The Intertribal Agriculture Council and
Gun Lake Pottawatomi Tribe proudly welcome you to the
2016 Great Lakes Intertribal Food Summit
Jijak Camp
2558 20th Street
Hopkins, MI 49328
Welcome to the Great Lakes
Intertribal Food Summit
- Celebrating Earth Day Everyday -
Dan Cornelius
Technical Assistance
Specialist Great Lakes Region
Intertribal Ag. Council
[email protected]
The Intertribal Agriculture Council is happy to
partner with the Jijak Foundation and Gun Lake
Tribe in hosting this year’s Great Lakes Intertribal
Food Summit. We are excited to build upon past
successful events at the Oneida Nation of
Wisconsin by enjoying four days at the beautiful
and unique Jijak Camp. Numerous workshops feature amazing presenters covering many important
and interesting topics, and the “Intertribal Foods
Festival” on Saturday is a celebration of why we all
drawn to working in our Indigenous foods. The
chef team is bringing together chefs from across the
country and beyond. Similarly, our presenters are
coming from not only the Great Lakes Region and
other parts of Turtle Island, but as far as Belize and
even New Zealand. We are also excited to feature
the first regional Indian Agriculture Youth Alliance Summit hosted in conjunction with the larger
event. Enjoy all the great food and learning.
On behalf of the Jijak Foundation and Gun
Lake Tribe, we welcome you to our tribal
homeland, and say migwech (thank you) for
participating in this important and historic
event. The Jijak Foundation was established
with the fundamental idea that cultural values
and traditional knowledge, carried by those for
generations before us, hold the solutions to the
challenges we face today and in the future. Food
is the direct physical link between ourselves
and the land. It is a critical component of our
identity, spirituality, community relationships,
health, environmental well being and
sovereignty. In recognizing the importance
of food to our community, the Foundation has
placed food sovereignty initiatives at the very
center of our work. We are proud to know that
our small steps in restoring our community’s
traditional foodways are a part of a broader
national and international indigenous foods
movement. It has been a great honor to be a
partner in planning 2016 Great Lakes Intertribal
Food Summit. We are excited that so many
tribal nations and entities have come together to
celebrate our foods, share knowledge and work
collaboratively toward collective goals.
Kevin Finney
Executive Director
Jijak Foundation
Enjoy yourself while at the Gun Lake
Jijak Foundation Gathering Grounds
The Jijak Campus consists of 176 stunning acres of mature hardwood forests,
wetlands and open fields on beautiful Ingerson Lake just south of Hopkins, MI.
Campus features include the following:
Over two miles of hiking trails, beach, dock and canoes on Ingerson Lake.
Traditional farm and food sovereignty program with a community garden, heirloom
bank, timber- framed sugarhouse and greenhouse.
An elm bark covered wigwam and three rustic pavilions.
Dining hall with commercial kitchen and large group community building.
Special event accommodations including 9 year round cabins, bathhouses,
RV camping area and extensive tent camping.
Recreational amenities such as a large playground, basketball
and volleyball courts, softball and lacrosse fields.
Offices for Foundation staff, storage for historical collections,
and a Pottawatomi language classroom.
The center piece of the campus is the circular arena/amphitheater completed in 2014
and used for powwows and concerts.
The property which formerly served as a summer camp was originally purchased by
the Foundation in 2010, with funding generously provided by the Gun Lake Tribe.
The foundation has dedicated the site for perpetuity to be used a “living classroom”,
where students of all ages can learn about our Tribe’s rich cultural traditions, arts,
heritage and environmentally sustainable practices.
