Live and recent posts from across the Fediverse tagged #indigenousfoods, aggregated by home.social.
#Diet for a Hotter #Climate: Five Plants That Could Help Feed the World
As the planet warms, these five #DroughtTolerant and highly nutritious crops offer hope for greater resiliency
Archived version:
https://archive.ph/XUhrH
#SolarPunkSunday #AncientCrops #IndigenousFoods #amaranth #quinoa #fonio #cowpeas #taro #kernza #ClimateChange #EdibleWeeds #ClimateChangeGardening #ClimateResilience #FoodSecurity
#Barbecue Techniques from #IndigenousChef #SeanSherman
Posted on June 29, 2026
"Understanding Smoke and Flavor
One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.
When selecting wood for smoking, consider these indigenous options:
- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.
In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.
Traditional Marinades and Rubs
Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:
- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.
Cooking Techniques to Master
Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:
- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."
Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/
#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods
Rites of Passage: The #StrawberryCeremony
by Jillian Kerr, May 1, 2025
"Traditionally, the strawberry ceremony is for girls after their first menstrual cycle. However, today it is offered to folks who identify as #TwoSpirit and to those who didn’t have the opportunity to participate as young people, like me. I didn’t have the chance to go through this ceremony decades ago as an adolescent, and I am eagerly looking forward to my own strawberry ceremony experience this year. In anticipation, I researched the strawberry ceremony and talked to those who had already experienced it to learn more.
"Strawberries are highly significant to the #Wabanaki and other Native tribes; as part of the traditional Wabanaki diet before colonization, strawberries are indigenous. Natives used them for general health and to treat various ailments. Because of their shape, many Natives refer to strawberries as the 'heart berry.' The central plant and berry symbolize the mother, and the vines and future plants represent the connection between the Mother, her children, and her grandchildren. Strawberries could not grow without a vast, sprawling root system that connects the plants, like the veins that connect the heart to the rest of the body and sustain life."
Read more:
https://www.wabanakireach.org/rites_of_passage_the_strawberry_ceremony
#SolarPunkSunday #HistoryOfPlants
#NativePlants #WildStrawberries
#CulturalPreservation #GBLTQ #TraditionalAgriculture #IndigenousFoods #Strawberries
Celebration of the #Strawberry
"In the #Haudenosaunee culture, the strawberry is considered a gift from the Creator and the first berry of the season holds a special place for the #Oneida. The earliest of the sweet red berries are celebrated with a special ceremony in mid-June and the fruit holds the distinction of being the Oneida name for June – Awʌ́hihte’ (a-WUH-heat).
"Oneidas use strawberries in many ways and often flavor just about all foods and drinks with them come early summer. Some are eaten immediately; some are mashed and mixed with corn to make #StrawberryBread and some are mashed and dried in strips (sometimes called '#StrawberryLeather') to be used later in cooking or to eat alone.
"The juice, or '#StrawberryWater,' is known to promote health and well-being and is a feature of various ceremonies. #MedicinalTeas also can be made from the leaves and roots of the plant, helping to heal such ailments as diarrhea and inflamed, achy joints.
Strawberry Drink Recipe:
Ingredients:
- 1 quart of fresh strawberries
- 1 cup of sugar or to taste (or maple syrup, the traditional sweetener)
- ½ gallon of water
Wash and hull strawberries and place in blender or food processor with sugar and mix together. Pour into pitcher and thoroughly stir in water to blend.
Refrigerate to cool."
Source:
https://www.oneidaindiannation.com/stories-and-heritage-celebration-of-the-strawberry
#SolarPunkSunday
#NativePlants #IndigenousFoods #Strawberries #StrawberryRecipes #StrawberryFestival
Traditional #Wojapi Recipe – #NativeAmerican Berry Sauce Made Simple
By Corinne Griffith
June 4, 2025
"Wojapi (pronounced WO-jah-pee) is a cherished Native American berry sauce rooted in #Lakota and #Dakota traditions. Made from wild berries and gently sweetened, this rich, velvety sauce was traditionally served with fry bread but today pairs beautifully with pancakes, yogurt, oatmeal, and even ice cream.Dairy & Eggs
"Whether you’re exploring Indigenous cuisine for the first time or rekindling a family favorite, this simple recipe is a perfect introduction to the beauty of ancestral cooking.
