A Native Community Preserves its Food Traditions

Members of the Tolowa Dee-ni’ Nation are keeping #TraditionalFoodways alive in the face of #ClimateChange and human impact.

By Allie Hostler
November 21, 2017

Excerpt: "Changes in tribal food systems and lifeways began in 1853 as the #CaliforniaGoldRush brought a mass incursion of #WhiteSettlers. Making way for the newcomers and addressing the ' #IndianProblem,' California paid a bounty for Indian scalps, which proved to be more lucrative than panning gold. The first session of the California State Legislature passed the Act for the Government and Protection of Indians in 1850, which legalized removing Natives from their land and separating Native families.

"Ceremonies were ambushed and villages were burned. In 1856, the U.S. government forcibly removed 1,834 #Tolowa to coastal concentration camps. By 1910, like many California tribes, the Tolowa population had dwindled—from more than 10,000 to just 504. Despite the 14th Amendment, the Act for the Government and Protection of Indians was not fully repealed until 1937.

"Relying on the knowledge held by the few families refusing to give up their traditional ways, the Tolowa persevered.

" 'My family managed to hold tight to our food, language, ceremony, songs, beliefs, and protocols,' says Jones. 'We fought to keep connected. We purposefully protected and passed along this way of being so it didn’t die.' "

Read more:
https://civileats.com/2017/11/21/a-native-community-preserves-its-food-traditions/

#SolarPunkSunday
#IndigenousFoodSovereignty
#TraditionalFoods #FoodSovereignty #Foodsecurity #IndigenousAgriculture #TolowaDeeni’ #AnimalProducts #IndigenousFoodSecurity #IndigenousFoodSystems #LandBack
#Reclaiming #Decolonize #CulturalErasure #Genocide #CulturalSurvival

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

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 Native Community Preserves its Food Traditions

Members of the Tolowa Dee-ni’ Nation are keeping #TraditionalFoodways alive in the face of #ClimateChange and human impact.

By Allie Hostler
November 21, 2017

Excerpt: "Changes in tribal food systems and lifeways began in 1853 as the #CaliforniaGoldRush brought a mass incursion of #WhiteSettlers. Making way for the newcomers and addressing the ' #IndianProblem,' California paid a bounty for Indian scalps, which proved to be more lucrative than panning gold. The first session of the California State Legislature passed the Act for the Government and Protection of Indians in 1850, which legalized removing Natives from their land and separating Native families.

"Ceremonies were ambushed and villages were burned. In 1856, the U.S. government forcibly removed 1,834 #Tolowa to coastal concentration camps. By 1910, like many California tribes, the Tolowa population had dwindled—from more than 10,000 to just 504. Despite the 14th Amendment, the Act for the Government and Protection of Indians was not fully repealed until 1937.

"Relying on the knowledge held by the few families refusing to give up their traditional ways, the Tolowa persevered.

" 'My family managed to hold tight to our food, language, ceremony, songs, beliefs, and protocols,' says Jones. 'We fought to keep connected. We purposefully protected and passed along this way of being so it didn’t die.' "

Read more:
https://civileats.com/2017/11/21/a-native-community-preserves-its-food-traditions/

#SolarPunkSunday
#IndigenousFoodSovereignty
#TraditionalFoods #FoodSovereignty #Foodsecurity #IndigenousAgriculture #TolowaDeeni’ #AnimalProducts #IndigenousFoodSecurity #IndigenousFoodSystems #LandBack
#Reclaiming #Decolonize #CulturalErasure #Genocide #CulturalSurvival

Ahhhh... Using a hand-drill to start a fire. Now that takes me back to my days at the Wilderness School! I'd love to try and make a pottery-kiln (I'll be researching that soon...)

#Australia - Making #lime with Primitive Technology

"When heated above 840 degrees Celsius, the lime decomposes into calcium oxide (CaO) or #Quicklime and releases carbon dioxide (CO2). When water is added to the quicklime it becomes calcium hydroxide Ca (OH)2 or #LimePutty. From here the calcium hydroxide can then be shaped into a form and allowed to set.

