LCBO Food & Drink Autumn 2023

FUTURE INTERESTS

Indigenous Food Rising Experiencing the relationship of traditional foods to the land, and cooking and enjoying them together, can be a powerful force for appreciating Canada’s Indigenous people.

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WHAT IS IT MADE FROM? The first ingredients listed on the package are the dominant ones; check the nutrition panel, especially when shopping for salt-, sugar- or fat-restricted diets. Beware ingredients you don’t recognize or can’t pro nounce. As for preservatives, remember: good food goes bad! Instead of defaulting to family-­ favourite or value-priced items when you shop, here are ques tions to ask vendors, and yourself, to purchase more mindfully. W SHOPPING LIST WHERE DOES IT COME FROM AND IS IT IN SEASON? Local, seasonal produce has less of a carbon footprint than out-of-season foods shipped to Ontario from elsewhere. Bring your own containers and bags to bulk stores and new-generation grocers. Skip produce bags and store fresh items in your own containers at home. Consider whether heavily packaged brands might value marketing over mindfulness. WHO OR WHAT DOES MY PURCHASE SUPPORT? When you’re not purchasing directly from a maker or farmer, consider who profits. Does the company support workers, communities or causes, and are its finances transparent? DOES IT HAVE CERTIFICATIONS? Canadian health, animal welfare, organic, sustainable farming or fair-trade certifications are trusted marks that can help you make good decisions. T H DOES IT NEED THE PACKAGING?

DINE Find Indigenous-inspired cuisine at North46 Restaurant at the Manitoulin Hotel & Conference Centre, The Restaurant at Kay-Nah-Chi-Wah-Nung Historical Centre in Stratton, Ma¯dahòkì Farm near Ottawa or at chef Zach Keeshig’s foraged feasts in Owen Sound (image below).

TASTE Wild rice ( manoomin in Ojibwe) is one traditional food that’s been valued for thousands of years here. Try Black Duck Wild Rice (blackduckwildrice.net) or Tea Horse (teahorse.ca) wild-rice tea, or join the annual harvest with the Anishinaabe First Nation (wildriceexperience.com).

ZACH KEESHIG IMAGE: ANYA SHOR/ART STYLISTS

DRINK Ottawa’s Birch Bark Coffee, made with beans grown by Indigenous farmers world-wide, gives a portion of profits to support Indigenous families (birchbarkcoffee company.com). Sip Pembroke Pils ( LCBO 635334, 473 mL, $3.35 ) from Square Timber Brewing or Killarney Cream Ale ( LCBO 668277, 473 mL, $3.60 ) from Manitoulin Brewing to support Indigenous-­ owned breweries.

Find more ideas at indigenousexperienceontario.ca.

Our recipes continue to be both tested by pros and attainable for home cooks, but you might notice us occasionally using looser, “no-recipe” instructions that riff on tried-and-true methods, using what’s in season or in your fridge and pantry, to create flexible, household-favourite dishes. We’re just as inspired as you are by the hacks, tips, garnishes and inspiration found on social media, so, although Food & Drink is officially adulting, you’ll find following us more fun than ever. FOR THE FUTURE

Like many 30-year-olds, Food & Drink has discovered a voice, purpose and vision all its own. We reflect the modern way Ontarians shop, and in the most recent years, that’s meant looking for more local, sustainable and plant-based ingredients, plus products that consciously reduce packaging, energy use and food waste. We recognize the diverse occasions, cultures, places and people that make up Ontario and will continue to do so in the future, striving to represent everyone in our pages.

128 FOOD & DRINK AUTUMN 2023