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Discover Healthy Native American Foods
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Gloria Goodtaste in Cherokee Sylabatory Language by John Grant Jr. – Cherokee, NC
Sonny Ledford -Cherokee Native American Story Teller, Cultural, & Food Historian
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Ancient Americans’ Exhibit at Field Museum of Natural History – Chicago
Ancient Americans’ Exhibit at the Field Museum of Natural History – Chicago
Ice Age Americans – Clovis and Fishtail People
Pawnee Native American Campfire – Demonstrates typical Native American cooking method in a single pot at Field Museum of Natural History – Chicago, IL
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Native American Foods and Single Cooking Pot at Field Museum of Natural History Chicago, Illinois
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Grinding Food with Mortar in a Curve Shaped Basket at Exhibit in National Museum of American Indians – Wash DC
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Food Storage by Native American’s in Pre Columbian Times at Field Museum of Natural History Chicago, IL.
Discovering Healthy Native American Foods
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Smithsonian National Museum of American Indians
– Washington DC
National Mall looking toward Nation’s Capital in front of Smithsonian National Museum of American Indians
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National Museum of American Indians – at Washington DC
South Entrance to National Museum of American Indians at Washington DC
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‘The Mitsitam Native Foods Café’
Smithsonian Museum in Washington DC
Serves Native American Foods Found throughout the Western Hemisphere
“It’s an incredible dining experience!”
The Smithsonian’s National Museum of the American Indian’s Mitsitam Native Foods Café enhances the museum experience by offering an opportunity for visitors to enjoy the indigenous cuisines of the Americas.
Imagine being able to explore the history of Native foods! Mitsitam Cafe features Native foods found throughout the Western Hemisphere. You can feast at the Northern Woodlands. The Great Plaines, South America, the Northwest Coast, and Meso America.
Don’t worry about wearing formal clothes since it’s casual café dining. However, the food is really high quality with five different food stations depicting regional lifestyles using cooking techniques, ingredients, and flavors found in both traditional and contemporary dishes. You’ll love it!
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Chef Freddie Bitsoie – Executive Chef and Food Curator of Smithsonian Mitsitam Native Foods Cafe
Chef Freddie Bitsoie (Navajo) – Executive Chef and Food Curator of Mitsitam Native Foods Cafe
Interview with Chef Freddie Bitsoie
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Experience Native American Food
from Five Regions of Western Hemisphere at the Mitsitam Native Foods Cafe
Mitsitam Native Foods Cafe at National Museum of American Indians
Decorative Art Piece Overlooking Cafeteria Eating Area at Mitsitam Native Foods Cafe
Exterior View of Waterfall Outside Mitsitam Cafe Dining Area at NMAI
Foods Representing the Northwest Coast Area at the Mitsitam Native Foods Cafe
Foods Representing the Meso America Area at the Mitsitam Native Foods Cafe .….
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Foods Representing the Great Plains Area at the Mitsitam Native Foods Cafe
Food Representing the Northern Woodlands Area at the Mitsitam Native Foods Cafe
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Food Representing the South American Area at the Mitsitam Native Foods Cafe
Pork Posole & Vegetarian Posole in Serving Dishes at Meso America Station of the Mitsitam Native Foods Cafe
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Cedar Plank Salmon being Offered at the Northwest Coast Area at the Mitisitam Native Foods Cafe
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Mitsitam Five Region Sampler
(Salmon & Bison Steak with Mushrooms, Golden Beets and Wild Rice)
Mitsitam Five Region Sampler (includes Salmon & Bison Steak with Mushrooms, Golden Beets and Wild Rice)
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Squid Ceviche Dish as Served from South America Region of Mitsitam Native Foods Cafe
Pork Posole as Served at the Meso American Region of the Mitsitam Native Foods Cafe
Native American Clam Chowder with Sun Chokes and Leeks as Served at the Mitsitam Native Foods Cafe
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Cherokee Days at the National Museum of American Indians
Sonny Ledford – Cherokee Native American Cultural Story Teller
Cherokee Days (Mar 31st thru April 2nd, 2017) at National Museum for American Indians
Gloria Goodtaste in Cherokee Language by John Grant Jt. of Cherokee, NC
There were representatives from all three federally recognized Cherokee tribes: Cherokee Nation, United Keetoowah Band of Cherokee Indians, and the Eastern Band of Cherokee Indians. They shared their history and cultural lifestyle with interactive exhibits, storytelling, traditional flute playing weaponry, wood carving, beadwork, traditional games, basket weaving, pottery, demonstrations, music, and dance performances.
Additional Information on Cherokee and Others Contributions
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Healthy Recipes Inspired by Native American Tribes
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Easy Winter Posole
Easy Winter Posole ……………………………………………………..(Recipe Inspired by Spirit of the Harvest Chef Freddie Bitsoie)
About the Recipe: This Native American corn dish is known as a sacred stew and served at Pueblo festivals around Albuquerque, N.M. It celebrates all of life’s blessings. It will remind you of some type of chili, but the chief ingredient is posole corn or hominy. Make it as hot as you enjoy. Serve with cooling veggie assortment. It will nourish your soul as well as your body.
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Native American “Three Sisters” Stew
Native American “Three Sisters” Stew …………………….“Highlights, Corn, Beans, and Squash”
About the Recipe: This delicious vegetable stew is packed with chili flavor and chunks of squash, beans, and corn. Onions, peppers, chilies, garlic, and fire roasted diced tomatoes enhance the flavor of this rich side dish that can be served for special holidays like Thanksgiving or as a main dish for a vegetarian supper.
