Western Living Magazine
Reimagine Remodelling with Kitchen Canvas
Protected: Merit Kitchens: Urban Cool Meets West Coast Warmth
Finalists Announced: HAVAN Professionals Inspire
Recipe: Balsamic Strawberry Sponge Cake from Oh Sweet Day
Recipe: The Perfect Blueberry Scones for Springtime
The Only Irish Coffee Recipe You’ll Ever Need
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Trending Now: The Best New Furniture and Homewares for Spring
Sleep Tight, Whatever Your Size: This Mattress Company Embraces All Body Types
Designers of the Year 2023: These Are Your Fashion Design Judges
Designers of the Year 2023: Introducing Our Furniture Design Category Judges
Designers of the Year 2023: Meet Your Maker Judges
"The topic of Indigenous cuisine can open a conversation about relocation and much more."
Mushkego Cree chef Scott Iserhoff is bringing Indigenous cuisine to the forefront through his Edmonton-based company Pei Pei Chei Ow—while also using food as a way to delve into more far-reaching conversations. Speaking at local schools—and to large groups at companies like Google and YouTube—about the importance of food sovereignty and food history is part of Iserhoff’s greater belief that food is a universal language. “The topic of Indigenous cuisine can open a conversation about relocation and much more, such as colonization and starvation and cultural genocide. These are topics that are directly related to how we eat and how we heal.”
Iserhoff is spreading awareness to others, but it’s a mission with internal benefits, too. “It’s a journey of reconnecting to my culture,” Iserhoff explains. The dishes he makes and teaches in his classes are about more than just sustenance—they tell a story: through their historical context, but also through traditional cooking methods and the sourcing of hyper-local ingredients.
By keeping the context of these recipes in the foreground, Iserhoff hopes to build a platform to lift others up as well. “I want to provide opportunities for other Indigenous people to share their stories, too.”
The Sioux Chef by Sean Sherman.
My parents-in-law Tania and Misha’s kitchen in Ukraine, once the war is over.
Are you over 18 years of age?