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Ada Clegg Interview #2
Allan Quandt Interview 2
Antoine Lonesinger 11 Interview
Chief John James Courtoirelle Interview
Cold Lake Trappers Interviews
Cooking Fish Upwanask Style
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
Edward Fox Interview 2
Evaluating Country Food in the Northern Native Economy
Evaluations
Evelyn Victoria Windsor Interview #3
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
Food the Indians Ate
Fred Horse Interview 3
George Okeymaw Interview 2
Henry Cardinal Interview 1
Henry Cardinal Interview 2
Hilda Smith Interview #3
Indigenous Knowledge and Our Connection to the Land
Lesson plans which can be used with a variety of grades.
Interview with Five Elders of the Sarcee Reserve
Jack D. Bristow Interview
James Bull Interview 2
Janet Fietz Interview
Jean Marie Mustus Interview
Joe Kapoeze 1 Interview
Joseph Lee Phelps Interview
Joseph R. MacAuley Sr. 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 Bannock In A Pan
Making Bannock On A Stick
Making Birch Syrup
[Mercury Poisoning and the Cree]
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
Ned Laboucan Interview 2
Norman Abraham Interview
Ojibwe Women and Maple Sugar Production in Anishinaabewakiing and the Red River Region, 1670-1873
History Thesis (PhD) -- University of Wisconsin Milwaukee, 2021.
Peter Chamberlain Interview #5
Pierre Carriere Interview
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.
Saddle Lake Interviews
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.