Indigenous Foods Courses
Certificate of Participation Structure:
To receive a no-cost one hour certificate of participation that may be used in teacher re-licensure programs, email a one paragraph reflection for each video observation on how the content connects with your work and include your name, and institution and location to coach.danninham@gmail.com
1) INDIGENOUS FOODS FOR MINO-BIMAADIZIWIN (A GOOD LIFE)
Presenter: Awanookwe, Veronica Kingbird-Bratvold, Red Lake Nation Ojibwe, Med, Assistant Professor of Indigenous Sustainability Studies, Bemidji State University
Description
2) WALLEYE CAKES
Presenter: Amber Lynne Cooper, Chef/Owner, Table for 7, Bemidji, MN
Wild rice cakes, made with Red Lake Nation walleye and homemade wild rice flour
3) Bison Stew
Presenter: Amber Lynne Cooper, Chef/Owner, Table for 7, Bemidji, MN
Blue corn mush, kidney beans, ground bison, sumac, maple roasted squash.
4) JIIBAAKWEDAA WITH MAAJII
Presenter:Gordon Jourdain, Lac La Croix First Nation, EdD
Description
5) HAUDENOSAUNEE NUTRITION: REFLECTIONS ON THE DEVELOPMENT OF A DIGITAL COMMUNITY RESOURCE
Presenter: Joni Squire-Hill is a Wolf Clan from Six Nations of the Grand River. She is a mother of three and the lead teacher for the nutrition program at Everlasting Tree School, a Mohawk immersion school. Daniela Solomon is a PhD Candidate in the Department of Kinesiology and Physical Education at McGill University. Dr. Jordan Koch is an Associate Professor in the Department of Kinesiology and Physical Education at McGill Universityt
This presentation concerns a digital resource developed collaboratively by McGill University and Everlasting Tree School in Six Nations of the Grand River. The goal of this resource is to preserve, revitalize, and enhance our understanding of Haudenosaunee food systems and knowledge.
6) LYING CORN WITH HARD WOOD ASH
Presenter: Candace Maracle is Wolf Clan from Tyendinaga Mohawk Territory. She has a master’s degree in journalism from Toronto Metropolitan University. She is a laureate of The Hnatyshyn Foundation REVEAL Indigenous Art Award. She is a journalist with CBC Indigenous and a filmmaker who uses her Kanien’kéha language in her work whenever possible.
Haudenosaunee people call corn one of their life sustainers in the language, Kanien’kéha. Discover this traditional process of washing or processing white corn called nixtamalization which increases the nutritional benefits of white corn as well as its shelf life. Every bit of the white corn has a use. I will also describe some of these traditional uses and provide some of the teachings about white corn as I understand them. Note: The audio is in the process of being worked on with a final video to be available soon.