Wókpaŋpi ǧú: Toasting cornmeal

Winter projects, a continuation of the series: After grinding cornmeal, this is the next step: toasting it. Toasting the wókpaŋpi (cornmeal) I ground from Standing-Rock-grown indigenous flour corn. This was one of many steps from field to table — I was in the process of making it into cornmeal wasná, a great traditional food. CookingContinue reading “Wókpaŋpi ǧú: Toasting cornmeal”

Čhaŋšáša Waȟpékȟalyapi

Today, I visited an Anishinaabe friend in White Earth territory (MN) who, awhile back, taught me about the use of the red outer bark of Čhaŋšáša (Cornus sericea, a.k.a. Red Osier Dogwood or red willow [sic]) as a tea for energy. According to my friend, they drink this tea during the labor-intensive sugarbush (maple syrup)Continue reading “Čhaŋšáša Waȟpékȟalyapi”

Winter Foods: Wagmú na Waȟčázi

Sitting on the table in the library at Sitting Bull College. Months after Tiffany Baker won the Halloween pumpkin carving contest with her design on this pumpkin, it’s in good shape, and still edible. No special preservation needed: it’s just sitting on the table. Of course, sunflower seeds last a really long time, too. SavingContinue reading “Winter Foods: Wagmú na Waȟčázi”

Čhaŋšáša in Winter

I realized I’ve never posted a good picture of what this shrub looks like in the winter. I guess I’m usually too busy scrambling over snowbanks to get it, and trying to keep warm. I don’t usually pull out my phone, or take off my glove to memorialize the occasion. Thankfully, Sitting Bull College hasContinue reading “Čhaŋšáša in Winter”

Waȟčázi sú / Sunflower seed

Waníyetu wóečhuŋ/ winter projects. This is another entry in my series of winter projects. Wahčázi sú kiŋ / the seeds of the sunflower (Helianthus annuus) are one of my favorite Indigenous North American traditional foods that many people don’t realize originate in the Americas. Then and now, they’re an important source of food and oil.Continue reading “Waȟčázi sú / Sunflower seed”

Wagméza kačháŋ / Winnowing corn

Waníyetu wóečhuŋ / winter projects. When working with traditional foods and plants, especially in a climate like Standing Rock’s where we have at least 5 months of winter, the work we do is highly seasonal. Some people would assume this means that there is nothing plant-related to do for 5 months out of the year.Continue reading “Wagméza kačháŋ / Winnowing corn”