One of the featured workshops of the Intertribal Food Summits that have been held in the Great Lakes region is the Foraging for Food workshops. At the up and coming Red Lake Intertribal Food Summit during September 16 & 17th it is called “Harvesting from the Forest” and will be led by Tashia Hart of Red Lake, who works with the Sioux Chef, Sean Sherman. Several other participants will be assisting in identifying and harvesting for the feasts, plants and medicines that are commonly used by Indigenous people for health and nutrition.
The Jijak Foundation, Red Lake Ojibwe, Oneida Nation and the Intertribal Agriculture Council (IAC) have focused their Great Lakes regional conferences on food sovereignty, Native harvesting, and Indigenous culinary development.
Collecting and Evaporating Maple sap at Jijak Food Summit 2016
Paul DeMain and the Intertribal Agriculture Council take you on a short walk along part of Camp Jijak’s Maple sapping lines and then over to the Jijak Foundation’s Sugar Shack built at the camp for use by members of the Gun Lake Pottawatomi Tribe. Kevin Finney, the Executive Director of the Jijak Foundation explains some of the things to consider when using an evaporator for making syrup during the spring 2016 Great Lakes Intertribal Food Summit near Hopkins, Michigan.
Jijak Food Summit: Maple & Sapping 2016
Kevin Finney the Director of the Gun Lake Pottawatomi’s Jijak Foundation and camp describes to visitors the beginning of a renewal in local tribal interest in tapping for Maple and other species for sugar, syrup, food and medicinal products. The Jijak Foundation and the Intertribal Agriculture Council (IAC) have focused several Great Lakes regional conferences on food sovereignty, Native harvesting, and Indigenous culinary development.
Hello All! The time has come again to put a call out for volunteers for this years Taste of Madison in Madison, WI. This is our second year doing this event, which takes place September 3rd and 4th. We are really excited to be offering delicious traditional Native foods prepared by some of Madison’s favorite local restaurants. And new this year, we are partnering with accomplished Native chefs, Sean Sherman (The Sioux Chef), Brian Yazzie, and Kristina Stanley who will be preparing the food for the event!
We are looking for volunteers to commit to a 4 to 6 hour shift during the weekend. We will provide you with three meal tickets per shift good at our booth! Our menu features our old favorites from last year, Blue Corn coated Red Lake Walleye over Wild Rice; Wild Rice Brats; and our Native Salad. New dishes we are serving up this year include Braised Buffalo Tacos, Pumpkin Hominy Soup, and Wild Rice and Chia Seed Pudding. All traditional foods are gluten and dairy free.
Consider coming out to work a shift with us as we share some amazing traditional Native foods with Madison!
Contact us if you are interested in working a shift and we will get in touch!