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Building Capacity through Urban Agriculture: Report on the askîy Project
Caregivers’ Perspectives on the Determinants of Dietary Decisions in Six First Nation Communities
Cost of the Revised Northern Food Basket in 2017-2018
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
Eating with the Seasons, Anishinaabeg, Great Lakes Region
Feast: Growing Indigenous Food Tourism in Ontario
First Nations Food, Nutrition and Environment Study: Results from Saskatchewan 2015
First Nations People, Métis and Inuit in Canada: Diverse and Growing Populations
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
Hoop House Gardening in the Wapekeka First Nation as an Extension of Land-Based Food Practices
The Impacts of Climate Change on Traditional and Local Food Consumption in the Yukon
Indigenizing the Healthy Built and Social Environment: A Public Health Case Study of O-Pipon- Na-Piwin Cree Nation (OPCN)
Indigenous Beverage Production and Economic Empowerment of Rural Women in Rwanda
Indigenous Knowledge and Our Connection to the Land
Lesson plans which can be used with a variety of grades.
Indigenous Vegetable Production and the Economic Empowerment of Rural Women in Africa: Reality, Prospects, and Challenges in Rwanda
Iqaluktutiaq Voices: Local Perspectives about the Importance of Muskoxen, Contemporary and Traditional Use and Practices
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.
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.
Native Foodways: Indigenous North American Religious Traditions and Foods
Native Infusion: Rethink Your Drink: A Guide to Ancestral Beverages
No More “Die Bread”: How Boarding Schools Impacted Native Diet and the Resurgence of Indigenous Food Sovereignty
A personal reflections on the impact of boarding school diets on Indigenous tastes and health.
Northern and Indigenous Health and Healthcare
Nunavut Food Price Survey, Comparison of 24 Select Food Items Basket, 2017-2018
Ojibwe Women and Maple Sugar Production in Anishinaabewakiing and the Red River Region, 1670-1873
History Thesis (PhD) -- University of Wisconsin Milwaukee, 2021.
Oneida Traditional & Healthy Foods for Our Community Cookbook
Promoting or Protecting Traditional Knowledges? Tensions in the Resurgence of Indigenous Food Practices on Vancouver Island
Quebec First Nations Regional Health Survey [2015]: Food and Physical Activity
Quebec First Nations Regional Health Survey [2015]: Language and Culture
A Recipe for Change: Reclamation of Indigenous Food Sovereignty in O-Pipon-Na-Piwin Cree Nation
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.
A Scoping Review of Traditional Food Security in Alaska
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.