Why is there a reverence for certain cooking techniques? Is fast food a part of culture? In part two of our series, Marie Fitrion, food writer and program manager at Foodpreneur Lab; Ann Hui, Globe and Mail food writer and author of “Chop Suey Nation;” Joshna Maharaj, chef and author of ,”Take Back the Tray;” and Joseph Shawana, chef at ddcx Indigenous Kitchen on Manitoulin Island, discuss whether we can separate what we eat from our culture.
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