Source: Indigenous Food Systems Network
Year: n.d.
“The Indigenous Food Systems Network Website was developed by the WGIFS and is designed to allow individuals and groups involved with Indigenous food related action, research, and policy reform to network and share relevant resources and information.”
Source: Native Women’s Association of Canada
Year: 2012
“This booklet is intended to provide some cultural context, as well as information about traditional foods. You’ll also find a few recipes on the wild side!”
Source: National Indigenous Diabetes Association
Year: 2020
“The National Indigenous Diabetes Association (NIDA) presents this resource booklet entitled “Gifts from our Relations”, which consists of commonly consumed traditional foods (plants/animals) that are Indigenous to our lands. Colonization, the reserve system, and residential schools have had significant negative impacts on Indigenous Peoples’ land bases, territories, and connections to the land. Regular harvesting and consumption of original foods has been largely replaced with a commercial supply of western, processed, non-nutritive foods. As noted by the Canada Truth and Reconciliation Commission, “...original foods were viewed by missionaries, educators and doctors as being diseased and inferior; in residential schools, teachers taught children to dislike their own foods and inculcated them with the poor eating habits of a non-Indigenous institution.”"
Source: Aboriginal Peoples Television Network
Year: n.d.
“Members of Indigenous communities across Canada dish out their knowledge with professional chef Chuck Hughes. Sharing integral parts of their Indigenous culture and culinary heritage through the sharing of family and ancestral recipes. From lobster fishing in Chaleur Bay, moose hunting in Newfoundland, to ptarmigan hunting in Nunavut, the 25-year veteran chef travels through forests, rivers and snow-covered landscapes as he prepares world class meals using the resources the land provides. Guided by his mentors, Chuck becomes a privileged witness of the respect Indigenous Peoples have towards nature.”
Source: Aboriginal Peoples Television Network
Year: n.d.
“Moosemeat & Marmalade brings together Bush Cook, Art Napoleon, and classically trained British Chef, Dan Hayes to explore and compare Indigenous and European culture and cuisine. Through his Cree heritage, and rough around the edges persona, Art is a man among men when it comes to hunting and surviving in the Northern wilds. From across the pond, Dan draws on years of history and tradition to create modern food that looks as good as it tastes. Every week one of these chefs choose an ingredient and lead the journey. They couldn’t be more different or more set in their ways but these two chefs come together to create and explore culture, culinary traditions, worldviews and, of course, really good food.”
Source: The Splendid Table with the Sioux Chef
Year: 2017
“Chef Sean Sherman - founder of the company The Sioux Chef - has made a name for himself in the Upper Midwest by sourcing and cooking with ingredients originally used by Native American groups across the region. The result is an eye-opening and healthy take on modern cuisine. However, his interests are not limited to the native peoples of the Midwest. For his new book, The Sioux Chef's Indigenous Kitchen, Sherman and co-author Beth Dooley pulled from his travels to and experiences cooking with native cultures all over North America. Sherman talked with Francis Lam, and shared with him some unique food and ingredients. You can make Sherman's recipes for Maple-Juniper Roast Pheasant and Cedar Tea.”
Source: Métis Centre, National Aboriginal Health Organization
Year: 2008
“This cookbook is full of many more modern recipes than those of olden times, but some of them still have the essence of the old. They are also a testament to the Métis mothers of the past who always found a way to throw together a great meal. To the young parents who will be using this book, remember the good things of your childhood, and as you prepare this food, use the energy from those good memories to re-create those old traditions of sharing good food, stories and laughter. That, I know for sure, will build strong families and a strong people.”
Source: Thunderbird Partnership Foundation, the University of Saskatchewan, the Assembly of First Nations, and the Centre for Addiction and Mental Health
Year: n.d.
“These cards feature recipes from coast to coast and are a reminder that food is essential to the healing process. The aim of this project is to evaluate the effectiveness of First Nations culture as a health intervention in alcohol and drug treatment.”
Source: Waasegiizhig Nanaandawe’iyewigamig Health Access Center
Year: 2020
“This resource is the result of a partnership with community members and the WNHAC team. This resource highlights the connection between TRADITIONAL FOODS & HEALTH. The pages of this booklet share the important role of traditional foods as medicine. Food – in addition to GUIDANCE FROM A HEALTH CARE PROFESSIONAL and/or TRADITIONAL KNOWLEDGE KEEPER – is the best medicine to stay well. TRADITIONAL FOODS are connected to: THE LAND, LANGUAGE, and ENVIRONMENT. Colonization has broken connections to traditional foods and medicines. For this reason, we see an increase in chronic disease and food insecurity in communities. Reclaiming traditional diets is a way to be more food secure AND to prevent and treat diet-related illnesses. In this way, traditional foods and land-based food practices are healing. THIS TRADITIONAL FOOD GUIDE is built on ANISHINAABE LANGUAGE AND WISDOM. Honouring and sharing Anishinaabe knowledge is the best way to heal and care for each other.”
Source: St Michael's Hospital, Toronto
Year: 2016
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation. A suite of recipes is included that are locally-sourced and nutritious, including nutritional label for each to simplify a hospital dietitian's work.
