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.
Cooking it over a medium flame on a cast iron pan produces good results, but don’t turn your back on it for more than a few seconds, or it could burn.