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Allowing First Nation Children to Reach Their Full Potential: Questioning the Use of Lead Shotshell for the Harvesting of all Game
Antioxidants in Canadian Boreal Forest Indigenous Medicinal Plant Treatments in Relation to Non-Insulin Dependent Diabetes Mellitus
Cost of the Revised Northern Food Basket in 2019-2020
COVID-19 – Price Trends in Nunavik During the Public Health Crisis in the Spring of 2020
Diet and Physical Activity Patterns of Lakota Indian Adults
Dietary Intake and Body Mass Index of Adults in 2 Ojibwe Communities
Diets in Transition: Hunter-Gatherer to Station Diet and Station Diet to the Self-Select Store Diet
The Effects of Thermal and Oxidative Degradation on the Fatty Acid Composition of Food Plants and Animals of Western Canada: Implications for the Identification of Archaeological Vessel Residues
The Ethnobotany and Descriptive Ecology of Bitterroot, Lewisia Rediviva Pursh (Porulacaceae), in the Lower Thompson River Valley, British Columbia: A Salient Root Food of the Nlaka'pamux First Nation
"Expectations of Grease & Provisions": The Circulation and Regulation of Fur Trade Foodstuffs
The Fatty Acid Composition of Native Food Plants and
Animals of Western Canada
Favourite Foods and the Fight for Country: Witchetty Grubs and the Southern Pitjantjatjara
Feast: Growing Indigenous Food Tourism in Ontario
FNLED: Quebec First Nations Labour and Employment Development Survey = EDMEPN: Enquête sur le développement de la main-d’œuvre et de l’emploi chez les Premières Nations
Food Security in Northern and Isolated Communities: Ensuring Equitable Access to Adequate and Healthy Food for All: Report of the Standing Committee on Indigenous and Northern Affairs
Human Health Implications of Environmental Contaminants in Arctic Canada: a Review
Identifying the Former Contents of Late Precontact Period
Pottery Vessels from Western Canada Using Gas
Chromatography
Indigenous Knowledge and Our Connection to the Land
Lesson plans which can be used with a variety of grades.
Inuit Women's Perceptions of Pollution
Kukiuqatingnga = Cook with Me
Recipes from across the Northwest Territories
Learning from the Land: Resources and Stories from K-12 Schools to Support Engagement with Indigenous Plants and Pedagogy
Includes description of the Harvest4Knowledge, Indigenous Foodscapes, Local Foods to School programs in British Columbia and five lesson plans.
Local Fish Consumption and Serum PCB Concentrations among Mohawk Men at Akwesasne
Local Heroes. The Long-Term Effects of Short-Term Prosperity - An Example from the Canadian Arctic
Long Term Population Fluctuations and Winter Foraging Ecology of Arctic Tundra Caribou
Maritime Subsistence at a 9300 Year Old Shell Midden on Santa Rosa Island, California
Methylmercury: A New Look at the Risks
Métis Traditional Food Number 1
Lesson plan for Grades 1-4 involves students learning about bannock, fried Saskatoon berries, and goose, making bannock, and Michif words associated with cooking and food.
Métis Traditional Food Number 2
Lesson plan for Grades 4-7 involves students learning and speaking Michef words associated with food and cooking, learning about bannock, fried Saskatoon berries, and goose, and making bannock.
Mutton in the Melting Pot: Food as Symbols of Communication Reflecting, Transmitting, and Creating Ethnic Cultural Identity Among Urban Navajos
Communication Thesis (Ph.D.)--The University of New Mexico, 1999.
Native Foodways: Indigenous North American Religious Traditions and Foods
Ojibwe Women and Maple Sugar Production in Anishinaabewakiing and the Red River Region, 1670-1873
History Thesis (PhD) -- University of Wisconsin Milwaukee, 2021.
Organochlorine Contaminant Levels in Eskimo Harvested Bowhead Whales of Arctic Alaska
A Question of Sustainability in Cree Harvesting Practices: The Seasons, Technological and Cultural Changes in the Western James Bay Region of Northern Ontario, Canada
Radionuclides in the Lichen-Caribou-Human Food Chain Near Uranium Mining Operations in Northern Saskatchewan, Canada
Reindeer Slaughter: Meat and Flavor Production in Chukotka
Examines the connection between traditional hunter and animal relations and how it reflects on the flavour of hunting meat.
Setting the Table: Traditional First Nations Foods Lesson Plans K-8: Foundational Knowledge
Lesson Plans: Food Is a Gift suitable for K-2; Gifts of the Season suitable for Grades 3-5; Gifts of the People suitable for Grades 6-8.