As the challenging year of 2020 draws toward a close, we wanted to get into the kitchen to offer a special meal highlighting Indigenous foods. The HaŠarak waruc (Healing Meal) is the Teejop (Madison or Four Lakes) Native Food Celebration prepared by Elena Terry (Wild Bearies), Yusuf Bin-Rella (TradeRoots and UW Housing), and Dan Cornelius (Intertribal Agriculture Council and Yowela?talih Farms).
We ask that you pre-order by Thursday evening, November 19th to better guarantee your order, but we will work to fill orders received on Friday. However, quantities of both dishes are limited. We are also offering a sponsor a meal program, so please contact us if you need help with a meal for you or your family.
Native people have lived in the Teejop area for over 10,000 years, yet few contemporary local residents are aware that wild rice surrounded the shores our our lakes and waterways when the territorial was established in the 1830s, nor are they aware of the countless ways to prepare our heritage Indigenous corn that continues to be a mainstay food in many Native households. Most local and Wisconsin residents are similarly unaware that herring and whitefish are probably the two most sustainable and healthy regional fish. This meal highlights these ingredients, most of which have been sourced by American Indian food producers. Check out the producer directory, and please consider submitting an application for the no-cost “Made by American Indians” trademark.
Who are those American Indian Producers?
The Red Cliff Fish Company opened its doors for operations on Monday, November 16th, 2020 after several years of planning, fundraising, and efforts to gain the support, partnership, and trust of the Tribe’s fishermen. This Tribal operation is working to support fishermen with higher prices while better connecting superior product to Native and non-Native customers.
Lake Superior herring season is in full swing. Historically prized for its roe (eggs), herring is particularly high in omega-3 fatty acids and extremely low in biotoxins found in most fish since the herring are not a predatory fish but rather eat zooplankton.
Check back for more food producer information over the next couple days. These producers include:
Come check us out at the Holiday Market at the Will-Mar Neighborhood Center, 953 Jennifer St. in Madison. We will be there from 4pm-7pm and will have a variety of Gift Boxes available featuring our Native made products!
Mobile Farmers Market is moving! We are transitioning to a more cooperative model that will be more beneficial to everyone involved. This involves moving from our present retail location to our new warehouse location: 2890 Terra Court Unit 32, Sun Prairie, WI 53590.
We will be focusing more on distribution, bulk orders to restaurants/chefs, and vending opportunities. Another focus of ours is on more online sales and to continue our monthly TSA (Tribally Supported Agriculture). We will have the space to make larger purchases and hope that producers will work with us to offer competitive wholesale pricing in order to continue providing products to our Native communities and to continue outreach within non-Native communities. After the holidays, we will be able to order in larger quantities and to handle more frequent shipping. We will maintain our marketing and outreach efforts in order to continue garnering support for our Native producers. Locally, you will find our products at Supercharge! Foods with other retail locations coming soon.
Please contact Dan Cornelius, 608-280-1267 or Liz Kiesling, 608-444-8156 with questions.
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!
Join us Thursday, February 19th for a celebration of Ojibwa traditions and flavors put on by The Sioux Chef Sean Sherman. The Mobile Farmers Market and several other Native food vendors will also have indigenous foods for sale. Visitors will also enjoy access to the “Modern Spirit” exhibit of work by famed Ojibwe artist George Morrison; displays of related items and artwork from and inspired by the Minnesota History Center’s American Indian collection; and an Ojibwe Table Installation by Artist in Residence, Jessica Gokey.
Join us at the LCO Community College Sustainable Agriculture Research Station for a beginners course in seed saving. Learn where and when to plant the three sisters for the best seeds. This course is offered for FREE to Tribal Members and educators.
As spring turns to summer, the Mobile Farmers Market team is looking ahead to a busy season. In order to maximize our impact, we’re sharing our draft summer schedule for market events. We only have one vehicle right now, so timing is key, and we hope that you’ll help us improve on our draft in two areas.
First, let us know if there are important events in your community that we are conflicting with or missing, especially if they’re related to food and agriculture.
Second, let us know if producers in your community would benefit from workshops focused on specific crops or methods, USDA agencies and programs, or regional food resources. Our workshop schedule will be based on this feedback. You can read more about our workshops at http://www.iacgreatlakes.com.