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Old 05-22-2010, 10:27 AM   #1
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Nat'l Indian Taco Championship

Lookout! New Indian taco champion crowned

Big checks for winning NDN tacos!!
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Old 05-22-2010, 01:47 PM   #2
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Quote:
Originally Posted by wyo_rose View Post
Lookout! New Indian taco champion crowned

Big checks for winning NDN tacos!!
I know, I know. Zeke's always *****ing. But, from the article...

"...a 39-year-old licensed practical nurse with the Osage Nation Diabetes Program..."

So:

A Native is being rewarded for knowingly creating a non-traditional food that is poison to her people.
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Old 05-22-2010, 05:40 PM   #3
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Zeke watch out for red beads,

I mean...Indian Tacos are..."good for the soul". Some peeps got big souls to feed, LOL.





But, yeah, it's a soul sacrifice in long run. Everything bad tastes so goot!
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Old 05-22-2010, 05:45 PM   #4
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I dig you.

But here's the deal: Indian Tacos -- fry bread, specifically -- is commodity slave food.

But, now, we give awards for it's "traditional" prep?
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Old 05-22-2010, 05:55 PM   #5
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Quote:
Originally Posted by Zeke View Post
I know, I know. Zeke's always *****ing. But, from the article...

"...a 39-year-old licensed practical nurse with the Osage Nation Diabetes Program..."

So:

A Native is being rewarded for knowingly creating a non-traditional food that is poison to her people.
aah yes...wise words my brother...

i say let him who lives as the people here did prior to 1492 shoot the first arrow. who here is 100 percent traditional and has had zero contact with whitey? you zeke?

jk bro...don't hurt me lmao
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Old 05-22-2010, 06:35 PM   #6
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Quote:
Originally Posted by Zeke View Post
I dig you.

But here's the deal: Indian Tacos -- fry bread, specifically -- is commodity slave food.

But, now, we give awards for it's "traditional" prep?

Very good point, as usual....but now it's too late take the candy outta the kid's hand! WWWAAAAHHHH!

Let me try - "By order of AmigoKumeyaay, Frybread is now forbidden EVERYWHERE, under all sovereign nations, for your own good".

Going back to pre-contact times (thanks, grits):
One must be adept to adapt before you adopt other people's ways.
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Old 05-22-2010, 06:42 PM   #7
Ugh. As. If.
 
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adept, adapt, adopt sounds too much like venni, vetti, vecci lmao
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Old 05-22-2010, 06:49 PM   #8
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In honor of fry-bread, and full disclosure, I'll tell my fry bread story.

Some years ago, I was Executive Director of an Indian Center. I learned a lot -- mostly about the pettiness and fear of small-minded people -- but I learned, nonetheless. In any event, at a festival that, consistently, used up manpower and was more trouble than it was worth, we had a food booth.

Now, I'm not above the consumption of fry-bread, but I like mine a certain way, a way that nobody had been able to replicate except when found in oil-soaked, brown, paper bags at stomp dances in Oklahoma.

I, actually, had been ill the entire day but showed up, anyway, out of leadership. Soon, I found myself asleep in a lawn chair.

Hours later, at the end of the event, we were down to the fry-bread dregs in the bottom of an igloo cooler. Starving, I reached in and grabbed a piece. It was hard, cold, chewy and doughy.

Just the way that I like it.

As it turns out, I only like OLD fry-bread.

Who knew?
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Old 05-22-2010, 07:19 PM   #9
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I mean...look at the Chinese...their culture does not trust outsiders. That trait is why they have remained for thousands of years. Chop Suey is about the only dish not from China.





Line outside Chinese restaurant
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Old 05-22-2010, 07:27 PM   #10
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Quote:
Originally Posted by Grits & Beans View Post
adept, adapt, adopt sounds too much like venni, vetti, vecci lmao
You know, take what's good, leave out what's bad, then run with it.

Adept, et al, will help ya figger out crossword puzzles
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Old 05-22-2010, 07:35 PM   #11
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Zeke- ExecDir ? I bow to you, with all due respect.

Captain Kirk at the helm...steady as she goes...

Last edited by AmigoKumeyaay; 05-27-2010 at 05:33 PM.. Reason: See post below
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Old 05-25-2010, 12:25 PM   #12
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The more I learn about traditional foods, the more I'm amazed.

Many tribes made cakes or bread out of different kinds of roots, nuts, or corn. Even my own tribe, the Shoshones, dried certain roots, ground it up and made little cakes. So I don't think it was a great leap to make little patties out of rationed flour and fry it up.

Shoshones even carved cooking pots out of local steatite that could withstand high temps. Did we fry our ground root flour patties? Maybe.

Frybread is rated right up there with cakes, cookies, and pie which can be enjoyed as an occasional treat according to the American Diabetic Association. They're even saying a diabetic can have up to 65-70 carbs per meal which is about the size of a 10 inch frybread.

So even poison, in moderation, won't kill you.
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Old 05-27-2010, 06:06 PM   #13
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The Great Debate Over Indian Fry Bread

Quote:
Originally Posted by AmigoKumeyaay View Post
Zeke- ExecDir ? I bow to you, with all due respect.

Captain Kirk at the helm...steady as she goes...


The great debate over Indian fry bread

http://www.azcentral.com/news/articl...read20-ON.html

Aug. 20, 2005 09:45 PM

Associated Press

SELLS- When you first see it, plopped down on a paper plate in all its caloric bliss, the round, doughy treat is so appealing, so alluring it's hard to believe this wondrous sight can cause anything but delight.