Why I Love This Recipe
"There’s a deep simplicity and warmth to Wojapi that makes it feel like a hug in sauce form. It’s naturally sweet, full of bold berry flavor, and comes together in minutes using fresh or frozen fruit. What I love most is that it’s endlessly versatile—use it as a topping, a dip, or even a glaze.
"It’s the kind of recipe you can make in one pot, with five ingredients or fewer, and still have something that feels rich with history and meaning. It has the same joyful, flexible vibe as Caramel Apple Nachos, but with deep cultural roots.
Ingredients
- 2 cups fresh or frozen berries
(traditional choices: #blueberries, #chokecherries, or #blackberries)
- 1/2 cup water
- 1–2 tablespoons honey or maple syrup (adjust to taste)
- 1 tablespoon cornstarch (optional, for thicker consistency)
- 1 tablespoon lemon juice (optional, for brightness)
Optional Swaps & Tips
- Sweeteners: Maple syrup adds a subtle woodsy note, but honey is more traditional in some versions.
- Berries: Mix and match what you have. #Raspberries and #strawberries work too, but for authenticity, lean toward wild berries.
Cornstarch: Skip it for a thinner, more rustic sauce. Use it if you want a pudding-like consistency.
Citrus: A touch of lemon juice balances the sweetness and brings out the berry flavors."
Source:
https://chefmaniac.com/traditional-wojapi-recipe-native-american-berry-sauce-made-simple/
#SolarPunkSunday #WildBerries #IndigenousFoods #NativeAmericanFoods #BerrySauce
#Haudenosaunee #Strawberry Drink Recipe
It's finally strawberry season in San Diego, and what better to celebrate than with a fresh pitcher of traditional, Haudenosaunee strawberry drink?
Posted by Lauren J. Mapp, April 10, 2016
"#Strawberries are an important part of the Haudenosaunee food culture, so much so that they are even mentioned in our creation story. According to one version, the Earth was created when a woman fell from the Sky World and landed on a turtle's back. Many water animals tried to dive to find mud from under the sea, but the only one to survive was a muskrat. He brought mud up from deep below the surface of the water and put it on the turtle's back, helping to create Turtle Island as we know it today.
"When the #SkyWoman died and her body was buried, various plants sprouted from the earth. The #ThreeSisters of corn, beans and squash came from her head; tobacco from her heart; and various medicines and strawberries from her feet.
"Strawberries are known to have many health benefits: they are good sources of Vitamin C, Vitamin K, Vitamin B-6 and folate; they're rich in antioxidants; and they are a natural blood thinner.
"Today, strawberries remain an integral part of our culture, and are celebrated each year through singing, dancing and storytelling in June during the #StrawberryFestival. The following recipe for Haudenosaunee strawberry drink uses sugar instead of the more traditional maple sap (which is pretty much impossible to find in Southern California), but the flavor of this juice makes for another way to enjoy this delightful fruit.
Ingredients:
🍓2 pints of fresh strawberries
🍓2 TBS sugar
🍓Fresh, filtered Water (enough to fill pitcher)
Recipe:
1. Remove leaves from strawberries, then slice them lengthwise.
2. Save 6 strawberries-worth of slices and mash remaining strawberries with a fork, muddler or potato masher.
3. Mix sugar with mashed strawberries, and then add the mixture and sliced strawberries to a 1 gallon pitcher.
4. Fill the remainder of the pitcher with fresh water and enjoy. Can be served chilled or over ice.
Note: You can omit the sugar if you desire a less sweet or healthier juice. You can also substitute agave syrup, maple sap (not syrup) or honey for the sugar - just add a little at a time until it is the desired level of sweetness."
