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The Mi'kmaq spent much of the year along the sea coast, taking advantage of the abundance of food available throughout all but six to eight weeks of the year. Fish of all kinds, including salmon, sturgeon, eel and smelt. In addition, porpoise, whale, walrus, seals, lobster, squid, shellfish, and seabirds with their eggs made up the bulk of their diet. They also ate moose, caribou, beaver and porcupine, as well as smaller animals, like squirrels. Game birds like spruce grouse and Canada geese were on the menu along with berries, roots and edible plants that were gathered and dried during the summer and fall. Meat and fish were dried and smoked to preserve them.

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What did mikmaq people call their homeland?

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