Rising interest leads to wave of Indigenous catering companies

  • 📰 timescolonist
  • ⏱ Reading Time:
  • 96 sec. here
  • 3 min. at publisher
  • 📊 Quality Score:
  • News: 42%
  • Publisher: 75%

대한민국 뉴스 뉴스

대한민국 최근 뉴스,대한민국 헤드 라인

Owners share a unified mission: to serve their communities and educate people about Indigenous food traditions.

By the age of eight, Theresa Contois was tall enough to reach the controls on her family’s kitchen stove. To her parents, that meant it was time to cook.

Cedar Feast House has since expanded and it continues to serve Indigenous dishes such as rhubarb BBQ pulled-bison sliders, pumpkin-crusted halibut, and wild-rice cranberry salads, in the province and beyond. There are plans to launch a mobile trailer to make food even more accessible to Vancouver residents.

Cardinal, who is Whitefish Lake First Nations, grew up in Slave Lake and other northern Alberta communities. In 2018, he launched Tee Pee Treats, a catering company in Edmonton that focuses on Indigenous meals and dishes with Indigenous influences. Bannock donairs, chili, and bannock berry cake are just some of the foods Cardinal excels at, thanks to the cooking techniques his mother and aunties taught him.

The path to becoming a caterer as an Indigenous person is not without its challenges. The legacy of residential schools, the Sixties Scoop, and other systemic barriers have served as obstacles. Contois is the daughter of residential-school survivors, which she says led to a challenging upbringing, abusive romantic relationships and experiences of homelessness and substance abuse while living on Hastings Street.

Destiny Moser, a chef based in Waterloo, Ont., began exploring her Indigenous roots in 2020, during the COVID-19 lockdowns. Moser, who is part of the Ojibwe tribe of the Rainy River Band, left her corporate job to care of her children full-time, earned a culinary degree, and delved into the history of Indigenous food.

Rediscovering their origins later in life did not stop these caterers from launching and growing their businesses. The hardships of 2021 cemented Moser’s desire to pursue her catering project, Cedar Spoon, full-time. Since its launch in September of that year, Cedar Spoon has gained widespread attention for its “hyperlocal and ultra-seasonal” Indigenous food, such as sage roasted duck legs and maple butternut squash sorbet.

이 소식을 빠르게 읽을 수 있도록 요약했습니다. 뉴스에 관심이 있으시면 여기에서 전문을 읽으실 수 있습니다. 더 많은 것을 읽으십시오:

 /  🏆 15. in KR
 

귀하의 의견에 감사드립니다. 귀하의 의견은 검토 후 게시됩니다.

대한민국 최근 뉴스, 대한민국 헤드 라인

Similar News:다른 뉴스 소스에서 수집한 이와 유사한 뉴스 기사를 읽을 수도 있습니다.

Rising interest leads to wave of Indigenous catering companiesOwners share a unified mission: to serve their communities and educate people about Indigenous food traditions.
출처: BurnabyNOW_News - 🏆 14. / 77 더 많은 것을 읽으십시오 »

Rising interest leads to wave of Indigenous catering companiesOwners share a unified mission: to serve their communities and educate people about Indigenous food traditions
출처: globeandmail - 🏆 5. / 92 더 많은 것을 읽으십시오 »

Nasdaq leads stock comeback, rising by 2.8%: Market closeThe major stock market indexes (^DJI, ^IXIC, ^GSPC) capped Thursday's trading off in positive territory, the Dow Jones Industrial Average jumping by over 680...
출처: YahooFinanceCA - 🏆 47. / 63 더 많은 것을 읽으십시오 »