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    A Feast for All Seasons: Traditional Native Peoples' Cuisine
    A Feast for All Seasons: Traditional Native Peoples' Cuisine
    A Feast for All Seasons: Traditional Native Peoples' Cuisine
    Ebook236 pages1 hour

    A Feast for All Seasons: Traditional Native Peoples' Cuisine

    By Andrew George and Robert Gairns

    4.5/5

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    About this ebook

    Traditional Native recipes featuring products from the land, sea and sky, symbols of an enduring cuisine that illustrate respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives.

    This publication meets the EPUB Accessibility requirements and it also meets the Web Content Accessibility Guidelines (WCAG-AA). It is screen-reader friendly and is accessible to persons with disabilities. A book with many images, which is defined with accessible structural markup. This book contains various accessibility features such as alternative text for images, table of contents, page-list, landmark, reading order and semantic structure.

    LanguageEnglish
    PublisherArsenal Pulp Press
    Release dateOct 26, 2010
    ISBN9781551523835
    A Feast for All Seasons: Traditional Native Peoples' Cuisine

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      Book preview

      A Feast for All Seasons - Andrew George

      Cover: A Feast for All Seasons: Traditional Native Peoples’ Cuisine by Andrew George Junior and Robert Gairns. The cover depicts a picture of the tail portion of a red mullet with a Haida art over it.

      Table of Contents

      Title Page

      Dedication

      Foreword

      Introduction

      the olympic journey of andrew george jr. - Told by Robert Gairns and Andrew ...

      WET’SUWET’EN - The First People of the Valley

      Feast! Ba’la’lahts

      The Salmon Harvest

      Bannock: The Native Staff of Life

      Wild Rice: Man-o-min

      The Seasons

      Autumn Feast Menus

      Winter Feast Menus

      Spring Feast Menus

      Summer Feast Menus

      from the waters

      Salmon Soup Wet’suwet’en

      Seafood Chowder Toody Ni

      Fish Stock

      Court Bouillon for Poaching Fish

      Broiled Salmon

      Pacific Salmon and Atlantic Fiddlehead Stir-fry

      Spirit Braid Seafood Platter with Sambuca Fiddlehead Sauce

      Sambuca Fiddlehead Sauce

      Salt Salmon

      Smoked Salmon Wet’suwet’en Style

      Half-Dried Salmon

      Smoked Salmon Linguine

      Smoked Salmon on Bannock Fingers

      Campfire BBQ Salmon Wet’suwet’en Style

      Pan-fried Sturgeon

      Pan-fried Trout

      Trout Almondine with a Native Touch

      Baked Halibut on Rice with Seaweed

      Fried Halibut

      Boiled Salmon Roe with Seaweed

      Boiled Smoked Eulachons

      Dried or Smoked Eulachons

      Pan-fried Eulachons or Smelts

      Boiled Herring Roe on Kelp

      Pan-fried Herring Roe on Kelp

      Steamed Pacific Northwest Clams with Eulachon Butter

      Pan-fried Clams with Seaweed

      Clam Fritters

      Barbecued Oysters

      Dry Seaweed

      Drawn Butter for Seafood

      from the earth

      Wild Flower Salad

      Fiddleheads Wabanaki

      Sautéed Coos (Wild Celery)

      Wild Rice and Mushrooms

      Mahekun Wild Rice Casserole

      With Apologies to Bertha Skye Corn Soup

      Baked Sweet Potato with Roasted Hazelnuts

      Parsley Potatoes

      Potato Dumplings for Wild Game or Fowl

      Dumplings for Game Stews

      Tsaibesa’s Bannock

      Campfire Bannock

      Fry-Bread

      Habe Sta (Fry-Bread)

      Deep-Fried Bannock

      Stoney Indian Raisin Bannock

      Stuffing for Game Birds

      Sharp Sauce for Game

      Traditional Wet’suwet’en Cranberry Sauce

      Rose Hip Syrup

      Taas Guz (Cold Huckleberry Soup)

      Whipped Soapalillie

      Fresh Wild Berries Topped with Soapalillie

      Wild Blueberry Cookies

      from the land

      Traditional Wet’suwet’en Venison Broth with Rice

      Game Stock

      Venison Consommé

      Venison Stew

      Venison Skewers

      Venison Stir-fry

      Venison Fettuccine

      Roast Venison

      Venison Pot Roast

      Venison Cutlets Superior

      Quick-fry Venison Steaks

      Venison Steak Diane

      Basted Venison Steaks

      Farmer-style Venison Liver Sausage

      Moose or Venison Summer Sausage

      Moose Aspic

      Moose Rib Soup

      Moose or Buffalo Stew

      Moose Chili

      Gourmet Moose Roast

      Moose Cutlets

      Broiled Moose Steaks

      Moose Meat Short Ribs

      Oven-Barbecued Moose Ribs

      Braised Moose Ribs

      Boiled Smoked Moose

      Stuffed Moose Heart with Gravy

      Gravy

      Aboriginal Mixed Grill

      Savoury Steaks Gihl Lakh Khun

      Wild Game Meat Loaf

      Wild Rabbit Soup

      Rabbit Stew

      Pan-fried Rabbit with Wild Cranberry Glaze

      Boiled Porcupine

      Smoked Beaver Meat

      Boiled Smoked Beaver

      Braised Bear

      Bear Steaks

      from the air

      Duck Stock

      Wild Fowl Stock

      Wild Grouse Soup

      Wild Duck and Winter Vegetable Soup

      Stuffed Wild Duck

      Toody Ni Juniper Duck

      Game Hen with Many Stuffings

      Roast Goose

      Stuffed Wild Goose with Apples

      Pan-fried Wild Ptarmigan (Mountain Hen)

      index

      About the Authors

      Copyright Page

      A Feast for All Seasons

      Traditional Native Peoples’ Cuisine

      Andrew George Jr. and Robert Gairns

      Logo: Arsenal Pulp Press, Vancouver.

