b'FOOD INFLUENCERSInez Cooks restaurant Salmon n Bannock offers a selection of original and adapted Indigenous dishes, including its signature bannockON THE By Sarah B. Hood & Matthew BradfordMAINSTA EGT h r e e f o o d p r o f e s s i o n a l s p u t a m o d e r n s p i n o n a u t h e n t i c I n d i g e n o u s c u i s i n e a n d o p e n t h e d o o r t o e x c i t i n g n e w b u s i n e s s o p p o r t u n i t i e sS omethings cooking across theWhitecap, Saskatchewan, is presentingelk terrine, and of course, its namesake country. Culinary careers andtreatslikehousebisonmeatballs,Sagamit soup, made with bison, elk businesses are creating newdusted pickerel cheeks and Saskatoonand venison. And in Iqaluit, Chef Sheila opportunities for economicberry tart. Flaherty is breaking new territory with reconciliationinCanadasSijjakkut, her culinary-tourism venture thriving food scene. In Vancouver, InezIn Toronto, cozy little Tea-N-Bannockserving authentic Inuitfoods.Cooks Salmon n Bannock restaurant isoffers pickerel dinners, elk or bison dishing up its popular bannockwichesstews and Bear Paws (cinnamon-and- Although many Indigenous culinary andPowWowPowerSalad(withsugar-dipped fry-bread). In Qubecventures have opened and closed over Ojibway wild rice, vegetables and wildCity, Steeve Wadohandik Gros-Louisthe years, its clear that a generation of house-smoked sockeye salmon). TheSagamit (now with two locations and acharismatic Indigenous chefs with talent Moose Woods Homefire Grill at thefood truck) has been earning accoladesand determination is making headway, four-star Dakota Dunes Resort, whichsince 1999 for offerings like deer ravioliand Canadian diners are eager for more. lies on the Dakota Unceded Territory atand smoked bison, duck confit salad,Here we share the story of three of them.22A CCAB PUBLICATIONFall 2023'