Eating with the Seasons, Anishinaabeg, Great Lakes Region

University of Minnesota Morris Digital Well University of Minnesota Morris Digital Well

Student Research, Papers, and Creative Works Student Scholarship

2020

Derek Nicholas University of Minnesota - Morris, [email protected]

Follow this and additional works at: https://digitalcommons.morris.umn.edu/student_research

Part of the Indigenous Studies Commons

Recommended Citation Nicholas, Derek, "Eating with the Seasons, Anishinaabeg, Great Lakes Region" (2020). Student Research, Papers, and Creative Works. 8. https://digitalcommons.morris.umn.edu/student_research/8

This Book is brought to you for free and open access by the Student Scholarship at University of Minnesota Morris Digital Well. It has been accepted for inclusion in Student Research, Papers, and Creative Works by an authorized administrator of University of Minnesota Morris Digital Well. For more information, please contact [email protected]. Eating with the Seasons, Anishinaabeg, Great Lakes Region

Written by Derek Nicholas Illustrations by Grace Miller

January: Gichi-manidoo-giizis (Great Spirit Moon) Substantial Meals Cold winters increase the urgency for hardier meals. Meats like deer(venison) and buffalo, with the addition of complex vegetables like sweet potatoes and winter squash, provide the nutrients the Anishinaabeg need. Additionally, food that been stored for winter months, like wild rice, dried berries, and hominy were consumed. January is the hardest time of the year due to food scarcity.

Seasonal Fruits/Vegetables (Local Harvest Storage): Carrots, Onions, Parsnips, Potatoes, Rutabagas, Shelling

Beans, Turnips, Winter Squash, Wild Rice 1 January: Gichi-manidoo-giizis February: Namebini-giizis (Great Spirit Moon) (Suckerfish Moon) Bannock Wild Rice Soup 3 cp all purpose flour 6 cp water Namebin 2 T baking powder 1 lb venison or beef 1/4 cp butter, melted 1 cp wild rice According to legend, due to 1 1/2 cp water 3 T olive oil the harsh winters the namebin 1 t salt 3 stalks of celery, chopped (suckerfish) gives up its life Directions: 1 can of mushrooms, chopped every Suckerfish Moon. 3 cans of cream of chicken soup 1. Add flour, baking powder, During the Suckerfish Moon 2 beef bouillon salt to a large mixing bowl. Stir it is easier to net these fish. to mix. Pour melted butter and 1 T red pepper flakes water into flour mixture. Stir Salt & pepper to taste Gaashaazhigon- Sharp dorsal fin with fork and make ball. Directions: Nookaazhigon- 2. Turn dough out on a slightly 1. Brown meat in a large Shkiinzhig(oon) Soft dorsal fin floured surface. Kneed gently cooking pot, drain grease - Eye(s) 10 times. Pat dough into a 3/4 2. Add celery, onion, inch circle bouillon, and 2 cp water. Let 3. Cook in a greased frying pan simmer Doon- Mouth for 30 mins. over a medium 3. When boiling, add rice and Anaamizhigon- Odaakezhigon heat. Allowing 15 mins per side. let it simmer for 45 mins Zhigon(an)- Underside fin - Steering fin 4. Add cream of chicken Fin(s) Naga'ay- Scales soup, 4 cp water, mushrooms, red pepper, and salt & pepper. Seasonal Fruits/Vegetables 5. Lower heat and cook (Local Harvest Storage): gently for another 30 mins Carrots, Onions, Parsnips, Potatoes, Rutabagas, Shelling

2 (till rice is done) Beans, Turnips, Winter Squash, Wild Rice January: Gichi-manidoo-giizis February: Namebini-giizis (Great Spirit Moon) (Suckerfish Moon) Bannock Wild Rice Soup 3 cp all purpose flour 6 cp water Namebin 2 T baking powder 1 lb venison or beef 1/4 cp butter, melted 1 cp wild rice According to legend, due to 1 1/2 cp water 3 T olive oil the harsh winters the namebin 1 t salt 3 stalks of celery, chopped (suckerfish) gives up its life Directions: 1 can of mushrooms, chopped every Suckerfish Moon. 3 cans of cream of chicken soup 1. Add flour, baking powder, During the Suckerfish Moon 2 beef bouillon salt to a large mixing bowl. Stir it is easier to net these fish. to mix. Pour melted butter and 1 T red pepper flakes water into flour mixture. Stir Salt & pepper to taste Gaashaazhigon- Sharp dorsal fin with fork and make ball. Directions: Nookaazhigon- 2. Turn dough out on a slightly 1. Brown meat in a large Shkiinzhig(oon) Soft dorsal fin floured surface. Kneed gently cooking pot, drain grease - Eye(s) 10 times. Pat dough into a 3/4 2. Add celery, onion, inch circle bouillon, and 2 cp water. Let 3. Cook in a greased frying pan simmer Doon- Mouth for 30 mins. over a medium 3. When boiling, add rice and Anaamizhigon- Odaakezhigon heat. Allowing 15 mins per side. let it simmer for 45 mins Zhigon(an)- Underside fin - Steering fin 4. Add cream of chicken Fin(s) Naga'ay- Scales soup, 4 cp water, mushrooms, red pepper, and salt & pepper. Seasonal Fruits/Vegetables 5. Lower heat and cook (Local Harvest Storage): gently for another 30 mins Carrots, Onions, Parsnips, Potatoes, Rutabagas, Shelling

(till rice is done) Beans, Turnips, Winter Squash, Wild Rice 3 February: Namebini-giizis March: Onaabani-giizis (Suckerfish Moon) (Hard Crust on the Snow Moon)

2 Potatoes Salad Cooked Sucker Fish Winter Signals 3 med. potatoes. Peeled Namebin (Suckerfish) The Hard Crust on the Snow Favorite cooking 1 large sweet potato, peeled and Moon is a time to watch nature halved oil(peanut) 1/2 cp mayo Cornmeal mix and prepare for the spring. 2 T sugar Lemon pepper Cawing of crows, and the return 1 t white vinegar Ground coriander seed of the geese signal the near end 1 t salt Salt of winter. During the Hard Crust 3/4 t dill weed Directions: Moon the snow thaws during the 1/2 t pepper 1. Clean Suckerfish 1 med. sweet onion 2.. Heat oil to 400 degrees day to freeze again at night. This Directions: 3. In a large bowl, mix is the beginning stage of the sap 1. Place the potatoes on a large cornmeal, pepper, and producing process for maple saucepan and cover with water. coriander seed trees. Bring to a boil. Reduce the heat; 4. Coat fish in breading/ cover and cook for 20–40 mins or seasoning mixture Makizin-Shoe until potatoes are just tender. 5. Cook for 3-5 mins 2. Meanwhile, in a small bowl, (tilldone) whisk the mayo, sugar, vinegar, salt, dill, and pepper. Goon-Snow 3. Drain potatoes; cube and place in Aagimag-Snowshoes a large serving bowl. Cool slightly. Seasonal Fruits/Vegetables Add onion and dressing, stir gently to coat. Cover and refrigerate for 2 (Local Harvest Storage): hours or overnight. Carrots, Onions, Parsnips, Potatoes, Shelling Beans, Wild 4 Rice February: Namebini-giizis March: Onaabani-giizis (Suckerfish Moon) (Hard Crust on the Snow Moon)

