Legacy of #Indigenous #stewardship of #camas dates back more than 3,500 years, #OSU study finds

May 20, 2024

Excerpt: CORVALLIS, Ore. — "An #Oregon State University study found evidence that Indigenous groups in the #PacificNorthwest were intentionally harvesting edible #CamasBulbs at optimal stages of the plant’s maturation as far back as 3,500 years ago.

"The findings contribute to the growing body of research around #TraditionalEcologicalKnowledge and practices, demonstrating the care and specificity with which Indigenous groups have been stewarding and cultivating natural resources for millennia.

"Camas is an #ecological and cultural keystone, meaning it is a species that many other organisms depend on and that features prominently within many cultural practices.

" 'If you think about #salmon as being a charismatic species that people are very familiar with, camas is kind of the plant equivalent,' said Molly Carney, an assistant professor of anthropology in OSU’s College of Liberal Arts and lead author on the study. 'It is one of those species that really holds up greater #ecosystems, a fundamental species which everything is related to.'

"An eye-catching blue flower that grows widely throughout the Pacific Northwest, camas is referred to in Indigenous calendars across the region, with the plant’s growth stages used as a sort of seasonal benchmark. It is often included in traditional #FirstFood ceremonies, in which tribal communities mark the coming of spring with the first #SalmonRun or the first #EdibleRoots after a long winter, Carney said.

"Camas bulbs must be baked for two to three days to render them edible. Once soft, the bulbs taste a bit like sweet potato, Carney said. Traditional baking was done in underground ovens using heated rocks."

Read more:
https://news.oregonstate.edu/news/legacy-indigenous-stewardship-camas-dates-back-more-3500-years-osu-study-finds

#SolarPunkSunday #LandUse
#IndigenousFoods #CulturalPreservation
#NativeAmericanHistory #IndigenousStewardship #IndigenousHistory #TraditionalFoods
#TraditionalFoodSources #KeystoneSpecies #PNW #TEK

#NativeAmericaCalling: A Native cafe, #CamasRestoration and the #IndigenousFoodPyramid

Friday, May 29, 2026

Excerpt: "Camas, a wild purple flower with an onion-like bulb, has been an important plant for Native people, mainly in the northwest. This is the time of year for harvesting and cooking them.

"Some Culture-keepers are reconnecting with traditional teachings and recipes handed down across generations. But environmental and land use changes are setting up more access barriers. The #ConfederatedTribesOfGrandRonde is one tribe working to protect this significant plant through a series of projects in #Oregon."

https://indianz.com/News/2026/05/29/native-america-calling-a-native-cafe-camas-restoration-and-the-indigenous-food-pyramid/

#SolarPunkSunday #LandUse #IndigenousFoods #CulturalPreservation #PlantPreservation #EnvironmentalRestoration #CamasPreservation #TraditionalFoods #TraditionalFoodSources

#ScotlandGrows - #ShetlandKale

by Cairi Balmain

"I want to draw your attention to a rare Scottish heritage vegetable called Shetland #Kail / #Kale. I have been eating lots of the young leaves recently and wanted to share my love of this not so commonly known vegetable, its history, why it’s so special, and why it should be a staple in Scottish vegetable gardens.

What is Shetland Kale?

Shetland Kale is one of the most productive crops grown in Shetland and officially is classified as a #cabbage. Traditionally, in Shetland the hearts were eaten like a normal cabbage, while the leaves were given to the cattle and this still continues on some #crofts today. I like to eat the young leaves as it is a waste letting them go tough when you do not have cattle to feed! When they are small and tender, the leaves taste nice and peppery and go very well with other types of kale in meals. I like to make kale crisps in the dehydrator or oven.

What is Its History?

Shetland Kale is the oldest known Scottish variety and has been grown in Shetland since the 17th century. Before the era of cheap oil, all #ShetlandCrofts grew crops including #oats, #bere, #neeps, #potatoes, and Shetland Kale. Due to the challenges of the weather in Shetland, seeds were sown in #PlantieCrubs: circular stone walled enclosures where the plants were protected from wind, frost, rabbits, and grazing animals. The seeds were grown successfully here, then were transplanted into kail yards, also made with stone walls to protect them from the near constant wind! There are still many ruined #KailYards visible in the islands, not used any more but part of the landscape heritage of Shetland.

