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An Analysis of the Food Plants and Drug Plants of Native North America
Butchering and Stone Tool Function
The Cost-Benefit Relations of Modern Inuit Hunting: The Kapuivimiut of Foxe Basin, Northwest Territories, Canada
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
Cutting And Cooking Caribou... Feast At Wollaston
Dietary Change and Traditional Food Systems of Indigenous Peoples
Dietary Nutrient Profiles of Canadian Baffin Island Inuit Differ by Food Source, Season, and Age
Envisioning Cultural, Ecological and Economic Sustainability: The Cree Communities of the Hudson and James Bay Lowland, Ontario
Estimation of Dietary Exposure to Chemicals: A Case Study Illustrating Methods of Distributional Analyses for Food Consumption Data
Feast: Growing Indigenous Food Tourism in Ontario
Films
The Fitzgerald Site: A Besant Pound and Processing Area on the Northern Plains
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 Preferences, Practices, and Cancer-Related Food and Nutrition Knowledge of Southwestern American Indian Youth
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
Friendly Fire: When Environmentalists Dehumanize American Indians
Haida Perspectives on Living with Non-Insulin-Dependent Diabetes
Heavy Metal Concentrations in Peat Profiles From the High Arctic
High Mercury Levels in Indian and Inuits (Eskimos) in Canada
Indigenous Knowledge and Our Connection to the Land
Lesson plans which can be used with a variety of grades.
Issues in the North, vol. 1
Jimmy Meneen Interview 2
Kukiuqatingnga = Cook with Me
Recipes from across the Northwest Territories
Learning About Food in the Community
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.
Lillian Nahdee 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.
Native Foodways: Indigenous North American Religious Traditions and Foods
North West Field Force During the North West Rebellion; Forage for Militia
Nutritional Qualities of Ooligan Grease: A Traditional Food Fat of British Columbia First Nations
Ojibwe Women and Maple Sugar Production in Anishinaabewakiing and the Red River Region, 1670-1873
History Thesis (PhD) -- University of Wisconsin Milwaukee, 2021.
Priscilla (Wahsayyah) Soney Interview
The Queensland Aboriginal and Torres Strait Islander Food and Nutrition Strategy
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.
Relative Uptake of Cadmium by Garden Vegetables and Fruits Grown on Long-Term Biosolid-Amended Soils
Rosie Ella Kewayosh, Elizabeth May Isaac Interview
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.