ADED: Adventure Education

Volume 1: The History and Practice of Indigenous Plant Knowledge Volume 2: The Place and Meaning of Plants in Indigenous Cultures and Worldviews. In Volume 1 Turner weaves together a complex understanding of the traditions of use and management of plant resources in this vast region. Volume 2 provides a sweeping account of how Indigenous organizational systems developed to facilitate the harvesting, use, and cultivation of plants, to establish economic connections across linguistic and cultural borders, and to preserve and manage resources and habitats.

The toolkit is a series of 6 publications: Low tide foods, Herring spawn, Steam pit cooking, etc.

Andrew George Jr. was head chef for Aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious. Dishes include venison barley soup, wild berry crumble, sea asparagus salad, and buffalo tourtiere.

Also available in print Interurban TX 715.6 W375 2007