Why Does it Need Saving?

Shetland Kale has been registered as a #ConservationVariety due to its decline in usage over the past thirty years, and until recently the seed’s survival was dependent on local crofters saving their seed and passing it on. Recently, however, there has been a resurgence of people wanting to grow the heritage seed. Shetland Kale Seed Producers Network has recently released seed that I bought from Planticrub, the local garden centre in Shetland. You can find information on Shetland Kale and where to buy it through the Shetland Kale Growers Seed Network. You also might be lucky and find it in a local #SeedSwap #SeedLibrary or meet.

How to Grow

Since not many people have, or have need of, a stone polycrub these days, sow the seeds like normal brassicas inside the house or greenhouse in March/April. Plant out with the other kale, cabbages, and broccoli in late April/early May and harden off in the usual manner. You can also grow them with successive sowings through the Spring and Summer to keep a constant supply. Shetland Kale takes up a lot of space, so space the plants well or they will take over!

I like to harvest a few leaves at a time off each plant when they are young and tender and leave the heart to develop into a cabbage to eat in the Winter. It makes a unique #kimchi! Shetland Kale is hardy so will survive the Scottish Winter fine outside. Shetlanders normally leave a few plants to go to seed the second year to see the beautiful yellow flowers come out and to harvest the seed. To save the seed from your own Shetland Kale and help save this heritage seed, harvest the pods when they have turned brown and slightly brittle, place on a cloth to prevent seed loss and thresh the pods by rubbing between the hands. Then store in a cool area."

https://scotlandgrowsmagazine.com/2020/10/22/shetland-kale/

#SolarPunkSunday #Scotland #TraditionalFoods #SeedSaving #EndangeredSpecies #GrowYourOwn #SeedSaving

#BlueCornmeal Preparation (#ZuniPueblo)

by #ZuniYouth
Jan 25, 2023

"#ZYEP #FoodSovereignty Leader #KenziBowekaty highlights the traditional process of preparing blue corn flour . This video was created for Indigenous Day 2022 for our #Zuni Middle School students to view."

https://www.youtube.com/watch?v=uvSqr61UFqQ

#SolarPunkSunday #TraditionalRecipes #TraditionalFoods #BlueCorn #BlueCornRecipes #BlueCornFlour #NativeAmericanFoods #IndigenousFood

I've seen recipes for #ChamisaAsh (#CulinaryAsh) that involve wood chips, mountain sage, #juniper, and epazote herbs, burned to fine white ashes. I also found this from a #Navajo recipe for Corn Ice (Da’yis tiin).

"A Note on Culinary Ash

Culinary ash dates back thousands of years and has been used by Native communities throughout the Americas for millennia. It is primarily made from shrubs and trees growing near or around the Native communities that use it. The Navajo primarily use juniper ash. Chef Walter Whitewater and his family have been using juniper ash in their traditional dishes since he was a little boy.

"Juanita Tiger Kavena, author of Hopi Cookery, who has since passed, talks in her cookbook about the #Hopi using the ash from #corncobs, #CornSilk, and #CornHusks, as well as the #FourWingSaltbush (#AtriplexCanescens), which is also called #chamisa. Her son, Wilmer Kavena Jr., whom I know as Chibbon (which is Creek for 'little boy'), says that the four-wing saltbush is the preferred bush for the Hopi but that ash can be made from burning any bushes. He prefers to make ash from the four-wing saltbush since these bushes are more #alkaline and work better with the #corn. And Brandon Baugh from San Felipe Pueblo, my student from the Indigenous Concepts of Native American Food class at the Institute of American Indian Arts, researched the use of ash in his community and at San Felipe Pueblo for his final paper and presentation, and found that in his community they use juniper, four-wing saltbush, and onion ash. Other Native communities all over the United States use various materials, including the ash from certain types of #wood.

