Indigenous Foods Class Series : Building an Underground Oven
Built into the earth, underground ovens are used to trap heat and bake, smoke, or steam food. Derek Nicholas (he/him) from Division of Indian Work will lead us through the process of crafting, prepping, and cooking a meal of peppery burdock-wrapped smoky duck and sweet squash using this traditional cooking structure at the Dream of Wild Health farm.
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a series of delicious meals, drinks, medicines, and desserts using local and traditional foods as we explore nutritional and cultural significance of their ingredients. The instructors will share their expertise on sourcing, sustainability, and environmental impacts we’re seeing in real time.
Join us for all of the classes in this series:
Wednesday, October 27th- Four Sisters Pasdayapi Salad
Wednesday, November 3rd- Tea Workshop; Medicine Around Us
Wednesday, November 10th- Maple Cranberry Apple Crisp with Puffed Wild Rice
Wednesday, November 17th- Bison Roast and Bison Tacos
DIY Video // October – How to Build an Underground Oven (Duck, Burdock, and Squash)