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| Spirit of the Harvest (Food) |
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2009 September/October Spirit of the Harvest
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 Marlene Hale, a.k.a. Chef Maluh, takes us on a journey to a remote oil camp in northern British Columbia where she cooks up a grilled wild salmon with mustard glaze, bitter greens and charred red onion. By Beverly Cox and Martin Jacobs.
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2009 January/February Spirit of the Harvest
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 A classic French tart gets a Southwestern Native makeover with a delicious prickly pear sauce by chefs including Bertina Cadman (Diné) of the Native American Culinary Program at Classic Cooking Academy in Scottsdale, Arizona. By Beverly Cox and Martin Jacobs.
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2008 July/August Spirit of the Harvest
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 Churro Lamb, La Posada Style
The revival of the fabled La Posada Hotel in Winslow, Arizona is
spurred on by the delicious food coming out of its popular kitchen,
including this grilled churro lamb dish. By Beverly Cox and Martin
Jacobs.
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2008 May/June Spirit of the Harvest (Food)
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 Breakfast in Montréal’s “Chez Alanis”
Our food editor shares a delightful breakfast of crepes with berries,
homemade muesli and other delicacies in the Montréal home of acclaimed
Native filmmaker Alanis Obomsawin (Abenaki).
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Spirit of the Harvest: Please Eat the Daisies!
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 In the woodland clearings and meadows of Québec, oxeye daisies bud in May and provide a feast for the eyes and the palate. For Henri Picard (Huron-Wendat) and his band of wild-food pickers, by the time the daisies bloom, the picking season that began in late April and early May with the harvest of cattail hearts and fiddleheads is in full swing.
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