Fall Fest at Native North American Travelling College Presents Wild Game Cooking
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Richard Skidders showed visitors the process of washing corn. His grandson Tehatenonwaratons pours white corn into the splint basket to help remove the outer shell of the corn.
This past weekend people enjoyed a variety of events, and if you happened to be cruising on Kawehno:ke, the Native North American Travelling College (NNATC) was the place to be. Each autumn, the NNATC hosts a Fall Fest with a theme. This year it was "Cooking Wild Game."
Teiohonstiakwente, with his son Tarihowaneh watching, starts to skin a skunk for the fat layering the inside of its hide.
Richard Skidders and his grandson Ratons washed, dried and made corn bread with locally grown white corn. Skidders explained how the process of washing corn is done several times to completely remove the outer shell and black seed. He also explained the difference in washing and drying corn for corn mush and corn bread, and thoroughly washing it for corn soup.
Angie Barnes brewed up an elderberry drink to help soothe your throat, boost your immune system and just make you feel good. Teiohonstiakwente Skidders skinned a skunk to use the fat for making, yeah, you guessed it – skunk oil, an age-old medicine for winter coughs and colds. Norman Peters was there to skin and cook walleye.
Afterwards everyone was treated to a locally grown and sourced meal featuring squash, corn soup, cornbread, and potatoes.
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