Check out this tasty celebration of Indigenous People’s foods from East Michigan Environmental Action Council:

Photo credit: Piper Carter

From EMEAC’s Piper Carter:

This month’s theme is Indigenous People’s celebration. Today We prepared some cool recipes with our Guest Chefs of Saginaw Chippewa Tribe to teach us about the Indigenous traditional foods in Michigan & shared a meal together as would have been done in this region during this season before colonization. (In the Americas it’s a holiday called Thanksgiving) but our organization & in our community we do not want to teach celebrating genocide to our children. We want them to honor the land & the people. Today’s recipes were: fresh popped organic corn prepared on the stove mixed with raisins cranberries & pine nuts as a healthy snack & then soup made of broccoli, onions, celery, leaks, zucchini, chicken & rice with fresh corn bread made from corn. Everything is locally grown.