In this episode, we explore the world of progressive Indigenous food with the talented Chef Shane Chartrand, one of the finalists of Top Chef Canada 2024 and author of the acclaimed book Tawa. Chef Chartrand gives us an inside look into his culinary approach, sharing why he embraces Indigenous ingredients and the importance of sustainability in his cooking.

Join us as Chef Chartrand prepares a unique version of tartare, highlighting the versatility of bison—a lean, sustainable alternative to beef—and demonstrates how local, wild ingredients like Saskatoon berries influence his dishes. We also dive into the art of seasoning with simple, natural flavors, from clean kosher salt and freshly cracked black pepper to the sweetness of pure maple syrup.