b'TOURISMPeople across the globe dont just want to live through an Indigenous experiencethey want to taste it as wellMaybe theres an operating grant you can apply for, she says, pointing out that she was able to acquire a filling vat a little earlier than she had expected because she could predict the need in advance. Despite the challenges, Bauer is still excited about the heightened interest in Indigenous food traditions, and the potential business opportunities that flow out of that. I think this is an exciting time for us, for [Indigenous] people who are going into the culi-nary space, she says.Its a very good time right now, echoes Matricia Bauers foraging expeditions teachKisoun Taylor. The market seems to be people about gathering traditional plantsready for it, for those types of experi-and berries from the land ences. It is happening at the same time as Indigenous people are reclaiming those skills. Its a way of honouring your However, bottling small-batch bitterspreparation process still falls underancestors. It is a way of connecting from foraged herbs is no simple matter.the authority of the Alberta Liquormore people, teaching more people Bauer worked with a mentor who was aControl Board and Alberta Health.and creating all kinds of awareness.chemical engineer to refine her processBauer is further required to hold a wildthat was the easy part. Much more chal- foraging licence and must prove thatMany people equate location with lenging was navigating the complexall her ingredients have been foragedculinary experiences, sums up Henry. network of regulations. Theres a reallyand grown to certain standards.Canada has traditionally been associ-regulated industry for the product Imated with poutine and Alberta beef, but making. It has to be bottled to govern- For others interested in opening thispeople are interested to know there are mentstandardandbelot-based,type of business, Bauer highly recom-Bauersays.mends seeking mentorship and makingmore things to be experienced through one, three and five-year plans, whichIndigenous culinary traditions, and I Bauer adds that by the time its bottled,may be helpful in matching needs tothink Canada is really putting itself on its no longer a liquor product, but thepotential sources of funding support.the map as a culinary destination. 42A CCAB PUBLICATIONFall 2023'