The stories in this category are about harvesting, preparing and consuming traditional foods such as wild rice, blueberries, acorn, maple syrup, maple sugar, fish, wild meat, using traditional methods and also newer technologies and tools. Food preparation in these stories is done in fun, experiential, often family or community-based ways that allow for the transmission of knowledge between generations, the strengthening of community pride, human health, and ultimately survival. Those interviewed share stories of food practices and draw attention to issues of food security through contrasts between bush food which is harvested and hunted, and town food, which contains additives and costs money. Several of these programs address the need to understand the land, develop technical skills, and also to be able to adapt based on changes like governmental policies, weather, and other factors that impact an ability to survive through traditional Indigenous food practices.
The Alternative Secondary School Program (ASSP) addresses the needs of urban Indigenous students in Fort Frances and surrounding areas by creating a culture-based educational environment where the physical, mental, emotional, and spiritual areas of a student's life are centered.
Meeka is a well-known teacher of education, healing, and Inuit culture. She started teaching children in 1971, and moved onto adult education at Nunavut Arctic College for 18 years. Meeka believes that elder knowledge from experience is necessary have a foundation for living an Inuit life as our ancestor did. She hopes that healing and education from Inuit go a long way.