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Since 1990, The Word On The Street has proudly hosted some of the finest talent in Canadian literature. Our 28th festival was one of our best yet. Check out all of the authors, performers, and storytellers below!
Born in Toronto, David Wolfman had an early start in the kitchen, helping his mom at home by the age of nine, and working at a take-out counter by the age of 14. He studied cooking at George Brown College of Applied Arts and Technology, where he would later create the first college-level Aboriginal Cuisine program in Canada. After establishing his name in the culinary industry, the indigenous community of Toronto discovered Wolfman, a member of Xaxli’p First Nation, where he was immediately identified as a unique First Nations role model with professional culinary skills and natural leadership qualities. David responded to the call of entrepreneurship, specializing in menus that showcased the traditional foods of the indigenous peoples of Canada, but with a modern twist.
In 1999 Wolfman started hosting his own cooking program on APTN; ‘Cooking with the Wolfman’ aired in Canada for 18 years and is now airing on FNX and NativeFlix in the US.
David continues to teach and consult as a restaurant consultant, hospitality career educator, special events menu designer, indigenous tourism consultant, cooking demonstrator, and producer of culinary knives. David works closely with his wife and business partner, Marlene Finn. Cooking with the Wolfman: Indigenous Fusion, is their first cookbook.
In Cooking with the Wolfman David Wolfman, a classically trained chef, and Marlene Finn blend together all the necessary ingredients to craft a special treat – Indigenous Fusion. Combining storytelling, Indigenous recipes, classical cooking techniques, traditional ingredients, culture and history they have created both a highly useable cookbook and a revelatory story of personal experiences. Woven between the unique recipes are reflections on their relationship with food as individuals and as a family, as well as stories and practices from diverse indigenous nations across the Americas.
Covering everything from the origin of bannock to the finer points of filleting a fish, Cooking with the Wolfman is accessible and engaging for cooks of all levels – from foodies looking to try locally foraged ingredients to Indigenous cooks interested in new ways to enjoy traditional foods.