The second edition of the Traditional Food Guide represents itsdifferent uses by recognizing that the guide is an important toolfor healthy living for the youngest child to the oldest elder who enjoy Alaska's wild foods. It isalso a guide to help people with diseases like cancer, diabetes orheart disease learn more about nutrition and eat better foods. The food guide includes sections on nutrition, food safety and food sources from the land and sea. The food pages reference theAlaska Native names, history and preparation information andinclude personal stories. Since there are different names for manytraditional Native foods, the guide tries to address the differencesby noting the more commonly known names rather than focusingon specific foods from each Alaska region.

After introductory remarks on nutrition for Native cancer survivors, lists traditional food sources such as moose, porcupine, bird eggs, sea lion, salmon, berries, seaweed, and more, each with notes about preparation and nutritional information. Includes a short recipe section.

Introductory guide to the Eskimos, Indians and Aleuts. Focus is on their life-styles, traditions, and culture.

This multidisciplinary book discusses the manifold challenges arctic marine and terrestrial wildlife, ecosystems and people face these times. Major health threats caused by the consequences of climate change, environmental pollution and increasing tourism in northern regions around the globe are explored. The most common infectious diseases in wild and domesticated arctic animals are reviewed and the impact they could have on circumpolar ecosystems as well as on the lives of arctic people are profoundly discussed. Moreover, the book reviews arctic hunting, herding and food conservation strategies and introduces veterinary medicine in remote indigenous communities. "Arctic One Health" is authored by experts based in arctic regions spanning from North America over Europe to Asia to cover a broad range of topics and perspectives. The book addresses researchers in Veterinary Medicine, Ecology, Microbiology and Anthropology. The book contributes towards achieving the UN Sustainable Developmental Goals, in particular SDG 15, Life on Land.

This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.