FNSA Powwow & Indigenous Cultures Festival

COOKING SERIES

Cooking Class – Manoomin (Wild Rice) Pudding

Join Chef Raven Naramore in the Van Go Kitchen for an exploration of Manoomin, traditionally harvested wild rice from the Great Lakes. We’ll have a brief discussion about this amazing seed and then make wild rice pudding with locally produced maple syrup.


Cooking Class – Spring Onion and Eggs

Join Chef Raven Naramore in the Van Go Kitchen as we prepare Spring Onions and Eggs, the traditional spring dish of many tribes of the Southeast.  We’ll discuss how to find, clean and prepare this delicious spring delicacy.


Foraging Video

Spring is here and the earth is awakening, bringing forth the spring plants that rejuvenate the body. Join Chef Raven Naramore for an early spring foraging adventure as she finds spring delights that you can find in forests, meadows, and even your own neighborhood!


About Raven Naramore:

Raven Naramore was raised on an organic, self-sufficient farm and knows that whole health begins with whole foods. Her passion for food and justice led her to a degree in Indigenous Studies focusing on contemporary food sovereignty initiatives, a topic she teaches as an adjunct professor at Haskell Indian Nations University. She is an avid forager, mushroom hunter and maple tree tapper. She has operated Raven’s Table for the past 15 years and has been teaching cooking and nutrition classes for the past twelve years. Raven works extensively with Van Go Mobile Arts as an artist instructor and chef for the summer programs. She currently lives in Baldwin City, and you can find her teaching classes at The Olive Tree, catering local events and serving her community by making healthy, delicious food accessible to all people.

Contact Raven at ravenstablecatering@gmail.com or (785) 766-2240.


Additional Resources

Articles

“Foraging and cooking spring onions,” Mvskoke County Newsletter, Muscogee (Creek) Nation

Producers

American Indian Foods
Morning Light Kombucha (curbside pickup and doorstep delivery in Topeka and Jackson County, KS)
Native American Enterprises (fresh and frozen meats, based in Wichita, KS)
Native Harvest

Social Media and Podcasts

Toasted Sister Podcast
Food Sovereignty is Tribal Sovereignty Facebook Group

Courses

Field Botany, Summer 2021 – BIOL 418 (undergrad) or BIOL 701 (graduate)

Learn how to recognize major plant families in the field. Practice field techniques to find answers. Use and appreciation of Kansas native plants. 2 credit hours – 8 days in Native Kansas landscapes May 25 – June 4, 2021, 9am-12pm

Contact Courtney Masterson at for.the.prairie@gmail.com with questions.

Chefs

The Sioux Chef
Brit Reed
Chef Tawnya Brant
Wild Bearies
I-Collective
Yazzie the Chef

Native Wisdom on Wild Onions

Clean and wash thoroughly, making certain all the soil is washed out of the leaves. Cut into one-inch lengths. Place the onions in a skillet with one-half cup water and simmer until the onions are tender. If the onions are old, simmer in salt water. Pour off the water and add two tablespoons bacon grease, and cook until the onions are wilted. Add one teaspoon salt and six beaten eggs and stir until the eggs are completely cooked.

A Creek Indian has not fully prepared for the advent of summer until he has eaten his fill of wild onions in the spring, and it is even better if the meal has been shared with good friends.

The flowers of the wild onion are rose, reddish-purple and white in color. The leaves of the wild onion are two to four inches or more high. “Crow’s Poison” looks very much like the wild onion but has flat leaves and does not have the onion smell.