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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!
Marlene Finn, M.Ed., is a consultant in Indigenous education and business. A member of the Metis Nation of Ontario, Marlene was born in Toronto. She studied business at Ryerson University and education at the University of Toronto before starting a career as a high school teacher in 1987—leaving the classroom 13 years later for the boardroom, becoming the Director of the National Aboriginal Achievement Awards and, later, the Vice-President of the Canadian Council for Aboriginal Business.
She opened her own consulting business and works with First Nations communities and educational institutes and social service agencies that deliver services to indigenous populations, specializing in program design, development and evaluation; employment training; and communications. Marlene taught Native Studies and conducted Aboriginal Relations training and is a co-author of Aboriginal Peoples in Canada: Teacher Resource (Pearson) and Cooking with the Wolfman: Indigenous Fusion (Douglas and McIntyre). As agent to Chef David Wolfman, her husband and business partner, Marlene lends her project management skills to support his restaurant makeovers and her curriculum development skills to his training projects in indigenous tourism and family health. She is his videographer at cooking demonstrations and his number one fan.
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.