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Shoshone-Bannock History in Idaho
PART I OF II: 2008's historic Idaho Democratic Convention, held in Boise, ID, June 12-14, invited Idaho Native American Tribal members from the Shoshone-Bannock/Fort Hall, Shoshone-Paiute/Duck Valley, Nez Perce, and Coeur D'Alene tribal communities to take an active part in the convention activities. On June 12th, the Idaho AFL-CIO hosted a Democratic picnic for convention goers. Mr. Ted Howard, Cultural Resource Director, Duck Valley, spoke to picnic participants about the Shoshone-Paiute-Bannock history in the Boise Valley area. 9:49 minutes.
Part II-Grand Entry, Flag Ceremony and Recessional
All convention tribal members participated in the grand entry at the beginning of the June 13th Idaho Democratic Convention gathering followed by a flag ceremony and presentation by Mr. Lee Juan Tyler, Council Member, Shoshone-Bannock/Fort Hall community. Fort Hall and Duck Valley singers and drummers played songs for the grand entry, flag ceremony and recessional.
9:59 minutes
Native American Prophecy
Narrated by the late Floyd RedCrow Westerman 6:36 minutes
7 Generations
Elder Orin Lyons talks about preparing for the next 7 generations. 8:43 minutes
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Recipes->Berries: Cherokee Nation Grape Dumplings |
Posted on Tuesday, November 15 @ 16:24:28 CST | |
This traditional recipe was originally made with gathered wild grapes called possum grapes. Today's Indian cooks now often make it with Welch's Grape Juice.
The John Howard Payne Papers documents interviews with Cherokee elders and
their knowledge of the traditional ways in 1835. The papers describe a grape
dessert, made around the year of 1800, by boiling wild grapes, mashing them and
then adding corn meal to make a thick consistency.
INGREDIENTS:
1 cup flour
1-1/2 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1 tbsp shortening
1/2 cup grape juice
INSTRUCTIONS:
Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into
stiff dough. Roll dough very thin on floured board and cut into strips
1/2-inch wide (or roll dough in hands and break off pea-sized bits). Drop into
boiling grape juice and cook for 10 - 12 minutes.
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