No-Waste Futures: How Chefs and Home Cooks Are Redefining the Kitchen

Across Canada’s cultural landscape, food traditions have long embraced the principle of using the whole harvest. Indigenous communities developed methods such as drying bison meat into pemmican or smoking fish so that no part of an animal or plant was wasted. Immigrant families, from Ukrainian settlers in Manitoba to Chinese railway workers, also relied on whole-use cooking to stretch limited ingredients.