2 Potatoes Salad Cooked Sucker Fish Winter Signals 3 med. potatoes. Peeled Namebin (Suckerfish) The Hard Crust on the Snow Favorite cooking 1 large sweet potato, peeled and Moon is a time to watch nature halved oil(peanut) 1/2 cp mayo Cornmeal mix and prepare for the spring. 2 T sugar Lemon pepper Cawing of crows, and the return 1 t white vinegar Ground coriander seed of the geese signal the near end 1 t salt Salt of winter. During the Hard Crust 3/4 t dill weed Directions: Moon the snow thaws during the 1/2 t pepper 1. Clean Suckerfish 1 med. sweet onion 2.. Heat oil to 400 degrees day to freeze again at night. This Directions: 3. In a large bowl, mix is the beginning stage of the sap 1. Place the potatoes on a large cornmeal, pepper, and producing process for maple saucepan and cover with water. coriander seed trees. Bring to a boil. Reduce the heat; 4. Coat fish in breading/ cover and cook for 20–40 mins or seasoning mixture Makizin-Shoe until potatoes are just tender. 5. Cook for 3-5 mins 2. Meanwhile, in a small bowl, (tilldone) whisk the mayo, sugar, vinegar, salt, dill, and pepper. Goon-Snow 3. Drain potatoes; cube and place in Aagimag-Snowshoes a large serving bowl. Cool slightly. Seasonal Fruits/Vegetables Add onion and dressing, stir gently to coat. Cover and refrigerate for 2 (Local Harvest Storage): hours or overnight. Carrots, Onions, Parsnips, Potatoes, Shelling Beans, Wild Rice 5 March: Onaabani-giizis April: Iskigamizige-giizis (Hard Crust on the Snow Moon) (Maple Sap Boiling Moon)

Venison Chili Yogurt Parfait Maple Sugar 1 lb venison or ground turkey Plain yogurt After winter, the sugaring 1 medium onion chopped Fruits: season offers the 3 cloves garlic minced Apricot, banana, Anishinaabeg the opportunity 1 t pepper cranberries, kiwi, papaya, 2 cans 14.5oz diced tomatoes raisins, and star fruit to socialize after a long 2 cans 14.5oz chili beans Toppings: winter of isolation. The 1 can 14.5oz tomato sauce (this is Almonds, dried apricot, Anishinaabeg tap trees to NOT pasta sauce, rather tomato granola, peanuts, prunes, collect maple, which when sauce) sunflower seeds, and boiled creates maple sugar 3 T chili powder walnuts 1/2 cp brown sugar Directions: Directions: Ziinzibaakwadwaatig- 1. Coat large soup pot with a small 1. Put yogurt in a glass or Maple tree bowl. amount oil Negwaakwaan- 2. Rinse and chop your 2. Brown the meat, drain grease Spigot/tap favorite fruits. Add to bowl 3. Add onion, garlic, and pepper. Ziinzibaakwadwaaboo- 3. Top the fruit with your Sauté for a few minutes Maple Sap 4. Add tomatoes, beans, sauce, chili favorite toppings. powder, and brown sugar. Stir. Atoobaan- Large 5. Simmer for 20 mins, stirring container for liquids occasionally. Iskigamizigan- Sugar 6. Add salt & pepper if needed. bush/camp Serve with cheese, sour cream, chives Seasonal Fruits/Vegetables: Parsnips, Mint, Wild Rice 6 March: Onaabani-giizis April: Iskigamizige-giizis (Hard Crust on the Snow Moon) (Maple Sap Boiling Moon)

Venison Chili Yogurt Parfait Maple Sugar 1 lb venison or ground turkey Plain yogurt After winter, the sugaring 1 medium onion chopped Fruits: season offers the 3 cloves garlic minced Apricot, banana, Anishinaabeg the opportunity 1 t pepper cranberries, kiwi, papaya, 2 cans 14.5oz diced tomatoes raisins, and star fruit to socialize after a long 2 cans 14.5oz chili beans Toppings: winter of isolation. The 1 can 14.5oz tomato sauce (this is Almonds, dried apricot, Anishinaabeg tap trees to NOT pasta sauce, rather tomato granola, peanuts, prunes, collect maple, which when sauce) sunflower seeds, and boiled creates maple sugar 3 T chili powder walnuts 1/2 cp brown sugar Directions: Directions: Ziinzibaakwadwaatig- 1. Coat large soup pot with a small 1. Put yogurt in a glass or Maple tree bowl. amount oil Negwaakwaan- 2. Rinse and chop your 2. Brown the meat, drain grease Spigot/tap favorite fruits. Add to bowl 3. Add onion, garlic, and pepper. Ziinzibaakwadwaaboo- 3. Top the fruit with your Sauté for a few minutes Maple Sap 4. Add tomatoes, beans, sauce, chili favorite toppings. powder, and brown sugar. Stir. Atoobaan- Large 5. Simmer for 20 mins, stirring container for liquids occasionally. Iskigamizigan- Sugar 6. Add salt & pepper if needed. bush/camp Serve with cheese, sour cream, chives Seasonal Fruits/Vegetables: Parsnips, Mint, Wild Rice 7 April: Iskigamizige-giizis May: Zaagibagaa-giizis (Maple Sap Boiling Moon) (Budding Moon)

Maple Cinnamon iced Tea Maple Syrup Snow Spring Spawn 4 cp water Candies During the Budding Moon, 4 cinnamon sticks 8 cp snow the annual cycle of spring 3 T maple syrup 1 cp pure maple syrup 2 whole nutmeg 1 T minced ginger(optional) spawn brings walleye, 3 lipton tea bags-black Sea salt (to taste) northern pike, bass, unsweetened 6 craft sticks muskellunge, rainbow trout, Directions: Directions: and sturgeon to surrounding 1. Pour water in sauce pan, add 1. Pack snow firmly and waters. During the 3-4 week cinnamon, nutmeg, and syrup evenly on baking sheet. Place 2. Bring to a high boil. Stir in freezer spawning period harvest is at occasionally. 2. Combine syrup and ginger its greatest for the year. 3. When boiling, remove from in a saucepan on high heat. heat. Add tea bags. Steep for 3-4 Stir and bring mixture to Nintama'am- mins boil, reaching softball stage Front Canoer 4. Remove bags, cinnamon, (240degrees) for 10-12 mins. Odaake-Steerer nutmeg Remove from heat. 5. Pour in pitcher, then cool in 3. Pour syrup mixture into 6 refrigerator strips on the snow packed 6. Serve with ice pan. Quickly sprinkle salt on Nibi-Water syrup. Press craft stick on the Jiimaan-Canoe end of the syrup strip. Roll up syrup onto stick Seasonal Fruits/Vegetables: 4. Place finished candy pops Asparagus, Mint, Parsnips, Radishes, Rhubarb, Spinach, onto parchment paper Wild Rice 8 April: Iskigamizige-giizis May: Zaagibagaa-giizis (Maple Sap Boiling Moon) (Budding Moon)

