Product details
- ISBN 9781577155560
- Weight: 762g
- Dimensions: 203 x 235mm
- Publication Date: 08 Oct 2026
- Publisher: Quarto Publishing Group USA Inc
- Publication City/Country: US
- Product Form: Hardback
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Celebrate the vibrant culinary heritage and sustainable practices of the Ts'msyen people.
Gyetk (gee-yet-k; to feed the people)is your guide to the rich traditions and nutritional wisdom of the Ts'msyen (or Tsimshian) people, a group of First Nations people and their language family from the Pacific Northwest coast of North America. Featuring 60 recipes, this beautifully photographed cookbook is infused with stories and historical context, providing you with delicious dishes and a deeper understanding of Ts'msyen food systems. These recipes follow seasonal cycles, allowing you to cook in harmony with nature while gaining insight into the cultural and nutritional significance of the ingredients. In addition to the recipes, you’ll learn how to cook sustainably and practice ethical eating, using all parts of the ingredients to cut down on food waste. In Gyetk, you'll discover:
- Who the Ts'msyen are and their food philosophy
- An index of traditional foods, including seaweed, salmon, nettles, venison, halibut, clams, cockles, berries, hazelnuts, and much more
- 60 delicious recipes incorporating these traditional foods
- Sidebars about harvesting and fermentation
- Key pantry ingredients
- Stunning landscape and food photography
Gyetk’s recipes reflect the traditional ingredients and cooking methods of the Ts'msyen people, celebrating their connection to land and sea. Whether you have access to traditional foods or need to substitute with more accessible ingredients, this cookbook ensures that you can enjoy these dishes while honoring their cultural roots. Gain a deeper appreciation for Indigenous food systems and the ethical considerations that come with them as you create the healthy and satisfying meals in Gyetk.
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 nuučaan̓uł 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.
