Nihkhah
(Neh haa)
A Canadian majority Indigenous - and women-owned company based in British Columbia, Canada.
Our Mission
1. Integrate Indigenous knowledge into institutions and public life
3. Champion the leadership of Indigenous peoples in shaping the future of food systems
2. Revitalize food, story, and skills as tools of healing and empowerment
Including schools, universities, health systems, and community programming.
2. Revitalize food, story, and skills as tools of healing and empowerment
3. Champion the leadership of Indigenous peoples in shaping the future of food systems
2. Revitalize food, story, and skills as tools of healing and empowerment
Particularly for Indigenous youth, Elders, and community leaders.
3. Champion the leadership of Indigenous peoples in shaping the future of food systems
3. Champion the leadership of Indigenous peoples in shaping the future of food systems
3. Champion the leadership of Indigenous peoples in shaping the future of food systems
From local food security to global food policy.
Moving From Mission to Action
Integrating Indigenous Knowledge into Institutions and Public Life
Actions
- Build long-term, trust-based relationships between Indigenous communities and public institutions.
- Support universities, hospitals, schools, and municipalities in developing respectful partnerships with Indigenous communities to thoughtfully incorporate Indigenous foods into menus and food environments.
- Guide institutions in sourcing, preparing, and serving Indigenous foods with authenticity and cultural integrity.
- Curate high-profile indigenous food experiences at events, conferences, and summits to elevate Indigenous cuisine and knowledge on national and global stages.
Food, Story, and Skills: Pathways to Indigenous Empowerment and Wellness
Actions
- Deliver hands-on culinary training, storytelling workshops, and mentorship opportunities to Indigenous youth.
- Provide exposure to food entrepreneurship, hospitality, and leadership development rooted in cultural identity.
- Reconnect youth with their heritage while equipping them with the skills, confidence, and tools to thrive.
- Design community-based programs that promote healthy eating grounded in traditional ingredients and land-based knowledge.
- Support the revitalization of Indigenous foodways as a foundation for personal, cultural, and community wellness.
Embracing and Advocating for the Integration of Indigenous Knowledge
Actions
- Champion Indigenous foodways as solutions to global challenges like climate change, biodiversity loss, and malnutrition.
- Highlight the transformative potential of Indigenous knowledge systems in building resilient, just, and sustainable food futures.
- Advocate for policy change and systems-level integration of Indigenous perspectives at local, national, and international levels.
- Promote leadership, visibility, and cultural recognition of Indigenous Peoples in shaping tomorrow’s food systems—for people and planet.
Who We Are: The Story Behind Nihkhah
Chef Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson) in Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and culture. With over 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through her creations and educational initiatives.
Named one of Canada’s Top 100 Most Powerful Women in 2024, Chef Steph is a leader in advancing Indigenous food systems. As a member of the Greenworks Collective, she combines her culinary expertise with advocacy, inspiring future generations and promoting sustainability and cultural heritage on a global stage.
Sid Mehta
Sid Mehta is the Founder and Principal of Greenworks Inc., a consulting firm dedicated to creating sustainable, low-carbon solutions by mobilizing partnerships in food systems, climate action, and cultural preservation. With over 20 years of experience in strategic communication, advocacy, and sustainability leadership, Sid has led transformative initiatives that bridge strategy and real-world impact.
Through Greenworks, Sid leads the Greenworks Collective, a global network of experts tackling critical challenges in sustainability and food systems transformation. His commitment to innovation and equity empowers communities and organizations to implement solutions that drive lasting change and benefit both people and the planet.
Publications
Celebrating Indigenous Heritage in Cuisine: Chef Stephanie Baryluk’s Impactful Journey
Indigenous-SME Small Business Magazine interviews Chef Stephanie Baryluk, an Indigenous culinary artist whose passion for Indigenous culture and cuisine has been recognized with the Food Industry Award through the Women’s Executive Network (WXN) in partnership with Skip.
Pan Fried White Fish Fillets with Sweetgrass Beurre Blanc
Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her parents during harvest and processing season along the Peel River. Her inspiration comes from the Gwich’in people.
Foodservice and Hospitality Magazine January/February 2025 IBC
Chef Stephanie Baryluk uses food to keep her Indigenous culture alive.
Elle Canada | Avocados from Mexico. Avocado Fried Bannock With Spruce-tip Whipped Butter
Chef Steph Baryluk is Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson) Treaty 11 Territory located in the Northwest Territories. A proud Gwich'in Chef, she grew up hunting, fishing, and travelling the Arctic Tundra. Drawing inspiration from her Gwich'in upbringing. Creator of ‘Rooted’ an Indigenous Food Program with Simon Fraser University and hosting Indigenous receptions/dinners, cooking classes, speaking engagements and training sessions globally. Chef Steph has worked throughout the culinary industry and has found the most passion through showcasing her Indigenous roots one plate at a time. She also launched her own company, MRS B'S JERKY which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef.
Mahsi Choo Gwich'in Tribal Council for allowing me to be apart of such a huge project. 4 Gwich’in communities, a podcast and a cooking segment with a Gwich’in elder. Together we shared our food and language and I am beyond grateful to have been so hands on this week working with our people and stude
Chef Steph Baryluk
