For Museums, State/National Parks, Heritage Sites, Powwows, Cultural Centers & Schools
Drying squash rings for later use at Isle a la Cache Museum just a few miles SW of Chicago.
Jessica cooks on an open fire at the Bruce Museum in Connecticut.
Jessica cooks foods in a pit of hot rocks at Historic Prophetstown in Indiana.
Cooking Lenape homeland foods on a bed of hot stones at the Andersontown Powwow.
Hickory nut pudding, squash pudding, hominy, and succotash.
Buffalo meat cooks on a hot rock as a squash roasts on the coals.
Cooking a meal in an iron kettle (photo by David Black). Food processing usually includes (based on season) dyring squash rings, drying meat, maple sugar making, etc. With this, we always bring a mortar and pestle for grinding corn into meal. Many times, the public is welcomed to help. We also cook and prepare dishes such as hominy, hickory nut pudding, baked squash or squash pudding, and corn bread baked in corn husk. The public is welcomed to have a taste.
Children help sift corn meal at "Mississenewa 1812" near Marion in Indiana.
A child helps to string squash rings during "Delaware Day" at the Eiteljorg Museum in Indianapolis.
Jessica cuts squash into chunks and rings. The rings will be dried, and the chunks will be boiled in water to make squash pudding.
Our cooking area. The hearth design allows us to roll the pots to and from the heat. This design is taken from an early 1900s photo of an Ojibwa sugar camp.
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