Final Program for Great Lakes Intertribal Food Summit

The Great Lakes Intertribal Food Summit at Gun Lake Pottawatomi starts with hands-on traditional technology workshops on Wednesday morning, April 19th and runs through Sunday, April 23rd, featuring numerous workshops on topics ranging from seed keeping to conservation planning to cooking in clay pots on wood fires.

Click the link below to download the final event program, and check out the main event webpage for registration and additional event information.

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Early Registration for Great Lakes Intertribal Food Summit Ends March 20th

Register now for the Great Lakes Intertribal Food Summit that will be held April 19-23 at Gun Lake Pottawatomi.  This year’s event features even more hands-on activities, including workshops on making traditional tools on Wednesday morning, April 19th.

#foodsummit  #gunlake  #IndianAg

Here’s the draft agenda:

Great Lakes Intertribal Food Summit at Gun Lake

We will be hosting the 2017 Spring Great Lakes Intertribal Food Summit with the Gun Lake Pottawatomi Tribe at their Jijak facility on April 19-23, 2017.  Save-the-date is attached.  Please visit our event webpage to share feedback on what you’d like to see as part of this event, which will again feature a concurrent youth summit.

We’re also accepting chef applications.  Applications received prior to November 30th will receive priority.

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Event Summary – Red Lake Food Summit

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Red Lake

Following successful past regional food summits at Oneida and, most recently, Gun Lake Pottawatomi’s Jijak Camp this past April, Red Lake volunteered the Fall 2016 Great Lakes Intertribal Food Summit in conjunction with the Intertribal Agriculture Council from September 16-17 with pre-summit workshops on the 14th and 15th.

The pre-summit workshops featured training on federal vendor, organic, and GAP (Good Agricultural Practices) certifications before offering opportunity to tour some of Red Lake’s operations, like the Red Lake Fisheries and Red Lake Nation Foods warehouse.

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Two new Tribal facilities, the Tribal administration building and the Red Lake Nation College that served as home base for the summit, provided an amazing setting, directly on the shores of Red Lake, with the directly adjacent powwow grounds offering excellent outdoor gathering, cooking, and instructional space.  Friday morning workshops included 1)  “Harvesting from the Forest” that covered in-depth foraging and fall preparations for spring tree tapping season and 2) “Soil Health” led by USDA’s Natural Resource Conservation Service (NRCS) and University of Minnesota-Crookston.

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Behind-the-scenes efforts on Friday morning also included a partnership with Red Lake’s Elderly Nutrition Program (ENP) program, which was able to serve lunch featuring buffalo stew donated by the Intertribal Buffalo Council (ITBC) and homemade biscuits prepared by the Onondaga Nation chefs.

Similar to the Spring 2016 Great Lakes Intertribal Food Summit at Jijak, this event featured Native chefs preparing Indigenous foods for all meals.  Brian Yazzie and Tashia Hart from the Sioux Chef led a team that also included Neftalí Duran, the Onondaga Nation, and students and instructors from United Tribes Technical College’s (UTTC) culinary program.

Friday afternoon workshops covered 1) “Grazing 101” with instruction from NRCS, Society for Range Management (SRM), and ITBC and 2) “Indigenous Seed Keeping” led by Rowen White and Zach Paige.

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Several vendors, including IAC’s Mobile Farmers Market, setup throughout the event, offering a variety of Indigenous foods and outreach on efforts relating to Tribal food and agriculture.

Saturday’s “Intertribal Foods Festival” combined continuing education with morning presentations before the event shifted outside to demonstrations and hands-on activities.  The Sioux Chef, Sean Sherman, highlighted the top Native chef lineup that served lunch featuring small plates  while hominy continued cooking in kettles, wild rice was traditionally finished, and whitefish smoked for hours.

Traditional botagens (the large pestle and mortar pictured above) seed cleaning were interspersed with a presentation from Sean Sherman, continued cooking, and a sapping talking circle complete with equipment demonstrations.  The clouds then cleared in mid-afternoon, providing a perfect setting for husking and braiding heirloom corn.

Partnership and support from the Red Lake Nation and its community members helped make the event so special and memorable.  Red Lake hunters contributed multiple deer, including the grilled steaks (above) and the Red Lake Local Food Initiative contributed an assortment of vegetables to compliment the walleye and whitefish donated by the Red Lake Fishery.  The Onondaga Nation further supplemented that fish with a huge cooler of New York fish.

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The Intertribal Agriculture Council offers a huge thank you to the Red Lake Nation and all of our teachers, chefs, sponsors, and participants.  We would specifically like to thank our sponsoring organizations, including Blue Cross Blue Shield of Minnesota, the NB3 Foundation, First Nations Development Institute, the Blanden Foundation, the Onondaga Nation, and NRCS.

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.