By Alex Murray Reporter Chef Rick Powless believes adding Indigenous food to the patient menu at Brantford General Hospital (BGH) transports Indigenous people back to their homes and culture. \u201cIt reminds us of who we are. It takes us back home,\u201d Powless said at the soft launch of BGH\u2019s Indigenous additions to the hospital\u2019s \u201cInspired Selections\u201d patient-centric menu on June 24. \u201cWhen they\u2019re in a hospital and they\u2019re eating this food, it\u2019s that remembering of who they are. You remember, \u2018My grandmother made it like this,\u2019 or \u2018That tastes like my dad\u2019s food.\u2019\u201d Powless talked about how renowned Indigenous chef Bertha Skye\u2019s reaction to hospital food in the final days of her life inspired him to find a solution. \u201cI had a mentor who was in the hospital in her… <\/p>\n
By Alex Murray Reporter Chef Rick Powless believes adding Indigenous food to the patient menu at Brantford General Hospital (BGH) transports Indigenous people back to their homes and culture. \u201cIt reminds us of who we are. It takes us back home,\u201d Powless said at the soft launch of BGH\u2019s Indigenous additions to the hospital\u2019s \u201cInspired Selections\u201d patient-centric menu on June 24. \u201cWhen they\u2019re in a hospital and they\u2019re eating this food, it\u2019s that remembering of who they are. You remember, \u2018My grandmother made it like this,\u2019 or \u2018That tastes like my dad\u2019s food.\u2019\u201d Powless talked about how renowned Indigenous chef Bertha Skye\u2019s reaction to hospital food in the final days of her life inspired him to find a solution. \u201cI had a mentor who was in the hospital in her... <\/p>\n