Indigenous food systems, both in pre-Columbian times and now, are poorly understood by the Western world. Over the millenia, Indigenous food scientists have generated a wealth of biodiversity within the global food system, with 70% of the world’s variety of foods come from the Americas. Indigenous peoples perfected–in hundreds of types of bioregions and ecotones)–low energy input-high energy output land management practices. For example, the Haíɫzaqv (ˈheɪltsək) Nation of British Columbia, Canada hand plant massive kelp forests along the shoreline to generate more surface area/spawning ground for herring fish. Their eggs/roe provide a massive caloric foundation for the entire island system, ultimately feeding sea lions, whales, salmon, wolves, birds, humans and more. Indigenous food systems are about life. Reinvigorating systems that give health and vitality not only to human beings but to all lifeforms, who are not seen as resources, but as relatives who we must relate to on a nation to nation basis.