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.

Great Lakes Intertribal Food Summit – Event Summary

The 2016 Great Lakes Intertribal Food Summit held at Gun Lake Pottawatomi’s Jijak Camp from April 21-24 was a tremendous success due to an amazing turnout of individuals and groups willing to share their unique skills and knowledge.  Search #foodsummit and #jijak for event pictures and posts.

 

Thirteen workshops covered a diverse variety of topics relating to Tribal food and agriculture on Thursday and Friday, leading to the Intertribal Foods Festival on Saturday.  Notably, the concurrent Native Youth in Food & Agriculture Great Lakes Regional Summit began Thursday evening as Tribal youth from around the Great Lakes region arrived and then spent the next three days learning and expanding their knowledge.

 

2016 Great Lakes Youth Summit

Seed Saving (led by Rowen White and Clayton Brascoupe)Continue reading “Great Lakes Intertribal Food Summit – Event Summary”

Food Summit – Food Systems & Seven Generations

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

Kevin Finney discusses evaporating at Jijak Sugar Shack

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.

Great Lakes Intertribal Food Summit – Program

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

Summit Program