Beaver is not a meat that is commonly used in North American cuisine today which makes this recipe particularily interesting. ‘Roasted Beaver’ contains a wide range of both obscure and common ingredients, which make it an intriguing recipe to analyse. Though there is no individual author credited with creating it, it comes from the Odawa and Ojibwe people of Northern Ontario, which means that in the 1970s it was likely the most recent adaption of a traditional meal from back when the Anishnaabe were hunter/gatherers. The recipes includes an obscure meat choice and the apparent evolution of how beaver would have been prepared. In Nishnabe Delights, the recipes call for many conventional cooking methods, however pre contact and well into Canadian history these methods would not have existed. I found it interesting to see the impact of technology and assimilation on how much the recipes may have changed. Earlier in Ojibwe history there would have not been ingredients such as white vinegar, baking soda, and bacon as we know them, however the other ingredients, salt and onion, and the beaver, are likely more true to the original recipe.

The preparation of the meal itself, though not overly complex, would have been very time consuming as it involves skinning the beaver and soaking it overnight. It is for this reason its likely intended to be served as a dinner and maybe even spared for special occasions due to the long processes of preparing it. The instructions themselves are clear and would be easy to follow but the complexity of the recipe would make it fairly tedious to make. What is most interesting about this recipe is the combination of traditional ingredients with modern ingredients in techniques knowing that a similar recipe to this existed long before these conventional methods and interpreting how Canadas history with aboriginal people shifted something as small as a recipe. In general, Nishnabe Delights was created to preserve Ojibwe and Odawa culture, more specifically cuisine, but his reciped was likely included for member of the community since it includes a peculiar form of meat what would not be easily accessible for other Canadian citizens. 

The Smoked Sucker recipe is an extremely simple recipe in terms of ingredients and steps, but  this recipe has a very unique method of preparation, specific to traditional Indigenous cuisine rendering it a recipe specifically for those with access to a smoke house and not simply a conventional kitchen. The ingredients are simple seeing as there are only three: suckers, salt, and water/vinegar. To actually create this meal, however, the recipe calls for a smoke house. Smoke houses are a more traditional way of cooking and are not found in the average Canadian home or even neighbourhood making this a very unique recipe. The instructions are clear and with access to a smoke house the recipe would be very easy to make. This is a meal that could likely be enjoyed at any point in the day. Smoked Sucker shows that there was still traditional cooking methods as well as ingredients being used in more modern day Canada regardless of the social political state.  Smoked fish is a popular dish for all Canadians but it is typically purchased. This recipe is a exactly shows the traditional way that it is prepared from scratch.