On October 27th, the Indigenous Food Sovereignty class traveled to Kahnaw谩:ke for a second land-based learning activity. (read about the first one here). The students were able to learn more about the process of cooking traditional foods, while also having fun!
The students were greeted by Kawisente and her sister Amelia. Other family members also participated, including 2 young children, and Kawisente鈥檚 grandparents. First, the students prepared the ingredients. Then, they were led through the cornbread making song with the family. Once the students had learned the song, they combined the ingredients and left them to cook.
鈥淚t was very welcoming to see the children also participate in the song and the cooking. It highlighted for me the importance of family and respecting one another to keep traditions alive鈥� student Eden Saley remembered after the experience.
After cleaning up, the students were led through another workshop reviewing the history of the community and Kanienkehaka tradition. The students got to sit in one of the community鈥檚 longhouses and learn about the traditional practice of consensus decision making and the different clans that form the nation.
Student Madi Youngstein described the importance and specialness of the workshop, 鈥渟itting on the very benches where deliberation takes place, we were able to picture what these meetings actually look like. Braids of corn and other decorations lined the ceiling of the longhouse, creating a warm energy. It was special to see the braids of corn because on our last field trip, we were taught how to assemble them ourselves!鈥�
Kawisente also taught the students about the different peace and friendship treaties the nation has agreed to. She showed the students several wampum belts and explained the story that each of them told, emphasizing the two-row wampum that served as the record of a peace treaty between the Haudenosaunee and Dutch. It was an agreement upon friendship, peace, and eternity between them, so they could each practice their own ways uninterrupted.
After the workshop, it was time to try the food! The students feasted on their cornbread, squash, sausage and gravy. Overall, it was a great experience learning more about food sovereignty.
