National Day for Truth and Reconciliation: Brantford General Hospital second to launch Indigenous patient menu as a gesture of reconciliation

By Mike Renzella The Haldimand Press

BRANTFORD—Patients at Brantford General Hospital (BGH) now have the option of enjoying an Indigenous-based menu.

The initial menu offers traditional favourites including a strawberry drink, three sisters’ soup, green beans with red peppers and sunflower seeds, mixed berry wild rice dessert with apple, and skin potato wedges.

“It is just one further step we’re taking as an organization to collaborate with Indigenous/First Nation peoples,” said BGH Manager of Communications and Public Affairs Michael Marini.

Each dish is accompanied by stories and background insights that share the cultural importance and significance of the recipes.

The menu was created in collaboration with Rick Powless of Six Nations and Compass One Group, with a limited menu launched earlier this year and expanded options rolling out this fall on a rotating basis.

Powless is a Red Seal-certified Indigenous chef, an Ontario College of Teachers-certified educator, and a member of the Oneida Nation of the Thames, Bear Clan, and resident of Six Nations.

“Chef Powless played a key role in menu development, but this work is supported by ongoing engagement with Indigenous leadership and community partners, including input from the Manager of Indigenous Health and connections to the Six Nations and Mississaugas of the Credit communities,” said Marini. “This initiative reflects collaboration, not a single voice, and will continue to evolve with community input.”

Marini called the effort part of a broader, evolving commitment to reconciliation.

“While BCHS (Brant Community Healthcare System) has been advancing Indigenous health initiatives for several years, including the recent Indigenous Health Strategy (2025–2028), this specific initiative required meaningful consultation, partnership, and planning to ensure it was done respectfully and authentically. We wanted to take the time to get it right, rather than rush something that could miss the mark,” said Marini.

He added, “Overall, this is a small but meaningful way towards a path of reconciliation and an active response to Indigenous patient dietary wishes.”

That strategy includes seven key areas of focus within the community:
* Creating a culture of safety through cultural education and awareness
* Traditional Indigenous medicine
* Patient care
* Patient activities and holistic wellness
* Strategic communications
* Indigenous recruitment and workforce development
* Community engagement and circle of care

Marini noted the hospital received over 4,000 Indigenous/First Nation patients last year, with 80% of those from nearby Six Nations.

“There is great demand to see culture reflected in cuisine,” he said.

“With over 52,000 meals served each year from Nutrition Services, this is a very meaningful way to connect with and respect our Indigenous/First Nation patients and makes BCHS just the second hospital in Ontario to offer these menu items (Health Sciences North in Sudbury being the first).”