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Rachel Greening and Spencer Greening will present GYETK: Indigenous Food Knowledge and Cookbook on Oct. 9, from 5 to 7 p.m., at the Skeena Diversity Society, 4621 Lazelle Ave. The […]
GYETK: Indigenous Food Knowledge and Cookbook by Ts’msyen authors Rachel Greening and Spencer Greening features 60 recipes rooted in traditional Ts’msyen foods, harvesting practices and ancestral knowledge.
The event promises to include an engaging conversation with the authors, as well as tastings of featured recipes from their new cookbook. GYETK, meaning “to feed the people,” brings together traditional Ts’msyen foods, contemporary recipes and knowledge about harvesting and food systems. The cookbook features 60 recipes, each connected to a traditional Ts’msyen harvest and its place within the broader food system. The book explores Indigenous food sovereignty, traditional ecological knowledge and the relationship between food, health, culture and community.
Rachel Greening, a Ts’msyen author and Indigenous food scholar from Prince Rupert, is a registered dietitian whose work focuses on Indigenous food systems and the role of traditional foods in Indigenous health and wellness. Spencer Greening is Ts’msyen and from Gitga’at First Nation. As an anthropologist, his work focuses on Indigenous harvesting practices, traditional ecological knowledge, archaeology, and the restoration of ancestral food systems.
The cookbook follows the traditional Ts’msyen seasonal round, combining ancestral foodways and ecological knowledge with contemporary culinary approaches and harvesting practices. Copies of GYETK will be available for purchase at the event, and the authors will be available to meet attendees and sign books.
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