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Chef Shane Chartrand, of the Enoch Cree Nation based near Edmonton, made it his life’s mission to celebrate native cooking. In addition to putting together a cookbook, “tawaw,” Shane travels around Canada to learn recipes from different tribes. On his trip to Gingolx, British Columbia, Shane learned to butcher, season and prepare seal meat stew, traditional to the Nisga’a people. “It’s sustainable, it’s real, it’s healthy and it’s delicious,” he said of the controversial dish.