Foraging and Harvesting from the Forest

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.

IAC & Jijak bring you “Sapping”

Part #1

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.

Part #2:

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.

Great Lakes Intertribal Food Summit – Picture and Event Summary

The 2016 Great Lakes Intertribal Food Summit held at Gun Lake Pottawatomi’s Jijak Camp from April 21-24 was a tremendous success due to an amazing turnout of individuals and groups willing to share their unique skills and knowledge.

Search #foodsummit and #jijak at Facebook and Twitter for event pictures and posts and go to the link provided here for a beautiful layout of photos and narratives from the event:

Great Lakes Intertribal Food Summit – Event Summary

Taste of Madison – Preview

We are looking for volunteers to help with the Taste of Madison, which will be an amazing event and memorable experience on the Saturday and Sunday of Labor Day weekend.  Each volunteer will receive three food tickets per each four hour shift for any of our dishes (you can give them to friends as well).  We are requesting a minimum of a four hour shift .

The Mobile Farmers Market will be bringing Native foods to the Taste of Madison for what is almost surely the first time in the major event’s history.  Drawing between 80,000-100,000 people, this event will be an unparalleled opportunity to expand awareness of our amazing foods to a completely new audience whose only association with Native foods is likely frybread and Indian tacos, if anything.

Our three dishes are:

  1. Native Salad: wild rice, white corn, and traditional beans tossed in a wild berry and maple vinaigrette with blueberries and diced apples
  2. Blue Corn Coated Perch over Wild Rice
  3. Wild Rice Brat: brats made by Underground Butcher with Nett Lake wild rice served on buns from Madison Sourdough

Food Show and Chef’s Contest

Building on success at its semi-annual meeting last February, we headed back out to the Pacific Northwest for the ATNI (Affiliated Tribes of Northwest Indian) annual meeting in Pendleton, Oregon at Umatilla’s Wildhorse Resort and Casino.  We again brought ingredients for the hotel chefs to make our native salad recipe (with their own spin) that brought together White Earth wild rice, Oneida’s Tsyunhehkwa white corn, Native Natural Anasazi beans tossed in a wild berry vinaigrette made with Yocha Dehe’s Seka Hills olive oil and Red Lake Nation Foods wild plum syrup.  The recipe also included dried cranberries and local fresh garbanzo beans.

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Luncheon Featuring All Tribally-Produced Foods

ATNI Tribal Foods Luncheon

ATNI Tribal Foods Luncheon

Food Show and Chef's Cookoff

Food Show and Chef’s Cookoff

Secret Ingredient: Beaver Tail

Secret Ingredient: Beaver Tail

Cookoff Pantry

Cookoff Pantry

White Earth Wild Rice Donated by the Mobile Farmers Market

White Earth Wild Rice Donated by the Mobile Farmers Market

Chef Jack Strong

Chef Jack Strong

Plated Submissions

Plated Submissions

Judges' Panel

Judges’ Panel