There are many reasons why we continue to be tempted by foods that we know are bad for us. Taste is the main factor. Sweet, salty, greasy and sour (think of kids eating huge, sodium-laden dill pickles that are sold at pow wows, sporting events and even school functions) flavors are favorites. In Fast Food Nation, Eric Schlosser discusses what goes into making a food—such as milkshakes, burgers and French fries--taste good (if the list of artificial ingredients that go into a Burger King strawberry shake doesn’t make you queasy, then perhaps nothing will.)6 Even if the food you eat from a fast food joint would smell rather rank in it’s truly natural state, a dose of food additive that makes it smell good will ensure that you never know the difference. How ironic that many of the foods that Natives now prefer are artificially colored and “odorized,” when the natural foods that we could be eating are underutilized. It is a sorry state of affairs indeed if a person thinks that McDonald’s French fries smell and taste better than grilled salmon, or a pot full of turkey breasts and vegetables spiced with garlic and peppers, or elk steaks smothered in green chilies.