Source:
https://www.offthemappblog.com/2016/04/haudenosaunee-strawberry-drink-recipe.html
#SolarPunkSunday #HistoryOfPlants
#NativePlants #WildStrawberries #IndigenousFoods
A Brief History of the #Strawberry
By Peggy Trowbridge Filippone
Updated on June 24, 2022
"The strawberry is a member of the rose family, with the most common varieties being a hybrid of the wild Virginia strawberry (native to North America) and a Chilean variety. The plant produces succulent, red, conical fruit from tiny white flowers, and sends out runners to propagate.
Why Are They Called Strawberries?
Most likely the word strawberry comes from the Old English streawberige because the plant sends out runners which could be likened to pieces of straw.
But others contend the practice of mulching strawberries with straw or finding them growing wild among matted hay or straw led to their name. And yet, other pundits believe the name came from the practice of selling the berries skewered on a piece of straw in open-air markets as a treat.
Where Do Strawberries Come From?
Strawberries are native to North America, and Indigenous peoples used them in many dishes. The first colonists in America shipped the native larger strawberry plants back to Europe as early as 1600. Another variety, also was discovered in Central and South America, is what the conquistadors called '#futilla.' Early Americans did not bother cultivating strawberries because they were abundant in the wilds.
Although they have been around for thousands of years, strawberries were not actively cultivated until the Renaissance period in Europe. The plants can last for five to six with careful cultivation, but most farmers use them as an annual crop, replanting yearly. Strawberries are social plants, requiring both a male and a female to produce fruit. Crops take eight to 14 months to mature."
Learn more:
https://www.thespruceeats.com/history-of-strawberry-1807668
#SolarPunkSunday #HistoryOfPlants #NativePlants #WildStrawberries #FoodForests #TraditionalAgriculture #IndigenousFoods
Today was National Indigenous Peoples Day. I mentioned it in an earlier article but also wanted to share this post from my archives. For unknown reasons it was by far my most popular post on Recipes and Roots.
I am not Indigenous and strongly encourage people to read and listen to Indigenous stories and learn more about the Indigenous people who live in your area.
https://www.nordicprairielife.ca/recipesandroots/traditional-indigenous-foods-in-canada
Legacy of #Indigenous #stewardship of #camas dates back more than 3,500 years, #OSU study finds
May 20, 2024
Excerpt: CORVALLIS, Ore. — "An #Oregon State University study found evidence that Indigenous groups in the #PacificNorthwest were intentionally harvesting edible #CamasBulbs at optimal stages of the plant’s maturation as far back as 3,500 years ago.
"The findings contribute to the growing body of research around #TraditionalEcologicalKnowledge and practices, demonstrating the care and specificity with which Indigenous groups have been stewarding and cultivating natural resources for millennia.
"Camas is an #ecological and cultural keystone, meaning it is a species that many other organisms depend on and that features prominently within many cultural practices.
" 'If you think about #salmon as being a charismatic species that people are very familiar with, camas is kind of the plant equivalent,' said Molly Carney, an assistant professor of anthropology in OSU’s College of Liberal Arts and lead author on the study. 'It is one of those species that really holds up greater #ecosystems, a fundamental species which everything is related to.'
"An eye-catching blue flower that grows widely throughout the Pacific Northwest, camas is referred to in Indigenous calendars across the region, with the plant’s growth stages used as a sort of seasonal benchmark. It is often included in traditional #FirstFood ceremonies, in which tribal communities mark the coming of spring with the first #SalmonRun or the first #EdibleRoots after a long winter, Carney said.
"Camas bulbs must be baked for two to three days to render them edible. Once soft, the bulbs taste a bit like sweet potato, Carney said. Traditional baking was done in underground ovens using heated rocks."
