Welcome to a Week of Eating Indigenous Food 2012. This site honors the Decolonizing Diet Project (DDP), an ambitious, year-long eating challenge directed by Martin Reinhardt, Anishinaabe Ojibway and Assistant Professor of Native American Studies at Northern Michigan University. The “American Indian Health and Diet Project” at KU invites all interested parties to support Martin's project by joining in the SECOND challenge: to eat only pre-contact foods November 2-9, 2012.
"Traditional" in the context of these projects means pre-contact foods. No beef, mutton, goat, chicken, pork, milk, butter, cream, wheat flour (no fry bread), rye, barley, okra, black-eyed peas, or any other "Old World" food that many of us have lovingly incorporated into our diets and tribal cultures. No processed foods (Doritoes, Lays Chips, etc), even if the base is corn or potatoes. No chocolate unless it is unsweetened cacao or sweetened with honey from the Melipona bee, fruit, stevia, camas or agave. Be adventurous and try unfamiliar foods! There are many foods to choose from. My American Indian Health and Diet Project site lists and defines many of them.
Sunday, December 4, 2011
Cooking Wild Turkey
I cooked a wild turkey Josh got a few weeks ago. Since these birds tend to be dry, I soaked it first a large water container (left, with Hank) in a solution of water, orange juice, salt water, brown sugar, black pepper, and vegetable stock.
The turkey was much juicier than other birds I have cooked without brining. After we ate the meat, I made what a friend calls "carcass soup," which is actually turkey stock. You can easily make stock and then use it when you need broth for beans, soup, etc. Here are directions on my site: