Every summer, two Indigenous chefs pack up their kitchens and hit the powwow circuit across North America. Chef Shawn Adler serves up legendary Indian tacos and frybread creations from his travelling setup, while Chief Bob Chiblow of Chiblow Lake draws line-ups hundreds deep with the freshest Lake Huron whitefish he can source. Together, their menus tell the story of a living, evolving Indigenous food culture – one powwow at a time.

But the trail is brutal. Raging storms, dwindling supplies, power outages, food inspectors, and the relentless pressure of feeding thousands push both operations to their limits every single weekend. Shawn and Bob face the kind of high-stakes, no-margin-for-error chaos that would break most chefs. And they do it with humour, grit, and an unshakeable sense of purpose.

Alongside their encyclopedic knowledge of Indigenous street food, Shawn navigates family challenges and the bittersweet closure of his beloved Kensington Market café. Bob, meanwhile, is balancing vendor life with his duties as a chief, managing family dynamics and the weight of leadership far from home. And behind it all are the powwows themselves: vast, joyful celebrations where a plate of frybread or a piece of fried whitefish carries the full force of culture, memory, and belonging.