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Great Lakes Intertribal Food Summit 2018

The Meskwaki Nation will be hosting 2018 Great Lakes Intertribal Food Summit in partnership with the Intertribal Agriculture Council and Native American Food Sovereignty Alliance in Tama, Iowa from May 9-13. This year’s event will again feature a concurrent regional youth summit.

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Additional event information, including draft agenda and registration, will be available shortly. Lodging with a special summit rate is available at the Meskwaki Casino and Hotel. Check out event summaries from past Great Lakes Intertribal Food Summits at Gun Lake Pottawatomi’s Jijak Camp in 2016 and 2017 and Red Lake in 2016. Also search #foodsummit on social media to find more pictures and stories from past events.

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Have ideas, suggestions, or questions?

Past Video of Great Lakes Intertribal Food Summit Events:

Maizie White announces Jijak Luncheon

Maizie White describes the Jijak Luncheon at the 2017 Great Lakes Intertribal Food Summit at Jijak Camp near Hopkins, Michigan.

Foraging for Food, Fuel and Medicines: Hyssop

The Red Lake Ojibwe Nation and Intertribal Agriculture Council (IAC) take you on a short walk along part of the Red Lake Ojibwe Nation’s, Red Lake and the woods that surround it foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit held at Red Lake, Minnesota during September of 2016.

Foraging for Food, Fuel and Medicines: American Basswood

Here is Kevin Finny, former Director of the Jijak Foundation for the Gun Lake Pottawatomi in Michigan speaking about the use of American Basswood, one of several species of trees identified during the fall 2016 Intertribal Food Summit held on the Red Lake Ojibwe Nation during September.

Foraging for Food, Fuel and Medicines: Milkweed

With Kevin Finney, former executive director of the Jijak Foundation and Tashia Hart of the Sioux Chef Team in the woods and fields of Red Lake Ojibwe Reservation foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit during September of 2016.

Food Festival Chefs Special at Jijak 2016

During the 2016 Intertribal Food Summit the Saturday’s most favorite presentation were the Chefs special Food Festival — where each chef or team had a chance to prepare and serve to participants their special main dish, salad or dessert.

Making Traditional Ricing Sticks with Roger LaBine

Roger LaBine works with participants making wild rice knocking sticks at the 2017 Great Lakes Intertribal Summit.

Foraging and Harvesting from the Forest

One of the featured workshop of the Intertribal Food Summit is the Foraging for Food workshops. At the Red Lake Intertribal Food Summit it was called “Harvesting from the Forest” and was be led by Tashia Hart of Red Lake, who works with the Sioux Chef, Sean Sherman. Many other participants assistde in identifying and harvesting for the feasts, plants and medicines that are commonly used by Indigenous people for health and nutrition.

Buddy Raphael and the family Bootagan

Buddy Raphael discusses the family Bootagan that they use to grind rice, corn, barley and other products. The Bootagan, or grinding (smashing) cylinder is made of birch and Buddy worked with several participant to help them build their own. The next video below is also about making a Bootagan.

Making Anishinabe Corn and Flour Mortars

Participants at the 2017 Great Lakes Intertribal Summit are shown how to make and use a traditional corn, rice, barley mortar for pounding into meal.

Making Haudenosaunee Planting Sticks

Clayton Bascoupe assists participants at the 2017 Great Lakes Intertribal Food Summit making traditional Haudenosaunee Planting sticks.

Today’s Menu by Brian Yazzie – Jijak 2017

Touching base with just one of several Indigenous chefs in attendance at the 2017 Great Lakes Intertribal Food Summit at Gun Lake’s Camp Jijak.

Foraging at Jijak for Food and Salads – 2016

Participants of the 2016 Intertribal Food Summit at the Gun Lake Pottawatomi Tribe’s Camp Jijak forage for food and medicine for the event’s meals, while learning about plants and medicines from the woods.

