Gyetk Coastal Fusion and Ancestral Knowledge from a Ts’msyen Kitchen

• An introduction to the Ts’msyen people and a food philosophy grounded in relationship with the land and waters
• An extensive guide to traditional foods, including seaweed, salmon, nettles, venison, halibut, clams, cockles, berries, hazelnuts, and more
• 60 delicious recipes inspired by both traditional ingredients and contemporary Pacific Northwest Coast cuisine
• Seasonal teachings rooted in traditional ecological knowledge
• Practical harvesting, preservation, and fermentation insights
• Essential pantry ingredients for cooking with Pacific Northwest Coast foods
• Stunning food and landscape photography throughout
• A dietitian’s perspective on key nutrients, food systems, and the importance of being in relationship with ones’ food system.
  
  

Rachel Greening was born and raised in Prince Rupert, with mixed ancestry from Ts’msyen (Tsimshian) and Hong Kong, and is deeply immersed in Indigenous food systems. Rachel is a registered Dietitian and certified diabetes educator, and works with the nuuc?aan?ul peoples to promote wellness through traditional food system engagement. Her professional experience includes collaborating with various Indigenous-led organizations and non-Indigenous groups, advocating for decolonized health practices. Rachel is currently pursuing a PhD in Integrated Studies in Land and Food Systems at UBC, and her research focuses on Indigenous food sovereignty, social justice, and the integration of traditional food systems.

Spencer Greening (La'goot) is a member of the Tsimshian community of the Gitga'at First Nation, and has spent the past several years working in government relations and as the community spokesperson for the Gitga'at. He has a BA in First Nations/Indigenous Studies and an MA in Anthropology from the University of Northern British Columbia. Spencer is currently pursuing a doctorate degree at Simon Fraser University, studying the relationship between Gitga'at Traditional Ecological Knowledge, language, and history in the context of Indigenous resource management. His work focuses on the deep connection to his home community, elders, territories, and the self-determination and decolonization of Indigenous peoples. 

Introduction

Who Are the Ts'msyen?

Whose Knowledge Is This?

The Purpose of This Book

Our Indigenous Food Lens and Food Philosophy

 Ts'msyen Seasonal Round

How We Are Defining Health and Well-Being

Food Terminology Used in This Book

Traditional Cooking and Preservation Methods

Key Pantry Items

Kitchen Equipment We Love

Index of Traditional Foods

Traditional Foods and Key Nutrients That Kept Our People Strong

Understanding Food Gifts (Macronutrients)

Spring } Gooym

Smoked Oolichan Caesar Salad

Moroccan-Roasted Oolichans

Pan-Fried Herring Roe with Soy Sauce

Vietnamese Rice Bowls with Caramelized Seal

Roasted Seal Ribs with Wild Berry Barbecue Sauce

Nettle Pesto with Toasted Hazelnuts

Smoked Halibut Tail Congee with Abalone and Geoduck

Baked Halibut with Pesto

Halibut Head in Black Bean Sauce

Salmonberry Shoots, Wild Greens, and Wild Rice Salad

Steamed Whole Rockfish with Ginger and Green Onion

Postpartum Seagull Egg and Ginger Fried Rice

Chiton Stir-Fry

Seaweed Wraps, Three Ways

Seaweed Sesame Shaker

Smoked Black Cod Baked on Rice

Spruce Tip Wild Rice Pudding

Summer } Suunt

Salmonberries with Seal Grease

Smoked Octopus Salad

Miso-Seared Scallops on Asian Greens

How to Jar Salmon

Honey Hazelnut–Crusted Sockeye Salmon

Salmon Burgers from Spine Meat

Classic Broiled Spring Salmon

Baked Salmon Roe

Baked Salmon Heads

Pink Salmon Dip, Three Ways

Ginger-Garlic Sea Cucumber

Wild Berry Jam, Three Ways

Coastal Berry Crisp with Honey-Oat Topping

Soapberry Whip

Huckleberry and Blueberry Fruit Leather

Fall } Ksuut

Smoked Chum Chowder with Coconut Milk

Moose Heart Tacos

Mountain Goat Ph? with Tendon, Tongue, and Tripe

Seared Goose Breast with Highbush Cranberry Salal Sauce

Roasted Crabapples with Maple-Balsamic Vegetables

Japanese Cockle Curry

Coho Masala

Bog Cranberry, Candied Hazelnut, and Roasted Squash Salad

Venison Liver Pâté

Venison Wild Rice Meatballs

Postpartum Venison Backbone Ragù

Hazelnut Jam Drop Cookies

Hazelnut Seed Crackers with Seaweed

Rose Hip–Wild Mint Honey Cordial

Winter } Goomsm

Clam Fritters

Braised Venison Tendons

Mussels in Caul Fat

Braised Sea Duck on Dumpling-Sauce Egg Noodles

Maple-Caramelized Beaver Tail over Baked Beans

Cornmeal Pancakes, Three Ways

Steamed Dungeness Crabs with Crab-Back Butter and Sticky Rice

Coconut Milk–Poached Flounder with Turmeric and Dill

How to Make Stock and Broth

Coastal Power Balls

Seaweed-Miso Peanut Butter Cookies

Ts'msyen Party Platter

Food as Medicine

Nutrition Recipe Index

Select Food Resources

Index

Acknowledgments

About the Authors

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