Food

How to Harvest Manoomin (Wild Rice)

March 11, 2024

The late Joe Owen of Pauingassi First Nation often reminisced about harvesting, traveling and listening to stories from his dad. Below, Joe describes the process of harvesting manoomin (wild rice).

Identify Harvest Time

The wild rice plant needs to be above the surface of the water, with the branch extended, and pockets for the kernels formed. Once this occurs, it takes about 10 days for the heads to fill out. At that point, the kernels are ripe and need to be harvested. If this narrow time window is missed, rain or wind will cause the kernels to fall back into the lake.

Pankissinon
(Better pick them quickly before they fall)
Kwiipit (Joe’s Dad) often used this word

Manoomin looks like floating grass before it grows up and out of the water.

Drying Manoomin (Wild Rice)

Once the kernels are harvested, they are placed in a tall metal pail angled against the heat of the fire to heat and dry them. It is imperative that they be thoroughly dried for two reasons. First, the husking process follows the drying period and the husks won’t detach from the kernel if the kernels aren’t entirely dry. The heat needs to remove moisture and result in temperatures that cause the husk to burn, but not the rice. The second reason for needing high levels of dryness is to preserve the wild rice. Heating of the kernel is needed to prepare for storage.

In the pot, a paddle is used to continuously stir the rice for 10-15 minutes if the quantity of wild rice is 3-4 pounds. This process is repeated over and over again during the initial drying/stirring process if greater volumes are being dried.

Ahkihkan okii apichii’an (They used a pail)
Piiwapihk ahkihk (A metal pail)
Oki wanaweyaanan ima ahkihkwonk
(It was stirred in the pail)
Apwi oki aapachii’an (A paddle was used)

Separating Husks and Kernels

Once the drying is done, the rice is placed on a canvas in a shallow pit in the ground. Joe’s Dad would step into the pit wearing moccasins. He would stand on the rice and stir it in an agitator fashion, with his feet moving side to side, while holding a branch or stick to maintain his balance. The agitating action would separate the dry/burned husks from the rice kernels.

Once the husks and kernels were separated, Joe’s dad would lift out the canvas and throw the kernels up and down, allowing the wind to blow away the husks.

Ahkihkwaabpihk kii siikinaan oteshpiwepinaanan, wepash ikiweniwak (husks)
Kii pahkwachihsewak (they fall off)

Pimachiowin Aki is grateful to Joe for sharing his knowledge and Gerald Neufeld for recording Joe’s words.

6 Days of Cultural Experiences with Pauingassi First Nation Guardian Colin Owens

December 18, 2023

Notes & photos from nature photographer Ōtake Hidehiro

1. Thursday | Net Fishing, Sacred Rock & Plant Medicine

Colin and his wife Cora took me to set a fishing net. We boated for 4.5km to get to the netting point and put the net into water. The net was 40-50m long or so.

Colin took me to a sacred rock. He put tobacco under the rock. It should avoid the direct sunlight and wind so that it won’t blow away, he said. It is also a good hunting spot for geese. He showed me the blind made by rocks to hide the hunter from geese.

Along the shore Cora was collecting medicine plants. She took just the tip of the twig of the shrubs to get buds. “It is good for your heart,” Colin said. It has a minty, herby, refreshing taste!

Colin also tried to get a root of sweetflag from the muddy ground for medicine.

2. Friday | The Catch

Surprisingly, we caught many fish just for overnight! We kept 32 walleyes, two big northern pike and 14 whitefish. We put a net into water again. Colin and Cora were busy cutting fish even after dark! We went to get the net out from the water in the evening. We caught a few more fish to cut!

3. Saturday | Smoke House

Colin built a smoke house for whitefish with fresh green birch trees for poles. He carefully selected the right size of tree, which would easily bend and be strong enough at the same time.

Cora cooked fried bannock and fish (northern pike) for dinner.

4. Sunday | Smoking Fish

Colin started smoking whitefish around 11am. He needs old aspen trees for the smoke. He prefers almost-rotten logs, which produce a lot of smoke. He kept feeding the fire and checking the condition of the frame and temperature. It took 6-7 hours to finish. He was checking the colour of the fish meat to know if it is done or not.

Cora cooked moose stew for dinner! It was so tasty!

5. Tuesday | Moose Call

Today Colin showed me how to make a moose call out of birch bark. Colin looked for the right size tree around town but most of the trees were too old or too small. The moose call we made became a bit shorter than usual. After we made the moose call, we drove Colin’s truck to the edge of the town and tested it on a hill. “It should work. We will try it in the bush tomorrow,” he said.

Pauingassi First Nation Guardian Colin Owens tests a moose call that he made of birch bark.

6. Wednesday | Boat Ride, Pictograph & Moose Call

Colin took me on a boat ride! We visited a pictograph. It was very interesting to see. Colin told me that looks like three turtles and some kind of animal below it.