Maple Cinnamon iced Tea Maple Syrup Snow Spring Spawn 4 cp water Candies During the Budding Moon, 4 cinnamon sticks 8 cp snow the annual cycle of spring 3 T maple syrup 1 cp pure maple syrup 2 whole nutmeg 1 T minced ginger(optional) spawn brings walleye, 3 lipton tea bags-black Sea salt (to taste) northern pike, bass, unsweetened 6 craft sticks muskellunge, rainbow trout, Directions: Directions: and sturgeon to surrounding 1. Pour water in sauce pan, add 1. Pack snow firmly and waters. During the 3-4 week cinnamon, nutmeg, and syrup evenly on baking sheet. Place 2. Bring to a high boil. Stir in freezer spawning period harvest is at occasionally. 2. Combine syrup and ginger its greatest for the year. 3. When boiling, remove from in a saucepan on high heat. heat. Add tea bags. Steep for 3-4 Stir and bring mixture to Nintama'am- mins boil, reaching softball stage Front Canoer 4. Remove bags, cinnamon, (240degrees) for 10-12 mins. Odaake-Steerer nutmeg Remove from heat. 5. Pour in pitcher, then cool in 3. Pour syrup mixture into 6 refrigerator strips on the snow packed 6. Serve with ice pan. Quickly sprinkle salt on Nibi-Water syrup. Press craft stick on the Jiimaan-Canoe end of the syrup strip. Roll up syrup onto stick Seasonal Fruits/Vegetables: 4. Place finished candy pops Asparagus, Mint, Parsnips, Radishes, Rhubarb, Spinach, onto parchment paper Wild Rice 9 May: Zaagibagaa-giizis June: Ode'imini-giizis (Budding Moon) (Strawberry Moon)

Rhubarb Crisp Oven roasted asparagus Planting Season 8 cp Rhubarb Asparagus The Strawberry Moon signals 4 1/2 T all purpose flour Olive oil the Anishinaabeg to return to 1 cp sugar Sea salt summer villages to begin the 2/3 t cinnamon Black pepper Toppings: Lemon juice planting season. Traditional 3/4 cp oats Parmesan cheese staple crops consist of the 3/4 cp brown sugar Minced garlic three sisters- corn, beans, and 6 T flour Directions: squash 1/2 t cinnamon 1. Preheat oven 425 6 T Butter 2. In a large bowl toss the Directions: asparagus in olive oil. Okosimaan-Squash 1. Preheat oven 375 3. Add in salt, pepper, cheese, Mandaamin-Corn 2. Wash and cut rhubarb in 1/2 garlic to bowl to your desired inch pieces taste and continue to toss the 3. Toss rhubarb in flour, sugar, asparagus. cinnamon mixture. Spread onto 4. Place asparagus onto greased cooking pan. baking sheet 4. In a separate bowl, mix 5. Cook till tender, about toppings with a pastry blender. 10-15 mins. Sprinkle with Then sprinkle over the rhubarb. lemon juice 5. Bake for 35 mins or until the Mashkodesimin- Beans toppings are golden brown and Seasonal Fruits/Vegetables: the rhubarb is tender Asparagus, Beets, Broccoli, Cabbage, Corn, Green Onions, Lettuce, Mint, Parsnips, Pea Greens, Rasberries,

10 Rhubarb, Spinach, Strawberries, Wild Rice May: Zaagibagaa-giizis June: Ode'imini-giizis (Budding Moon) (Strawberry Moon)

Rhubarb, Spinach, Strawberries, Wild Rice 11 June: Ode'imini-giizis July: Aabita-niibino-giizis (Strawberry Moon) (Mid-summer Moon) Stuffed Peppers Broccoli Saute 4 green or red peppers 3 cp broccoli Berries 1/2 lb ground Italian sausage, 1 medium bell pepper During the Mid-summer Moon, turkey sausage, or beef 1 T olive or canola oil berries begin to ripen and are 1 medium onion, chopped 2 T sesame seeds ready to harvest. Such berries 1 t dried oregano Directions: 1 15-ounce can spaghetti sauce include raspberries, blackberries, 1. Wash broccoli and cut 3 cp cooked brown rice or wild rice blueberries, choke cherries, into 1 inch pieces. 1 cp shredded mozzarella cheese 2. Wash pepper and slice huckle berries, goose berries and 2-4 cp kale or spinach into 1/4 inch wide slices. pin berries. Berries and fruit are Directions: 3. Heat oil over medium consumed and preserved for 1. Preheat oven to 350 degrees heat. Add broccoli and winter as well 2. Wash the peppers, cut in half saute for 2 minutes. lengthwise, and remove seeds. Spread 4. Add sesame seeds and peppers on a baking sheet. continue to saute for 3. Sauté the ground meat and onion in a another minute. large skillet over medium heat until browned. Drain excess fat. 5. Add pepper slices and 4. Stir in the oregano, spaghetti sauce, saute for 1 more minute, keeping them crisp rice, 1/2 cup cheese, and greens. . Seasonal Fruits/Vegetables: 5. Spoon sausage mixture into the Beets, Blueberries, Broccoli, Cabbage, Carrots, Chard, peppers, mounding on the top. 6. Cover with foil. Bake for 30 minutes. Corn, Cucumber, Eggplant, Green Beans, Green Remove the foil and sprinkle remaining Onions, Greens, Herbs, Lettuce, Mint, Pea Greens, 1/2 cup cheese on top. Continue to cook Peas, Peppers, Potatoes, Radishes, Rasberries, Spinach, another 10 minutes Summer Squash, Strawberries, Tomatoes, Wild Rice, until cheese is melted. 12 Zucchini June: Ode'imini-giizis July: Aabita-niibino-giizis (Strawberry Moon) (Mid-summer Moon) Stuffed Peppers Broccoli Saute 4 green or red peppers 3 cp broccoli Berries 1/2 lb ground Italian sausage, 1 medium bell pepper During the Mid-summer Moon, turkey sausage, or beef 1 T olive or canola oil berries begin to ripen and are 1 medium onion, chopped 2 T sesame seeds ready to harvest. Such berries 1 t dried oregano Directions: 1 15-ounce can spaghetti sauce include raspberries, blackberries, 1. Wash broccoli and cut 3 cp cooked brown rice or wild rice blueberries, choke cherries, into 1 inch pieces. 1 cp shredded mozzarella cheese 2. Wash pepper and slice huckle berries, goose berries and 2-4 cp kale or spinach into 1/4 inch wide slices. pin berries. Berries and fruit are Directions: 3. Heat oil over medium consumed and preserved for 1. Preheat oven to 350 degrees heat. Add broccoli and winter as well 2. Wash the peppers, cut in half saute for 2 minutes. lengthwise, and remove seeds. Spread 4. Add sesame seeds and peppers on a baking sheet. continue to saute for 3. Sauté the ground meat and onion in a another minute. large skillet over medium heat until browned. Drain excess fat. 5. Add pepper slices and 4. Stir in the oregano, spaghetti sauce, saute for 1 more minute, keeping them crisp rice, 1/2 cup cheese, and greens. . Seasonal Fruits/Vegetables: 5. Spoon sausage mixture into the Beets, Blueberries, Broccoli, Cabbage, Carrots, Chard, peppers, mounding on the top. 6. Cover with foil. Bake for 30 minutes. Corn, Cucumber, Eggplant, Green Beans, Green Remove the foil and sprinkle remaining Onions, Greens, Herbs, Lettuce, Mint, Pea Greens, 1/2 cup cheese on top. Continue to cook Peas, Peppers, Potatoes, Radishes, Rasberries, Spinach, another 10 minutes Summer Squash, Strawberries, Tomatoes, Wild Rice, until cheese is melted. Zucchini 13 July: Aabita-niibino-giizis August: Manoominike-giizis (Mid-summer Moon) (Ricing Moon)

