Sorted by date Results 1 - 20 of 20
Six talented Native youth leaders from Dream of Wild Health created this salad using ingredients important to their Native American cultures, as well as vegetables grown at their Hugo, Minnesota, farm. The youth promoted this salad at Minnesota Twins baseball games as part of a healthy food initiative that encourages local youth groups with entrepreneurial projects. Cherry tomatoes are delicious in this salad, but if you can find ground cherries at a farmers' market or grow...
PHOENIX—Since she was three years old, Mariah Gladstone says, she has had a passion for food. After graduating from high school in northwest Montana, she studied environmental engineering at Columbia University in New York. During summers, she returned to her Blackfeet Nation home where she realized how disconnected Indigenous communities were from their traditional food systems. "After I graduated college, I would take vacation days from my real-world job to go to food s...
Ingredients 1 cup coarse yellow cornmeal 2 tablespoons maple syrup 2 eggs 1 cup whole-wheat flour 1½ cups unbleached all- purpose flour 1 cup buttermilk ¾ cup sour cream or plain Greek yogurt 2 teaspoons baking powder 1 teaspoon baking soda 1 cup fresh or frozen corn kernels (if frozen, thaw) 1¼ teaspoons salt ¼ cup unsalted butter, melted and cooled 1 tablespoon fresh sage, chopped ¼ cup canola oil Directions Position a rack in the center...
Cooking Temp375 °F Servings 4 The ingredients that follow are for the crispy topping: .5 cups Cereal, Rice Crisp 1 cup Sweet Fern Leaves (fresh, foraged, rinsed/dried) The ingredients that follow are for the salmon and puree: 1 pound Salmon, Wild (Fillet, Frozen, thawed) 1 can 15.5 oz can Pumpkin (No Salt Added) 1 can 10.5 oz can Cream of Mushroom Soup (Condensed, Reduced Sodium) 3 tablespoons Oil (Vegetable) 4 tablespoons Butter (Salted, cold, divided) Salt (to taste)...
Want to make something special for the holidays? We've pulled a recipe from Intertribal Life's former food columnist, Dale Carson, out of our archives. On cold winter days I always think of how hard it must have been for our ancestors who lived in inhospitable lands, how they struggled to keep warm and find food. I dare say they were strong and hearty souls who handled discomfort far better than we do. They taught themselves to make foods with endurance, things like Buffalo...
Blueberries have been and continue to be a major food source for Great Lakes Region Native American communities in the summer; peaches grow especially well in the tribal regions on the eastern side of Lake Michigan. Ingredients 1 cup blueberries 1 cup diced peaches 1-2 cups diced tomatoes 2 minced green onions 1 lime Salt and pepper to taste 1–2 cloves minced garlic (optional) 1 tablespoon minced cilantro (optional) Directions Simply mix the ingredients and serve with your f...
Ingredients: 3 pounds pashofa corn 6 gallons water 6 pounds fresh pork Directions: It is best to cook pashofa outdoors in a large pot. Bring water to a brisk boil over a steady fire; add corn and let the fire burn slowly all around the pot. Stir constantly with a large wooden spoon to keep it from scorching. When corn is about half done (not completely soft), add meat cut in 3-inch chunks. Cook until meat is tender and soup is thick. Add no salt while cooking. Cooking time is...
Ingredients: 2 cups all-purpose flour 1 egg 1 1/4 cups water 1 Tablespoon cornstarch 64 ounces grape juice Sugar to taste Directions: Place flour in a heap on tabletop. Make a well in center of flour and crack an egg into center. Using a fork, begin mixing the egg into the flour and add water as you go. Form the dough into a ball and roll out very thin. Cut into 1-inch squares. In a large pot place grape juice and sugar to taste. Bring to a rolling boil. Drop dumplings into...
Brown Wusswaquatomineug (Walnut) Bread Walnuts, both black walnuts and butternuts, were prized by the Narragansetts in the Northeast for their oils. While growing, the black walnut is covered with a green pulp that turns black soon after it drops off the tree. The black pulp is used as a dye for plant fabrics and leather. The nuts themselves are valuable foodstuffs. 2 1/4 cups whole wheat flour 1 3/4 cups white flour 2 teaspoons baking soda 1 teaspoon salt 2 eggs, slightly...
