Land to Table: Indigenous Food, Knowledge, and Sustainability

Chef Taylor Parker will share his extensive culinary and foraging knowledge rooted in First Nations traditions through a short talk and live demo. You'll learn how Indigenous food traditions are shaped by a deep respect for the environment and sustainability.

Featuring seasonal, locally sourced ingredients, the chef will share techniques and knowledge passed down through generations - ending with a tasting that lets you experience these flavours.

Chef Taylor Parker was born and raised at Six Nations of the Grand River territory. He is a member of the Mohawk Kanienʼkehá꞉ka nation, Bear clan, and is a proud father. As a member of the bear clan, he was raised working on the family-owned native plant nursery with a responsibility ‘to take care of the medicines’.

We cannot guarantee the kitchen space or prepared food is allergen-free.

Note: This is a registered program with limited space. If you are registered and haven't arrived within 5 minutes of start time, we may offer your spot to someone else. Thank you for your understanding.

Event Venue & Nearby Stays

Hazel McCallion Central Library (Kitchen, Level 4), 301 Burnhamthorpe Road West, Mississauga, Canada

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