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A Feast for All Seasons: Traditional Native Peoples' Cuisine

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"A Feast For All Seasons: Traditional Native Peoples' Cuisine" is a collection of 120 Native American recipes from traditional aboriginal cuisine of the Wet'suwet'en Nation in Canada. Featuring entrees from foods of waters, earth, land, and sky, "A Feast for All Seasons" emphasizes the enduring traditions of respect for the bounty of nature and the environment, plus a reverence for the spiritual sustenance that healthy foods, respectfully even prayerfully harvested, can provide. This is a second release of an earlier edition first published in 1997, with more stories, background, and delicious recipes. Andrew George Jr. was recently head chef at the Four Host First nations pavilion at the 2010 Winter Olympics, the first games in which Indigenous peoples participated as official host partners.

"A Feast For All Seasons" includes background information on the Wet'suwet'en, their feasting traditions, and favored foods including wild salmon, bannock, and wild rice, or Man-o-min, plus menus for the four seasons (organized by season), and specific recipes for ingredients from the waters, earth, land and skies. A suggested menu for a sinter feast includes wild duck and winter vegetable soup, Aboriginal mixed grill, boiled cabbage and root vegetables, wild rice and mushrooms, fresh baked yeast rolls and fresh squeezed huckleberries. Recipes for all but the last two menu items are included in the book. There many creative recipes for traditional foods, including such delicacies as wild flower salad, clam fritters, haba-sta (fry bread), Venison Consomme, gourmet moose roast, Taas guz (cold huckleberry soup), and baked sweet potato with roasted hazelnuts. The aspiring chef desiring to explore the bounties of genuine North American Aboriginal cuisine will find many treasures in "A Feast For All Seasons," which features food for the edification of the soul and mind as well as for the physical appetite and the strength and health of the body.