Berry Wild Rice Breakfast Purple Pollinator Wild Rice 3/4 cp blueberries, blackberries, Snack Wild rice, known to the raspberries 1/2 pint blackberries Anishinaabeg as manoomin is a part 1 T butter 1/2 pint blueberries of the Anishinaabeg migration story 1 cp cooked wild rice 1/2 pint raspberries as it came to be known from a 1/4 t cinnamon 1/2 lemon prophecy. The Seven Fires Prophecy salt and maple syrup to taste 1-2 t of chopped fresh herb was given to the Anishinaabeg from Directions: (mint or basil) the spirits. The First Fire claimed “ 1. Melt butter in pan over low Directions: You will know the chosen ground heat. 1. Wash all fruits and herbs has been reached when you come to 2. Add berries. Cook for 2 mins 2. Add blackberries, a land where food grows on water.” 3. Add remaining ingredients and blueberries, and raspberries As the Anishinaabeg began on their heat through to medium bowl Great Migration westward they 4. Serve in a bowl 3. Finely chop herbs, add to settled in the Great Lakes region Sumac Lemonade medium bowl where they came across the food Sumac berries 4. Cut lemon in half, remove that grows on water. Water seeds, squeeze juice of 1/2 Seasonal Fruits/Vegetables: Optional: Maple Syrup or lemon over berries Apples, Basil, Beets, Bitter Melon, Blueberries, Broccoli, Honey 5. Mix all ingredients together and enjoy Brussels Sprouts, Cabbage, Carrots, Cantaloupe, Cauliflower, Directions: ! Celery, Chard, Corn, Cucumber, Eggplant, Garlic, Green Beans, 1. Add sumac to water and stir Green Onion, Greens, Herbs, Leeks, Lettuce, Melons, Mint, 2. Bring to simmer, turn off heat and let Onions, Peas, Peppers, Potatoes, Radish, Raspberries, it sit for 20 to 60 mins. Rutabagas, Shelling Beans, Spinach, Summer Squash, 3. Strain out the sumac. Tomatoes, Turnips, Watermelon, Wild Rice, Winter Squash, 4. Sweeten with maple syrup or honey Zucchini 15 August: Manoominike-giizis September: Waatebagaa-giizis (Ricing Moon) (Leaves Changing Color Moon) Tomato Salsa Corn Tortilla Quesadillas Harvest Season 4 large ripe tomatoes 8 corn tortillas As the Leaves Changing Moon occurs, 1/4 cp chopped onion 1/2 cp frozen or canned corn the Anishinaabeg continue ricing. 1/4 cp cilantro 1/2 cp canned black beans Additionally, crops planted in the early 1 t fresh oregano 2/3 cp shredded summer begin to be ready for harvest. 2 cloves garlic minced mozzarella cheese or shredded Medicine 1 t olive oil cheddar cheese Herbs are prayed over before being 2 t lime juice Optional: salsa/sour cream gathered. The Anishinaabeg offer tobacco Salt and pepper to taste Directions: in signs of respect and gratitude. Traditional medicine plays a big role in Directions: 1. Spread 1/4 of the corn, black healing and in the lifestyle of the 1. Cut tomatoes and remove beans, and cheese on a tortilla. Anishinaabeg. There are four sacred the seeds, then dice. Top the mixture with another medicines Anishinaabeg hold close. The 2. Place in a medium size tortilla. Repeat until you have four medicines are tobacco, sage, sweet bowl. Add remaining four assembled quesadillas. grass, and cedar. All these medicines are ingredients to the bowl and 2. Heat a fry pan or skillet over incorporated in ceremony and the daily mix. Let sit loosely covered to medium heat. Spray with life of the Anishinaabeg. allow flavors to mix. cooking spray if needed. 3. Serve immediately or 3. Fry a quesadilla until the cheese melts and the bottom is refrigerate and serve with in Seasonal Fruits/Vegetables: four hours. crispy. Apples, Basil, Beets, Bitter Melon, Broccoli, Brussels Sprouts, 4. Flip the quesadilla and cook Cabbage, Cantaloupe, Carrots, Cauliflower, Celery, Chard, until the bottom is crispy. Cucumbers, Eggplant, Garlic, Grapes, Green Beans, Green 5. Repeat with the remaining Onions, Greens, Herbs, Leeks, Lettuce, Melons, Mint, Onions, quesadillas and serve with salsa Peas, Peppers, Potatoes, Radishes, Shelling Beans, Spinach, and/or sour Summer Squash, Tomatoes, Turnips, Watermelons, Wild Rice, cream 16 . Winter Squash, Zucchini August: Manoominike-giizis September: Waatebagaa-giizis (Ricing Moon) (Leaves Changing Color Moon) Tomato Salsa Corn Tortilla Quesadillas Harvest Season 4 large ripe tomatoes 8 corn tortillas As the Leaves Changing Moon occurs, 1/4 cp chopped onion 1/2 cp frozen or canned corn the Anishinaabeg continue ricing. 1/4 cp cilantro 1/2 cp canned black beans Additionally, crops planted in the early 1 t fresh oregano 2/3 cp shredded summer begin to be ready for harvest. 2 cloves garlic minced mozzarella cheese or shredded Medicine 1 t olive oil cheddar cheese Herbs are prayed over before being 2 t lime juice Optional: salsa/sour cream gathered. The Anishinaabeg offer tobacco Salt and pepper to taste Directions: in signs of respect and gratitude. Traditional medicine plays a big role in Directions: 1. Spread 1/4 of the corn, black healing and in the lifestyle of the 1. Cut tomatoes and remove beans, and cheese on a tortilla. Anishinaabeg. There are four sacred the seeds, then dice. Top the mixture with another medicines Anishinaabeg hold close. The 2. Place in a medium size tortilla. Repeat until you have four medicines are tobacco, sage, sweet bowl. Add remaining four assembled quesadillas. grass, and cedar. All these medicines are ingredients to the bowl and 2. Heat a fry pan or skillet over incorporated in ceremony and the daily mix. Let sit loosely covered to medium heat. Spray with life of the Anishinaabeg. allow flavors to mix. cooking spray if needed. 3. Serve immediately or 3. Fry a quesadilla until the cheese melts and the bottom is refrigerate and serve with in Seasonal Fruits/Vegetables: four hours. crispy. Apples, Basil, Beets, Bitter Melon, Broccoli, Brussels Sprouts, 4. Flip the quesadilla and cook Cabbage, Cantaloupe, Carrots, Cauliflower, Celery, Chard, until the bottom is crispy. Cucumbers, Eggplant, Garlic, Grapes, Green Beans, Green 5. Repeat with the remaining Onions, Greens, Herbs, Leeks, Lettuce, Melons, Mint, Onions, quesadillas and serve with salsa Peas, Peppers, Potatoes, Radishes, Shelling Beans, Spinach, and/or sour Summer Squash, Tomatoes, Turnips, Watermelons, Wild Rice, cream . Winter Squash, Zucchini 17 September: Waatebagaa-giizis October: Binaakwii-giizis (Leaves Changing Color Moon) (Falling Leaves Moon) Grilled Summer Squash Apple Spinach Salad Duck Migration Season Summer squash, scrubbed and 4 cp spinach leaves The Anishinaabeg head to duck sliced 2 T canola oil Onions, sliced 2 1/2 T cider vinegar hunting grounds as the ducks Minced garlic 1 T sugar prepare to migrate south for the Peppers 1/4 t salt winter. Olive oil 1/4 cp red onion, chopped Balsamic vinegar 1 medium tart apple, cut into Nangwiigan(ag) Salt and pepper to taste bite-sized chunks -Wing(s) Directions: 1/4 cp dried berries 1. Slice summer squash, Directions: onions, and peppers 1. Wash spinach and pat dry 2. Lightly coat with oil and 2. Tear spinach into bite-sized Koozh-Beak vinegar. Add minced garlic pieces and place in a large along with spices bowl. Nashkid- Kaakigan-Breast 3. Put vegetables on a grill 3. In a small bowl mix oil, Tail plate then set on the grill vinegar, sugar, and salt. Miigwan(ag)- 4. Stir and grill till slightly 4. Add the apple, onion, and Feather(s) tender dried fruit to the oil mixture Zazagamozide- and toss to coat Webbed feet apples. Let stand ten minutes. Seasonal Fruits/Vegetables: 5. Combine ingredients Apples, Beets, Bitter Melon, Broccoli, Brussels Sprouts, together in the large bowl of Cabbage, Carrots, Cauliflower, Celery, Cucumber, Eggplant, spinach and serve. Garlic, Greens, Herbs, Leeks, Mint, Onions, Parsnips, Potatoes, Pumpkin, Radishes, Rutabagas, Shelling Beans,