#SolarPunkSunday #LandUse
#IndigenousFoods #CulturalPreservation
#NativeAmericanHistory #IndigenousStewardship #IndigenousHistory #TraditionalFoods
#TraditionalFoodSources #KeystoneSpecies #PNW #TEK
#NativeAmericaCalling: A Native cafe, #CamasRestoration and the #IndigenousFoodPyramid
Friday, May 29, 2026
Excerpt: "Camas, a wild purple flower with an onion-like bulb, has been an important plant for Native people, mainly in the northwest. This is the time of year for harvesting and cooking them.
"Some Culture-keepers are reconnecting with traditional teachings and recipes handed down across generations. But environmental and land use changes are setting up more access barriers. The #ConfederatedTribesOfGrandRonde is one tribe working to protect this significant plant through a series of projects in #Oregon."
#SolarPunkSunday #LandUse #IndigenousFoods #CulturalPreservation #PlantPreservation #EnvironmentalRestoration #CamasPreservation #TraditionalFoods #TraditionalFoodSources
Dredging the #ColumbiaRiver at the expense of tribal and aquatic communities
The U.S. Army Corps of Engineers has transformed the estuary and robbed the river of sediment over the last century.
Josephine Woolington June 1, 2026
"Grand Ronde’s elected officials said they were not consulted during planning for the proposed dredge project, George said. In a written statement, the Corps did not acknowledge this but said that it is committed to “conducting robust, meaningful government-to-government consultation with all federally recognized tribes.”
#Riverkeepers #WaterIsLife #Chinookan #ChinookNation #Oregon #KellyPoint #PNW #WashingtonState #YakamaNation #CRITFC #IndigenousFoods #RiverPlants #ChinookSalmon #ColumbiaRiverkeepers #ColumbiaRiverBasin #nativeAmericans #NativeAmericanNews
#ConfederatedTribesOfGrandRonde
Preparing to shut down the garden for summer as temps just hit 110s (after a week of perfect 70s no less). Pulled what corn I could, only four ears matured this season but we'll dry and store it and try again at the end of summer. The squash are still holding on, most of the sunflowers are about ready to cut and bag, and I'll be caging the tomatoes to see if they'll produce through the summer. Our kale is little but I'll be cutting it this week, and there are a few onions to pull and age also. With that, the garden will be just about ready to turn over to the chickens for the season!
Nopales harvest is officially done: our yield was 14 pounds all said, and I could have cut more while still leaving pads to grow on the cacti, but I maxxed out my capacity for cleaning and preparing them for storage. We gave some away, have some still fresh in the fridge (what we haven't cooked already) and I have 7 quarts of nopalitos fermenting on the shelf.
It's so odd how inverted our seasons are compared to most of you: as you enter your season of fertility we are mostly shutting down, preparing to rest the land through its harshest months before having another growing season in late summer. Though we aren't done! The mesquite pods come mature around the solstice, and in July or August las tunas (prickly pear fruits) will be ready for harvest also.
#Gardening #Zone9 #Mojave #Permaculture #Farm #SustainableFarming #IndigenousFoods
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)
Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish
Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.
Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cups
Use this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste
Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes
In the Kitchen with Black Walnuts: America’s Indigenous Baking Nut
Published on October 14, 2020 | in Baking, Healthy By Home Baking Association |
"Black walnuts, are a superfood native to the U.S. and one of the very few wild harvested foods commercially available today. For centuries #NativeAmericans used the nut meats as a food source and the husks for medicine and dyes. Even today nothing is wasted! The shells are ground into an eco-friendly abrasive."
Learn more:
https://www.homebaking.org/in-the-kitchen-with-black-walnuts-americas-indigenous-baking-nut/
#SolarPunkSunday #BlackWalnuts #WalnutTrees #IndigenousFoods
How #Indigenous #FoodSovereignty can improve #FoodSecurity
Sustainable Bites: Food and Our Future What can we do to help make our food systems more sustainable? UBC researchers share small steps that can make a big collective impact.
March 24, 2025
"Indigenous households experience food insecurity at rates two to three times higher than non-Indigenous households in Canada. #Agroecologist Dr. #JenniferGrenz, an Assistant Professor in the Faculty of Forestry and Faculty of Land and Food Systems, studies Indigenous food sovereignty and food systems, and how to revitalize them.
