Posts tagged Oneida

Hull Corn Soup

Ingredients:

2 cups dehydrated corn

¾ lb cooked salt pork or venison

2 cups cooked beans (red, kidney, or pinto)

Directions:

Cover corn in enough water to cover and soak overnight. Pour corn in stockpot and add enough water to cover corn by 1 inch. Bring to a boil. Cover and simmer for 1 hour.

Add the salt pork or venison and beans. Simmer 1-2 more hours. Check frequently to make sure water covers ingredients throughout cooking process.

Serves: 12

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Oneida Husking Bee:

For the Oneida Nation, corn is not just food, it’s culture. The Oneida grew white corn for centuries in New York and replanted it, along with their culture, in Wisconsin in the 1820s. And every fall, the Oneida harvest their traditional white flint corn for sustenance and to remember their tradition.

Vickie Cornelius and Kyle Wisneski work with the Oneida Community Integrated Food Systems project. WPR’s Scott Clark brought us their voices.

Recipe for Hull Corn Soup

Spring smells especially sweet in a Wisconsin sugar bush. The Oneida Nation has tapped trees to make maple syrup in March and April for thousands of years. These photographs show tribal member Randy Cornelius tapping trees and boiling down the sap on the Oneida Reservation.

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Tapping a Tradition:

Early spring is a particularly sweet time in Wisconsin—it’s maple syrup season. Tappers head out into the sugar bush to collect the sap that will be boiled down into syrup. The Oneida Nation has been making maple syrup for thousands of years. Tribal member Randy Cornelius has been tapping trees for more than 30 years. He shares the Oneida tradition with producer Scott Clark.

Randy Cornelius is a member of the Bear Clan of the Oneida Nation and works for the Oneida Culture Heritage Department as a Language and Culture Archivist.