A set of 102 photos of Mary Eninew showing the making of birch syrup. In the spring when the sap begins to rise it is time to make birch syrup. Winter cabins are small and cramped and families often move out to a spring camp. The men and older boys would go hunting for fresh meat around the shore in a canoe, bringing back ducks, grouse, and small animals. The women and children would enjoy the freedom of being outside as they gathered birch sap and made syrup. The syrup will be a delicious treat on hot bannock!
Provides series of lessons and activities to teach nutritional value of local, traditional foods. Structured into six units according to animals and plants found in the region.
American Indian Culture and Research Journal , vol. 41, no. 3, Indigenous Food Sovereignty, 2017, pp. 9-30
Description
Looks at reasons for the population's poor health and difficulties encountered when a tribes try to control production, quality and distribution of food. Some of the issues include definition of "traditional food", access, environmental degradation, poaching and invasive species.