Food Sovereignty Symposium & Festival Event Video Links

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The Food Sovereignty Symposium and Festival March 10-12, 2017 event at the University of Wisconsin campus and surrounding sites in Madison, Wisconsin was a wonderful event. The symposium component of the event was focusing on Indigenous and broader topics of food sovereignty that impact how communities and individuals control and manage their food systems, and the festival component was a celebration of Indigenous, local, and regional foods hosted by several very famous and mouth watering Indigenous chefs — preparing our daily meals.

LIVE BROADCASTING WAS BY IndianCountryTV.com  where you can find 14  videos file of the  event of March 10th and 11th, 2017 that are at the ICTV video library other Youtube files originating from the IAC Youtube site are contained further below to give you an idea of some of the activities of the Great Lakes Summit and food related events that are held in different locations and times of the year.

https://livestream.com/IndianCountryTV/events/7077862

Some of the video files may include these files.
#1 Rowen White – Seed Sovereignty, Janie Hipp with the Tribal Food Code Project:

#2. Dan Cornelius, Jessie Conaway, Reynaldo Morales and Martin Reinhardt on Climate Change, Treaty Rights and Natural Resources:

#3. Elizabeth Hoover, Brian Yazzie and Richard Monette reflecting on Standing Rock.

#4. Rowen White on Seeds, Sovereignty and Building for the Future.

#5. Taste of Tribes Brunch – and All Star Native chef team.

#6. Keynote with Elizabeth Hoover on Food Sovereignty Today.

WATCH SOME FILES HERE AT IndianCountryTV

Don’t forget to join us at the 2018 Great Lakes Intertribal Food Summit on the Meskwaki Nation

Past VideoS of Great Lakes Intertribal Food Summit Events:

Maizie White announces Jijak Luncheon

Maizie White describes the Jijak Luncheon at the 2017 Great Lakes Intertribal Food Summit at Jijak Camp near Hopkins, Michigan.

Foraging for Food, Fuel and Medicines: Hyssop

The Red Lake Ojibwe Nation and Intertribal Agriculture Council (IAC) take you on a short walk along part of the Red Lake Ojibwe Nation’s, Red Lake and the woods that surround it foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit held at Red Lake, Minnesota during September of 2016.

Foraging for Food, Fuel and Medicines: American Basswood

Here is Kevin Finny, former Director of the Jijak Foundation for the Gun Lake Pottawatomi in Michigan speaking about the use of American Basswood, one of several species of trees identified during the fall 2016 Intertribal Food Summit held on the Red Lake Ojibwe Nation during September.

Foraging for Food, Fuel and Medicines: Milkweed

With Kevin Finney, former executive director of the Jijak Foundation and Tashia Hart of the Sioux Chef Team in the woods and fields of Red Lake Ojibwe Reservation foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit during September of 2016.

Food Festival Chefs Special at Jijak 2016

During the 2016 Intertribal Food Summit the Saturday’s most favorite presentation were the Chefs special Food Festival — where each chef or team had a chance to prepare and serve to participants their special main dish, salad or dessert.

Making Traditional Ricing Sticks with Roger LaBine

Roger LaBine works with participants making wild rice knocking sticks at the 2017 Great Lakes Intertribal Summit.

Foraging and Harvesting from the Forest

One of the featured workshop of the Intertribal Food Summit is the Foraging for Food workshops. At the Red Lake Intertribal Food Summit it was called “Harvesting from the Forest” and was be led by Tashia Hart of Red Lake, who works with the Sioux Chef, Sean Sherman. Many other participants assistde in identifying and harvesting for the feasts, plants and medicines that are commonly used by Indigenous people for health and nutrition.

Buddy Raphael and the family Bootagan

Buddy Raphael discusses the family Bootagan that they use to grind rice, corn, barley and other products. The Bootagan, or grinding (smashing) cylinder is made of birch and Buddy worked with several participant to help them build their own. The next video below is also about making a Bootagan.

Making Anishinabe Corn and Flour Mortars

Participants at the 2017 Great Lakes Intertribal Summit are shown how to make and use a traditional corn, rice, barley mortar for pounding into meal.