18 Spinach, Summer Squash, Turnips, Winter Squash, Zucchini September: Waatebagaa-giizis October: Binaakwii-giizis (Leaves Changing Color Moon) (Falling Leaves Moon) Grilled Summer Squash Apple Spinach Salad Duck Migration Season Summer squash, scrubbed and 4 cp spinach leaves The Anishinaabeg head to duck sliced 2 T canola oil Onions, sliced 2 1/2 T cider vinegar hunting grounds as the ducks Minced garlic 1 T sugar prepare to migrate south for the Peppers 1/4 t salt winter. Olive oil 1/4 cp red onion, chopped Balsamic vinegar 1 medium tart apple, cut into Nangwiigan(ag) Salt and pepper to taste bite-sized chunks -Wing(s) Directions: 1/4 cp dried berries 1. Slice summer squash, Directions: onions, and peppers 1. Wash spinach and pat dry 2. Lightly coat with oil and 2. Tear spinach into bite-sized Koozh-Beak vinegar. Add minced garlic pieces and place in a large along with spices bowl. Nashkid- Kaakigan-Breast 3. Put vegetables on a grill 3. In a small bowl mix oil, Tail plate then set on the grill vinegar, sugar, and salt. Miigwan(ag)- 4. Stir and grill till slightly 4. Add the apple, onion, and Feather(s) tender dried fruit to the oil mixture Zazagamozide- and toss to coat Webbed feet apples. Let stand ten minutes. Seasonal Fruits/Vegetables: 5. Combine ingredients Apples, Beets, Bitter Melon, Broccoli, Brussels Sprouts, together in the large bowl of Cabbage, Carrots, Cauliflower, Celery, Cucumber, Eggplant, spinach and serve. Garlic, Greens, Herbs, Leeks, Mint, Onions, Parsnips, Potatoes, Pumpkin, Radishes, Rutabagas, Shelling Beans,

Spinach, Summer Squash, Turnips, Winter Squash, Zucchini 19 October: Binaakwii-giizis November: Gashkadino-giizis (Falling Leaves Moon) (Freezing Moon) Lemon Roasted Toasted Pumpkin Seeds Fall Spawn Fall Vegetables 2 cp clean pumpkin seed The Freezing Moon signals the time 1 small butternut squash 2 T olive oil to travel to winter camps. During 2 apples 1 T salt the Freezing Moon fishing is 1 head of broccoli . 3 large carrots Directions: important because of fall spawning. 1 medium onion 1. Preheat oven 325 Lake trout, brook trout, whitefish, 1 T olive oil 2. Toss seeds in bowl with and salmon all spawn in the fall. 1/4 cp lemon juice the oil and salt Catches are dried to last for the long 1/2 t garlic powder 3. Spread seeds on large winter. Fishing is a expedition for 1/2 t cinnamon baking sheet 1 T sugar the Anishinaabeg. Each fisherman 4 Bake for 45 mins, Salt & Pepper (to taste) has a role to play. Usually a couple stirring occasionally until of tribesman stand in the shallows Directions: lightly toasted to spear fish. The other tribesman 1. Preheat oven 425 2. Wash and cut vegetables to bite- Cedar Tea fish in the canoes. One maneuvers size pieces 1 handful of cedar the canoe as the others in the canoe 3. In a large bowl, combine lemon 3 cps water spear. Additionally, another juice, garlic powder, pepper, salt, tribesman tends to a small fire in and sugar. Add and toss vegetables Optional: Maple Syrup or into lemon juice mixture. Honey that canoe which attracts fish to the canoe. 4. Spread vegetables on a large Directions: baking sheet. Reserve apples. Cook 1. Boil Water. for 15 mins. Add apples, and turn vegetables. Roast for another 30 2. Add cedar. boil for 8-10 mins Seasonal Fruits/Vegetables: min until golden. Flip every 15 3. Strain out the cedar. Brussels Sprouts, Cabbage, Garlic, Rutabagas, Turnips mins 4. Sweeten with maple syrup or (Local Harvest Storage): honey Carrots, Onions, Parsnips, Potatoes, Rutabagas, Shelling Beans,

