Lawrence Tobacco, born 1919, on the Poor Man Reserve, Saskatchewan He attended a residential school and is now involved in traditional education and counseling. He talks about farming and raising cattle on the Poor Man Reserve; shares a story of a trip he took to Winnipeg to sell cattle for a number of reserves in the File Hills area, and how Indian Affairs officials tried to bribe him with part of the proceeds of the sale; shares stories of defiance toward Dept.

Instructors from Lac Courte Oreilles Ojibwa Community Colleges attend conferences, develop materials for specific tribal issues through use of a Tribal Learning Community model.

Brief informational article regarding the rapid lifestyle changes that have impacted Aboriginal Australians and how food stores can assist them to make appropriate nutritional decisions.

Panel discussion involving school survivors, Director of Indigenous Research Partnerships at University of British Columbia, dietetics student, and author of Administering Colonial Science: Nutrition Research and Human Biomedical Experimentation in Aboriginal Communities and Residential Schools, 1942-1952. Duration: 2:02:55.

Examines the history and cultural significance of the traditional Chickasaw food dish.

Describes program which provides example of how communities use local food systems as a vehicle for health education and wellness promotion.

Comments on a successful pilot program that found people want more information on nutritional options, community gardening and other skills to encourage a healthier lifestyle.

Introduction to articles in journal issue on food security from the perspectives of community members, researchers, and policy analysts.

Study findings conducted with 284 subjects suggest that sources other than seafood intake may contribute to elevated perfluoroalkyl acids (PFAAs) in Nuuk Inuit than non-Nuuk Inuit.

Results show that the highest level of contaminants was found in the liver with indications of low elevated risk associated with consumption.

Looks at information from biomonitoring data on traditional foods in the Arctic and shows new contaminants are being detected which could require new international risk management.

Contaminants in wild animal organs and tissue harvested in 1994 and 1996 indicate risk for human consumption.

Looks at the tradition of planting gardens, the demise of this tradition, and random acts of kindness. Article located by scrolling to page 5.

Describes daily life at the Hudson's Bay Company forts.

Argues that examination of traditional diets which result in exposure, poor food diets which increase absorption and possible exposure to lead paint is needed to assess potential correlations with blood lead levels.

Discusses various storekeepers on Walpole Island and the burning of the council hall.

Forms part of Memoirs of the American Museum of Natural History, v. 4 (p. [193]-300).

Interactive map shows linguistic families as well as major food sources by area. Original print version from Historical Atlas of Canada, v. 1 edited by R. Cole Harris ; Geoffrey J. Matthews, cartographer and designer.

Looks at the gathering, use, and meaning of the practice of berry picking.

Uses ethnographic sources for information about geographical location and character of winter settlements, communication and transportation networks, mobility of families, hunting grounds, seasonal hunting and trading, and hunting strategies.

Looks at the wisdom from two Native American traditions of how ageless values of respect and cooperation are essential to peace and well-being.

Comments on a successful inner city cooperative business, Neechi Foods, and the principles by which it operates. Presented at the Social Enterprise World Forum 2013, Calgary, Canada, October 2-4, 2013. Duration: 13:30.

Discusses his life as a guide and a trapper.

Discusses problems of non-status Indians.

Photograph of preparing to feed the sled dogs [Devon Island, NU].

Discusses a study conducted from 1992-1995 involving 139 Mohawk men to determine PCB levels in their serum and the relationship to fish consumption.

Anthropology Thesis (Ph.D.)--Brown University, 2010.

Although the ringed seal was the long-term staple from 2500 BC to the recent past for both Palaeoeskimo and Neoeskimo, recent archaeological data suggests that local cultures were heavily influenced by shorter-term, intensive and regionally available alternatives.

Looks at a study that recorded participant observations of changes in the local environment, harvesting situations and traditional food species to explore the impact on traditional food.

Contends that despite living at a high latitude, with limited sun exposure, the Yup'ik population is provided with adequate vitamin D found in locally harvested food.

Argues that the effort put into delivering information about risks and hazards of contaminants is not achieving the intended result in four Nunavut and Labrador communities.

Biology Thesis (Ph.D.)--University of Saskatchewan, 1999.

Intercultural and International Communication Research Thesis (M.A.)--Royal Roads University, 2015.

The year long study found that the 21 subjects did increase body weight and fat in winter.

Looks at the evidence that suggests a low mortality from ischemic heart disease and a high mortality from stroke.

This document is a summary of the original interview in Chipewyan. The summarized sections are too short to be of value to researchers, and it will be necessary for them to refer to the original.

Native guides prepare a shore lunch near McIntosh Lake, SK.

She tells of traditional life in the north as well as canoe making.

Public Health Thesis (M.P.H.) -- Lakehead University, 2007.

Discussion on improving and preserving native food systems that are ecologically sustainable and culturally appropriate.

A set of 7 photographs of Napthelie McKenzie showing the making of a fish scoop used to lift pieces of fish from hot cooking water.

Geography Thesis (Ph.D.)--Queen's University, 2003.

Book review of: Making a Living by N. Gombay.

A set of 25 photographs of Jemima Charles and Lydia McKenzie showing the making of bannock in a pan. Bannock can be made quickly and is ideal for life in the bush as it needs no long rising time in a warm place like bread does.

A set of 23 photographs of Mary Anne McKay making bannock in the cabin on the family trapline. Bannock, a baking-powder bread, has been a staple food for people living in the bush for as long as the ingredients have been available - no domestic grains are indigenous to northern Saskatchewan. It can be mixed up anywhere, even in the mouth of a flour sack. It keeps very well, does not mould easily, tastes good, and is solid and nourishing.

A set of 21 photos of Napthelie McKenzie showing the making of bannock on a stick.

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!

Studies the presence of contaminants in the Arctic food web and discusses how the contaminants pose a threat to human and environmental health and well-being.