The Intertribal Agriculture Council and Gun Lake Pottawatomi Tribe proudly welcome you to the 2016 Great Lakes Intertribal Food Summit

Jijak Camp2558 20th Street

Hopkins, MI 49328

Welcome to the Great Lakes Intertribal Food Summit

The Intertribal Agriculture Council is happy to partner with the Jijak Foundation and Gun Lake Tribe in hosting this year’s Great Lakes Intertribal Food Summit. We are excited to build upon past successful events at the Oneida Nation of Wisconsin by enjoying four days at the beautiful and unique Jijak Camp. Numerous workshops fea-ture amazing presenters covering many important and interesting topics, and the “Intertribal Foods Festival” on Saturday is a celebration of why we all drawn to working in our Indigenous foods. The chef team is bringing together chefs from across the country and beyond. Similarly, our presenters are coming from not only the Great Lakes Region and other parts of Turtle Island, but as far as Belize and even New Zealand. We are also excited to feature the first regional Indian Agriculture Youth Alli-ance Summit hosted in conjunction with the larger event. Enjoy all the great food and learning.

On behalf of the Jijak Foundation and Gun Lake Tribe, we welcome you to our tribal homeland, and say migwech (thank you) for participating in this important and historic event. The Jijak Foundation was established with the fundamental idea that cultural values and traditional knowledge, carried by those for generations before us, hold the solutions to the challenges we face today and in the future. Food is the direct physical link between ourselves and the land. It is a critical component of our identity, spirituality, community relationships, health, environmental well being and sovereignty. In recognizing the importance of food to our community, the Foundation has placed food sovereignty initiatives at the very center of our work. We are proud to know that our small steps in restoring our community’s traditional foodways are a part of a broader national and international indigenous foods movement. It has been a great honor to be a partner in planning 2016 Great Lakes Intertribal Food Summit. We are excited that so many tribal nations and entities have come together to celebrate our foods, share knowledge and work collaboratively toward collective goals.

Dan CorneliusTechnical Assistance

Specialist - Great Lakes Region

Intertribal Ag. Councildan@IndianAgLink.com

Kevin FinneyExecutive DirectorJijak Foundation

- Celebrating Earth Day Everyday -

Enjoy yourself while at the Gun Lake Jijak Foundation Gathering Grounds

The Jijak Campus consists of 176 stunning acres of mature hardwood forests, wetlands and open fields on beautiful Ingerson Lake just south of Hopkins, MI.

Campus features include the following:

Over two miles of hiking trails, beach, dock and canoes on Ingerson Lake.

Traditional farm and food sovereignty program with a community garden, heirloom bank, timber- framed sugarhouse and greenhouse.

An elm bark covered wigwam and three rustic pavilions.

Dining hall with commercial kitchen and large group community building.

Special event accommodations including 9 year round cabins, bathhouses, RV camping area and extensive tent camping.

Recreational amenities such as a large playground, basketball

and volleyball courts, softball and lacrosse fields.

Offices for Foundation staff, storage for historical collections, and a Pottawatomi language classroom.

The center piece of the campus is the circular arena/amphitheater completed in 2014

and used for powwows and concerts.

The property which formerly served as a summer camp was originally purchased by the Foundation in 2010, with funding generously provided by the Gun Lake Tribe. The foundation has dedicated the site for perpetuity to be used a “living classroom”, where students of all ages can learn about our Tribe’s rich cultural traditions, arts,

heritage and environmentally sustainable practices.

2016 Summit Agenda and ScheduleThursday, April 21st 7:00 Sacred Fire Lighting and Sunrise Ceremony (Sacred Fire Pavaillion)

7:30-8:15 Breakfast (Dining Hall/Big Top Tent) Registration (Event Headquarters)8:30-9:15 Opening (Powwow Arena)

9:30-12:00 WORKSHOPS: SESSION 1 Topic Facilitator(s) Location

Starting a Seed Bank Clayton Brascoupe, Rowen White FarmMock GAP (Good Agricultural Practices) Audit and New FSMA Rules

Robert McCully & Byron Beerbower, Michigan Department of Agriculture Barn

Climate Change & Conservation Planning for Forest Management and Best Practices for Sugar Tree Production

Kyle Powys Whyte & John Norder, Michigan State University

Carla Dhillon, University of MichiganAndrew Henriksen, USDA NRCS ForesterGun Lake Environmental DepartmentKevin Finney, Jijak Foundation