20 Turnips, Winter Squash, Wild Rice October: Binaakwii-giizis November: Gashkadino-giizis (Falling Leaves Moon) (Freezing Moon) Lemon Roasted Toasted Pumpkin Seeds Fall Spawn Fall Vegetables 2 cp clean pumpkin seed The Freezing Moon signals the time 1 small butternut squash 2 T olive oil to travel to winter camps. During 2 apples 1 T salt the Freezing Moon fishing is 1 head of broccoli . 3 large carrots Directions: important because of fall spawning. 1 medium onion 1. Preheat oven 325 Lake trout, brook trout, whitefish, 1 T olive oil 2. Toss seeds in bowl with and salmon all spawn in the fall. 1/4 cp lemon juice the oil and salt Catches are dried to last for the long 1/2 t garlic powder 3. Spread seeds on large winter. Fishing is a expedition for 1/2 t cinnamon baking sheet 1 T sugar the Anishinaabeg. Each fisherman 4 Bake for 45 mins, Salt & Pepper (to taste) has a role to play. Usually a couple stirring occasionally until of tribesman stand in the shallows Directions: lightly toasted to spear fish. The other tribesman 1. Preheat oven 425 2. Wash and cut vegetables to bite- Cedar Tea fish in the canoes. One maneuvers size pieces 1 handful of cedar the canoe as the others in the canoe 3. In a large bowl, combine lemon 3 cps water spear. Additionally, another juice, garlic powder, pepper, salt, tribesman tends to a small fire in and sugar. Add and toss vegetables Optional: Maple Syrup or into lemon juice mixture. Honey that canoe which attracts fish to the canoe. 4. Spread vegetables on a large Directions: baking sheet. Reserve apples. Cook 1. Boil Water. for 15 mins. Add apples, and turn vegetables. Roast for another 30 2. Add cedar. boil for 8-10 mins Seasonal Fruits/Vegetables: min until golden. Flip every 15 3. Strain out the cedar. Brussels Sprouts, Cabbage, Garlic, Rutabagas, Turnips mins 4. Sweeten with maple syrup or (Local Harvest Storage): honey Carrots, Onions, Parsnips, Potatoes, Rutabagas, Shelling Beans,

Turnips, Winter Squash, Wild Rice 21 November: Gashkadino-giizis December: Manidoo-giizisoons (Freezing Moon) (Little Spirit Moon) Curried Squash Soup: Brussels Sprout Chips: Winter Game 5lb Gete-okosoman squash (or Brussels sprout, finely sliced During the Little Spirit Moon the other winter squash) Olive oil Anishinaabeg rely on ice fishing 1/2 T oil Parmesan cheese 1 medium onion and hunting to bring sustenance to Garlic powder 1 apple-peeled, cored, and their people. Animals such as deer, Salt diced beaver, bear, rabbits, turkey and 1/2 t curry powder Pepper goose are hunted or trapped. 1/4 t cumin Directions: 3/4 t worchestershire sauce 1. Preheat oven to 400 1 cp vegetable stock degrees. 3/4 cp whole milk 2. Toss brussels sprout in bowl Salt, pepper, cayenne, honey to taste with oil, parmesan, garlic powder, salt and pepper Directions: 3. Spread evenly on baking 1. Puree squash in blender. sheet and bake for 10 mins. 2. Heat oil in a large pot over Flip and bake for another 8-10 medium-high heat. Sauté mins Giigoonyikewinini onion, apple and garlic in oil Wewebanaabaanaak- -Fisherman until softened, about 10 A fishing pole minutes. Puree in blender and add to the pureed squash. Wewebanaabii- Akwa'wewigamig- 3. Add seasonings, vegetable S/he goes fishing Fishing house broth and milk. Bring the soup to a boil. Reduce heat to Seasonal Fruits/Vegetables medium-low and simmer about 20 minutes; (Local Harvest Storage): Carrots, Onions, Parsnips, Potatoes, Rutabagas, Shelling Beans, Turnips, Winter Squash, Wild Rice 22 November: Gashkadino-giizis December: Manidoo-giizisoons (Freezing Moon) (Little Spirit Moon) Curried Squash Soup: Brussels Sprout Chips: Winter Game 5lb Gete-okosoman squash (or Brussels sprout, finely sliced During the Little Spirit Moon the other winter squash) Olive oil Anishinaabeg rely on ice fishing 1/2 T oil Parmesan cheese 1 medium onion and hunting to bring sustenance to Garlic powder 1 apple-peeled, cored, and their people. Animals such as deer, Salt diced beaver, bear, rabbits, turkey and 1/2 t curry powder Pepper goose are hunted or trapped. 1/4 t cumin Directions: 3/4 t worchestershire sauce 1. Preheat oven to 400 1 cp vegetable stock degrees. 3/4 cp whole milk 2. Toss brussels sprout in bowl Salt, pepper, cayenne, honey to taste with oil, parmesan, garlic powder, salt and pepper Directions: 3. Spread evenly on baking 1. Puree squash in blender. sheet and bake for 10 mins. 2. Heat oil in a large pot over Flip and bake for another 8-10 medium-high heat. Sauté mins Giigoonyikewinini onion, apple and garlic in oil Wewebanaabaanaak- -Fisherman until softened, about 10 A fishing pole minutes. Puree in blender and add to the pureed squash. Wewebanaabii- Akwa'wewigamig- 3. Add seasonings, vegetable S/he goes fishing Fishing house broth and milk. Bring the soup to a boil. Reduce heat to Seasonal Fruits/Vegetables medium-low and simmer about 20 minutes; (Local Harvest Storage): Carrots, Onions, Parsnips, Potatoes, Rutabagas, Shelling Beans, Turnips, Winter Squash, Wild Rice 23 December: Manidoo-giizisoons Practice Anishinaabemowin (Little Spirit Moon) Introductions: Baked Winter Squash Roasted Root Vegetables 1 winter squash (acorn, 4 medium root vegetables Boozhoo ______indizihinikaaz. buttercup, or butternut) (potatoes, rutabagas, turnips, Hello my name is ______. Optional: 1 T margarine parsnips, sweet potatoes, etc.) or butter 2 medium carrots, diced ______nindigoo anishinaabemowin. Salt and pepper to taste 1 medium onion, chopped My name in Ojibwe is ______. 2 T vegetable oil Directions: 1 t garlic powder ______Indoodem. 1. Preheat oven to 375 Salt and pepper to taste My clan is ______. 2. Cut squash in half, Directions lengthwise (from stem to end). 1. Preheat oven to 425 Gaawiin ningikenimaasii nindoodem. 3. Use a spoon to scoop out 2. Peel and cut vegetables into I don't know my clan. seeds and stringy contents from bite-sized pieces. the center of each half. 3. Place vegetables in a medium ______izhinkaade ishkonigan wenjibaayaan. bowl and pour oil over top. Add 4. Place each half on a large The reservation I come from is called ______. baking pan, cut side up. garlic powder and mix well. 5. Add 1/4 inch water to the 4. Season with salt and pepper to taste. ______nindaa. bottom of the pan to prevent 5. Spread mixture into a baking I live in ______. burning the skin and drying of sheet or shallow baking pan. the squash. Cover the pan with 6. Stir and check vegetables every ______nindaso biboonagiz. aluminum foil. 10-15 mins. Vegetables are done I am ______years old 6. Bake for 1 hour, or until the when they show signs of crispness and browning, and are easily squash tender Indoojibemwo bangii eta go. 7.. Serve with margarine or pierced with a fork. Roasting time will average 30-60 mins I speak a little Ojibwe butter, salt, and pepper.

