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.
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.
PROGRAM REBROADCAST from Saturday April 23rd, 2016:
Four Presentations = 2 hours, 59 minutes video
#1. Treaties and Food Systems – Martin Reinhardt, 0-1hr. 2min
#2. at 1hr. 2 minutes until 1hr. 32min –
Gun Lake Wild Rice Restoration Efforts – Elizabeth Binoniemi-Smith,
#3. at 1hr 32 minutes until 2hrs 11 – min – Agricultural Archeology – Bill Gartner
#4. at 2hrs 10 minutes until end – Historical Foods Systems by Paul DeMain
Food Systems and Seven Generations Video
Introduction to one of several workshops at the Great Lakes Intertribal Food Summit devoted to collecting seeds and creating seed banks, how to prepare and preserve your seeds is given by Rowen White, (Akwesasne Mohawk).
The day before the official opening of this year’s annual Great Lakes Intertribal Food Summit, Kevin Finney the director of the Gun Lake Pottawatomi Tribe’s Jijak Camp, the host of the event discusses evaporating at the Tribe’s sugar shack.
The four day conference opened on Thursday April 21st, with 4 days of activities around Food Sovereignty with Indigenous growers, producers, program managers and agency resources on site. The conference also features over a dozen Indigenous chefs from through-out the western Hemisphere cooking the meals with Native foods, spices and medicines.
Here is the almost final program for the 2016 Great Lakes Intertribal Food Summit (click the link below). We’re working on a few small updates before sending the printer, but here’s your first sneak peak. Among the many highlights, we’re excited to feature
- four seed keeping workshops by Rowen White and Clayton Brascoupe
- a butchering workshop with both a bison and a churro lamb
- conservation planning workshops from USDA’s Natural Resources Conservation Service and other great partners speaking on topics like climate change and soil health
- food safety training
- an international flavor with foods and presenters from Mexico and Peru/New Zealand
- and, of course, an incredible menu from our amazing chef team that is traveling from across the country; we even have Julio Saqui joining us from Belize to teach traditional cacao processing