Here's a nice early summer treat for you to enjoy! Wild Mushroom Appetizer 3 cups sliced assorted wild mushrooms (morels, cepes, oyster or imported varieties) Fresh lemon juice Salt and freshly ground black pepper to taste Bread sliced into ovals 1/2-inch thick 1. Heat oil in a skillet over medium heat and add the mushrooms. Cook until the mushrooms are soft but not soggy, about 5 minutes. 2. Sprinkle the mushrooms with lemon juice as they saute. (Lemon juice helps set the...
Rabbit, known as Mahtigwessin the Micmac language, is one of the small game that has been a staple of the Native diet. In rural areas, even today, beaver, ground hog, squirrel, raccoon and porcupine are hunted for food. They-along with their game bird cousins: wild turkey, pheasant, duck, quail, goose and others-still provide tasty dining. Many of these are available in commercial form at your market or butcher. Rabbit is one type of game now raised domestically. This is a...
Maple sap is dripping from a tree as the days turn warm and the nights are still freezing. When collected, sap is boiled down into syrup and is bottled at various stages of reduction as it darkens. Forty gallons of sap has to boil down to 1 gallon to give us the rich sweet syrup we pour on our pancakes! If you ever wondered why it's so expensive, that's why. Maple syrup is a key ingredient in great baked beans. Sorry Boston, but this was our dish first! Native baked beans are...
Brown Wusswaquatomineug (Walnut) Bread Walnuts, both black walnuts and butternuts, were prized by the Narragansetts in the Northeast for their oils. While growing, the black walnut is covered with a green pulp that turns black soon after it drops off the tree. The black pulp is used as a dye for plant fabrics and leather. The nuts themselves are valuable foodstuffs. 2 1/4 cups whole wheat flour 1 3/4 cups white flour 2 teaspoons baking soda 1 teaspoon salt 2 eggs, slightly...
Dear Alnobak (friends), I am sitting in front of my computer screen and watching the snow fall out the window just behind it. It is so beautiful but only because it is the first accumulation we have seen since last year. There is so much to be thankful for in winter/spring. The word "balmy" has been used some, yet I hardly think it is. A few days over 40 degrees did make it seem that way when it was sunny. Now, my taste in food can go either way, light and airy or thick and...
Dear Friends Nidobak, Seasons are changing again, they keep doing that! I have to say that fall is my favorite. Spring gives us the pink, yellow, white and purple lovely flowers, but fall's blaze is red, orange, deeper yellows and is more intense than spring. Such variety that I don't know how nature keeps it straight! The colorful produce starts with corn in many colors, we have red tomatoes, squash in all shades of yellow and orange, greens and even purples. Growing seasons...
Lately I have been asking people, "What is the most memorable picnic you have ever had?" Most people remember where and when right away and what they ate. Others just sputter, "Don't know." I don't remember all of them I've enjoyed, but I usually remember whom I was with and what we had to eat. The first memory was with a boy who had red hair. We went to a local park overlooking the water, and we ate leaning on the handlebars of our bikes-we enjoyed peanut butter and jelly...
Dear Nidobak [friends], I hope summer is finding you happy, healthy, and ready to say "yes" to any and all social invitations. Bring an "easy to make" summer salad. You probably have all the makings already in your pantry. Lately, I've become a fan of bean-based salads that I can make the night before, or even an hour before any event. By adding just a few ingredients you will have a beautiful offering for the buffet board that is pretty much foolproof. There's nothing like a...
I love strawberries, both wild and cultivated. Wild ones are small but contain more flavor than those big, beautiful ones in the market. Fragaria chiloensis is a coastal strawberry that grows from California north to Alaska. The most common meadow berry east of the Mississippi is fragaria virginiana. In the 20th century, this variety and other wild native berries were pushed out of the commercial market and replaced with oversized, tasteless, modern hybrids. There are over...
What does "Indian Life" mean anymore? To me it means "best life," which I try to live and know that others do too. It means living in harmony in all ways with nature and other humans. In that regard I try to be totally kind, and I find listening more than talking is the key. A benefit of this is you usually learn something. For example, I recently learned that there is a new chocolate shop in a nearby town. It is adorable, and I bought many of my Christmas presents there this...
Here comes another year, another cycle, a clean slate and a new chance to feel happy. In Abenaki, happy is alamizwidahomgwad. As an admitted “foodie,” each year I search and hope to find new taste sensations. Sometimes I find this at a friend’s house, or a restaurant, often by accident having read about a new way to fix something familiar. If it comes out successfully it becomes a new part of my culinary crazy quilt. As we approach “hunker down time” in the chill of winter, co...