But fry bread, that fluffy concoction American Indian women lovingly make in their kitchens and people line up for at powwows and western fairs, has come under attack as a hazard to health.
OAS_AD('BoxAd')

Suzan Shown Harjo, a Cheyenne and Muscogee Indian, wasn't trying to cause a debate. She just was exhausted with yet another one of her relatives dying of diabetes. She zoned in on fry bread as a culprit and whipped out a January column for Indian Country Today declaring it junk food that leads to fat Indians.

<<long article, click on link above>>
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Old 05-27-2010, 06:23 PM   #14
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The amazing acorn, food for eons of indigenous peeps

Acorn - Wikipedia, the free encyclopedia


Use and management by Native Americans

Acorns were a traditional food of many indigenous peoples of North America, but served an especially important role in California, where the ranges of several species of oaks overlap, increasing the reliability of the resource.

Acorns, unlike many other plant foods, do not need to be eaten or processed right away, but may be stored for long time periods, as done by squirrels. In years that oaks produced many acorns, Native Americans sometimes collected enough acorns to store for two years as insurance against poor acorn production years.

After drying them in the sun to discourage mold and germination, Native American women took acorns back to their villages and cached them in hollow trees or structures on poles, to keep acorns safe from mice and squirrels. These acorns could be used as needed. Storage of acorns permitted Native American women to process acorns when convenient, particularly during winter months when other resources were scarce.

Women shelled and pulverized those acorns that germinate in the fall before those that germinate in spring. Because of their high fat content, stored acorns can become rancid. Molds may also grow on them.

Native North Americans took an active and sophisticated role in management of acorn resources through the use of fire, which increased the production of acorns and made them easier to collect[citation needed]. The deliberate setting of light ground fires killed the larvae of acorn moths and acorn weevils that have the potential to infest and consume more than 95% of an oak's acorns, by burning them during their dormancy period in the soil.

Fires released the nutrients bound in dead leaves and other plant debris into the soil, thus fertilizing oak trees while clearing the ground to make acorn collection faster and easier. Most North American oaks tolerate light fires, especially when consistent burning has eliminated woody fuel accumulation around their trunks. Consistent burning encouraged oak growth at the expense of other trees that are less tolerant of fire, thus keeping landscapes in a state in which oaks dominated.

Oaks produce more acorns when they are not in close competition with other oaks for sunlight, water and soil nutrients. The fires tended to eliminate the more vulnerable young oaks and leave old oaks which created open oak savannas with trees ideally spaced to maximize acorn production.
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Old 05-29-2010, 05:30 PM   #15
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Wow, I love that pic! It's so cool that ndns learned how to process the tannin out of acorns to make them edible. The info in the article was just amazing too.

Learning to process corn with lye (nixtamalization) is some more aMAIZEing injunuity.

Our tribe knew which roots (cammas) needed to be slow roasted so the indigestible inulin transformed to fructose. Too bad the cammas prairies have all been converted to modern crops.
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Old 05-30-2010, 12:06 PM   #16
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Acorn mush, down here known as shawee, was the main staple for thousands of years. I hope to see it on the Southern Calif powwow trail this season.

The mortero rocks where the holes were made by natives over the centuries are the historical record that remains. People talk about the pyramids of Egypt, well these ancient indigenous sites are even older.

Some of these sites are protected by their very own remoteness, but at some there is damage done by idiots.
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Old 05-30-2010, 12:26 PM   #17
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The Hebrews

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Originally Posted by AmigoKumeyaay View Post
I mean...look at the Chinese...their culture does not trust outsiders. That trait is why they have remained for thousands of years. Chop Suey is about the only dish not from China.

Line outside Chinese restaurant
Also, the Hebrew People (Jewish) their Kosher rules for food kept outside influences from changing their diet. They have survived for thousands of years despite persecutions, exile, and the Holocaust.

Now, they argue over who or what is 100% Kosher, LOL
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Old 05-30-2010, 12:35 PM   #18
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Good point!

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Originally Posted by Zeke View Post
I know, I know. Zeke's always *****ing. But, from the article...

"...a 39-year-old licensed practical nurse with the Osage Nation Diabetes Program..."

So:

A Native is being rewarded for knowingly creating a non-traditional food that is poison to her people.
Getting back to this thread theme -

Good point, I was driving down into T.O. Nation in AZ, some teens had frybread/taco stand going, not far from the Dialysis Clinic.

Then the gas station in Sells, AZ is full of junkfood - sugar, oil, and salt.....deadly ingredients for a people who's ancestral gene pool was not aculturated to this modern crap.


Are there awards anywhere for "indigenous healthy" foods? Powwows dot com contest idea?
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Old 05-30-2010, 12:44 PM   #19
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Quote:
Originally Posted by AmigoKumeyaay View Post
Getting back to this thread theme -

Good point, I was driving down into T.O. Nation in AZ, some teens had frybread/taco stand going, not far from the Dialysis Clinic.

Then the gas station in Sells, AZ is full of junkfood - sugar, oil, and salt.....deadly ingredients for a people who's ancestral gene pool was not aculturated to this modern crap.


Are there awards anywhere for "indigenous healthy" foods? Powwows dot com contest idea?

Amigo,

I had T.O. frybread at the Cow Lick community near Sells. It is alot flatter and much bigger in diameter than the Oklahoma frybread. I wonder how the T.O. frybread would fare at the National Frybread Championships if there were no T.O. judges?
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Old 05-30-2010, 01:13 PM   #20
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I'm no expert on frybread, at least not YET, haha! A lot of the Tohono O'odham (People of the Desert) live on the Rez part that is south of the border. Maybe the tortilla influence is shaping the T.O. frybread?

I loooooovvvveee their salsa!


....dat's da stuff right there!
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