The Rise of Indigenous Superfoods
Canada’s food history is rooted in ingredients that grew, swam, or roamed freely across this land. Long before refined wheat and industrial farming arrived, Indigenous communities sustained themselves with nutrient-rich staples harvested in tune with seasonal cycles. These were the original examples of sustainable cooking and ancestral cooking methods — systems where food, ecology, and community were inseparable.
Beyond the Barbecue
Every Canada Day, backyards across the country fill with the familiar scents of grilled meat, corn on the cob, fresh berries, and maple desserts. It feels like a timeless Canadian tradition.
But the foods that appear on those picnic tables tell a much older story.