Indigenous Cuisine at YVR Garners National Attention

Indigenous cooks and the flavours of their cuisine and have been enjoying some well-deserved time in the spotlight. Indigenous restaurants, like Bernadette’s in Edmonton, have garnered a spot on the prestigious en Route Top Restaurants long list and Owamni by the Sioux Chef, a Minneapolis restaurant helmed by Oglala Lakota chef Sean Sherman, won the James Beard Best New Restaurant award.

If you want to enjoy Indigenous food before a flight though, you are going to have a tough time. While many airports have a wide selection of global food options, only one, Vancouver International Airport (YVR) has an Indigenous restaurant. Chef Inez Cook was featured in the Globe and Mail recently, talking about the airport offshoot (Salmon n’ Bannock on the Fly) of her bistro, Salmon n’ Bannock and partnership with Air Canada Maple Leaf lounges.

Salmon n’ Bannock on the Fly opened in the International Terminal in YVR at the end of 2022, making it the first Indigenous restaurant in a Canadian airport. 

“We are incredibly delighted that Inez has chosen to open a Salmon n’ Bannock location at YVR. Travellers are now able to enjoy more fresh, locally made Indigenous food in the terminal or take it as grab-and-go for their aircraft journey,” said Tamara Vrooman, President & CEO, Vancouver Airport Authority at the opening. “At YVR, we continue to connect travellers with the taste of British Columbia’s diverse and exciting flavours, showcasing the best of our region through food, hospitality and service. The introduction of Salmon n’ Bannock is a step forward on our journey of reconciliation and the recognition of the importance and desire to have Indigenous-run businesses at YVR.” 

In addition to the storefront, travellers with access to an Air Canada Maple Leaf Lounge at the airport can sample Chef Cook’s Three Sisters Soup. The traditional soup combines corn, squash and beans (complementary crops grown together in North American Indigenous agriculture, referred to as “the three sisters.”) 

The partnership was spurred by Cook’s response to an announcement by Air Canada about the global food offerings at the airline. Cook wrote to the airline, who she worked with as a flight attendant for 33 years, saying, “That’s amazing, but once again Indigenous is not on that list.” After eight months of meetings and tastings, the soup has made it to the lounge. 

“There are many talented chefs, but Inez’s journey is particularly inspiring. Her resilience in overcoming life challenges, her years of dedication to Air Canada, and her success in establishing an Indigenous restaurant within an airport setting all contribute to why she was the ideal choice to be part of this menu launch,” said Geneviève Piché, Air Canada’s manager of premium lounges. “Her story embodies the values of perseverance, passion, and cultural celebration.”

According to the Globe and Mail report, Air Canada is also working with other Indigenous chefs for their versions of the traditional soup in its Toronto and Montreal lounges.

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