For Museums, State/National Parks, Heritage Sites, Powwows, Cultural Centers & Schools
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.
Food Processing & Cooking
Food processing usually includes (based on season) drying squash rings, drying meat, maple sugar making, etc. We always bring mortars and pestles for grinding corn into meal, and the public is welcomed to help grind the corn and sift the meal with sifting baskets. We also cook and prepare dishes such as hominy, hickory nut pudding, baked squash or squash pudding, and corn bread baked in corn husk. Hot stone cooking includes hot-stone boiling demonstrations (extra fee) and roasting meat and produce on hot stones (very popular is our cooking of fish and mussels on hot stones). Visitors are welcomed to have a taste of certain foods (based on the event's wishes).
Upper left photo by Jen Badr - posted with permission.
Click here to view our Native Foods Facebook Album.
The Native Foodways Program is an on-going presentation and demonstration. The only demonstration that should be scheduled is hot stone boiling, which can be scheduled 2-3 times a day (extra fee applied for hot stone boiling demo).
$350 - $370 per day,
Add optional one-time fee for Small-Camp Set-Up (with just lean-to): $150, or
Plus hotel fare and travel (calculated from Shoals, IN).
We also offer historical parks/museums, agricultural educational sites, and maple syrup producers with interpretive public programs and festivals our Native Maple Sugaring Program.
Absolutely No Copying Photos or Images on This Site. Do Not Reproduce and Sell Any Images On This Website. Do Not Copy and Post WIEP Photos or Illustrations On Any Blogs or Websites Without Permissions. The Photos That Appear on This Site are Our Property or Used Specifically With Special Permissions ONLY for Our Site; Permissions of the Photographers of the Photos, and/or the Event's Permissions at Which They Were Taken, and/or Those Who Appear in the Photos. We Have No Authority to Extend Their Permissions To Others.