Cattle and Sovereignty in the Work of Sarah Winnemucca Hopkins
Cost of the Revised Northern Food Basket in 2019-2020
COVID-19 and Indigenous Peoples Rights: What Is the Impact of COVID-19 on Indigenous Peoples' Rights?
COVID-19 – Price Trends in Nunavik During the Public Health Crisis in the Spring of 2020
Dene Medicine: An On-the-Land Healing Resource for Dene Communities
Lists uses, location, harvesting, medicinal properties, preparation, and Elder's teachings for each plant.
Feast: Growing Indigenous Food Tourism in Ontario
First Nations Food, Nutrition & Environment Study [FNFNES]
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 Frequency Questionnaire Assessing Traditional Food Consumption in Dene/Métis Communities, Northwest Territories, Canada
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
Gifts from Our Relations: Indigenous Original Foods Guide
Explains the nutritional value of 18 traditional foods and includes recipes for each one.
In Our Own Words: Bringing Authentic First Peoples Content to the K-3 Classroom
Indigenous Food Systems: Concepts, Cases, and Conversations
Indigenous Knowledge and Our Connection to the Land
Lesson plans which can be used with a variety of grades.
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.
Mino-Te-Mah-Ti-Zee-Win = A Good Way of Life: Colouring Book
“My Fear Is Losing Everything”: The Climate Crisis and First Nations' Right to Food in Canada
My Seasonal Round: An Integrated Unit for Elementary Social Studies and Science
Seasonal round refers to First Nations groups' cycle of moving from one resource-gathering area to another throughout the year. This resource looks patterns in four geographic regions in British Columbia and explores topics such habitat, natural resources, and stability and change. Revised version.
Related material: Blackline masters.
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.
Paykiiwikay Métis Culture [Podcast]
Guests discusses a variety of topics related to Métis culture . Interviews are approximately 30 minutes long.
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.
Relationships and the Creation of Colonial Landscapes in the Eighteenth- Century Fur Trade
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.
Towards Improving Traditional Food Access for Urban Indigenous People
Traditional Foods and Indigenous Recipes in B.C.'s Public Institutions
Ziizibaakwadgummig: The Sugar Bush
Series of five short videos: Stories; Collecting Maple Sap; Language; Maples Trees; and Maple Sugar.