wellness.
On Natrall’s menu are chili-honey roasted winter squash; cranberry-pecan wild rice pilaf with sweet potato; venison sausages with caramelized onions and crispy jalapenos; and mini maple-glazed bannock fritters with apple and cinnamon.
Other participants include Toronto chef Joseph Shawana of ddcx Indigenous Kitchen and Catering, with the support of Centennial College; Jenni Lessard, who’s leading the Wanuskewin Heritage Park culinary team in Saskatoon with help from Saskatoon Public School Foundation Cheer Crates Program; and Iqaluit chef Sheila Flaherty, who will distribute the boxes to her community.
A $50 donation can feed families of up to six people with one Indigenous Feast Box. Families will receive partially or fully prepared dishes with recipes and cooking instructions detailing the significance of the ingredients and how they reflect the local chef’s unique culture and personality.
“The food insecurity of our Indigenous communities across the country is rising and we wanted to do our part to help those affected, not only by the pandemic but a season that is often a struggle for many families,” chef Joseph Shawana, ICAN Board Chair, said in the release. “In addition to feeding community members, it was our goal to use this opportunity to help further ICAN’s mission of educating Canadians about Indigenous culinary and how widespread and diverse our food is.
“The awareness of the campaign has put a spotlight not only on food insecurity but also on the need to incorporate more Indigenous meals in restaurants,” he said. “With growing interest in the campaign, we’ve heard from numerous Indigenous chefs and institutions such as hospitals and other organizations seeking to learn about ways to include Indigenous foods and recipes into their menus in order to deliver healthy local dishes to their communities.”
To donate to and learn more about Indigenous Feast Boxes, see here.
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