Born to Cree parents and raised by a Métis father and Mi’kmaw-British mother, Shane M. Chartrand has spent the past 15 years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is tawâw: Progressive Indigenous Cuisine, a gorgeous book that traces Chartrand’s culinary. Containing over 75 recipes along with personal stories, interviews with Chartrand’s culinary influences and family members, and contemporary and archival photographs of his journey, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.

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Profiles

• “Shane Chartrand on Interpreting Indigenous Traditions and Protocols in Culinary Cuisine” — futurecite.com
• “Shane Chartrand Stars in New Documentary Series About Aboriginal Cuisine” — Edmonton Journal
• “Trout bout: Shane Chartrand set for televised culinary battle on Iron Chef Canada” — Edmonton Journal

Videos

• “Edmonton Chef on a Journey to Rediscover Indigenous Food” — Global News
• “River Cree: meatballs by Chef Shane Chartrand” — CTV News
• “Food and the City: Interview with Jennifer Cockrall-King” — YouTube