Rec BuildingSugar House

12:00-1:15 Lunch (Dining Hall/Big Top Tent) Prepared by Onondaga

1:30-4:30 WORKSHOPS: SESSION 2 Topic Facilitator(s) Location

Introduction to Seed Saving Clayton BrascoupeRowen White Farm

USDA Financing Opportunities

Savannah Halleaux, Farm Service AgencyBobbie Morrison, Rural Development Rec Building

Butchering a Bison and Navajo Churro Lamb from the Osmund Farm

Daisy KostusTim SobieRoy Kady & Eliseo Curley

Dining Hall

5:00-6:00 Seed Swap (Rec Building) / Games (Basketball Court/Powwow Arena)6:00-7:00 Dinner (Dining Hall/Big Top Tent) Prepared by Arlie Doxtator and Sous Chefs7:15-9:30 Movie Night: “Black Ash Basketry: A Story of Cultural Resiliance” (Rec Building) Elder Teachings: “Stories, Teachings, and Memories of our Sacred Corn” (Dining Hall) Outdoor Games (Ending by sunset)

Friday, April 22nd 7:00 Sunrise Ceremony (Sacred Fire Pavillion)7:30-8:30 Breakfast (Dining Hall/Big Top Tent) Prepared by Neftalí Duran and Sous Chefs Continuing Registration (Event Headquarters)

9:00-12:00 WORKSHOPS: SESSION 3 Topic Facilitator(s) Location

Introduction to Seed Saving Clayton BrascoupeRowen White Farm

Community Food Sovereignty Assessments

Joanie Buckley, Oneida Nation of WisconsinVicky Karhu Rec Building

Conservation Planning for Season Extension, Soil Health, and Small Vegetable Production

Sally Van Lieu, USDA NRCSDean Baas, MSU Extension/SARESteven Bond, Intertribal Agriculture Council Farm

Foraging Daisy KostusMartin Reinhardt, Northern MI UniversityKevin Finney, Jijak Foundation

Sugar House

12:00-1:15 Lunch (Dining Hall/Big Top Tent) Prepared by Neftalí Duran and Sous Chefs

1:30-4:30 WORKSHOPS: SESSION 4 Topic Facilitator(s) Location

Developing a Growing Plan Clayton Brascoupe / Rowen White FarmFood Hubs Marty Gerencer, Morse Marketing Solutions

Vickie Cornelius, Oneida Nation of WI Pati Martinson & Terrie Bad Hand, TCEDC Dan Cornelius, Intertribal Agriculture Council

Rec Building

Sugar Production Junson Bush, Kevin Finney & Jijak StaffPaul DeMain, Intertribal Agriculture Council Sugar House

5:00-6:00 Games (Basketball Court/Powwow Arena)6:00-7:00 Dinner (Dining Hall/Big Top Tent) Prepared by Neftalí Duran and Sous Chefs7:15-9:30 Movie Night: Mnomen; “Wild Rice” Followed by Discussion with Gun Lake Environmental Department (Rec Building) Full Moon Ceremony (Sacred Fire Pavailion)

Teaching Pavillion Wigwam Turtle Oven & BBQ Pit Barn

Celebrating Earth Dayat the

“Intertribal Foods Festival” 7:00 Sunrise Ceremony (Sacred Fire Pavilion)7:30-8:30 Breakfast (Dining Hall/Big Top Tent) Prepared by Gun Lake Casino

Registration (Registration Station at Main Parking Lot/Event Headquarters)8:45-9:15 Opening (Powwow Arena)9:30-12:00 Farm Central Village The Woods

• Planting Trees (Farm)• Starting and Learning About Seeds (Greenhouse)• Animal Care (Barn)• The Jijak Story (Farm Offices)• Making Art with Seeds (Farm Offices Basement)• Archery, Backyard Fish, and Other Activities

Food Systems & The Seven Generations (Rec Building):

• Treaties and Food Systems (Martin Reinhardt)• Gun Lake Wild Rice Restoration Efforts (Elizabeth Binoniemi--Smith)• Agricultural Archeology (Bill Gartner)• Historical Food Systems (Paul DeMain)

International Food Systems (Big Top Tent):

• Peru/New Zealand (Mariaelena Huambachano)• Slow Food Turtle Island• International Treaty Council (Nicole Yanes)

Native Art Vendors (Dining Hall)

