American Indian “Gifts” To The World!

For the world’s greatest gifts – such as the Indigenous “tomato” making famous the pasta/sauce of Italian spaghetti (where would spaghetti be without the tomato!), corn, potatoes, and chocolate, the people of Grand Mother Earth offer a big THANK YOU to Indigenous Red Nations and Peoples of Great Turtle Island (misnomer “western hemisphere”)!

Many well known foods are or consist of ingredients that are indigenous to/originated from Great Turtle Island. Indigenous nations blessed the world with corn, popcorn, potatoes, tomatoes, pumpkin, most squash and beans, chocolate, as well a majority of the world’s medicines and pharmaceuticals.

Indigenous peoples also provided sportsmanship, teamwork, and the basis of all organized “team” sports, including basketball, football, and hockey – offshoots of the Indigenous game of Stick Ball (“lacrosse”) and other Indigenous community games.

For the world’s greatest gifts, the people of Grand Mother Earth offer a big THANK YOU to Indigenous Red Nations and Peoples!

Food Stereotype:

INCORRECT: “Mexican food”

CORRECT:  Indigenous Red Nation Food

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Scott!!!   I was hoping someone would come in and be our representative to show us Native American cooking...and also the wisdom and the sayings that so inspire me ...anyway...and many others....Please come in often...   so much 

 Jandi

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She was eastern Cherokee this was in a family book,

How bean bread is made. You take wood ashes and pot them in a pot with water. Bring it to heat; add shinny corn, not the other one and boil. Every once in awhile you remove a corn and check it to see if the outer part will slip off.

When it's ready, you take it to flowing water, either your spring or now a days to the kitchen tap and rinse off the husk and rinse until water runs clear.

Now you gonna pound that corn, while all this is going on you are cooking some beans. People use pinto beans now instead of the old wild beans that grow here in the East but with no salt. Salt makes it crumble.

So, when you got the corn all pounded and the beans cooked, you either have your hickory leaves or your corn blades ready to use. If you are using corn blades you have dried from harvest, you pour boiling water over them to make them back flexible.

You mix the corn and beans together with a little bean juice and pat them out into a patty sort of a thing and wrap them up in the leaves or the corn blades. Tie the bundle up and drop them into boiling water for about one hour. You serve with a little bear grease over the top.

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