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Preventing and Treating Diabetes Type 2, Naturally

Your Comprehensive Guide to Food, Herbs, Supplements, Recipes, Energy Medicine, Massage and Exercise
By: Leslie E. Korn, Rudolph C. Rÿser
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About this publication

A celebration of Salish knowledge

Salish Country Cookbook is a celebration of Salish knowledge with ancient roots in the land and the sea. Salish Country Cookbook contains recipes that use Northwest native foods and medicines gathered and prepared in ways suitable for the 21st century kitchen. The Salish living cornucopia includes a great abundance of roots, greens, berries, nuts, apples, seeds, flowers, honey and tree sap, tree bark, deer, elk, bear, pheasant, ducks, geese, and sea foods including sea weed, shellfish, salmon, cod, halibut, and a small fish, the Oolichan.

Keyword Cookbook, Traditional Medicine, Salish Country, Roots, Oolichan
Released 2014
Language English
Pages 146
Publisher Daykeeper Press
Versions Hardcover E-books

Excerpt

Section 4

Culture: Respecting Natural Laws

Culture develops through a people’s worship of the land. The relationship to the land and the foods and medicines the land offers define a people’s unique place on earth over the centuries. A harmonious balance of land, sea and mountains guarantees human survival and health. Salish country is a very rich territory. Food sources and medicines are abundant. The gathering and processing of the many traditional, subsistence foods and medi- cines generated an exceptionally complex Salish culture.

Salish people have always heavily relied on marine resources for food. Pre-contact Central Coast Salish diet derived 10% from gathering (vegetables and fruits). Carbon isotope measurements indicate that coastal people obtained 90% of their protein from marine sources. Traditional food in the Salish and Sahaptian area includes many types of salmon: sockeye, spring, coho, chum and pink year round, herring and herring roe (March), cod (lingcod, red snapper, rockfish), steelhead (winter), halibut, seals, sea lions, and beach foods from February through the summer months.

About the Author

Rudolph C. Rÿser, PhD.

Rudolph Ryser is the Chair and faculty at the Center for World Indigenous Studies. Rudolph has for more than 40-years worked in the field of Indian Affairs as a writer and researcher and as Indian rights advocate. Rudolph’s avocation I  a traditional foods chef and has taught widely on Historical Trauma,cultural models of addictions recovery, Diabetes and Culture, Foods and Medicine. He has developed and conducted workshops and seminars  internationally on health, community organization, self-government, and natural resource management.

Leslie E. Korn, PhD, MPH, LMHC

Leslie Korn’s work has focused for over 40 years on the practical application of Traditional Medicine (and Integrative Medicine) in the context of global public health. She consults internationally clinical treatment on program design and development, indigenous participatory research methods and project evaluation with an indigenous and feminist lens.

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