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CORN

After moving from the Northwest Territories as a small child, Chef Rich Francis did most of his growing up here, in Six Nations of the Grand River. He’d spend his time helping out on his grandparent’s farm, and helping his Uncle work in the forest, where his fondest memories usually involved cooking meat over a fire for lunch. These days, those memories are being created with his own children, still cooking meat over a fire in the woods behind his mother’s house.
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