White Earth Reservation: Canning Deer Meat
9am till done
White Earth Tribal and Community College Extension Service
Wadiswan, Main Campus Building, 2254 College Road, Mahnomen
Learn how to can deer meat through the pressure cooking method. All who participate will be able to take home a jar of canned venison.
Questions? Extension Service: Becca (218)-935-0417 Ext. 314 Rebecca.email@example.com
Download flyer here: November WE flyer
Minonjigewin: Someone is eating right: Revitalizing Traditional Anishinaabeg Connections Project
A partnership between the Leech Lake Band of Ojibwe, Red Lake Nation, and White Earth Tribal and Community College funded by the Bush Foundation.
Saturday, October 18th, 10:30 to 3:30 pm
White Earth Tribal & Community College (Wadiswan Building) in
Bring a Three Sisters Dish for cook-off. One (or all) of the Three Sisters ingredients; corn, beans and squash has to be the star of the dish. A ballot vote will be held for 1st and 2nd place prizes ($40-1st & $20- 2nd for local food gift certificate). All Welcome! Lunch provided.
- Free pumpkin carving, drying pumpkin seeds
- How to traditionally dehydrate squash
- Seed saving
- How to make hominy
Questions call: Becca at 218-935-0417 Ext. 314 or firstname.lastname@example.org
Download White Earth flyer:October WE flyer
Download Red Lake flyer:redlakeOct2014
Minonjigewin: Someone is eating right is part of the Revitalizating Traditional Anishinaabeg Connections Project. This project is a partnership between the Leech Lake Band of Ojibwe, Red Lake Nation, White Earth Tribal and Community College and funded by the Bush Foundation. Monthly activities will happen on White Earth the 3rd week of each month. All are welcome to take part as well as attend gatherings at Leech lake and Red Lake.
funded by the
September 20, 2014, 9:30-3:30pm
Little Elbow Tribal Park Lake Campground, White Earth
We will gather to learn how to identify, gather, and cook Fall wild mushrooms. We ask folks to bring a picking bag and a small knife. All are welcome!
Questions call: Becca at 218-935-0417 Ext. 314, White Earth Tribal & Community College Extension Service
Download Flyer: sept mushroom flyer
Directions: Hwy 59 has been under construction so for an alternative route -if coming from Detroit Lakes take U.S. Highway 21 into White Earth. At Stop sign take a right on 34 and at next 4 way stop sign take a left by Rez-taurant and plaground onto Hwy 21 till stop sign at “T” and turn right on State Highway 113 (turn East or right). Travel till you see Little Elbow Lake Park sign (just past post 31) and turn left. It is located immediately north of Tullaby Lake. Follow signs to Little Lake Park. There will be a “Wild Food Summit” sign on State Hwy 113 by park signs.
Minonjigewin: Someone is eating right is part of the Revitalizating Traditional Anishinaabeg Connections Project. This project is a partnership between the Leech Lake Band of Ojibwe, Red Lake Nation, White Earth Tribal and Community College and funded by the Bush Foundation. Monthly activities will happen on White Earth the 3rd week of each month. All community members are welcome to take part as well as attend gatherings at Leech lake and Red Lake.
Leatherwood Vinegary is nestled on a beautiful site north of Long Prairie River. Ron and Nancy Leasman are the artisans living and working with natures gifts on this mystical quaint farm. WETCC Extension and Leatherwood Vinegary crossed paths during a Regional Flavors Ecotourism gathering. That is where the journey begins.
The universe seems to open paths to knowledge at the most opportune times. A group of community members that were involved in the garden immersion sessions were reflecting over the lessons that presented themselves over the past year. Our gardens and wild food harvests were spectacular this year. Sometimes all that goodness has it challenges . We were running out of fresh ideas of how to prepare, process and/or store the abundant crops from the years harvest. Too many times over-planted crops end up in the compost pile. Kale and cucumbers are wonderful and nutritious, but you can only eat so much of it. We also wrestled with the issue of the fruits having a lot of sugar added to them in making jams and juices. Being the enthusiastic group that we are, we knew resolve would come our way.
The fine folks from Leatherwood Vinegary offered a tour of their amazing establishment. Once there, the answers to so many issues came to us in one neat package. Vinegar. A kitchen staple that may be overlooked and under used by many of us.
Plans were made on the spot for a workshop to learn the basics of vinegary. A small group went to the intensive hands-on teachings given by experienced vinegarist, Ron Leasman. With a lot of patience (and written instructions), Ron sent us on our way to produce fine vinegars.
In a few months, this group will have had enough experience to share their knowledge with the community. Please contact WETCC Extension if you would like to learn the fine art of vinegary!