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Wild Rice Salad with Apple Cider Vinagrette
Wild Rice Salad with Apple Cider Vinagrette
About the Recipe: Wild rice is actually the seeds of edible grasses. You will love the nutty flavor and firm texture. Cooking it in broth or with herbs, it absorbs the flavor while it cooks. It pairs with carrots, cranberries, onions, garlic, and tomatoes in a light apple cider vinaigrette. Pine nuts and pumpkin seeds add a toasty crunch. Serve it on a bed of watercress for a super nutritious supper.
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Van Meter Buffalo Ranch – Buffalo, Indiana
Buffalo Ranch – Buffalo, Indiana
Did you ever look straight into the eyes of a buffalo? Here’s your chance to do just that! The surprise is the herd of bison are right here in the middle of the United States in Monticello Indiana. It’s only a short drive from Chicago.
Traveling to the rural area called Buffalo Indiana, you’ll find a 160 acre ranch with about 100 head of naturally raised American bison grazing surrounded by the green pastures, a real Wild West cowboy scene. Zona Van Meter and her husband Carl own and operated the ranch since 1974.
Van Meter Buffalo Ranch with Laura Van Meter, Goodtaste and our Little Rancher
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Buffalo Herd on Van Meter Buffalo Ranch on March 25th, 2017
Male Buffalo who has an interest in Humans!
During our visit, we also learned so much about bison animals, their history and lifestyle. It was one fantastic experience, and I wish you could have seen the sparkling exciting eyes of our 5 year old.
Don’t miss out on this opportunity!
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Fresh Foraged Green & Herb Salad
Fresh Foraged Green & Herb Salad
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Little Helper Using Salad Spinner to Remove Excess Water from Salad Greens. What fun!
About this Recipe: Have fun with the kids! Let them forage in the garden and help design the salad. Try to include Native American ingredients and enjoy their love of nature. The dressing adds a light sweet touch of flavor to blend all the greens and herbs into a refreshing salad.
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Bison Meatloaf with Chokeberry/Aronia Berry BBQ Sauce
Bison Meatloaf with Chokeberry/Aronia Berry BBQ Sauce
About the Recipe: This meatloaf is healthy, protein rich, tastier than beef, and richer in flavor. Since it is so lean, the texture is firm and easy to cut. We really enjoyed the Chokeberry/Aronia Berry BBQ Sauce over the top but fresh spicy tomato sauce would also be a great addition.
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Southwestern Anasazi Beans
Southwestern Anasazi Beans
About the Recipe: Say “Hello” to the Southwest. The blend of herbs and spices add a zesty flavor to the Anasazi Beans. Soaking the beans takes a little more time, but the result will be delicious. This is a great recipe to serve with meatloaf or grilled sausages.
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Bison Chuck Roast with Chokeberry/Aronia Berry Gravy
Bison Chuck Roast with Chokeberry/Aronia Berry Gravy
About the Recipe: Bison steaks and roasts are very lean and should be cooked in a slow oven only until rare or medium. Cut the cooked roast into very thin slices for a tender texture. It’s delicious served with lightly spiced smoky gravy and topped with roasted wild mushrooms.
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Northern Great Lakes’ Wild Rice Soup
Northern Great Lakes’ Wild Rice Soup
About this Recipe: Wild rice is really the seed of a long grain marsh grass that was a valuable staple of Native American culture. With its chewy texture and light vegetal taste, it is delightful as a first course or main dish. It is a protein powerhouse, full of fiber and is a healthy plus for one’s diet. Feel free add flavor with your favorite herbs and team it with wild mushrooms.
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Cornmeal Coated Sweet Potatoes and Fish Fillets with Sautéed Green Summer Squash
Cornmeal Coated Sweet Potatoes and Fish Fillets with Sautéed Green Summer Squash
About the Recipe: The cornmeal coating flavors the fish as well as the veggies. The coating is crisp and golden while the fish remains soft and flaky. I understand that many Native Americans liked serving meals on one large platter for the family to share. I like the addition of some pickled red peppers for a nice contrasting flavor.
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Fiddlehead Fern Smoked Salmon Salad
Fiddlehead Fern Smoked Salmon Salad
About the Recipe You know it’s spring when fiddlehead ferns appear in a salad. Their flavor is complemented by smoked peppery salmon and bits of smoky bacon. They top peppery watercress, a nutritious super star, young mild leaves with radishes, crunchy cool cucumbers, tender lettuce leaves and feathery sprigs of fresh dill. Tossed with chilled apple vinaigrette, it makes a perfect spring main course entree.
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BBQ Bison Flatbread with Confetti Corn Pepper Topping
BBQ Bison Flatbread with Confetti Corn Pepper Topping
About the Recipe: Imagine lightly sweet spiced tender barbecue bison steak slices covered in a toasty warm cornmeal wrap and topped with a chilled cilantro combo of corn, red onions, peppers, and tomatoes. It’s just the best way to enjoy the day.
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Blue Cornmeal Pudding Cake
Blue Cornmeal Pudding Cake
About the Recipe: A dense corn cake is topped with a sweet blueberry honey topping and garnished with lots of fresh blueberries, blackberries, raspberries, and walnuts. Native Americans didn’t have desserts served after dinner but enjoyed fresh berries, fruit, and nuts with the rest of the meal.
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Just for Fun!
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The First Easter Tree – Lex Tinsley Poem
Did you notice those Easter Eggs hanging on some trees? Why are they there?
Thanks to Lex Tinsley, the mystery was solved. And now you will get to hear the rest of the story too.
Enjoy Reading……………………The First Easter Tree !
URL Link to Copy of the Poem “The First Easter Tree”
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