Naagan by Zach keeshig

09/11/2026

Macleans magazine

08/31/2026

Starting to look for someone to help film for our social media, small cooking segments, plating dishes, foraging etc

Comment in the comments or send a DM

08/08/2026

07/28/2026

Big thank you to our friends for mentioning us in these guys have been putting in some serious work brining Latin American cuisine to light in Toronto, if you have not been there it is mandatory.

“Naagan excites us with their attention to ingredients. From how they forage and source local to their use of technique and knowledge, Zach and his team run a tight kitchen, and they serve food with meaning and intention, putting Indigenous voices on the map.”

Naagan couldn’t achieve these things without the dedication and commitment to the staff we have.

Thank you

07/18/2026

07/11/2026

We will be doing an Ice cream Pop up at the Grey Roots museum July 19th from 1-3.

3 scoops, Wild blue berry compote, Caramelized Bee Pollen 13$

This will be the Only one I am doing this year as we’re down to the last of it and I will be saving the rest to do another one next summer, get it while you can.

Debit only

See you all soon.
Zach

06/22/2026

Did You Know?
Indigenous Cuisine Is World-Class

In Owen Sound, Chef Zach Keeshig is helping change the way people understand Indigenous food.

His restaurant, Naagan, has been recognized by TIME as one of the World’s Greatest Places of 2026.

Naagan is an intimate 17-seat restaurant offering progressive Indigenous cuisine rooted in story, land, memory, technique, and relationship.

This matters.

Because Indigenous food is not a trend.

It is not a theme.

It is not something from the past.

It is knowledge.

It is culture.

It is science.

It is memory.

It is land-based learning.

It is relationship with water, plants, animals, seasons, fire, family, community, and place.

Chef Zach Keeshig, whose roots are in the Chippewas of Nawash Unceded First Nation, brings together Indigenous foodways and modern culinary technique to tell stories through ingredients.

Cedar.

Sweetgrass.

Freshwater fish.

Wild foods.

Foraged plants.

Local abundance.

Each course is not only a meal. It is a teaching.

It asks people to consider where food comes from, whose knowledge carries it, and what it means to eat in relationship with the land.

For too long, Indigenous cuisine has been overlooked, misunderstood, or reduced to a few familiar foods.

Naagan reminds us that Indigenous food is expansive, sophisticated, local, seasonal, innovative, and deeply rooted.

It belongs on the world stage.

And it also belongs exactly where it comes from.

On the land.

In community.

In story.

In language.

In the hands of Indigenous chefs, hunters, harvesters, fishers, growers, Elders, Knowledge Keepers, and families who have carried food knowledge across generations.

Recognition matters because representation matters.

When Indigenous excellence is seen, celebrated, and respected, it opens doors.

It challenges old assumptions.

It makes room for young people to imagine what is possible.

It reminds us that Indigenous Peoples are not only reclaiming what was taken.

They are creating what comes next.

Naagan is not just a restaurant.

It is a story of culture, creativity, resilience, and Indigenous knowledge served one course at a time.

Throughout National Indigenous History Month, Grandmother’s Voice is sharing reflections that centre Indigenous knowledge, lived experience, history, culture, wellness, and community connection. We invite you to join the conversation with kindness, curiosity, and respect. What do you wish more people knew? Share your thoughts in the comments, or add your voice through our community survey: https://forms.gle/WM6HSDRVhgqkAQuk8

06/17/2026

Sadden to hear of the Passing of my friend and mentor Anthony Bevan during my time in Culinary school Tony took me under his wing and guided me not only in my cooking Career but when I was struggling and having difficulties in my own personal life, He helped me gain employment with the school during my time and eventually lined me up with an apprenticeship at Cobble beach.

When I finished school Tony was always in my corner sending me words of encouragement asking how the restaurant was and proud of my accomplishments within the culinary industry.

Last year Tony came to visit me in the restaurant and “ Borrowed “ The complete set of So good magazines from the College to give to me, we discussed life, the restaurant and his cancer he told me “ the bastards wouldn’t get him” but for some reason I now feel it was Tonys last way of checking up on me. We talked not long ago about how I should use my talents to Open an Indigenous cooking school and that he would help me any way he could.

Chef Bevan was one of the first advocates for indigenous cooking. Teaching/Lecturing the subjects in schools and helped develop Canads first accredited Native cooking apprenticeship program.

Your words of encouragement had a profound impact on my life.

Chi miigwetch Tony
Baamaapii niijii

06/04/2026

There is 6 tubs of Sweetgrass ice cream left, should we do a pop up soon ? And one in the fall ?

Like, comment and share let’s see who will attend we’ll get it going.

06/04/2026

Naagan.ca