• Making Hominy: Oneida, Onondaga, Gun Lake Pottawatomi (Teaching Pavilion/Sugar House)• Cooking Beaver (Wigwam)• Leather Britches/Traditional Tobacco (Wigwam)• Foraging for Traditional Plants and Invasive Garlic Mustard (Sugar House)• Cedar Planting (Sugar House)• Smoking Fish (BBQ Pit)• Baking with Indigenous Flour (Turtle Oven)• Cacao Processing (Teaching Pavilion)

12:00-2:00 Lunch: Native Chef Teams and Tribal Youth Serving Indigenous Foods2:00-5:15 Farm Central Village The Woods

• Container Planting (Greenhouse)• Small Farming Equipment and Irrigation (Farm)• 3:00pm - Rainfall Simulator (Farm)• Soils and Cover Crops (Farm)• Seed Art (Farm Offices Basement)

• USDA Outreach and Support (Rec Building)

• Samantha Benjamin-Kirk• USDA Agency Staff

• Seed Sovereignty (Powwow Arena)• Rowen White• Clayton Brascoupe

• Climate Change (Rec Building)• Chef Demos and Presentations (Dining Hall and Big Top Tent)

• Botagen Use and Traditional Anishinabe Grains (Teaching Pavilion)• Small Batch Wild Rice Processing (Wigwam)• Sugar 101: Boiling with Evaporators, Kettles, and Making Granulated Sugar and Maple Vinegar (Sugar House)

5:30-7:00 Dinner: An Intertribal Culinary Collaboration, Served Family-Style (Big Top Tent, Rec Building)7:15-9:00 Drum Social (Rec Building)

Time Topic Location8:00-9:15 Breakfast Dining Hall/Big Top Tent9:30-10:30 Farm to Table Discussions Dining Hall/Big Top Tent10:30-11:30 Youth Presentations Rec Building

11:30-1:00 Lunch and Closing Dining Hall/Big Top Tent

Saturday, April 23rd

Sunday, April 24th

Finding Your Way Around the Jijak Grounds

JIJAK FOUNDATIONPRELIMINARY SITE LOCATION MAPproject number: 16400002

March 21, 2016N. Scale: NTS

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LEGENDGteganes Tribal Farm

Upper Parking Lot

Prairie Restoration

RV Campground

Maintenance Facilities

Multi-Age Playground

Multi-Use Facility

Dining

First Aid

Sacred Fire Pavillion

Dance Arbor/Pow Wow Grounds

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Ball Field

Beach Area

Teaching Pavillion

Wigwam

Sugar House

Wetland Conservation Area

Rustic Tent Camping

Cabins with Restrooms/Showers

Moon Ceremony Pavillion

Archery/Rifel Area

Repatriation Cemetary

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Our Featured Chefs....

Terri Ami is Hopi/Dine from Crownpoint, New Mexico. 13 years ago, she realized the love and appreciation she has for the diversity of food. Her culi-nary journey steered her toward native traditional food, transporting her back to her childhood. Ami says she is grateful for the support given to her by both her family and the many chefs has met over the years and will continue striving for culinary excellence.

Andrea Murdoch is Venezuelan born and is of Inca decent. After years of European style training and a few life changing events, she has centered her focus on food that connects her to her Indigenous roots but also utilizes the Mid West harvest. Andrea lives in Milwaukee, WI where she operates her catering business Four Directions MKE, LLC.

Loretta Barrett Oden is the Founder of the Corn Dance Café and a Native American chef, food historian and lecturer. She began her passionate relationship with food as a small child near the Citizen Potawatomi Reservation in Oklahoma. The Corn Dance Café quickly garnered international acclaim for its innovative menu and contemporary interpretation of centuries-old recipes.

Arlie Doxtator is the Executive Chef at Pine Hill Golf & Supper Club. Arlie is from the Oneida Nation of Wisconsin. He has been in the food and beverage business for 26 years with 18 years as an Executive Chef. He is committed to help bring our cultural foods and healthy cooking techniques to the surrounding communities and to help promote a healthier lifestyle for the Oneida Nation.