He brought a shotgun and rifle in case we could see any ducks, geese or moose.

We tried to call a moose in two different locations and waited for quite a long time. Unfortunately no moose came out, but it was wonderful to learn the Anishinaabe way of life on the land.

Thank you for sharing your knowledge and experience with me, Colin!

Photos: Ōtake Hidehiro

How to Prepare Meat for Smoking

March 21, 2023

By Naomi Moar, Little Grand Rapids First Nation

Preparing meat for smoking takes days. After the quarters are prepared and cut up, and undesired pieces are cut off, the meat has lost approximately 1/4 of its weight. All the sinew and fat are cut away.

Cutting the Meat

Each chuck is cut down the middle and then along the ‘bottom’ to create a 1/8 inch thick slice. As you cut along the bottom, you are unfolding the meat to prepare a long piece for smoking.

Depending on how many sticks you have made for the smoke shack (I usually make five), you can smoke a whole hind quarter in about six hours depending on the thickness of your cut.
Naomi Moar, Little Grand Rapids First Nation

The smoke shack

This is where you will hang your meat. The smoke shack is made of red willow (after it turns white) for the frame and cooking rods.

The wood, fire and time

The wood to burn is poplar. The fire cannot be too high otherwise the meat will burn. Because we are removing the moisture from the meat, the session should take about six hours at a low burn.

Because of the cost of fire-retardant canvas, I have yet to procure one.

Everything I have learned, I learned from my grandmother.

Photos: Naomi Moar

Tips on How to Smoke Fish and Meat

June 15, 2020

After 46 years as a commercial fisherman, Frank Young Senior retired last year. That doesn’t mean he has stopped fishing. Today he fishes to feed his family, to share with Elders in the community and neighbouring communities, and to pass on traditions to his children and grandchildren.

Frank and his wife Ellen raised two daughters and a son in Bloodvein River First Nation. He says that his daughter Lisa, who now lives in Winnipeg, wants to learn how to smoke meat, and his grandchildren are interested in fishing.

“We go out on the lake in the boat with the net. They really enjoy that,” he says.

Learning to fish, hunt and trap are a right of passage for youth living in Pimachiowin Aki, and learning how to prepare and cook meat is passed down through generations.

“When I cut up and dry meat, my daughter always wants to be there,” says Frank, adding that his grandchildren like to watch him filet fish.

Frank has also done a lot of moose hunting, sometimes traveling a long way to “get moose just about every year.” He says that he cuts the moose into quarters to haul it home, where he then cuts it up into smaller pieces.

“My daughter wants to learn how to cut up meat into slabs and hang it,” he says. She was helping me last year. She’s very interested in stuff like that.”

If you’re interested, too, here are some tips from Frank:

The Best Wood for Smoking Fish and Meat
“Look for dead poplar trees,” says Frank. He builds a fire out of dried poplar, found right outside his home. Poplar is best because it doesn’t have sap—trees with sap make a black fire.

Frank’s Tips on How to Smoke Meat
Historically, many people would smoke meat to dry it out, to preserve it. This was in the days before electricity and deep freezers, Frank explains. “Now that we have a freezer, I still smoke meat because I like the taste of it. It’s tradition.”

Frank hangs pieces of moose meat on sticks and smokes them.

“There was someone who was drying meat a couple of years ago and he used spices,” Frank says. “That’s not the traditional way of doing it. I don’t use spices, just salt. That’s how it was done when I was growing up so that’s the way I do it.”

Unlike fish, which is smoked for flavour and then boiled or cooked afterward, smoked meat is eaten right away.

Frank’s Tips on How to Smoke Fish
Frank has his own smokehouse where he smokes catfish, whitefish and goldeye. “We don’t smoke pickerel filets,” he says. “We fry those with flour and butter.”

Franks recommends using birch sticks to pierce the fish. He smokes six to eight whitefish at a time. The fire should have a small flame, he says.

Frank closes the door and just lets it smoke. “You don’t want to dry it out,” he warns. “Just smoke it long enough to have the flavour.”

Try this Duck Fat Potato Recipe!
Fish, moose, and duck are favourite traditional foods along with delicacies like smoked meats, white fish, and pickerel caviar.

Little Grand Rapids First Nation Guardian Dennis Keeper says that duck is one of his favourite traditional foods. He notes that the ducks are especially fat this year, so he looks forward to trying this duck fat potato recipe:

https://www.foodnetwork.com/recipes/duckfat-potatoes-recipe-1957259

You can watch a video with British Chef April Bloomfield making Duck Fat Potatoes here: https://www.youtube.com/watch?v=93404IQdSSY

The recipe is on page 238 in her cookbook ‘A Girl and Her Pig: Recipes and Stories’.