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A few years ago we planted our first field of hominy corn, corn which had grown in our villages for centuries, but which had not flourished on our reservation for decades. Elders remember prayers murmured in fields of corn, corn feasts and pots of hominy on wood stoves. We remembered, and we begam to restore. Today, we have a small field of hominy corn. We offer it locally for feasts, this year (we hope) in school lunch and elders programs, and to you. Saving ancient seed stocks, we save ourselves.
NATIVE HARVEST Hominy is treated in a special process and then either frozen for local use or dried in a wood fired dryer for several hours. It turns a golden color and is then carefully packaged and labeled. To serve, add to your venison/beef/bison stew the last hour of cooking, or boil for 30 minutes, rinse and drain, add to a sauce pan and sautee with salt and butter.
ANISHINAABE MANDAAMIN - WHITE FLINT CORN
A traditional staple, this dried corn is ready to use in your favorite recipe, or served by itself. This is the corn we use to make hominy. After the drying process, the corn is carefully sorted, cleaned and packaged in 8 ounce and 18 ounce packages.
Mashkodebizhiki Wiiyaas
BUFFALO SAUSAGE
Once the great herds of buffalo came to our lands, and sustained our people and our prairies. Massive heads and dainty feet make these majestic relatives ideally suited for the western part of our reservation, the Great Plains. Today, we are working with other tribes to restore and preserve buffalo, and to eat a few. This part of a national effort to restore the buffalo and ecosystems, our food and our responsibility to sustainability.
Most feel that Bison is the best meat they have ever tasted. It is not "gamey" or wild tasting. Bison is naturally flavorful and tender. NATIVE HARVEST sausage is offered in chubs (rolls) in 6, 8 and 12 oz. sizes. It is hormone free, has a long shelf life, and is similar in flavor to summer sausage. Serve with your favorite crackers or bread. |