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When you think about food and Canada, what do you picture?
Is it french fries with cheese curds and brown gravy, best known as poutine?
Or is it pancakes and maple syrup?
You're probably not thinking about banek or bison.
A lot of people wouldn't have had Indigenous cuisine unless they were invited to somebody's home.
Or maybe you were.
Indigenous cuisine is in this moment of revitalization.
As much as many are hopeful, there are big challenges too.
The good, healthy food is very expensive.
You've got to be rich to be eaten good.
On this edition of the Food Chain on the BBC World Service with me,
Megan Lawton, we're finding out about the revival of Indigenous cuisine.
We have very big plans.
I think we're growing every year and doing something different.
As well as the hurdles still facing Canada's first nations.
Some nations, like even in Canada, don't have running water.
But we're starting this episode in the kitchen, between bubbling pots of elk chili,
boiling beets and a blender filled with a purple concoction.
This is our sweet grass cherry compote.