Evelyn Bradley on decolonizing our minds, hearts and palates

A diversity, equity, and inclusion consultant on Prince Edward Island, Evelyn was invited to share her perspective in CBC East Coast all in. This new, monthly CBC newsletter features stories and ideas that reflect all the ways we're different on the East Coast. 

Evelyn Bradley is all in

When I first met my friend Charlie Sark, I was on the set of a cooking show called Worth Our Salt. He looked at all of us there that day and said, "The first step to decolonizing our hearts and minds is to decolonize our palates." 

He then proceeded to make me the best pizza I had ever had in my life. 

After spending the day with Charlie, it became clear that one avenue for me (and others) to explore decolonization and to address the inequity around cultural competency is through food.- Evelyn Bradley

I spent the better part of a decade eating my way through some of America's greatest food cities. So when I moved to the East Coast of Canada, I never expected to have my mind blown by the cuisine of a place that still hosts community boiled dinners and where the primary starch is the humble potato. 

I was genuinely floored by the complexity of flavours and combinations that were presented in the form of ground cherries and smoked mussels on a homemade pizza crust. 

I was taken aback, not because it was an odd pairing, but because it made complete sense for the regionality of local ingredients. As I began to try and sift through my culinary toolkit, I realized that the majority of the foods I like, coming from just about every country around the world, can be replicated with ingredients Indigenous to the region I now call home. 

Decolonization is an action

As a diversity, equity, and inclusion professional, I am often asked about decolonization and I am often frustrated with the way it has been turned into a buzzword as opposed to being about people and a call to action. 

Decolonization is on every "woke" Twitter feed and news outlet across North America, and yet we still struggle to talk about the day-to-day, in-context, reality of what it even means. 

To me, decolonization is an action. It involves actively engaging in work where we intentionally take steps to undo colonialism. 

In the words of Eve Tuck and K. Wang Young, "decolonization is not a metaphor." Decolonization should not be tokenized for the purpose of pursuing social change in all areas. It is distinct to Indigenous experiences and, as such, to truly decolonize our tongues, we must first start with Indigenous ingredients — which are plentiful around us. 

After spending the day with Charlie, it became clear that one avenue for me (and others) to explore decolonization and to address the inequity around cultural competency is through food.

Transforming 'classic' PEI foods

The East Coast has a wide array of cultures and with those cultural identities comes diversity in culinary options. We have some of the best access to locally-sourced ingredients across Canada. I am starting to see that 'classic' PEI food is beginning to be transformed in a way that highlights the diversity present in our communities. 

For example, I can get jerk lobster on PEI that has been made with lobster from Georgetown, soy sauce from Charlottetown, maple syrup from Breadalbane, and local peppers grown in Bonshaw. 

To me, this is a testament to what happens when decolonization and cultural diversity take charge of your dinner plate.

Celebrating the cultural explosion on the East Coast is as easy as trying to find a McDonald's along an American highway. But we have to be actively supporting these culinary opportunities and be open to trying something familiar prepared in an unfamiliar way.  

So consider this nugget: How might you challenge your palate this year and how can you decolonize your dinner plate?

Get to know Evelyn

What do you enjoy most about living on the East Coast?
I love the people on the East Coast. Everyone has hidden talents and skills, and I enjoy meeting new people here because you always learn something you didn't expect. 

What is your greatest extravagance?
It's a toss-up between my spice drawer and my whisky collection. 

What is your favourite wintertime/summertime activity on the East Coast?
Regardless of the season, I enjoy eating my way across the East Coast. 

What is your most marked characteristic? 
The fact that my aesthetic is a cross between Mr. Dressup and Colonel Sanders. I am always wearing a bowtie and a smile. 

Can you share a recent event or experience that gives you hope for positive change? 
The last three newly opened restaurants that I've eaten at in  PEI don't have fish and chips anywhere on the menu. I am excited for the title of "Food Island" to actually incorporate culinary diverse cuisine that highlights local and Indigenous ingredients. 

What do you consider your greatest achievement?
My unapologetic joy as an active resistance to hate. 

Where can people connect with you?
Instagram: @GayfromAway 
Website: www.ebradleyconsulting.com 

Evelyn's picks

• Unforked - A CBC Podcast that picks apart the food we eat to reveal the culture and politics baked into it.

• Colonel Gray immersion students learn Acadian culture through food, music and nature