Did you know?
#Kwetlal, or #camas, a lily-like plant with a starchy bulb, was an important staple for #IndigenousPeoples along the #SalishSea.
Kwetlal was cultivated in Garry oak #ecosystems by #W̱SÁNEĆ and Quw’utsun Peoples, until #colonization nearly destroyed these unique food systems.
What does Indigenous food sovereignty mean?
" 'Indigenous food sovereignty is the reclamation and revitalization of our food systems,' says Dr. Grenz, who is Nlaka’pamux of mixed ancestry, whose family comes from the #Lytton First Nation. She grew up and lives on the coast of BC.
"The lands across #BritishColumbia, Dr. Grenz explains, were purposefully shaped since time immemorial for foods, medicines and technologies by the Indigenous Peoples who lived there until colonial settlers dispossessed them of their lands, culture and traditions.
" 'Indigenous food sovereignty is also about #CulturalResurgence: being able to access those foods and medicines again and find new ones as we face a changing climate,' said Dr. Grenz. 'Heal the people, heal the land. Heal the land, heal the people. I think that’s really what food sovereignty is about.'
"Revitalizing Indigenous food systems can help diversify and localize food systems in ways that could buffer against #FoodInsecurity in a changing climate.
"Dr. Grenz’s research team is working alongside Indigenous communities impacted by the 2021 heat dome and wildfires to understand the effects on culturally important plants.
" 'If you think of land as just vegetation and an aesthetic notion of what belongs, you’re going to have very different approaches and different outcomes to recovery than if you see that land as a food system, not just for humans, but for our animal, bird, fish and insect relations,' says Dr. Grenz. 'We’re working alongside communities to develop those Indigenized processes around wildfire recovery that honour Indigenous food systems, sustainability and resiliency.”'
How can #Settlers support the revitalization of Indigenous food systems?
"Learn about the histories of the lands you live on and what the traditional food systems were, what they are now and what they could be, says Dr. Grenz.
"Incorporating reciprocity into your relationship with the land is also important. 'Learn about the plants of those lands and find a way to invite them into your life. How can you take care of them, nurture them and steward them?' asks Dr. Grenz.
"One way might be to Indigenize your own back yard or community garden. Or learn about Indigenous food system protocols and the concept of '#HonourableHarvest.'
How can land-based learning support Indigenous food sovereignty?
"Land-based learning is an opportunity to get students and people out on the land—and start taking steps to give back while they are learning.
"At #UBCFarm, Dr. Grenz and students are starting two different Indigenous food systems to work as part of the agrarian food system that exists there — 'essentially bridging two food systems, #decolonizing and #Indigenizing our understandings of what foods are and how those two systems work together to benefit both.'
"In one, they are establishing a Garry oak ecosystem and growing camas, which is a traditional food system of the W̱SÁNEĆ and Quw’utsun Peoples. Another type of #ForestGarden, similar to other Coast #Salish, #Tsimshian or #Haida food systems, will see the forest shaped by different plants like beaked #hazelnut, #elderberry, #salmonberry and #thimbleberry.
The students will be able to practice how to care for plants ordinarily thought of as forest plants, and 'learn how to reclaim traditional #LandStewardship practices to actually increase the production of those berries.' "
Source [includes video links]:
https://beyond.ubc.ca/how-indigenous-food-sovereignty-can-improve-food-security/
#SolarPunkSunday #FirstNations #Quwutsun #ClimateChange #Resilience #DecolonizeYourDiet #HonorIndigenousFoodSystems #LandBasedLearning #IndigenousFoodSovereignty #IndigenousFoods #BuildingCommunity #CommunityGardens #FoodForests
If you're up in #Namgis territory/ #AlertBay - you'll want to try & get some yummy bannock eats from #DuchessBannockAndDesserts. The hours are irregular, like most small businesses on #CormorantIsland. If you luck out - you'll find the Duchess of #Bannock & she will fill your belly while engaging in lively conversations!
