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I promise to engage respectfully and intentionally with the knowledge shared within this website; honouring the lands, waters, foods, and laws of the First Peoples who have been in relationship with these territories since time immemorial.

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Indigenous Food Wellness Hub.

Regional Food Map

Tsimshianic

The Tsimshianic region and the beautiful pacific northwest coast are situated between the Na-Dene, Algonquian and Xaad Kil/Xaayda Kil (Haida), Lingit language regions, as well relations in what is now known as Alaska. The bounty of the ocean and Nass and Skeena rivers have been nourishing these Nations since time immemorial: 

  • Gitxsan 
  • Nisga’a 
  • Tsimshian

Some of the main foods from this region include:

Water: Herring egg, herring, oolichan, clams, mussels, oysters, scallops, salmon, cold, seal, crab

Land: Mountain goat, marmot

Tsimshianic Resources

Güüdisk Blog: Go Gathering

Welcome to our blog Güüdisk, by Lisa Girbav and Stephen Kingshott. We work hard to harvest our traditional Ts’msyen (Tsimshian) foods, and eat what we harvest. This is our space to share our experiences harvesting, preserving and preparing (eating!) the foods that are available in our territory. In the process, we hope to encourage other young Ts’msyen to get out and harvest!

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Ts'msyen Seasonal Rounds Poster Series

The cycle of like of the Northcoast is governed by the turning of the seasons, which brings to the Tsimshian people a series of opportunites to gather food from the land and sea. This poster series illustrates the 13 seasons of the year.

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Our home, our food, our resilience: A citizen science approach using photovoice to ecological food heritage planning with the Kitselas First Nation in Terrace, BC

This study applied a citizen science-led photovoice food assessment involving six participants who currently live upon the lands of the Kitselas First Nation.

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Moolks (Pacific crabapple, Malus fusca) on the North Coast of British Columbia: Knowledge and Meaning in Gitga’at Culture

This thesis explores the ethnobotanical knowledge and morphological variation of Malus fusca among the Gitga’at First Nation, revealing the recognition of distinct varieties and highlighting the value of integrating traditional and scientific knowledge for cultural and ecological resilience.

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“To Feed all the People”: Lucille Clifton’s Fall Feasts for the Gitga’at Community of Hartley Bay, British Columbia

This article highlights the lasting influence of Lucille Clifton, Eagle Matriarch of the Gitga’at Nation, whose deep knowledge of traditional foods, community leadership, and annual feasts helped preserve Gitga’at cultural identity and resilience, ensuring that her teachings remain vital amid global change.

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Toward Decolonizing Food Literacy Education: Co-creating a Curriculum at Lack Klan School with Gitxaała Nation

This thesis, founded in Indigenous theory and the principles of food sovereignty, explores how the Gitxaała community garden and the summer reading program at Lach Klan School can be leveraged to provide a platform for learning - or, ‘food literacy’ - as a pathway through which to support Indigenous knowledge traditions and contribute to achieving the tandem goals of food security, food sovereignty, and ultimately the concept of diduuls, or the ‘good life’ (relationship building to land, well-being, culture, community).

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Tsimshian Resources Non-Indigenous Resources

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Intention

The intention of the First Peoples Food Wellness Hub is to honour and raise up Indigenous knowledge around food wellness and holistic health to support the well-being of Indigenous peoples across B.C.