Cree Chef Shane Chartrand with us out on location at CHARCUT University District. Through kitchen pedagogy of breaking bread to expand relationality, Shane taught us about science of food that is hot and cold, how cutting/chopping/slicing foods differently effects their flavour, the connection between reindeer lichen and moustaches, mushroom identification (or not), Tapwe, the dark history of the Canadian food guide, bannock as resilience, and the importance of reciprocity within food.Check out Shane on TOP CHEF CANADA- Season 11Remember, you can support the pod and rock some unique Indigenous Science merch at www.relationalsciencecircle.com/shop, all proceeds go towards Knowledge Keeper honoraria, following protocols, and keeping the pod going.Full SHOWNOTES (great for additional information and resources for teachers): COMING SOONGratitude to the support from JUAN-CARLOS CHAVEZ, the editing and audio skills of EMIL STARLIGHT of Limelight Multimedia, and ALEX F. for marketing and pod support. Hosted on Acast. See acast.com/privacy for more information.
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