24 December: Manidoo-giizisoons Practice Anishinaabemowin (Little Spirit Moon) Introductions: Baked Winter Squash Roasted Root Vegetables 1 winter squash (acorn, 4 medium root vegetables Boozhoo ______indizihinikaaz. buttercup, or butternut) (potatoes, rutabagas, turnips, Hello my name is ______. Optional: 1 T margarine parsnips, sweet potatoes, etc.) or butter 2 medium carrots, diced ______nindigoo anishinaabemowin. Salt and pepper to taste 1 medium onion, chopped My name in Ojibwe is ______. 2 T vegetable oil Directions: 1 t garlic powder ______Indoodem. 1. Preheat oven to 375 Salt and pepper to taste My clan is ______. 2. Cut squash in half, Directions lengthwise (from stem to end). 1. Preheat oven to 425 Gaawiin ningikenimaasii nindoodem. 3. Use a spoon to scoop out 2. Peel and cut vegetables into I don't know my clan. seeds and stringy contents from bite-sized pieces. the center of each half. 3. Place vegetables in a medium ______izhinkaade ishkonigan wenjibaayaan. bowl and pour oil over top. Add 4. Place each half on a large The reservation I come from is called ______. baking pan, cut side up. garlic powder and mix well. 5. Add 1/4 inch water to the 4. Season with salt and pepper to taste. ______nindaa. bottom of the pan to prevent 5. Spread mixture into a baking I live in ______. burning the skin and drying of sheet or shallow baking pan. the squash. Cover the pan with 6. Stir and check vegetables every ______nindaso biboonagiz. aluminum foil. 10-15 mins. Vegetables are done I am ______years old 6. Bake for 1 hour, or until the when they show signs of crispness and browning, and are easily squash tender Indoojibemwo bangii eta go. 7.. Serve with margarine or pierced with a fork. Roasting time will average 30-60 mins I speak a little Ojibwe butter, salt, and pepper.

25 Practice Anishinaabemowin Practice Anishinaabemowin Talk about Food: Plants/Food: Animals: Aniibish- Leaf/tea Ajijaak - Crane Wiisinidaa Asemaa- Tobacco Animosh- Dog Lets eat! Baakwaanaatig-Sumac Awakaan-Domestic animal

Baasiminaan- Dried berry Awesiinh- Wild animal Ininamawishin zhiiwitaagan Pass me the salt Bakwezhigan- Bread Bebezhigooganzhii- Horse Bashkodejiibik- Sage Bineshiinh- Bird Niminwendaan jiibaakweyaan Doodooshaaboo- Milk Esiban- Raccoon I like to cook Giizhik- Cedar Gaag- Porcupine Makademashkikiwaaboo- Coffee Gaazhagens- Cat Niwii-chiibaakwe noongom Mandaamin- Corn Gekek- Hawk I will cook today Manoomin- Wild rice Giigoonh- Fish Mashkodesimin- Bean Ginebig- Snake Niwii-nitaawigitoon miijim imaa gitigaaning I grow food in the garden Miin- Blueberry Giniw- Golden Eagle Miskwaabiiminzh- Red Osier Dogwood Maang - Loon Minopogwad Mitig- Tree Ma'iingan- Wolf It tastes good Ode'imin- Strawberry Makwa- Bear Ojiibik- Root Mashkode-bizhiki- Bison Awegonen mayaamawi-minopidaman? Okosimaan- Squash/pumpkin Migizi- Bald Eagle What's your favorite food? Ookwemin- Cherry Mikinak- Turtle Waabigwan- Flower Mooz- Moose Ninandawendaan miijim omaa besho gaa-tazhiging. I want fresh food Wiigwaas- Birch bark Omakakii- Frog Wiingashk- Sweet grass Waabizheshi- Marten Gidaa-giizizaan ina ____? Wiiyaas- Meat Waabooz- Rabbit Can you make ____? Zaasakokwaanibakwezhigan- Fry Bread Waagosh- Fox Ziinzibaakwad- Sugar Waawaashkeshi - Deer Niminopidaan iwe ______Ziinzibaakwadwaatig- Maple tree Zhaangweshi- Mink I like the taste of ______Zhigaag- Skunk 27 Practice Anishinaabemowin Notes Numbers: Colors: Bezhig- One Makade- Black Niizh- Two Misko- Red Niswi- Three Ozhaawashko- Green & Blue Niiwin- Four Ozaawi- Brown & Yellow Naanan- Five Waabishki- White Ningodwaaswi- Six Oginiiwaande- Pink Niizhwaaswi- Seven Niishwaaswi- Eight Weather: Zhaangaswi- Nine Animikiikaa- Thundering Midaaswi- Ten Awan- Foggy Boonibiisaa- It stops raining Days of the weeks: Gisinaa- It is cold Nitam-anoki-giizhigad- Monday Gizhaate- It is hot Niizho-giizhigad- Tuesday Ningwaanakwad- It is cloudy Aabitoose- Wednesday Maajibiisaa- It starts to rain Niiyo-giizhigad- Thursday Mino Giizhigad- A nice day Naano-giizigad- Friday Mizhakwad- It's clear skies Maadowe-giizigad- Saturday Waaseyaa- It is bright Anama'e-giizigad- Sunday Ningwaanakwad- It is cloudy Awansonaago- Day before Zoogipon- Snowing yesterday Bijiinaago- Yesterday Seasons: Noogom- Today Biboon- Winter Waabang- Tomorrow Ziigwan- Spring Awaswaabang- Day after Niibin- Summer tomorrow Dagwaagin- Fall

28 Practice Anishinaabemowin Notes Numbers: Colors: Bezhig- One Makade- Black Niizh- Two Misko- Red Niswi- Three Ozhaawashko- Green & Blue Niiwin- Four Ozaawi- Brown & Yellow Naanan- Five Waabishki- White Ningodwaaswi- Six Oginiiwaande- Pink Niizhwaaswi- Seven Niishwaaswi- Eight Weather: Zhaangaswi- Nine Animikiikaa- Thundering Midaaswi- Ten Awan- Foggy Boonibiisaa- It stops raining Days of the weeks: Gisinaa- It is cold Nitam-anoki-giizhigad- Monday Gizhaate- It is hot Niizho-giizhigad- Tuesday Ningwaanakwad- It is cloudy Aabitoose- Wednesday Maajibiisaa- It starts to rain Niiyo-giizhigad- Thursday Mino Giizhigad- A nice day Naano-giizigad- Friday Mizhakwad- It's clear skies Maadowe-giizigad- Saturday Waaseyaa- It is bright Anama'e-giizigad- Sunday Ningwaanakwad- It is cloudy Awansonaago- Day before Zoogipon- Snowing yesterday Bijiinaago- Yesterday Seasons: Noogom- Today Biboon- Winter Waabang- Tomorrow Ziigwan- Spring Awaswaabang- Day after Niibin- Summer tomorrow Dagwaagin- Fall