Carbon dioxide enters the lime putty as it dries causing it to turn back into calcium carbonate. The new calcium carbonate has then set, remaining solid and water resistant.

In my local geography, calcareous rocks such as limestone are absent leading to a difficulty in acquiring the feed stock for lime making. However, I was still able to make lime by collecting the shells of large terrestrial snails that are native to the rainforest here. The unoccupied shells of these snails were gathered up and stored at the hut. Fire wood was gathered and packed neatly into the kiln.

Importantly, the firewood was stacked on top of the grate rather than underneath it in the firebox as is the normal procedure for firing pottery. Using an ordinary updraft pottery kiln in this configuration allows it to reach much higher temperatures than would be possible during normal use. The wood was lit from above and the fire burned down towards the grate. Alternate layers of shells and wood were added on to this burning fuel bed. After adding the last layer of wood to act as a 'lid' to prevent heat loss from above I left the kiln to finish on its own, unsupervised. The whole process took about an hour and a half.

When the kiln had cooled down a few hours later, I took out the calcined shells. Not shown in the video was the fact that some shells got so hot, the dirt stuck to them turned into slag and fused to them, possibly with the lime acting a flux lowering its melting point. This extreme heat (+1200 c) should be avoided as the over burnt lime becomes 'dead lime', unable to slake in water. Most shells were still useable though. They were taken out of the kiln and had water added to them.

An exothermic reaction then ensued. Heat was produced as the lime quicklime turned into slaked lime. The water heated up creating steam and the shells decomposed into a white paste. The paste was stirred and crushed pottery was added to it as an aggregate (sand is normally used for this, I just had a lot of old pot sherds lying about to dispose of).

This lime mortar mixture was then formed into a block shape and left to dry. It took about a week and a half to set as we have had extremely humid, wet weather. The block was observed to have set demonstrating its properties.

What I created is actually lime mortar, typically used for mortaring bricks and tiles together. It’s basically the ‘Glue’ that holds together the building blocks of masonry structures. From my research 20 kg of lime mortar is used on a 1 m square section of brick wall. 5 kg of lime to 15 kg of aggregate (sand, grog etc.) per a 1 m square section of bricks. The shells, though large, are not terribly abundant. A method for finding shells efficiently needs to be made before considering making lime mortar in this fashion. From my experience sand bars in a creek sometimes accumulate snail shells from higher up in the mountains. In these spots, water velocity decreases and shells in the water tend to drop out of the water column. Additionally lime may be partially replaced with ordinary wood ash in mortar without a corresponding decrease in strength. To conclude, making lime in a land without limestone is possible but can be problematic when trying to do so on a large scale."

Watch:
https://thekidshouldseethis.com/post/making-lime-with-primitive-technology

YT:
https://www.youtube.com/watch?v=Ek3aeUhHaFY&t=46s

Wordpress:https://primitivetechnology.wordpress.com/

Patreon page: https://www.patreon.com/user?u=2945881

#SolarPunkSunday #SustainableMaterials #TraditionalTechnology #ZeroWaste #Mortar #LimeMortar #Snailshells #Adaptation #AncientTechnologies #Science #AnimalProducts #LocalMaterials

Ahhhh... Using a hand-drill to start a fire. Now that takes me back to my days at the Wilderness School! I'd love to try and make a pottery-kiln (I'll be researching that soon...)

#Australia - Making #lime with Primitive Technology

"When heated above 840 degrees Celsius, the lime decomposes into calcium oxide (CaO) or #Quicklime and releases carbon dioxide (CO2). When water is added to the quicklime it becomes calcium hydroxide Ca (OH)2 or #LimePutty. From here the calcium hydroxide can then be shaped into a form and allowed to set.

