The Haudenosaunee Food Project (HFP) For my Eighth grade project, I want to do a food project for the months of January and February where we have 10+ Haudenosaunee participants follow the native pre-colonial diet of our people to see how it affects their overall health, energy, weight, etc. Before starting the diet participants will … More The Haudenosaunee Food Project

I write a lot about corn and how to use it, from corn meal to masa. Here are the tools you can use to grind the corn and other grains. Modern Day Dry Grain Grinder Two ridged cast iron or stone plates grind together when a hand crank is turned or electric mechanism is engaged. … More Corn Grinding Tools

Hominy is one of the most versatile indigenous foods in North America, with origins in Central America it has spread all over Turtle Island and the globe. Hominy is used to make tortillas, sopes, tamales, posole, pupusas, etc. So I will show you a step by step process on how to make hominy; the base … More Hominy Making; Step By Step

One of my mother’s great friends Natasha Smoke Santiago is an amazing Mohawk potter. She travels around the country teaching classes on indigenous pottery making.  She is working to help revitalizing Haudenosaunee ( Iroquois) pottery traditions, which were largely lost due to colonization and the availability of metal pots. Please go check out her website … More Indigenous Cookware

Venison (deer) has been a staple for indigenous people for thousands of years. Long before the arrival of chicken, beef, pork, or even lamb, to North America wild game like venison, rabbit, moose, elk, etc was hunted. Venison was also present in European culture as well as reindeer. I love cooking with wild game such … More Venison; Indigenous Wild Game

Every year my family and I gather round to grind homegrown corn, pick the best looking corn husks, make masa, and fill and wrap the tamales to make these tasty little bundles. Making tamales is an annual tradition in our family for our midwinter celebrations.  This year some friends came and joined in on making … More Midwinter Food Traditions

  In late October I had the great honor of being invited to cook alongside The Sioux Chef, Sean Sherman and his team at James Beard House in New York City, NY. It was a young aspiring chefs dream to cook along side one of the country’s best indigenous culinary artists and in a kitchen … More Indigenous Foods In NYC

The lush gardens at the Pepperfield Project are the perfect place to gather ingredients for a seed to table dinner.  The gardens are full of heirloom and heritage veggetables, herbs and flowers such as fresh delicious raspberries, flavorful basil, broccoli, and much more. Last week I had the great good fortune to be the sous … More A Seed To Table At Pepperfield

I had the wonderful opportunity to go to the Great Lakes Intertribal Food Summit hosted at the Jijak Foundation at Gun Lake Pottawatami, Michigan. Where I got to work with and meet some incredible indigenous chefs and cooks, including Kristina Stanley from Brown Rice And Honey! Kristina is very creative in the kitchen finding wonderful … More Healthy Treats; Indigenous Ingredients in Baking

The thing I love most about being home-schooled is that I get to travel a lot and learn from many of my wonderful food mentors about the things that I am very passionate about, like unique indigenous foods, native culture and creative culinary art. Last month my family and I went to the Food Sovereignty … More Learning from the best