Chef Shane Chartrand - REDx Talks: Art is the Medicine (2016) from The Avatriix Network on Vimeo.
From Avatriix Network: "Shane Chartrand grew up in rural Canada between Calgary and Edmonton. His adoptive father taught him to hunt, fish, and respect his Indigenous Enoch Cree Nation roots. Chartrand got his professional start when he was 14, washing dishes at a “dive” and working his way onto the line by 17, when he decided to move to Edmonton. After graduating from Northern Alberta Institute of Technology, he ran franchise restaurants but didn’t find it particularly soul-satisfying. Chartrand changed courses, honing his craft at some of Edmonton’s best restaurants: Hotel McDonald, Sutton Place, and Union Bank. As Chartrand ascended the culinary ranks, he also became involved in the community. He’s an advocate for such charities as Make-a-Wish and the Canadian National Institute for the Blind. Chartrand also teaches cooking classes to indigenous youth and is a member of the Alberta Ate Chef Collaborative. Today, he’s executive chef of River Cree Resort & Casino."
Cook It Raw: Alberta (2015)
Fourteen of the region's top chefs decamped to Lac la Biche to focus on the discovery and collaborative shaping of the culinary identity of Alberta - a corner of the world with a burgeoning gastronomic scene, ready for global exposure. The chefs tented and cooked on the island, hunted, foraged, fished and participated in two powerful First Nations traditions - the Sweat Lodge and the breakdown of the sacred bison for a shared final meal with the people of Beaver Lake Cree Nation. It was an extraordinary 4 days - this is their story.
Wild Kitchen: Good Medicine (2017)
Wild Kitchen celebrates our rich cultural practices and unearths forgotten recipes inspired by the rugged necessity of the land. In this episode, follow host, Tiffany Ayalik is joined by her sister Kayley and Inuit elder Gerri Sharpe as they discuss ways to stay connected to their indigenous roots while living in the city. They harvest wild tea, make spruce tip jelly and enjoy mutuk (raw whale blubber) which is a delicacy in the High Arctic.
