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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.
EPISODE TRANSCRIPT
EPISODE CREDITS
Written and narrated by Janis Thiessen
Produced by Kent Davies
Interview participant: Steven Watson
Episode image: Kimberley Moore
Theme music: Robert Kenning
INTERVIEWS
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.
MUSIC
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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