2016 Summit Agenda and Schedule
Thursday, April 21st
7:00 Sacred Fire Lighting and Sunrise Ceremony (Sacred Fire Pavaillion)
7:30-8:15 Breakfast (Dining Hall/Big Top Tent)
Registration (Event Headquarters)
8:30-9:15 Opening (Powwow Arena)
9:30-12:00 WORKSHOPS: SESSION 1
Topic
Starting a Seed Bank
Mock GAP (Good
Agricultural Practices) Audit
and New FSMA Rules
Climate Change &
Conservation Planning for
Forest Management and
Best Practices for Sugar
Tree Production
12:00-1:15 Facilitator(s)
Clayton Brascoupe, Rowen White
Robert McCully & Byron Beerbower,
Michigan Department of Agriculture
Kyle Powys Whyte & John Norder,
Michigan State University
Carla Dhillon, University of Michigan
Andrew Henriksen, USDA NRCS Forester
Gun Lake Environmental Department
Kevin Finney, Jijak Foundation
Location
Farm
Barn
Rec Building
Sugar House
Lunch (Dining Hall/Big Top Tent) Prepared by Onondaga
1:30-4:30 WORKSHOPS: SESSION 2
Topic
Facilitator(s)
Introduction to Seed Saving Clayton Brascoupe
Rowen White
USDA Financing
Savannah Halleaux, Farm Service Agency
Opportunities
Bobbie Morrison, Rural Development
Butchering a Bison and
Daisy Kostus
Navajo Churro Lamb from Tim Sobie
the Osmund Farm
Roy Kady & Eliseo Curley
Location
Farm
Rec Building
Dining Hall
5:00-6:00 6:00-7:00
7:15-9:30
Seed Swap (Rec Building) / Games (Basketball Court/Powwow Arena)
Dinner (Dining Hall/Big Top Tent) Prepared by Arlie Doxtator and Sous Chefs
Movie Night: “Black Ash Basketry: A Story of Cultural Resiliance” (Rec Building)
Elder Teachings: “Stories, Teachings, and Memories of our Sacred Corn” (Dining Hall)
Outdoor Games (Ending by sunset)
Friday, April 22nd
7:00
Sunrise Ceremony (Sacred Fire Pavillion)
7:30-8:30 Breakfast (Dining Hall/Big Top Tent) Prepared by Neftalí Duran and Sous Chefs
Continuing Registration (Event Headquarters)
9:00-12:00 WORKSHOPS: SESSION 3
Topic
Facilitator(s)
Introduction to Seed Saving Clayton Brascoupe
Rowen White
Community Food
Joanie Buckley, Oneida Nation of Wisconsin
Sovereignty Assessments
Vicky Karhu
Conservation Planning
for Season Extension, Soil
Health, and Small Vegetable
Production
Foraging
12:00-1:15 Sally Van Lieu, USDA NRCS
Dean Baas, MSU Extension/SARE
Steven Bond, Intertribal Agriculture Council
Daisy Kostus
Martin Reinhardt, Northern MI University
Kevin Finney, Jijak Foundation
Farm
Rec Building
Farm
Sugar House
Lunch (Dining Hall/Big Top Tent) Prepared by Neftalí Duran and Sous Chefs
1:30-4:30 WORKSHOPS: SESSION 4
Topic
Developing a Growing Plan
Food Hubs
Sugar Production
5:00-6:00 6:00-7:00
7:15-9:30
Location
Facilitator(s)
Clayton Brascoupe / Rowen White
Marty Gerencer, Morse Marketing Solutions
Vickie Cornelius, Oneida Nation of WI
Pati Martinson & Terrie Bad Hand, TCEDC
Dan Cornelius, Intertribal Agriculture Council
Junson Bush, Kevin Finney & Jijak Staff
Paul DeMain, Intertribal Agriculture Council
Location
Farm
Rec Building
Sugar House
Games (Basketball Court/Powwow Arena)
Dinner (Dining Hall/Big Top Tent) Prepared by Neftalí Duran and Sous Chefs
Movie Night: Mnomen; “Wild Rice” Followed by Discussion with
Gun Lake Environmental Department (Rec Building)
Full Moon Ceremony (Sacred Fire Pavailion)
Teaching Pavillion
Wigwam
Turtle Oven & BBQ Pit
Barn
Saturday, April 23rd
Celebrating Earth Day
at the
“Intertribal Foods Festival”
Sunrise Ceremony (Sacred Fire Pavilion)
Breakfast (Dining Hall/Big Top Tent) Prepared by Gun Lake Casino
Registration (Registration Station at Main Parking Lot/Event Headquarters)
8:45-9:15
Opening (Powwow Arena)
9:30-12:00
Farm
Central Village
The Woods
Food Systems & The Seven
• Planting Trees (Farm)
• Making Hominy: Oneida,
Generations (Rec Building):
• Starting and Learning
Onondaga, Gun Lake
•
Treaties
and
Food
Systems
About Seeds (Greenhouse)
Pottawatomi
(Martin Reinhardt)
• Animal Care (Barn)
(Teaching Pavilion/Sugar House)
• Gun Lake Wild Rice Restoration Efforts • Cooking Beaver (Wigwam)
• The Jijak Story
(Elizabeth Binoniemi--Smith)
(Farm Offices)
• Leather Britches/Traditional
•
Agricultural
Archeology
(Bill
Gartner)
• Making Art with Seeds
Tobacco (Wigwam)
• Historical Food Systems (Paul DeMain) • Foraging for Traditional Plants
(Farm Offices Basement)
