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Feb 01, 2019

‘Our elders designed this for thousands of years’

Ian Gladue?was watching his mother cut up dry meat in her kitchen when he said it hit him:?“Holy smokes, I’m gonna make dry meat.”

Gladue is the Edmonton manager of the food company called?P?ns?w?n, a Cree term for an?Indigenous style of smoked meat.

In keeping with the Cree tradition, Gladue uses bison meat which is smoked for three days using the same technique he learned from his mother, which?she learned from her parents and they learned from theirs.

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