Carbon dioxide enters the lime putty as it dries causing it to turn back into calcium carbonate. The new calcium carbonate has then set, remaining solid and water resistant.

In my local geography, calcareous rocks such as limestone are absent leading to a difficulty in acquiring the feed stock for lime making. However, I was still able to make lime by collecting the shells of large terrestrial snails that are native to the rainforest here. The unoccupied shells of these snails were gathered up and stored at the hut. Fire wood was gathered and packed neatly into the kiln.

Importantly, the firewood was stacked on top of the grate rather than underneath it in the firebox as is the normal procedure for firing pottery. Using an ordinary updraft pottery kiln in this configuration allows it to reach much higher temperatures than would be possible during normal use. The wood was lit from above and the fire burned down towards the grate. Alternate layers of shells and wood were added on to this burning fuel bed. After adding the last layer of wood to act as a 'lid' to prevent heat loss from above I left the kiln to finish on its own, unsupervised. The whole process took about an hour and a half.

When the kiln had cooled down a few hours later, I took out the calcined shells. Not shown in the video was the fact that some shells got so hot, the dirt stuck to them turned into slag and fused to them, possibly with the lime acting a flux lowering its melting point. This extreme heat (+1200 c) should be avoided as the over burnt lime becomes 'dead lime', unable to slake in water. Most shells were still useable though. They were taken out of the kiln and had water added to them.

An exothermic reaction then ensued. Heat was produced as the lime quicklime turned into slaked lime. The water heated up creating steam and the shells decomposed into a white paste. The paste was stirred and crushed pottery was added to it as an aggregate (sand is normally used for this, I just had a lot of old pot sherds lying about to dispose of).

This lime mortar mixture was then formed into a block shape and left to dry. It took about a week and a half to set as we have had extremely humid, wet weather. The block was observed to have set demonstrating its properties.

What I created is actually lime mortar, typically used for mortaring bricks and tiles together. It’s basically the ‘Glue’ that holds together the building blocks of masonry structures. From my research 20 kg of lime mortar is used on a 1 m square section of brick wall. 5 kg of lime to 15 kg of aggregate (sand, grog etc.) per a 1 m square section of bricks. The shells, though large, are not terribly abundant. A method for finding shells efficiently needs to be made before considering making lime mortar in this fashion. From my experience sand bars in a creek sometimes accumulate snail shells from higher up in the mountains. In these spots, water velocity decreases and shells in the water tend to drop out of the water column. Additionally lime may be partially replaced with ordinary wood ash in mortar without a corresponding decrease in strength. To conclude, making lime in a land without limestone is possible but can be problematic when trying to do so on a large scale."

Watch:
https://thekidshouldseethis.com/post/making-lime-with-primitive-technology

YT:
https://www.youtube.com/watch?v=Ek3aeUhHaFY&t=46s

Wordpress:https://primitivetechnology.wordpress.com/

Patreon page: https://www.patreon.com/user?u=2945881

#SolarPunkSunday #SustainableMaterials #TraditionalTechnology #ZeroWaste #Mortar #LimeMortar #Snailshells #Adaptation #AncientTechnologies #Science #AnimalProducts #LocalMaterials

This recipe is very close to what my Metis grandmother made when my uncle had a successful hunt.

[Translated full recipe] #Montagnais wild soup

"This hearty Montagnais wild soup is a traditional Quebec #FirstNations dish. It combines the rich aroma of game meat with a selection of fresh vegetables and local herbs that reflect the taste of nature. Ideal for cold days and a real treat for all lovers of game dishes.