International Food Systems
• Archery, Backyard Fish,
and Invasive Garlic Mustard
(Big
Top
Tent):
and Other Activities
(Sugar House)
• Peru/New Zealand
• Cedar Planting (Sugar House)
(Mariaelena Huambachano)
• Smoking Fish (BBQ Pit)
• Slow Food Turtle Island
• Baking with Indigenous Flour
• International Treaty Council (Nicole
(Turtle Oven)
Yanes)
•
Cacao
Processing (Teaching
Native Art Vendors (Dining Hall)
Pavilion)
7:00
7:30-8:30
12:00-2:00
2:00-5:15
5:30-7:00
7:15-9:00
Lunch: Native Chef Teams and Tribal Youth Serving Indigenous Foods
Farm
Central Village
The Woods
• Botagen Use and Traditional
• USDA Outreach and Support
• Container Planting
Anishinabe Grains
(Rec Building)
(Greenhouse)
(Teaching Pavilion)
• Small Farming Equipment • Samantha Benjamin-Kirk
• Small Batch Wild
• USDA Agency Staff
and Irrigation (Farm)
Rice Processing
• 3:00pm - Rainfall
• Seed Sovereignty (Powwow Arena)
(Wigwam)
• Rowen White
Simulator (Farm)
• Clayton Brascoupe
• Sugar 101: Boiling with
• Soils and Cover Crops
• Climate Change (Rec Building)
Evaporators, Kettles, and
(Farm)
Making Granulated Sugar and
• Seed Art
• Chef Demos and Presentations
Maple Vinegar
(Dining Hall and Big Top Tent)
(Farm Offices Basement)
(Sugar House)
Dinner: An Intertribal Culinary Collaboration, Served Family-Style (Big Top Tent, Rec Building)
Drum Social (Rec Building)
Sunday, April 24th
Time
Topic
8:00-9:15
9:30-10:30
10:30-11:30
Breakfast
Farm to Table Discussions
Youth Presentations
Location
Dining Hall/Big Top Tent
Dining Hall/Big Top Tent
Rec Building
11:30-1:00
Lunch and Closing
Dining Hall/Big Top Tent
Finding Your Way Around the Jijak Grounds
LEGEND
1
Gteganes Tribal Farm
12
Ball Field
2
Upper Parking Lot
13
Beach Area
3
Prairie Restoration
14
Teaching Pavillion
4
RV Campground
15
Wigwam
5
Maintenance Facilities
16
Sugar House
6
Multi-Age Playground
17
Wetland Conservation Area
7
Multi-Use Facility
18
Rustic Tent Camping
8
Dining
19
Cabins with Restrooms/Showers
9
First Aid
20
Moon Ceremony Pavillion
10
Sacred Fire Pavillion
21
Archery/Rifel Area
11
Dance Arbor/Pow Wow Grounds
22
Repatriation Cemetary
3
1
4
5
2
12
13
11
3
7
10
8
9
6
14
15
16
19
21
17
22
20
19
18
17
17
1
Our Featured
Chefs....
Terri Ami is Hopi/Dine from Crownpoint, New Mexico. 13 years ago, she
realized the love and appreciation she has for the diversity of food. Her culinary journey steered her toward native traditional food, transporting her back to
her childhood. Ami says she is grateful for the support given to her by both her
family and the many chefs has met over the years and will continue striving for
culinary excellence.
Loretta Barrett Oden is the Founder of the Corn Dance Café and a Native
American chef, food historian and lecturer. She began her passionate relationship
with food as a small child near the Citizen Potawatomi Reservation in
Oklahoma. The Corn Dance Café quickly garnered international acclaim for its
innovative menu and contemporary interpretation of centuries-old recipes.
Arlie Doxtator is the Executive Chef at Pine Hill Golf & Supper Club. Arlie
is from the Oneida Nation of Wisconsin. He has been in the food and beverage
business for 26 years with 18 years as an Executive Chef. He is committed to
help bring our cultural foods and healthy cooking techniques to the surrounding
communities and to help promote a healthier lifestyle for the Oneida Nation.
Neftalí Durán was born in Oaxaca, Mexico to a Mixteco family of cooks,
healers and campesinos. In 1997 he migrated to Los Angeles and began working
in restaurant kitchens stimulating his interest in his home region’s infinite
gastronomy, culture, and food history. Chef Duran is currently focused on
indigenous culinary traditions, as well as cultivating synchronistic food styles
that draw on Oaxacan roots. Photo: bonnipacheco.com
Ben Jacobs, Ben Jacobs is co-owner of Tocabe: An American Indian Eatery
based in Denver Colorado. The restaurant first opened its doors in December
2008 and added its second location in 2015. Tocabe is the only American
Indian owned and operated restaurant in Metro Denver. Ben is a tribal member
of the Osage Nation located in north eastern Oklahoma.