Neftalí Durán was born in Oaxaca, Mexico to a Mixteco family of cooks, healers and campesinos. In 1997 he migrated to Los Angeles and began working in restaurant kitchens stimulating his interest in his home region’s infinite gastronomy, culture, and food history. Chef Duran is currently focused on indigenous culinary traditions, as well as cultivating synchronistic food styles that draw on Oaxacan roots. Photo: bonnipacheco.com

Ben Jacobs, Ben Jacobs is co-owner of Tocabe: An American Indian Eatery based in Denver Colorado. The restaurant first opened its doors in December 2008 and added its second location in 2015. Tocabe is the only American Indian owned and operated restaurant in Metro Denver. Ben is a tribal member of the Osage Nation located in north eastern Oklahoma.

Claudia Serrato, is a community based cocinera/chef focusing on plant based cooking and cuisine, is passionate about community health and healing, decolonial food education and pedagogy, and moving forward the kitchen-food based project she co-created, Cocina Manakurhini. As a chef and scholar activist, she focuses on revitalizing Native flavors towards social recovery of the Indigenous brown body called land and land called body.

Anna Sigrithur is a chef and food researcher from Winnipeg, Treaty 1, Canada. With her pop-up dinner company she explores ways to eat from the ecosystem and celebrate under-utilized foods. With roots in northern Scandinavia, she has spent time working with culinary traditions in the Nordic region and is now passionate about skill-sharing traditional culinary techniques between these two continents.

Alberta Salazar is Mixteca, originally from San Francisco Higos in the Mixteca region of Oaxaca. As a child, she helped farm her family’s milpa corn fields and assisted her mother in cooking and caring for her 14 siblings before moving to Oxnard, California, due to severe economic pressures in Oaxaca. In Oxnard, Alberta began working in the strawberry fields, where she was recognized as a “campiona” (champion) for her skill. Alberta left the fields after 20 years to begin working with her community as a member of the staff of the Mixteco/Indigena Community Organizing Project (MICOP) where she is a Mixteco language interpreter, health educator, and teacher. She helped create and teach a new Mixtec cultural curriculum, Respect is Peace. A respected chef known for her mole, she was featured on an episode of the internet food show, The Perennial Plate, in 2011.

Brian Yazzie (Dine’/Navajo, Salt Clan and born for Red Running Into The Water Clan) is a culinary student at Saint Paul College who will be graduating this semester with an Associate of Applied Science. Currently, Brian currently works for The Sioux Chef Catering, Tatanka Foodtruck, and in the process of starting his own catering business, “Yazzie The Cook,” to provide flavors of North and South America and contrast a rich food culture with a traditional and modern concept.

Vickie Cornelius belongs to the Bear Clan and is a member of the Oneida Nation in Wisconsin. In her 24 years working for the Oneida Nation for 24 years, she co-founded and managed the Tsyunhehkwa Program, which has three components: agricultural, processing, and retail. Vickie has also worked at the Oneida Museum as a Cultural Educator in the Oneida Language Revitalization Program. She currently works at the Oneida Cannery as the Food Processing Supervisor.

Julio Saqui (Cacao Processing)Traveling all the way from Belize where is grows and processes cacao, Julio is providing instruction on traditional processing methods and sharing information on small-scale cacao production, whch is an ancient and modern trade good.

Meet a few of our Food Summit PresentersDaisy Kostus, (Butchering a Bison & Foraging)Daisy Kostus grew up in the northern Quebec bush with her James Bay Cree First Nation parents and grandparents. She is a first-language fluent Cree speaker. Daisy’s family travelled by canoe, dog sled, and snowshoes as they hunted, trapped, and gathered while constantly on the move following traditional seasonal cycles. Daisy is truly a wealth of knowledge and skills ranging from traditional cooking and medicines to snaring rabbits and what can happen if you run while wearing snowshoes... We are honored to learn from her and listen to her stories and traditional teachings.

George Martin (History, Culture and Making Anishinabe Corn Soup)George Martin grew up in Whitefish community of the Lac Courte Oreilles Ojibwe Reservation at Reserve, Wisconsin. He is well known throughout the Great Lakes Region and the Midwest as a traditional dancer and has a wealth of knowledge about Anishinabe dance tradition and protocol. George practices traditional peyote stitch beadwork making ceremonial dance sticks, canes, and rattles which can be seen at powwows across the U.S. and Canada. He and wife Sidney spend much of their time traveling to Anishinabe communities far and wide to attend ceremonial functions, support cultural events and activities, and to visit with friends and relations. This year George will be giving teachings on history, culture, and preparation of traditional Anishinabe corn soup.

