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Indigenous Foods and Skills Festival to be held on eve of CRST Labor Day Fair




Jay Clark of Eagle Butte holds out his hand while Dean Kohlus of the CRST Diabetes Prevention Program pokes his finger to check blood sugar levels during the Wiconi Wakan Health Fair held at Shupick Park last Thursday. ROSS DUBRAY/WEST RIVER EAGLE

Jay Clark of Eagle Butte holds out his hand while Dean Kohlus of the CRST Diabetes Prevention Program pokes his finger to check blood sugar levels during the Wiconi Wakan Health Fair held at Shupick Park last Thursday. ROSS DUBRAY/WEST RIVER EAGLE

Back in the day, the Lakota people would spend the summer and fall making preparations for the coming winter by gathering food and storing it. Whether it be drying meat or fruits and veg­etables that grew wild in nature, the people would spend this time putting together food stores.

In modern times, food stores are still made with garden veg­etables by way of canning or freezing. While some Lakota still dry food in the traditional man­ner, people are losing the lost art of dried food preparation.

Next week the Annual CRST Labor Day Fair and Celebration will take place marking the end of summer. Students are head­ing back to school or are already there as the days grow shorter and shorter.

In the eve of the fair, the Chey­enne River/SDSU Extension of­fice along with Tribal Ventures are hosting the first Indigenous Foods and Skills Festival in Eagle Butte on September 1, 2, and 3 three days of traditional food preparation and culture sharing. The festival will be held at the Elderly Nutrition Center.

Beginning with a Tipi-Raising contest on Tuesday afternoon at the pow wow grounds. The festi­val will start at 3:00 p.m.and will run until 6:00 p.m. each day.

Along with the food prepara­tion, there will be a cook-off in three categories: dried foods, fresh foods, and dessert.

Other contests that will take place include a Lakota Lan­guage Bowl, Longest Tinpsila Braid, Longest Hair, Wagabla (deboning) Test, Most Beautiful Beadwork and Most Beautiful Quillwork.

There will also be leg wrestling, foot races, and handgames.

On Wednesday evening, Iron Woman Dance-off special will take place for women 17 and un­der and 18 and above with winner taking all.

On Thursday afternoon, Linda Black Elk, a local ethnobotanist willhostaahandsonwildcraft­ing workshop on how to make back to school snacks from local flora and fauna. Black Elk will also teach those in attendance how to make chokecherry cough syrup and a natural bug repel­lant. Schedule of Events Tuesday September 1, 2015

3:00 p.m. – Chokecherry Pre­• mier stations; bring your own chokecherries and jars

• 3:30 p.m. – Ancient tool display

(pre-reservation); bring writ­ten explanation, who it be­longed to, and how to use it;

4: 00 p.m.-Tipi-raising con­• test at the powwow grounds- teams of four must include a woman and young person under the age of 18.

• 5:00 p.m.-Indigenous Foods

Cookoff-dried foods category, all ingredients must be from a dried form and the dish must be cooked. For example: bapa soup-contains dried meat, dried timpsila, dried corn, etc. in a broth. Your dish must include a recipe with a list of ingredients including prepa­ration methods and cooking times, etc.

• 5:00 p.m. – Lakota Language

Bowl-teams of three must have one high school student, one junior high student, and one elementary student.

• 5:30 p.m.-Wagabla Test-bring your own knives

Timpsila•6:00 p.m. -Longest hair•6:00 p.m. -Longest

• 6: 00 p.m. -Most beautiful beadwork and quillwork- you can only enter one cat­egory, not both. Wednesday September 2, 2015

3:00 p.m. -Chokecherry Pre­• mier stations; bring your own chokecherries and jars

• 4:30 p.m.-Oskate-foot races, leg wrestling

• 5:00 p.m.-Indigenous Foods

Cookoff-fresh foods category, no dry ingredients. Your dish must include a recipe with a list of ingredients including preparation methods and cooking times, etc.

• 6:00 p.m. -Iron Woman Dance

Off-open to all women – dance categories in two age groups,

18 & over and 17 & under, win­ner takes all. Thursday September 3, 2015

3:00 p.m.-Chokecherry Pre­• mier stations; bring your own chokecherries and jars

3:00 p.m.-Wildcrafting work­• shop; bring your own half pint jars for cough syrup and bug repellent

• 5:00 p.m. -Indigenous Foods

Cookoff-dessert category; must have recipe with list of ingredients

The SDSU/Cheyenne River Extension office has a list of Indigenous foods from Canada, America, and Mexico that you can refer to for your recipes.

If you have any questions, call the Extension office at 605-964- 4955.


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