Total: 1 hour 50 minutes | Preparation: 20 minutes | Cooking time: 1 hour 30 minutes

Calorie content 320 kcal | Carbohydrates 30 g| Protein 25 g | Fiber 5 g | Fats 15 g

Montagnais wild soup

Ingredients

Wild meat (e.g. Deer or deer) 500g
Vegetable broth 1 liter
Carrots, diced 2 pcs.
Celery, diced 2 pcs.
Onions, diced 1 pc.
Garlic cloves, chopped 2 pcs.
Potatoes, diced 2 pcs.
Thyme, fresh 1 TL
bay leaf 1 pc.
Pepper, black Pinch
Salt Pinch
Olive oil 2 TBS

Preparation

Cut game meat into small pieces and season with salt and pepper.
Heat olive oil in a large saucepan and fry the game meat until brown from all sides.
Add the onions, garlic, carrots and celery and simmer for a few minutes until the vegetables soften.
Add the potatoes and the vegetable broth. Add thyme and the bay leaf.
Bring the soup to the boil, then reduce the heat and simmer gently for 60 minutes until the meat is tender and the flavors are combined.
Before serving, remove the bay leaf and season the soup to taste with salt and pepper.

Serving suggestions

Serve the soup hot, garnished with fresh bread or crispbread. It goes well with a cold beer or a glass of red wine."

Source:
https://www.creatable.de/rezept/montagnais-wildsuppe/

#WildSuppe #AnimalProducts #CookingWithGameAnimals #TraditionalFood #GameRecipes #IndigenousPeoplesDay

[Short Film]: #SandsOfTime: #CoastalErosion in #SouthernAlaska

"This short documentary by Anna Hoover of #BristolBay, #Alaska, presents the realities of coastal erosion by witnessing the experience of Bristol Bay community members. Interviews, local archives, and ancestral knowledge put the circumstances in stark relief, detailing the communities’ adjustments to the retreating coastline."

Watch:
https://www.youtube.com/watch?v=2nhQZrBwQTI&list=PLtiOgIRVt407KkUa7gtlkGIuTD5YU6bqT&index=6

#IndigenousKnowledge
#NativeAmericanHeritageMonth #ClimateChange #ClimateChangeSolutions
#PublicTelevision #WGBH #FilmSeries #LegacyOfTheLand #IndigenousFilmmakers #NOVA #AnimalProducts #Fishing #IndigenousPeoplesDay

This recipe is very close to what my Metis grandmother made when my uncle had a successful hunt.

[Translated full recipe] #Montagnais wild soup

"This hearty Montagnais wild soup is a traditional Quebec #FirstNations dish. It combines the rich aroma of game meat with a selection of fresh vegetables and local herbs that reflect the taste of nature. Ideal for cold days and a real treat for all lovers of game dishes.

Total: 1 hour 50 minutes | Preparation: 20 minutes | Cooking time: 1 hour 30 minutes

Calorie content 320 kcal | Carbohydrates 30 g| Protein 25 g | Fiber 5 g | Fats 15 g

Montagnais wild soup

Ingredients

Wild meat (e.g. Deer or deer) 500g
Vegetable broth 1 liter
Carrots, diced 2 pcs.
Celery, diced 2 pcs.
Onions, diced 1 pc.
Garlic cloves, chopped 2 pcs.
Potatoes, diced 2 pcs.
Thyme, fresh 1 TL
bay leaf 1 pc.
Pepper, black Pinch
Salt Pinch
Olive oil 2 TBS

Preparation

Cut game meat into small pieces and season with salt and pepper.
Heat olive oil in a large saucepan and fry the game meat until brown from all sides.
Add the onions, garlic, carrots and celery and simmer for a few minutes until the vegetables soften.
Add the potatoes and the vegetable broth. Add thyme and the bay leaf.
Bring the soup to the boil, then reduce the heat and simmer gently for 60 minutes until the meat is tender and the flavors are combined.
Before serving, remove the bay leaf and season the soup to taste with salt and pepper.

Serving suggestions

Serve the soup hot, garnished with fresh bread or crispbread. It goes well with a cold beer or a glass of red wine."

Source:
https://www.creatable.de/rezept/montagnais-wildsuppe/

#WildSuppe #AnimalProducts #CookingWithGameAnimals #TraditionalFood #GameRecipes #IndigenousPeoplesDay