Your sweetheart deserves authentic gifts. The Mobile Farmers Market has traveled far and wide to bring you the best hand made gifts through the Reconnecting the Tribal Trade Routes Road Trip. Earrings are priced $20-$30 and come from freshly made maple candies from Minnesota’s north woods. Learn more by clicking on the image or following this link: https://squareup.com/market/mobile-farmers-market/valentines-special
Maple sugar used to be packaged in 65lb mukuks, or birchbark baskets by the Ojibwe Anishinabeg of the Great Lakes. 65lbs of maple = about 8.1 gallons of syrup. You can learn a lot more about historic and contemporary sapping, making maple syrup or sugar and the kinds of trees you can tap at this years Great Lakes Food Summit coming up April 19-23rd, 2017 in Hopkins, Michigan.
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.
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.
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.
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.
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: