MANIWAKI, Quebec — When the Algonquin chef Cezin Nottaway was 5 years old, her mother taught her how to kill and skin a beaver with her bare hands. The little girl also learned how to snare a rabbit and to draw a moose out of the forest by emulating its haunting grunt.

“We were using local ingredients long before it became fashionable,” Ms. Nottaway, 38, said in her log-cabin kitchen on the Kitigan Zibi reserve, near this town about 85 miles north of Ottawa."

Dan Bilefsky reports for the New York Times January 16, 2018. [2]