It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.

I was taken from my Native mother at birth and adopted by a white family. I wasn't told about my ancestry until I was in my teens and was able to see a copy of my birth and adoption papers. It was then that I learned my birth mother was Native and French and my unknown father was listed as North American Native. I also learned that my birth mother was from the north country of British Columbia, descended from the Sekani Nation (which means 'mountain people'.) The Sekani are medicine healers. Along the Red Road is dedicated to all the travelers I met as I traveled the pathways of both the dark and the red road. This book is from my heart to the many elders who shared their spiritual experiences and who embrace their cultures in the ways they live. My Indian name Sus' naqua ootsin' (Wisdomkeeper) was given to me by a 100 year old lady who looked deep into my eyes and pulled the name from my soul. It was on one of the darkest days of my life, when I struggled with the desire to end it all, that I put on a pair of red running shoes and began to follow the road.

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Most of the recipes are very simple. Simplicity is key for me, because I find myself cooking for 2-8 people regularly, and need to scale recipes up and down accordingly. Many of the recipes involve meat, but there are lots of vegetarian recipes, and more than a few vegan recipes as well. The variety is excellent as well. Stir-fried trout with dandelion greens? Sign me up.

C. J. Astram