Who We Are
Nihkhah (Neh-haa) is a Teetl’it Gwich’in word meaning “gathering.”
Nihkhah is an Indigenous-led social enterprise, majority Indigenous and women-owned, co-founded by Chef Stephanie Baryluk — a Teetl’it Gwich’in Red Seal Chef and one of Canada’s Top 100 Most Powerful Women (2024) — and Sid Mehta, a food systems strategist, SDG 12.3 Global Champion, and CEO of Greenworks Inc.
We work across Indigenous communities, public institutions, and global markets to honour, integrate, and elevate Indigenous food knowledge — and to inspire the next generation of Indigenous youth and young adults to carry these foodways forward as chefs, entrepreneurs, tourism operators, and skilled trades professionals.
Gather Through Food
Connect Through Food
Gather Through Food
Community, wellness, food security, and belonging
Learn Through Food
Connect Through Food
Gather Through Food
Knowledge, skills, youth leadership, and cultural continuity
Grow Through Food
Connect Through Food
Connect Through Food
Enterprise, markets, careers, and economic sovereignty
Connect Through Food
Connect Through Food
Connect Through Food
Institutions, reconciliation, and systems change
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 is deeply rooted in her cultural heritage. Her commitment to promoting Indigenous food systems has earned her recognition with the Food Industry Award through the Women’s Executive Network (WXN) in partnership with Skip, highlighting the importance of culinary training in advancing these traditions.
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 reflects on how fortunate she was to observe her parents during the harvest and processing season along the Peel River. Her culinary training is deeply rooted in the cultural heritage of the Gwich’in people, which inspires her appreciation for Indigenous food systems.
Foodservice and Hospitality Magazine January/February 2025 IBC
Chef Stephanie Baryluk uses her culinary training to celebrate and keep her Indigenous cultural heritage alive through the revival of Indigenous food systems.
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, deeply connected to her cultural heritage. Drawing inspiration from her Gwich'in upbringing, she created ‘Rooted,’ an Indigenous Food Program with Simon Fraser University, which emphasizes Indigenous food systems. Chef Steph also hosts Indigenous receptions, dinners, cooking classes, speaking engagements, and culinary training sessions globally. Throughout her career in the culinary industry, she has found her greatest passion in showcasing her Indigenous roots one plate at a time. Additionally, she launched her own company, MRS B'S JERKY, which is a modern twist 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
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, while also considering the principles of culinary training and cultural heritage. Curate high-profile Indigenous food experiences at events, conferences, and summits to elevate Indigenous cuisine and knowledge within Indigenous food systems on national and global stages.
Food, Story, and Skills: Pathways to Indigenous Empowerment and Wellness
Actions
Deliver hands-on culinary training to Indigenous youth, along with storytelling workshops and mentorship opportunities. Provide exposure to food entrepreneurship, hospitality, and leadership development that is deeply rooted in their cultural heritage. Reconnect youth with their heritage while equipping them with the skills, confidence, and tools they need to thrive. Design community-based programs that promote healthy eating, grounded in traditional ingredients and land-based knowledge, while supporting the revitalization of Indigenous food systems as a foundation for personal, cultural, and community wellness.
Embracing and Advocating for the Integration of Indigenous Knowledge
Actions
Champion Indigenous food systems as solutions to global challenges like climate change, biodiversity loss, and malnutrition. Highlight the transformative potential of Indigenous knowledge systems and cultural heritage 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, including culinary training that respects these traditions. Promote leadership, visibility, and cultural recognition of Indigenous Peoples in shaping tomorrow’s food systems—for people and planet.