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InOBU BS: Inuit cooking (56* d) RE: BS: Inuit cooking 07 Mar 09

As to the question about Canadian inland Inuit, the people about whom Farley Mowat wrote, now have a semi autonimous state called Ninavut. It is a great book, and well worth reading. I spent and hope to spend time among the Innu, are are far northern "Indians" as they speak an Algonquin language, but many aspects of their life are like the Inuit. In fact the plural of Innu is Innuat, but they do not speak the same language. They live in Quebec and Labrador, and hunt the same carabou as the people of Ninavut, on the carabous seasonal migrations. I learned that the traditional food not only tastes good, but eating it is a protection (to some small degree) against the voracious mosquitos and black flys, which given the option will eat the guy who is eating sugar, garlic, or using soap or antipersperant, or other things that taste yummy to huge blood sucking insects. When Innue friends such as Yvette (from my song Yvette's song, on Mudcat someplace) would come to speak at the UN, they'd often bring me a huge hunk of Carabou in an ice chest, and there is nothing like it... yum. Also, the Innu dried powdered carabou is a real treat - polverized pemicin.
When one eats with an open mind, lots of things are good. Innu traditional cooking also has been added to by the boarding school years, the dark days of Innu life from the late 1940s to the late 60s. The only good part of those days was the injection of French cooking, which a lot of traditional families add to their tradition, as Bannock (Scottish Whitebread) was added hundreds of years ago.

Quai Quai

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