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Annie Whitecalf 2
Antoine Lonesinger 1 Interview
Antoine Lonesinger 12 Interview
Antoine Lonesinger 15 Interview
Antoine Lonesinger 5 Interview
Antoine Lonesinger 6 Interview
Bear Meat And Hide Preparation
Cannibalism and Infertility Among the Lillooet, Thompson, and Shuswap: The Shaman as a Sexual Mediator
Charlie Chief 1 Interviewer
Chief John James Courtoirelle Interview 2
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
Eli Pooyak 5 Interview
Eli Pooyak 6 Interview
Feast: Growing Indigenous Food Tourism in Ontario
Fish for the Family
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
Food Use of Wild Plants by Cherokee Indians
Indigenous Knowledge and Our Connection to the Land
Lesson plans which can be used with a variety of grades.
Interview with Mrs. Delvine Gladue
Interviews Pertaining to Chipewyan Lakes Census
Joe Bellerose Field Report
Joseph A Sayers Interview
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.
Making a Fish Scoop
Marie Osecap 2 Interview
Marie Osecap 3 Interview
Marion Carter Interview
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.
Mrs. Rachel Shawkence
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.
Peter Shirt Interview 2
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.