Americas had a rich and varied diet, and interest in native cuisine is growing. Drew takes us to the Osoyoos First Nation NK’Mip winery which produces award-winning wines. He visits Johl Whiteduck’s traditional medicine garden in Toronto and NishDish, an Anishinaabe restaurant.

Mr. Bannock food truck’s chef, from the Squamish Nation, BC, creates bannock burgers with wild berry and duck aioli. In Edmonton, Drew takes bison meat from a Dene butcher to Homefire Grill where the chef mixes it with saskatoon berries, garlic, rosemary and eggs. The Alberta Indian Investment Corporation provides microloans to business start-ups. helping food create prosperity. Food is the greatest legacy of every culture, and it is creating jobs for indigenous communities in Canada.

In Going Native, celebrated humorist and author Drew Hayden Taylor examines the stereotypes and traditions of Indigenous identity while discovering cool new ways Indigenous people are shaping their culture in the 21st century.