Andrea Murdoch is Venezuelan born and is of Inca decent. After years of
European style training and a few life changing events, she has centered her
focus on food that connects her to her Indigenous roots but also utilizes the
Mid West harvest. Andrea lives in Milwaukee, WI where she operates her
catering business Four Directions MKE, LLC.
Claudia Serrato, is a community based cocinera/chef focusing on plant based cooking
and cuisine, is passionate about community health and healing, decolonial food education
and pedagogy, and moving forward the kitchen-food based project she co-created, Cocina
Manakurhini. As a chef and scholar activist, she focuses on revitalizing Native flavors towards
social recovery of the Indigenous brown body called land and land called body.
Anna Sigrithur is a chef and food researcher from Winnipeg, Treaty 1, Canada. With her popup dinner company she explores ways to eat from the ecosystem and celebrate under-utilized
foods. With roots in northern Scandinavia, she has spent time working with culinary traditions
in the Nordic region and is now passionate about skill-sharing traditional culinary techniques
between these two continents.
Alberta Salazar is Mixteca, originally from San Francisco Higos in the Mixteca region of Oaxaca. As
a child, she helped farm her family’s milpa corn fields and assisted her mother in cooking and caring
for her 14 siblings before moving to Oxnard, California, due to severe economic pressures in Oaxaca.
In Oxnard, Alberta began working in the strawberry fields, where she was recognized as a “campiona”
(champion) for her skill. Alberta left the fields after 20 years to begin working with her community as
a member of the staff of the Mixteco/Indigena Community Organizing Project (MICOP) where she is a
Mixteco language interpreter, health educator, and teacher. She helped create and teach a new Mixtec
cultural curriculum, Respect is Peace. A respected chef known for her mole, she was featured on an
episode of the internet food show, The Perennial Plate, in 2011.
Brian Yazzie (Dine’/Navajo, Salt Clan and born for Red Running Into The Water Clan) is a culinary
student at Saint Paul College who will be graduating this semester with an Associate of Applied Science.
Currently, Brian currently works for The Sioux Chef Catering, Tatanka Foodtruck, and in the process of
starting his own catering business, “Yazzie The Cook,” to provide flavors of North and South America
and contrast a rich food culture with a traditional and modern concept.
Vickie Cornelius belongs to the Bear Clan and is a member of the Oneida Nation in Wisconsin. In her 24 years working
for the Oneida Nation for 24 years, she co-founded and managed the Tsyunhehkwa Program, which has three components:
agricultural, processing, and retail. Vickie has also worked at the Oneida Museum as a Cultural Educator in the Oneida
Language Revitalization Program. She currently works at the Oneida Cannery as the Food Processing Supervisor.
Julio Saqui (Cacao Processing)
Traveling all the way from Belize where is grows and processes cacao, Julio is providing instruction on traditional
processing methods and sharing information on small-scale cacao production, whch is an ancient and modern trade good.
Meet a few of our Food Summit Presenters
Daisy Kostus, (Butchering a Bison & Foraging)
Daisy Kostus grew up in the northern Quebec bush with her James Bay Cree First Nation parents
and grandparents. She is a first-language fluent Cree speaker. Daisy’s family travelled by canoe, dog
sled, and snowshoes as they hunted, trapped, and gathered while constantly on the move following
traditional seasonal cycles. Daisy is truly a wealth of knowledge and skills ranging from traditional
cooking and medicines to snaring rabbits and what can happen if you run while wearing snowshoes...
We are honored to learn from her and listen to her stories and traditional teachings.
George Martin
(History, Culture and Making Anishinabe Corn Soup)
George Martin grew up in Whitefish community of the Lac Courte Oreilles Ojibwe Reservation at
Reserve, Wisconsin. He is well known throughout the Great Lakes Region and the Midwest as a
traditional dancer and has a wealth of knowledge about Anishinabe dance tradition and protocol.
George practices traditional peyote stitch beadwork making ceremonial dance sticks, canes, and rattles
which can be seen at powwows across the U.S. and Canada. He and wife Sidney spend much of their
time traveling to Anishinabe communities far and wide to attend ceremonial functions, support cultural
events and activities, and to visit with friends and relations. This year George will be giving teachings
on history, culture, and preparation of traditional Anishinabe corn soup.
