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A picture of the Riel Resistance from one of Canada's preeminent MéŽtis poets With a title derived from John A. Macdonald's moniker for the MéŽtis, The Pemmican Eaters explores Marilyn Dumont's sense of history as the dynamic present. Combining free verse and metered poems, her latest collection aims to recreate a palpable sense of the Riel Resistance period and evoke the geographical, linguistic/cultural, and political situation of Batoche during this time through the eyes of those who experienced the battles, as well as through the eyes of Gabriel and Madeleine Dumont and Louis Riel. Included in this collection are poems about the bison, seed beadwork, and the Red River Cart, and some poems employ elements of the Michif language, which, along with French and Cree, was spoken by Dumont's ancestors. In Dumont's The Pemmican Eaters, a multiplicity of identities is a strengthening rather than a weakening or diluting force in culture.
How a Poem Moves is a collection of 35 short essays that walk readers through an array of contemporary poems. Sol is a dynamic teacher, and delivers essays that demonstrate poetry's range and pleasures through encounters with individual poems that span traditions, techniques, and ambitions.
Pemmican Empire explores the fascinating and little-known environmental history of the role of pemmican (bison fat) in the opening of the British-American West.
First published in 1996, A Really Good Brown Girl is a fierce, honest and courageous account of what it takes to grow into one's self and one's Metis heritage in the face of myriad institutional and cultural obstacles. It is an indispensable contribution to Canadian literature
What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they have in common with pilgrims and soldiers? Food is a significant element of our relationship with nature. Whether a historical expedition or a weekend camping trip, a journey made on foot requires sustenance. Without mastering our relationship with food we would have not been to the South Pole or summited Mt. Everest or expanded to the west of America. However, in the reporting of these expeditions so far food has rarely taken a central role. It is possible to take a different stance and look at our time on trails with food as the leading character. Here, Demet Güzey offers a fun and interesting read on the social and cultural history, developments and challenges in food on trails and in the wild. She explores personal accounts, news articles and anecdotes to highlight how food has accompanied us in mountaineering, desert travel, and pilgrimage, in the army or on the street. From tinned foods to foraging in the wild, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitude to starvation at the trenches, no stone is left unturned in this tour of how we manage food on foot, and how disasters happen when we do not manage it so well. Readers will delight in both the stories of many of the famous explorations and the more current journeys.
When Brendan Kane accepts a stranger’s offer of work--two years on a ship departing the following morning--the nature of the journey isn't divulged. It matters not, though, for Kane is directionless himself, having just witnessed the Civil War's horrors only to return North with nothing but the clothes on his back and as many dead soldiers' letters as he could carry in his pockets. Aboard the mysterious Narthex, Kane meets a ramshackle crew that includes an eccentric doctor and a three-handed Muslim full of horrifying lore. Kane learns only that they're sailing for the Artic in search of gold or maybe whales. But when it turns out the Narthex's destination is a temperate paradise hidden amidst glaciers–a mythical place–Kane and his cohorts must struggle to survive not only the bleak Artic conditions, but the loosening grip on sanity of an egomaniacal captain and the data-obsessed doctor. With each second that passes, it seems increasingly unlikely any of them will get out alive.
tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica’s kitchens still wait for provisions at the far end of the planet’s longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture. Anthony’s tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, and melted snow, often thickened with crushed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott through the twentieth century to his own preplanned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthony’s tale as entertaining as it is enlightening.
The arctic explorer’s classic text on the benefits of an all-meat diet chronicles his experiences and clinical studies of Inuit food habits. Arctic explorer and anthropologist Vilhjalmur Stefansson spent years living with indigenous Inuit and Eskimo people. He noted their general healthiness (and good teeth), and an absence of many of the diseases that plagued western cultures, such as scurvy, heart disease, and diabetes. Observing their dietary habits, he determined that their primary food was meat, both lean and fatty, and that their diets were very low in sugary or starchy carbohydrates. Was this meaty diet the key to their good health? Stefansson’s classic Not By Bread Alone chronicles a 1928 scientific experiment, conducted by the Russell Sage Institute of Pathology at Bellevue Hospital in New York, in which Stefansson and his colleague Dr. Karsten Andersen ate a meat-only diet for one year. The two men stayed healthy and fared very well, leading him to claim that we should reexamine our notion of what foods constitute a healthy diet. Later chapters promote the benefits of pemmican, a compact, portable, and high-energy food consisting of a concentrated mix of fat and protein made from dried lean bison meat—sometimes mixed with berries—what you might call the original energy bar.