Traditional Foods Puget Sound Dc

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  • seaweed salad wild rice spinach salad sauteed nettles spring wild greens salad thimbleberry dressing and dipping sauce camas nettle soup clam chowder seafood chowder baked halibut clam fritters devilfish fritters dried fish eggs oysters cooked over the fire salmon steamed in skunk cabbage salmon jello loaf fire roasted venison strips marinated in juniper with huckleberry juniper licorice fern sauce huckleberry buckle huckleberry walnut bread hazelnut cakes with thimbleberry wild strawberry sauce oyster hazelnut stew wild food pemican
  • Traditional Foods Puget Sound Dc

    1. 1. Traditional Foods of the Puget Sound
    2. 2. Background <ul><li>2003 Muckleshoot, Tulalip, and Suquamish approach UW Burke Museum </li></ul><ul><li>Mission: to find historical and archaeological data on pre-contact diet from Northwest region. </li></ul><ul><li>Archaeological record suggest a much greater variety of food choices than today. </li></ul>
    3. 3. Research Plan <ul><li>Partnered research with NWIC and Burke. </li></ul><ul><li>Funded by the USDA Research Innovation and Development Grants in Economics (RIDGE) program. </li></ul><ul><li>Consists of four phases: </li></ul><ul><ul><ul><li>Phase 1: Develop Modern Traditional Foods Diet </li></ul></ul></ul><ul><ul><ul><li>Phase 2: Roundtable Discussions </li></ul></ul></ul><ul><ul><ul><li>Phase 3: Tribal Cooks Camp </li></ul></ul></ul><ul><ul><ul><li>Phase 4: Print Booklet of Findings & Recipes </li></ul></ul></ul>
    4. 4. Phase 1: Develop Modern Traditional Foods Diet <ul><li>Puget Sound Traditional Food Principles </li></ul><ul><ul><li>Honor the food web/chain </li></ul></ul><ul><ul><li>Traditional foods are whole foods </li></ul></ul><ul><ul><li>Eat a variety of foods- Eat with the seasons </li></ul></ul><ul><ul><li>Eat local foods </li></ul></ul><ul><ul><li>Wild and organic foods are better for health </li></ul></ul><ul><ul><li>Cook and eat with intention </li></ul></ul><ul><ul><li>Food is at the center of culture </li></ul></ul>
    5. 5. Phase 2: Roundtable Discussions <ul><li>Where? Two separate sessions Lummi/Squaxin </li></ul><ul><li>Who? Tribal cooks, administration, health care-professionals, community members and other people of interest. </li></ul><ul><li>What? Presentations made by archaeologist and traditional food experts, followed breakout sessions for discussions. </li></ul><ul><li>Focused on three questions. </li></ul>
    6. 6. Roundtable Outcomes <ul><li>1. Access: </li></ul><ul><li>Family fishing, clam digging, deer/elk hunting </li></ul><ul><li>Traditional harvesting trade </li></ul><ul><li>Cultural events </li></ul><ul><li>Tribes w/ community garden </li></ul><ul><li>2. Barriers: </li></ul><ul><li>Acculturation- lack of cultural transmission </li></ul><ul><li>Lack access to healthy traditional harvesting sites </li></ul><ul><li>Decreased community engagement </li></ul><ul><li>3. Solutions: </li></ul><ul><li>Integrate traditional food knowledge in school system (elders) </li></ul><ul><li>Organize farm stands, CSA’s, community gardens </li></ul><ul><li>Creating food policies and encouraging trade at cultural events </li></ul><ul><li>Traditional Food Challenges </li></ul><ul><li>Educate and inspire tribal cooks </li></ul>
    7. 7. Phase 3: Tribal Cooks Camp <ul><li>20 tribal cooks from Puget Sound area attended 3 day camp in Poulsbo. </li></ul><ul><li>Encouraged to creatively develop recipes for regular use within their community. </li></ul><ul><li>Collaboratively developed 21 recipes </li></ul>
    8. 8. The Creation of Cooks
    9. 9. Phase 4: The Booklet <ul><li>Completed by Fall 2009 </li></ul><ul><li>Will consist of three sections </li></ul><ul><ul><ul><li>Archeological findings </li></ul></ul></ul><ul><ul><ul><li>Outcomes from group discussion </li></ul></ul></ul><ul><ul><ul><li>Recipe book from cooks camp </li></ul></ul></ul>

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