Dehydrated Native American Storage Foods
Storage foods on display include Miami White corn, Delaware Blue corn, Longfellow Northern Flint corn, King Philip Northern Flint corn, squash rings and braids, Jerusalem artichokes, few varieties of Native beans, wild rice, maple sugar in granulated, caked, and candied forms, sassafras root bark, ground cherries, lamb's quarters (greens), nuts (including chestnuts, acorns, hickory nuts, and walnuts), wild garlic/onions, cranberries, blueberries, strawberries, raspberries, elderberries, blackberries and blackberry patties, fish, mussels, buffalo and deer meat.
With the storage foods we also display foods ready to be hydrated and cooked into specific dishes including, hominy, dry corn soup, wild rice with blueberries, and buffalo meat in oil. Also displayed are flours ready to be made into breads including Miami White corn flour and parched corn flour.
We also display 'snack' foods such as parched corn, cracked parched corn with berries and maple sugar, and pounded, powdered dried meat.
Our foods and dishes are well researched, with information from resources such as historic recordings/captive narratives, archeological data/site reports, and ethnologies of several Northeastern tribes.
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