Problem 1: What is cultural appropriation? Can one group culturally appropriate food from another?
Problem 2: What about bannock (also known as fry bread) a common staple of indigenous communities in Canada? What is its history and earliest origins? Why do indigenous people have a love/hate relationship with it? You can start by researching Chef Rich Francis who has often taken a firm position on this topic.
Problem 3: Why should a restaurant be sensitive to these issues?