I found out on my 2023 trip there, that she's an Auntie/relative to some of my Indigenous friends 💗
She gifted me a book, a magic hat bunny plushie & gave us free cheese bannock bites to eat on the ferry. We bought 3 different bannock goodies from her.
#NamgisNation #SupportSmallBusiness #IndigenousFoods #NativeSmallBiz #CoastSalish #BCIndigenousSmallBiz #NativeFoods #CoastalBC #IndigenousOwned #ExploreBC #BCBusiness #PacificNorthwest #Cascadia #PNW #POCwomen #CulturalConnections #CulturalDiversity
Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to taste
In a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi
Griddled Maple Squash
Serves 4-6
This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.
1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish
Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.
Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen
I highly suggest #bookmarking this incredibly in-depth, amazing #Educational #resource for #IndigenousFoods of #Canada 👇
Important educational project that's still in progress & continually updated!
The #StudentEncyclopedia of Indigenous Foods of Canada is an initiative by agriculture #students at the University of Guelph (Canada) under the supervision of Prof. Manish N. Raizada (Editor) and talented graduate students including from the #FirstNations and #Metis communities. The mission of the Encyclopedia is to share the rich food and agriculture history of the First Nations, Metis and #Inuit peoples of Canada. The #Encyclopedia is written in plain language and targeted at primary and high school students as well as the general public. Editing of the Encyclopedia remains in progress; however, the site has been published to allow early access.
https://firstnationsfoods.org/index.php?title=Main_Page
#Decolonization #NativeCanada #FirstPeoples #CulturalFood #TraditionalFood #TurtleIsland #DecolonizeYourMind #LearnMore #KnowledgeIsPower #EducationIsKey #ExpandYourMind #LifelongLearning #FirstNationsFoods #Agroecology #agriculture
#Beach gooseneck #barnacles find.
There's 3 different types of barnacles found in BC waters/on beaches - acorn, gooseneck & whale - the latter grows on whales' bodies. Barnacles are a longtime, year-round staple #seafood for coastal #Indigenous #FirstNations. In particular, the #Haida & #Kwakwakawakw & #Pacheedaht #FirstPeoples have several documented stories involving barnacles, including food prep recorded histories.
Barnacles are #ancient and can be dated to the middle of Cambrian period of Paleozoic because of Burgess Shale deposits in #BritishColumbia. They're #hermaphroditic #MarineAnimals.
#beachcombing #ectoparasites #MarineBiology #epibiotic #LookAndLearn #TraditionalFood #CoastSalish #shellfish #PortRenfrew #Kwakwakawakw #Haida #IndigenousFoods #VancouverIsland #VanIsle #PacificNorthwest #Cascadia #PNW #WestCoast #Canada #photography #WorldInMyEyes #Educational #CoastalBC #marine
Hmm... No #Eel recipes in #SiouxChef book. I wonder if #SeanSherman covers that in the #TurtleIslandCookbook? Just put that in my wishlist!
#DecolonizeYourDiet #IndigenousFoods #IndigenousCooking #IndigenousCookbooks
The #SiouxChef is Reclaiming North America’s #Indigenous Cuisine
Sean Sherman, co-author of a new cookbook and co-founder of The Sioux Chef, explains why original North American foods and #NativeFoodways are vital to creating a healthy and #SustainableFuture
Sean Sherman
October 18, 2017
Excerpt: "Although hamburgers, pizza, and Coca-Cola are among the foods most often identified as 'American' cuisine, the truth is that over-sugared, over-salted, and fat-laden processed fare does not represent the true American diet. The original American cuisine arose from the vibrant and diverse indigenous cultures that thrived across the North American continent for thousands of years before #colonization.
"My grandparents were among the first generation to be systematically assimilated to 'American”' culture—I heard stories of children kidnapped and sent to boarding schools, their hair cut, their language forbidden. How I wish I had been taught more than the handful of recipes I learned as a child — #wasna (dried meat and berries), #taniga (tripe soup), #bapa (#bison jerky), and #wojape (#chokecherry sauce).
