ニューヨーク・タイムズのインスタグラム(nytimes) - 1月18日 12時55分

When the Algonquin chef @cezinnottaway was 5 years old, her mother taught her how to kill and skin a beaver with her bare hands. The little girl also learned how to snare a rabbit and to draw a moose out of the forest by emulating its haunting grunt. “We were using local ingredients long before it became fashionable,” she said. Today, her company, Wawatay Catering, has fed elementary school students, a group of judges and even the former Canadian prime minister Joe Clark. @cezinnottaway, who took her company’s name from the Algonquin word for northern lights, is part of a new generation of Canadian chefs who are reclaiming and popularizing indigenous foods as part of a growing culinary affirmation of identity. “Embracing this cuisine is a form of taking back what is ours,” she said. This renewed interest comes at a time when Canada is trying to reconcile with its troubled colonial past. “This is the food I grew up on,” @cezinnottaway said. “They took away our land, our culture, our language, and I am fighting to bring it back with my food.” @renaudphilippe took this photo of @cezinnottaway smoking moose meat. Visit the link in our profile to read more.

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