Bannock, wild meat and indigenous food sovereignty

Food! We can't live without it, yet it's rarely dinner conversation. Unreserved is nourishing your brain with stories about delicious delicacies. 

Host Rosanna Deerchild visits Feast Cafe, a new restaurant in Winnipeg that's serving indigenous foods made with local ingredients. On the menu are Indian tacos, bison chili and pickerel sliders.

Unreserved's senior bannockologist, Tim Fontaine, takes a look at where bannock comes from and what place it has in today's indigenous society.

Althea Guiboche wanted to lend her hand to help fight homelessness. Her Got Bannock? initiative has 100 volunteers who make chili and bannock to feed people in Winnipeg's poorest neighbourhoods.

This time of year can be tough for families in need of a good meal. But a new program run by the Lheidli T'enneh First Nation, in Prince George, B.C. is trying to help by giving people food and a space to cook it.

You wouldn't think that growing squash and beans could connect you to your culture, but that's exactly what happened to Tabitha Martens. She took her love of growing food and applied it to her studies, receiving a master's degree for her research on indigenous food sovereignty.

Cezin Nottaway grew up in the bush, helping her grandmothers prepare family meals. Now a trained chef and owner of the Wawatay Catering company in Manawaki, Que., she draws on her family traditions for inspired indigenous food with a modern twist. 

This week's playlist

Harry Davies - The Bannock Song 

Ghostkeeper - Tea and Cree Talking

Shibastik - Hand Drum

Digging Roots - Plant the Seeds