Bannock is viewed by many Manitobans as an Indigenous food, though its ingredients derive from European contact. But what would Indigenous food look like today if its development hadn’t been disrupted by colonialism? Chef Steven Watson, from Winnipeg’s Commonwealth College, talks about the historical, imaginative, and spiritual work of creating an Indigenous cuisine for the 21st century.
Written and Narrated by Janis Thiessen
Produced by Kent Davies
Interview participant: Steven Watson
Episode Image: Kimberley Moore
Theme Music: Robert Kenning
Steven Watson, interviewed by Janis Thiessen, January 16, 2019 in Winnipeg, MB. Digital Audio Recording. Manitoba Food History Project, “Winnipeg Interviews," Oral History Centre Archive, University of Winnipeg, Winnipeg, MB.
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Preserves is made possible by a grant from the Social Sciences and Humanities Research Council of Canada, and assistance from the Oral History Centre at the University of Winnipeg.