"When I was 13 years old, I began my working in professional kitchens, and by my early 20s, I had become an executive chef. I mastered the art of Italian, French, and Spanish cuisines until, at the height of my career, I knew I wanted to understand why there were so few #NativeAmerican restaurants across the U.S.
"As part of The Sioux Chef, I work with my partner #DanaThompson and a team of 10 chefs, plus a number of indigenous culinary partners across Indian country. Our vision is to create more than a restaurant—it will be a place where we can share our skills, knowledge, and passion, with the goal of spreading our work across the whole of North America. To help us achieve these ends, our new #NāTIFS non-profit will focus primarily on indigenous food education and access. Through NāTIFS, we have created a research-and-development team called the '#IndigenousFoodLab' to further our own research, document our work, and help us become better educators.
"We are also building a replicable model that will place an #IndigenousFoodHub in larger urban areas. The hubs will house a regionally unique indigenous restaurant that will not only make the indigenous foods available to the public, but also serve as a training center to educate students in the preparation, cooking, and preservation of #IndigenousFoods. They will also house education centers that offer classes based on the many curriculums we have been developing to help people identify, understand, and apply the knowledge of indigenous food systems."
Original story:
https://civileats.com/2017/10/18/the-sioux-chef-is-reclaiming-north-americas-indigenous-cuisine/
Archived version:
https://archive.ph/jFFbO
#DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanMonth #NativeAmericanHeritageMonth
#NativeAmericanFoodSovereignty #DecolonizeYourDiet #AnimalProducts #BuffaloHarvest #IndigenousFoodSystems
A rainbow of Andean potatoes, each variety a story of resilience and tradition. Grown in the highlands, they hold the flavors of the mountains and the wisdom of generations.
A true taste of the Andes.
Source:https://kenkoadventures.com/
#AndeanPotatoes #Peru #Agriculture #Tradition #Sustainability #IndigenousFoods
Bought a wonderful plant-based cookbook at one of the Merrie Monarch festival vendors. I'll probably work my way thru this entire book fairly quickly, but I'm starting with sweet potato, chickpea, bbq wraps. 🤤 #cooking #plantbased #eatlocal #indigenousfoods #slowfood #comfortfood
Indigenous cultural revivals-Borneo Gift link
#IndigenousFoods #CulturalRevival
#GiftLink
https://wapo.st/3PzL1wl
The great Salem [New Jersey] tomato trial of 1820. https://www.thevintagenews.com/2019/02/23/tomato/ #foodhistory #Solanaceae #Solanum #tomatoes #EdibleBerry #Mexico #indigenousfoods
The great Salem [New Jersey] tomato trial of 1820. https://www.thevintagenews.com/2019/02/23/tomato/ #foodhistory #Solanaceae #Solanum #tomatoes #EdibleBerry #Mexico #indigenousfoods
‘Handpicked’ podcast
Two episodes from Handpicked, invite us to delve into Indigenous Food Systems and Food Sovereignty: ‘What are Indigenous Foods?’ and ‘Environmental Dispossession.’
Details and links on pages four to five!
#Food #Podcast #PodcastAndChill #IndigenousFoodSystems #IndigenousFoodSovereignty #FoodSystems #FoodSovereignty #Indigenous #IndigenousFoods #EnvironmentalDispossession
https://foodstudies.info/wp-content/uploads/2023/12/Fall-2023-Newsletter-CAFS.pdf
Whole breadfruit is often tossed into hot embers or an underground oven (imu) and cooked whole in this way. More modern preparations chop into quarters, core, peel, then steam. I generally cook them whole, whether roasted, baked or steamed, and peel and cut after. Ulu can be precooked and prepped, then used all sorts of ways later, in a variety of dishes. Keeps well, freezes well, can be turned into flour. #slowfood #indigenousfoods #hawaii #cooking