Your third grader has been learning about Native American culture among the Far North (Innuit), Southwest (Hopi, Apache, Zuni, Navajo, Pueblo...etc), Northeastern Woodlands ( Mahican, Iroquois ), and Southeast (Cherokee) regions. Other than your presence at our Potlatch, my final request for at-home participation is for your family to prepare a dish to share that is reflective of/inspired by one of these regions.
If you are able to come to the Potlatch, you may bring the dish when you come a little before 10:45 on the day of the Potlatch. If you are unable to attend, please send it with your child in the morning. We will have outlets available for CrockPots, but no reheating facilities available (we have no problem eating cold food!). Please be sure family names are on dishes and serving utensils! Yesterday students brought home an invitation, RSVP card, and label for your dish. If it gets lost, we will have extra labels available on Tuesday.
WHAT DO WE COOK!?
Each region had resources unique to it, which resulted in unique dishes.
Native American Recipes: It does not sort by region or tribe, so be careful! Not every region ate Apache acorn soup!
Allrecipes.com: Allrecipes.com has some easy-to-follow recipes.
Hint: I just did a Google search for "Native American Recipes."
Or, if you feel a bit overwhelmed by cooking a dish from another culture, you can use the region as a jumping off point and be inspired to create something from there:
Some common traditional foods of each region:
Pacific Northwest: salmon and other fish, sea mammals like whales and seals, shellfish, deer, birds, small game, berries, roots, etc.
Great Plains: buffalo (i.e., beef!?), ...
Southwest: Three Sisters (corn, beans, squash), small game, birds, etc.
Great Basin and Plateau: fish, large and small game, roots, nuts, berries, etc.
Eastern Woodlands: fish and shellfish, large and small game, crops such as the Three Sisters, etc.
Thank you for your help in making our Potlatch a true celebration of learning!
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