Culinary ash can be sourced from Shimà of Navajoland and Blue Corn Custom Designs, among others."

https://www.ediblenm.com/graces-corn-ice-dayis-tiin/

#SolarPunkSunday #TraditionalFoods
#TraditionalRecipes #HopiRecipes
#NavajoRecipes #PlantAshes

Hopi recipes

by Ordinary Spring, from 2018

I stumbled across this gallery about a month ago with some Hopi recipes and saved the link. I can't assert anything about them myself, just thought it worth sharing:
https://imgur.com/gallery/V4mUAl4

I've copied the text of the recipes below for search and just in case the gallery vanishes.

#PikiBread

Piki bread is on the list of endangered food traditions.

The first step to making piki is to grind up the blue corn. Then, you must add the ashes and some water until it is smooth. Next, the Hopi people would layer the
creamy mixture onto a hot rock. Then the bread looked almost overcooked, they would remove this thin sheet from the stone. They would repeat this six or seven times and then roll all the pieces together. Then, the delicate corn smell would gather nearby people it was so good.

• 3 Tablespoon #ChamisaAsh (Chamisa cooking ash results from the burning of various native plants)
• 1/2 Cup Cold Water
• 6 Cups Finely Ground #BlueCornmeal
• 8 Cups Boiling Water
• 6-8 Cups Cold Water

• Mix chamisa ash with 1/2 cup cold water and set aside
• Put cornmeal in piki bowl, push 1/3 of the meal to the back of the bowl
• Pour 4 cups boiling water into the 2/3 amount of cornmeal and stir until well blended
• Add remaining boiling water and stir until moist and stiff
• Gradually strain ash water through cheesecloth into the dough just until it turns blue
• When dough has cooled enough to touch knead until smooth
• Add the dry meal gradually
• Set dough aside and build fire under the piki stone and allow to heat up
• Meanwhile, gradually knead cold water into the dough until it is a thin consistency smooth batter, add more water during making process if necessary
• Wipe off hot stone and oil with bone marrow or cooked brains, repeat as necessary during making process
• Scoop small amount of batter from bowl with fingers and spread tissue paper thin across stone from left to right, eliminating any lumps
• Dip fingers into batter again to cool them and bring out another scoop
• Continue to spread and layer batter across stone until completely covered
• When piki is done it will seperate from the stone, gently lift away and place it on the piki tray
• The first piece should be fed to the fire
• Spread more batter onto the stone and let cook, then place the prepared piki back onto the stone to soften
• Fold two ends of the piki 1/4 way toward center, then gently roll piki away from you
• Place back on Piki Tray
• Remove Piki sheet from stone and spread with more batter to repeat process until all batter is used
• If Piki tears simply return it to the batter to dissolve and reuse.

Source:
https://bushcraftusa.com/threads/hopi-recipes.230103/

#SolarPunkSunday #TraditionalFoods #TraditionalRecipes #HopiRecipes #BlueCorn #PlantAshes

#Nixtamalization

From Wikipedia, the free encyclopedia

"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.

"#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).

"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra).  Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).

"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.

"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.

Etymology

"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.

"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.

Impact on health

"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved.  It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.

"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]

"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."

Source:
https://en.wikipedia.org/wiki/Nixtamalization

#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes

Did you know yams (true Dioscorea yams) have been a staple for millions across Africa, the Caribbean, and beyond for centuries?
Now scientists are taking notice: a small human trial found diosgenin-rich yam extract may support cognitive performance and memory. Other research points to potential benefits for blood sugar control thanks to its fiber, resistant starch, and complex carbs.

#Yam #BrainHealth #BloodSugar #TraditionalFoods #Nutrition

https://www.ecoticias.com/en/the-tuber-that-millions-of-people-have-been-eating-for-centuries-and-that-is-now-attracting-the-interest-of-scientists-due-to-its-potential-effects-on-memory-and-blood-sugar-levels/29804/

Discover Patanjali Foods, offering natural and Ayurvedic FMCG products that bring health and wellness to every Indian home. From edible oils and soya foods to herbal daily essentials, Acharya Balkrishna’s vision blends tradition, sustainability, and quality in every product. Learn more: https://acharyabalkrishna.com/pages/patanjali-foods

#Patanjali #Ayurveda #HealthyFoods #NaturalProducts #FMCG #EdibleOils #SoyaFoods #HerbalProducts #SustainableLiving #IndianBrands #HealthAndWellness #TraditionalFoods #WellnessLifestyle