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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.


Blue Dot Sessions - Come as You Were, Douglass Stairs, The One Shot

Chris Zabriskie - The Dark Glow of the Mountains

Lobo Loco - High Valley 

Podington Bear - In My Head 

Puddle of Infinity - Porches and Universes 


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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.