Lee Sprague (Manoomin - Wild Rice)Lee Sprague, Mitigwabwak, Anishinabe is from the territories currently occupied by the state of Michigan. He has been working on Mahnoomin (Wild Rice) restorations efforts featuring climate adaptation and management strategies, forest and wetlands bio diversity from an indigenous perspective in the Great Lakes as essential to Indigenous communities wellbeing and survival resilient to climate change. Our family has been working with our communities sharing our love of the food that grows on the water, and other good foods to eat. Mahnoomin, is at the heart of our Anishinabek migration stories, how we came to live in the Great Lakes as Anishinabek. Lee started a wild rice distribution company in 1984, selling Native Hand Harvested Wild Rice sourced from many lakes in the US and Canada on the West Coast and Hawaii. The next year, Menomin, an Indigenous Catering Company was formed featuring wild foods and featuring local indigenous foods.

Roger LaBine (Manoomin - Wild Rice)Roger LaBine is an elder of the Lac Vieux Desert Band of Lake Superior Chippewa, based in Watersmeet, Michigan. He has been a leader of the effort to restore the manoomin plant in the Great Lakes region, and has devoted much of his life to raising awareness of the grain’s cultural, historical, and spiritual importance. Working with the Great Lakes Indian Fish and Wildlife Commission, Roger has helped establish rice restorations in Wisconsin, Michigan, and Minnesota. Few people have Roger’s depth of knowledge and respect for manoomin.

Rowen White (Seed Keeping)Rowen White is a Seed Keeper from the Mohawk community of Akwesasne and a passionate activist for seed sovereignty. She is the director and founder of the Sierra Seeds, an innovative organic seed cooperative focusing on local seed production and education, based in Nevada City CA. She teaches creative seed training immersions around the country within tribal and small farming communities. She weaves stories of seeds, food, culture and sacred Earth stewardship on her blog, Seed Songs. Follow her seed journeys at www.sierraseeds.org.

Prof. Kyle Powys Whyte (Climate Change)Kyle is the Timnick Chair in the Humanaties at Michigan State University and an Associate Professor of Philosophy and Community Sustainability, as well as a faculty affiliate of the American Indian Studies program. An enrolled member of the Citizen Potawatomi Nation, his primary research addresses moral and political issues concerning climate policy and Indigenous peoples and ethics of cooperative relationships between Indigenous peoples and climate science organizations. He works closely with the College of Menominee Nation’s Sustainable Development Institute and many other regional, national, and international groups.

Thank you to our Sponsors, Partners, and Everyone who made this event happen through your

Support, Attendance, and Participation

Area Map and Lodging

Meet a few more of our Food Summit PresentersClayton Brascoupe (Seed Keeping)A life long gardener and farmer, Clayton began working on famiy subsistence garden and commercial farms at age 13. Currently farming with family at Pueblo of Tesuque New Mexico and Program Director of the Traditional Native American Farmers Association (TNAFA) is a non-profit inter-tribal association of Native farmers, gardeners, educators, and health professionals. TNAFA’s mission ”to reviatlize traditional agriculture for spiritual and human need”. Clayton focuses on developing educational programs to engage Native youth, women, current farmers and those wishing to learn.

Roy Kady and Eliseo Curley (Navajo Churro Lamb Processing)“A man for all seasons” Roy is a sheep herder and weaver from the Diné (Navajo) Nation where he leads the Navajo-Churro Sheep Presidium that is working to revice this ancestral Navajo breed of sheep, and to support the livelihoods of Diné sheepherders. Roy is joined by his apprentice, Eliseo, who is part of the Diné Youth Fiber Artist Apprenticeship that teaches the old life ways of living, processing wool, caring for the livestock, identifying wild edible plants and their medicinal uses.

Prof. Martin ReinhardtDr. Martin Reinhardt is an Anishinaabe Ojibway citizen of the Sault Ste. Marie Tribe of Chippewa Indians from Michigan and a professor of Native American Studies at Northern Michigan University. He has taught courses in American Indian education, tribal law and government, and sociology. He has a Ph.D. in Educational Leadership from Pennsylvania State University, where his doctoral research focused on Indian education and the law with a special focus on treaty educational provisions. Recently, Marty has led the Decolonizing the Diet Project that has provided research, inspiration, and support for reclaiming our ancentral food heritage and even published a cookbook of recipes with Indigenous ingredients. .

Questions? Check www.jijak.org. For event immediate event assistance, call Dan @ 608-280-1267