I bought this book a number of years ago and it has sat on my cookbook shelf ever since. I pulled it out of that area and am moving it to the Kitchen collection. 'Though mostly a cookbook using indigenous foods of inland British Columbia, it also gives a short overview of the culture of the people, the Wet'suwt'en, includes Ojibwa language phrases and names for some of the foods, and a description of some of the native foods of the area including bannock, wild rice, and salmon. The recipe section is divided into foods from the water, from the earth, from the land and from the skies. It also includes seasonal menus and is indexed. I don't intend to start eating bear, porcupine or moose, but the recipes using regional plants including fiddleheads, wild celery, huckleberries and other native berries sound interesting and easy. ( )