Between the late 1890s and the 1930s, thousands of Ukrainians arrived on the Canadian Prairies, seeking land, freedom, and the possibility of a better life. Alberta, with its vast stretches of forest-prairie edge and fertile soil, became home to some of the largest Ukrainian settlements in Canada. Places like Vegreville, Lamont, Mundare, and Andrew emerged as cultural strongholds where faith, language, and food could survive in a new land.

Saskatchewan’s landscape—sweeping plains, black soil, and harsh winters—offered both challenge and familiarity to Ukrainian immigrants who began arriving in the 1890s. Many came from agricultural backgrounds in Western Ukraine, regions that shared the open skies and grain-rich horizons of the Prairie provinces. The land promised opportunity but required adaptation.

In many Indigenous cultures across North America, the arrival of the first fruits—especially berries—has long been a time of ceremony, gratitude, and renewal. In particular, wild strawberries were often the first fruit to ripen, marking the beginning of summer and the opening of berry season. For the Haudenosaunee (Iroquois), the Strawberry Festival is a time to give thanks and honour the medicine and joy these berries bring.

Long before protein bars or trail mixes filled store shelves, Indigenous peoples across North America created a food that was rich in calories, nutrients, and meaning: pemmican.

Across Canada, grains have played a central role in shaping the country’s food culture, providing sustenance, nutrition, and economic strength for communities throughout the land. From Indigenous grains like wild rice to European grains like wheat and rye, grains have been the backbone of both daily life and celebratory feasts.

Poutine? Nanaimo bars? Barbecue ribs glazed with maple syrup?

Ask five Canadians what defines our national cuisine and you’ll get five different answers—and all of them will be at least partly right. That’s because food in Canada doesn’t come from a single origin or follow one thread. It’s a patchwork of memory, migration, adaptation, and survival.

Maple syrup is often taken for granted as a sweet topping for pancakes, but its roots stretch far deeper than weekend brunch. It is one of the most enduring food traditions on this land, with a history that predates the formation of Canada by millennia.

Outdoor cooking is often viewed today as a leisure activity—barbecues, fire pits, grilling weekends. But for millennia, preparing food over fire or in the ground was not only practical—it was essential.

Summer is more than a season—it’s a rhythm. It’s when gardens overflow, fish are pulled fresh from lakes, berries are gathered by the handful, and food is cooked outside, often surrounded by community.

If you've ever tasted bannock hot from the pan, slightly crisp at the edges and soft in the middle—maybe with a smear of butter or jam—you've felt a sliver of what this bread means to so many. For some, it evokes childhood campfires. For others, it’s a reminder of powwows, family tables, or school lessons in a community kitchen. For Indigenous communities across Canada, bannock tells a story far richer than its humble ingredients suggest.

Asma Khan’s Monsoon: Delicious Indian Recipes for Every Day and Season is a vibrant exploration of Indian culinary traditions, organized not by courses but by the six seasons of the subcontinent and the six Ayurvedic tastes.