Making Haudenosaunee Planting Sticks

Clayton Bascoupe assists participants at the 2017 Great Lakes Intertribal Food Summit making traditional Haudenosaunee Planting sticks.

Today’s Menu by Brian Yazzie – Jijak 2017

Touching base with just one of several Indigenous chefs in attendance at the 2017 Great Lakes Intertribal Food Summit at Gun Lake’s Camp Jijak.

Foraging at Jijak for Food and Salads – 2016

Participants of the 2016 Intertribal Food Summit at the Gun Lake Pottawatomi Tribe’s Camp Jijak forage for food and medicine for the event’s meals, while learning about plants and medicines from the woods.

Foraging for Food, Fuel and Medicines at Great Lakes Fall Food Summit

#1. Foraging for Food, Fuel and Medicines: Hyssop

The Red Lake Ojibwe Nation and Intertribal Agriculture Council (IAC) take you on a short walk along part of the Red Lake Ojibwe Nation’s, Red Lake and the woods that surround it foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit held at Red Lake, Minnesota during September of 2016.

 

#2. Foraging for Food, Fuel and Medicines: American Basswood

Here is Kevin Finny, Director of the Jijak Foundation for the Gun Lake Pottawatomi in Michigan speaking about the use of American Basswood, one of several species of trees identified during the fall 2016 Intertribal Food Summit held on the Red Lake Ojibwe Nation during September.

#3. Foraging for Food, Fuel and Medicines: Milkweed

With Kevin Finney, executive director of the Gun Lake Pottawatomi’s Jijak Foundation and Tashia Hart of the Sioux Chef Team in the woods and fields of Red Lake Ojibwe Reservation foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit sponsored by the Intertribal Agriculture Council during September of 2016.

 

#4. Sapping Black Walnut and other trees

Forest Specialist Kevin Finney discusses a few things they learned while sapping Black Walnut trees — one of them, the emergence of a by-product called pectin.

As part of the Food Sovereignty movement in Indian Country the Intertribal Agricultural Council and the Red Lake Ojibwe held a Great Lakes Intertribal Food Summit in Red Lake during September of 2016 featuring foraging for food, workshops on soil, traditional economies, and related subjects while featuring several Indigenous chefs and Native cuisine for two days.

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

Seed Swap and Trading Market at Food Sovereignty Summit

As part of the Food Sovereignty Summit, the Mobile Farmers Market will be organizing a seed swap and trading market.  Toward the end of each day on Tuesday and Wednesday (April 15th & 16th), about 4:00pm, we’ll have extra tables by our exhibit area available for Native artists and seed savers to display their goods for trade and/or sale.  We’ll keep the tables open until around 6:00pm when dinner starts, and there is no fee to participate – just bring your seeds and artwork and help us by spreading the word.

Swap Your Seeds, Trade Your Goods

Swap Your Seeds, Trade Your Goods

Food Sovereignty Summit

Our first major market event was the Food Sovereignty Summit organized by the Oneida Nation, First Nations Development Institute, the Intertribal Agriculture Council, and Northeast Wisconsin Technical College.  The Summit was a major success with approximately 300 participants connecting with one another while learning about various topics in three different tracks.

Food Sovereignty Summit

Food Sovereignty Summit

The event was an excellent opportunity to visit some great Tribal operations, including Tsyunhehwka, Oneida’s traditional and organic operation, that grows and processes the Oneida white corn.

Mobile Market at Oneida

Mobile Market at Oneida

The sales booth was a great chance to work out the kinks in our setup and begin to spread awareness of the project.  Several products sold out, and many people are inquiring about larger future orders and ways to partner with their local communities.

Indoor sales booth

Indoor sales booth

The event was an excellent opportunity to visit some great Tribal operations, including Tsyunhehwka, Oneida’s traditional and organic operation, that grows and processes the Oneida white corn.

Hanging corn braids at Tsyunhehkwa

Hanging corn braids at Tsyunhehkwa

Oneida Cannery