Just a few months before that, Johl Whiteduck Ringuette watched 800 people gather outside the opening of his tiny, 21-seat NishDish Marketeria. Within the cozy shop, customers can flip through Indigenous-authored books, buy First Nations-made crafts, and purchase Native-produced foods as they wait for their meal. The counter-service café serves dandelion green salads, three sisters soup (made with the squash, corn, and beans that are the staples of Indigenous cuisine), and venison stew. At breakfast, bison, boar, and veggies come in wraps, omelettes, or sandwiches. And while the café might be small, it has strong roots: Whiteduck Ringuette, like Adler, is Anishinaabe, and comes from North Bay, Ontario, where his father hunted and fished and his mother cooked and baked with wild game, fish, and seasonal berries—often over an open fire. That upbringing, along with knowledge he gained from his medicine teacher, Mark Thompson, inform the chef's work as a First Nations "food sovereigntist." This, he says, means "identifying, sourcing, relearning, and reclaiming what the traditional Anishinaabe diet is." It includes the café and catering operation, public speaking, and planting medicine gardens, but also the founding of the Toronto Indigenous Business Association and the Ojibiikaan Indigenous Cultural Network—groups designed to help Indigenous restaurateurs and entrepreneurs like Adler, Shawana, and himself.