29 Recipes Credited to University of Minnesota Extension Meet the Author Purple Pollinator Snack, Apple Spinach Salad, Baked Winter Squash, Corn Toritilla Quesadillas , Roasted Root Vegetables, Lemon Roasted Fall Vegetables, Stuffed Peppers, Tomato Salsa, Yogurt Parfait, Broccoli Saute Credited to allrecipes.com From Carol: Bannock, From ONEMINA: Toasted Pumpkin Seeds From Swedishmilk: Oven Roasted Asparagus Credited to morrisareafarmersmarket.org From Alex Feuchtenberger: Grilled Summer Squash From Linda & Derek Nicholas: Potato Salad Credited to cookbookfundraiser.com From Joyce Gabriel: Wild Rice Soup Credited to myrecipes.com From Extra Crispy: Maple Syrup Snow Candy Credited to Nelliebellie Maple Syrup Iced Tea, Venison Chili Aaiin Derek Nicholas indizinikaaz. Miskwaabikang izhinkaade Credited to glitcsnap.wordpress.com Berry Wild Rice Breakfast ishkonigan wenjibaayaan. Red Cliff indinikaaz zhaagnashimong. Credited to Mary Jo Forbord Gaawiin mashi ningikenimaasii nindoodem. Indinawemaaganag Curried Squash Soup Credited to Derek Nicholas miinawaa niwiijiwaaganag onjibaawag Minwalking. Rhubarb Crisp, Cooked Sucker Fish, Cedar Tea, Sumac Lemonade Ningikina’amaagoo a’a University of Minnesota Morris. Adonki Works Cited “ .” Anishinabe, http://www.aihd.ku.edu/foods/Anishinabe.html. anishinaabe gitigaaning. “Annual Cycle of the Anishinabe (Ojibway) (Page 1 of 4).” Annual Cycle of the Anishinabe, https://www.wildwoodsurvival.com/nativepeople annualcycleanishinabe/index.html. Derek, an enrolled member of the Red Cliff Band of Lake “Category Archives: Talking Circle.” Saulteaux, https:// Superior Chippewa, was born and raised around Milwaukee, beginnerssaulteaux.wordpress.com/category/talking-circle/page/2/. Wisconsin. Derek began a journey to revitalize his family's culture “Confidence Building: Reconciliation and Indigenous Medical Experience.” ABS Canada, 7 Jan. 2018,https://www.abs-canada.org/food-for-thought/confidence- building- and to decolonize from today's society. As he began his college reconciliation-and-indigenous-medical-experience/. experience at the University of Minnesota Morris, Derek found a Food & Tradition: Nutrition Education in Wisconsin Tribal Communities, https:// glitcsnap.wordpress.com/tag/ojibwe/. passion within food and anishinaabewomin. Derek wants to “The Ojibwe People's Dictionary.” The Ojibwe People's Dictionary, https:// connect communities through the power of food. The ideology of ojibwe.lib.umn.edu/. Watson, Molly. “See What Is In Season In Minnesota.” The Spruce Eats, The Spruce food sovereignty, a right for people to have healthy and culturally Eats, 14 July 2019, https://www.thespruceeats.com/minnesota- appropriate food produced with sustainable methods, became a seasonal-fruits-and-vegetables-2217187. driving force for Derek to pursuit work within the food systems. ***Special thanks to The Tiwahe Foundation*** This also led him to fulfill his personal goals to become more cultured and more well-nourished. With this book he hopes to Sponsored through The Oyate Leadership Project Grant share his knowledge of food, indigenous language, and culture to those who share his passion.

30 Recipes Credited to University of Minnesota Extension Meet the Author Purple Pollinator Snack, Apple Spinach Salad, Baked Winter Squash, Corn Toritilla Quesadillas , Roasted Root Vegetables, Lemon Roasted Fall Vegetables, Stuffed Peppers, Tomato Salsa, Yogurt Parfait, Broccoli Saute Credited to allrecipes.com From Carol: Bannock, From ONEMINA: Toasted Pumpkin Seeds From Swedishmilk: Oven Roasted Asparagus Credited to morrisareafarmersmarket.org From Alex Feuchtenberger: Grilled Summer Squash From Linda & Derek Nicholas: Potato Salad Credited to cookbookfundraiser.com From Joyce Gabriel: Wild Rice Soup Credited to myrecipes.com From Extra Crispy: Maple Syrup Snow Candy Credited to Nelliebellie Maple Syrup Iced Tea, Venison Chili Aaiin Derek Nicholas indizinikaaz. Miskwaabikang izhinkaade Credited to glitcsnap.wordpress.com Berry Wild Rice Breakfast ishkonigan wenjibaayaan. Red Cliff indinikaaz zhaagnashimong. Credited to Mary Jo Forbord Gaawiin mashi ningikenimaasii nindoodem. Indinawemaaganag Curried Squash Soup Credited to Derek Nicholas miinawaa niwiijiwaaganag onjibaawag Minwalking. Rhubarb Crisp, Cooked Sucker Fish, Cedar Tea, Sumac Lemonade Ningikina’amaagoo a’a University of Minnesota Morris. Adonki Works Cited “ .” Anishinabe, http://www.aihd.ku.edu/foods/Anishinabe.html. anishinaabe gitigaaning. “Annual Cycle of the Anishinabe (Ojibway) (Page 1 of 4).” Annual Cycle of the Anishinabe, https://www.wildwoodsurvival.com/nativepeople annualcycleanishinabe/index.html. Derek, an enrolled member of the Red Cliff Band of Lake “Category Archives: Talking Circle.” Saulteaux, https:// Superior Chippewa, was born and raised around Milwaukee, beginnerssaulteaux.wordpress.com/category/talking-circle/page/2/. Wisconsin. Derek began a journey to revitalize his family's culture “Confidence Building: Reconciliation and Indigenous Medical Experience.” ABS Canada, 7 Jan. 2018,https://www.abs-canada.org/food-for-thought/confidence- building- and to decolonize from today's society. As he began his college reconciliation-and-indigenous-medical-experience/. experience at the University of Minnesota Morris, Derek found a Food & Tradition: Nutrition Education in Wisconsin Tribal Communities, https:// glitcsnap.wordpress.com/tag/ojibwe/. passion within food and anishinaabewomin. Derek wants to “The Ojibwe People's Dictionary.” The Ojibwe People's Dictionary, https:// connect communities through the power of food. The ideology of ojibwe.lib.umn.edu/. Watson, Molly. “See What Is In Season In Minnesota.” The Spruce Eats, The Spruce food sovereignty, a right for people to have healthy and culturally Eats, 14 July 2019, https://www.thespruceeats.com/minnesota- appropriate food produced with sustainable methods, became a seasonal-fruits-and-vegetables-2217187. driving force for Derek to pursuit work within the food systems. ***Special thanks to The Tiwahe Foundation*** This also led him to fulfill his personal goals to become more cultured and more well-nourished. With this book he hopes to Sponsored through The Oyate Leadership Project Grant share his knowledge of food, indigenous language, and culture to those who share his passion.

Eating with the Seasons, Anishinaabeg, Great Lakes Region

Written by Derek Nicholas Illustrations by Grace Miller