      For my parents Rita George (Gihl Lakh Khun) and Andrew George Sr. (Tsaibesa).

      To my wife and daughter, Cecilia and McKayla Brazeau-George.

      For my brothers and sisters Betty, Brian, Gary, Cindy, Greg and Corinne.

      In memory of my grandparents, Thomas George (Gisdewe) and Mary George (Tsaibesa) and my mother’s parents, Julie Isaac (Nu’yak oohn) and Paddy Isaac (Satson).

      Also dedicated to the rest of the George family and the Hereditary Chiefs of the Wet’suwet’en people.

      —Andrew George Jr.

      For my three families, the Gairns, the Newells, and the Brennans, and for fellow cancer victims everywhere.

      —Robert Gairns

      Foreword

      In 1997, when the original—and it was an original—Feast! Canadian Native Cuisine for All Seasons hit the streets, it was pretty exciting for Andrew and me to have our first book published by Doubleday Canada. This came about because a dear friend of mine, who had been published by Doubleday, told them that Andrew and I had a book on the boil that might be of interest to them.

      We were offered the opportunity to write Feast by a senior editor. I was sure this would be a losing proposition for us; I have been a writer most of my life. That means I am used to rejection, usually in the form of, We regret to inform you that your manuscript/short story, etc. ... Andrew, being an Aboriginal person from the Wet’suwet’en Nation, was also used to rejection, for different reasons.

      But having made the cut, we next had to meet the excruciating pressure of a deadline for Doubleday’s fall publication season. We had to write hundreds of recipes and a story line that told readers about Andrew’s personal journey to the Culinary Olympics, the history and culture of his people, Aboriginal foods, particularly of the West Coast, and the significance of fours—four directions, four seasons, four colours, four elements—to Aboriginal peoples.

      Quite daunting.

      With a typical writer’s (usually unwarranted) arrogance, I contended that Feast! was a story-book with a bunch of recipes in it. Andrew, in his usual good-natured fashion, held the opposite view. Of course, he was right, but we had fun jousting back and forth, in the same way we did with our favorite hockey teams, his in Vancouver and mine in Toronto.

      Now, here we are more than ten years later with another Feast on our hands—or should I say in our kitchens and at our tables. We are delighted that Arsenal Pulp Press has chosen to bring this book to life again.

      It is our fondest hope that readers of A Feast for All Seasons will embrace not only the delicious recipes from Andrew’s creative genius but also the stories we tell of a courageous Aboriginal chef and hereditary chief, his people, their culture, and the foods that have nourished and sustained them for generations.

      Tawow! Welcome to our world.

      Robert Gairns

      Introduction to the New Edition

      When Robert Gairns and I originally worked together on Feast!: Canadian Native Cuisine for All Seasons in 1997, we wanted to provide an educational tool for the general public on Aboriginal cuisine and an understanding of our customs and culture, which tie our people so closely to the land.

      When the book was published, I had moved from Vancouver, BC, back to the traditional territories of my people, the Wet’suwet’en, or people of the lower river valley (Bulkley Valley, BC), to be with my father who had recently had a stroke.

      I held two jobs at the time, one in cooking and the other in natural resources. Because of my participation in the 1996 World Culinary Olympics, all the restaurants and hotels in the area said they couldn’t afford me (I was overqualified), so I found work as an Aboriginal liaison between local First Nations and the Ministry of Forests. I was employed with the Office of the Wet’suwet’en doing land-use planning, assisting with treaty issues, and ensuring that our traditional foods were properly managed and still accessible to our people for use in medicines, food, and for ceremonial purposes. Through the land-use planning process, we tried to protect our traditional berry picking and hunting sites, as well as those that are sacred to us.

      One initiative, known as Burning for Berries, was a project in which Aboriginal people worked with logging companies and the government to reintroduce the concept of burning the cut blocks following the log harvest so that the fresh berries, herbs, and mushrooms that grow after a forest fire could flourish. This project also provided jobs for local residents and food that could be either consumed or sold locally.

      In the mid-1990s, I also worked as a co-instructor at the Institut de tourisme et d’hotellerie du Quebec, a cooking school in Montreal. The sixteen-week course, which I taught twice a year, was developed to leverage the success of the very first Aboriginal team at the Culinary Olympics in 1992, which had won seven gold, two silver, and two bronze medals. The Institut’s curriculum was the same as that used during our training for the Culinary Olympics.

      While living in the central Interior of BC, I spent a lot of time with my father, Tsabassa (Andrew George, Sr.), learning the cultural ways of our people, and with my mother, Ghil Lahl Khun (Rita George), learning the customs of the Wet’suwet’en Feast Hall and our protocols. One spring, my wife, Cecilia Brazeau, and I spent six weeks in the traditional territories of the Wet’suwet’en in my grandfathers’ territory, known as Biiweni or Lake of Fish (Owen Lake, south of Houston, BC). We walked the same trails and slept in the same camps my grandfathers did prior to European contact. We lived off the land, fishing, trapping, and gathering. Through this process and through the teachings of my parents, I received a hereditary chief’s name, Skit’den, meaning the wise man. I am a wing chief of the Casyex House (Grizzly House), and I sit with our head chief, Woos (Roy Morris), of the Grizzly House, one of three houses in the Gitdumden (Bear) Clan.

      To introduce real Aboriginal cuisine to the world, I would have to use only all-natural ingredients that come from our traditional territories. I feel that a lot of the foods that are now being promoted as Aboriginal cuisine are only a generic representation of it; the plant foods are modified and what were wild animals are now farmed. One example is smoked salmon, which, rather than being a true smoked wild fish,

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