Lee Sprague (Manoomin - Wild Rice)
Lee Sprague, Mitigwabwak, Anishinabe is from the territories currently occupied by the state of Michigan. He has been
working on Mahnoomin (Wild Rice) restorations efforts featuring climate adaptation and management strategies, forest and
wetlands bio diversity from an indigenous perspective in the Great Lakes as essential to Indigenous communities wellbeing and
survival resilient to climate change. Our family has been working with our communities sharing our love of the food that grows
on the water, and other good foods to eat. Mahnoomin, is at the heart of our Anishinabek migration stories, how we came to live
in the Great Lakes as Anishinabek. Lee started a wild rice distribution company in 1984, selling Native Hand Harvested Wild Rice
sourced from many lakes in the US and Canada on the West Coast and Hawaii. The next year, Menomin, an Indigenous Catering
Company was formed featuring wild foods and featuring local indigenous foods.
Roger LaBine (Manoomin - Wild Rice)
Roger LaBine is an elder of the Lac Vieux Desert Band of Lake Superior Chippewa, based in
Watersmeet, Michigan. He has been a leader of the effort to restore the manoomin plant in the Great
Lakes region, and has devoted much of his life to raising awareness of the grain’s cultural, historical,
and spiritual importance. Working with the Great Lakes Indian Fish and Wildlife Commission, Roger
has helped establish rice restorations in Wisconsin, Michigan, and Minnesota. Few people have
Roger’s depth of knowledge and respect for manoomin.
Rowen White (Seed Keeping)
Rowen White is a Seed Keeper from the Mohawk community of Akwesasne and a passionate activist
for seed sovereignty. She is the director and founder of the Sierra Seeds, an innovative organic seed
cooperative focusing on local seed production and education, based in Nevada City CA. She teaches
creative seed training immersions around the country within tribal and small farming communities.
She weaves stories of seeds, food, culture and sacred Earth stewardship on her blog, Seed Songs.
Follow her seed journeys at www.sierraseeds.org.
Prof. Kyle Powys Whyte (Climate Change)
Kyle is the Timnick Chair in the Humanaties at Michigan State University and an Associate Professor of
Philosophy and Community Sustainability, as well as a faculty affiliate of the American Indian Studies
program. An enrolled member of the Citizen Potawatomi Nation, his primary research addresses
moral and political issues concerning climate policy and Indigenous peoples and ethics of cooperative
relationships between Indigenous peoples and climate science organizations. He works closely with the
College of Menominee Nation’s Sustainable Development Institute and many other regional, national, and
international groups.
Thank you to our Sponsors, Partners, and Everyone
who made this event happen through your
Support, Attendance, and Participation
Meet a few more of our Food Summit Presenters
Clayton Brascoupe (Seed Keeping)
A life long gardener and farmer, Clayton began working on famiy subsistence garden and commercial
farms at age 13. Currently farming with family at Pueblo of Tesuque New Mexico and Program Director
of the Traditional Native American Farmers Association (TNAFA) is a non-profit inter-tribal association of
Native farmers, gardeners, educators, and health professionals. TNAFA’s mission ”to reviatlize traditional
agriculture for spiritual and human need”. Clayton focuses on developing educational programs to engage
Native youth, women, current farmers and those wishing to learn.
Roy Kady and Eliseo Curley (Navajo Churro Lamb Processing)
“A man for all seasons” Roy is a sheep herder and weaver from the Diné (Navajo) Nation where he leads
the Navajo-Churro Sheep Presidium that is working to revice this ancestral Navajo breed of sheep, and to
support the livelihoods of Diné sheepherders. Roy is joined by his apprentice, Eliseo, who is part of the
Diné Youth Fiber Artist Apprenticeship that teaches the old life ways of living, processing wool, caring for
the livestock, identifying wild edible plants and their medicinal uses.
Prof. Martin Reinhardt
Dr. Martin Reinhardt is an Anishinaabe Ojibway citizen of the Sault Ste. Marie Tribe of Chippewa Indians
from Michigan and a professor of Native American Studies at Northern Michigan University. He has
taught courses in American Indian education, tribal law and government, and sociology. He has a Ph.D.
in Educational Leadership from Pennsylvania State University, where his doctoral research focused on
Indian education and the law with a special focus on treaty educational provisions. Recently, Marty has led
the Decolonizing the Diet Project that has provided research, inspiration, and support for reclaiming our
ancentral food heritage and even published a cookbook of recipes with Indigenous ingredients. .
Area Map and Lodging
Questions? Check www.jijak.org.
For event immediate event assistance, call Dan @ 608-280-1267