Brantford hospital serves up Indigenous menu options for patients

The Brantford General Hospital is offering a taste of Indigenous culture. CTV’s Alexandra Holyk reports.

Patients at Brantford General Hospital now have more menu options to choose from, including cuisine with ties to Indigenous culture.

On Wednesday, hospital staff unveiled dishes curated by Rick Powless, a Red Seal chef with Oneida roots from Six Nations of the Grand River. In January 2025, Powless partnered with the hospital and Compass Group Canada to develop cultural meals that can be offered to Indigenous and non-Indigenous patients.

Options currently include Three Sisters soup (a broth with beans, corn and squash), a breaded perch with green beans and sunflower seeds, wild rice with mixed berries and apples and Strawberry Drink — a traditional beverage derived from the Haudenosaunee peoples.

“When you look at that food, we recognize it,” Powless said, pointing to the plate. “It’s authentic as possible, so we know it’s our food.”

Over the last few months, Powless has been working with several partners to curate a menu that is affordable and allowed under Health Canada guidelines, while also staying true to the cultural significance of each ingredient. He shared recipes and stories from his life and community with hospital staff to ensure traditions aren’t lost.

“It’s just been so emotional for me because now our people in the hospitals are going to have this food, this comfort food,” he said.

The hospital said having Indigenous food and drinks on the menu offers options for non-Indigenous patients who may want to try something new and for Indigenous patients who want to feel closer to home.

“When that happens, they warm up,” said Powless. “It heals the mind, the body, and the spirit. When that happens, they heal faster and we can get them home again.”

The hospital sees more than 4,000 First Nations, Inuit and Metis patients every year. Of those, around 80 per cent come from Six Nations.

“It was very important for us to be able to provide culturally appropriate meals to enable their health and well-being and recovery to be much better than it would have been otherwise,” said Bonnie Camm, president and CEO of the Brant Community Healthcare System.

For now, menu items are limited, but the hospital said it plans to expand its options in the fall and offer a rotation of dishes.

“It’s not going to be a flood right away,” Powless said. “It’s not going to be a full menu where it’s all Indigenous. It’s going to be a mixture, a blend. And I think that’s the best way to do it, to be respectful of the food and the patients.”

The rotating menu will also include a QR code linking to more information about the cultural importance of the Indigenous food and drink, as well as the story behind their inclusion.