On Sunday afternoon, August 3, 2014, at the South Portland Historical Society located at Bug Light Park, I presented my first chocolate program in my home state of Maine. I present an annual food history program in honor of my parents Guy S and Ruth E McLellan each summer and this year it was CHOCOLATE! I am removing the chocolate liquor that will harden and form a chocolate cake from my metate.
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Posted in chocolate, culinary history, food history, metate | Tags: chocolate, culinary history, food, food history, foodways
The six inch diameter, one inch thick cattail pollen bread is nicely browned and baked while the well-kneaded dough of Lenape white flour corn hominy ground, cattail pollen collected and water is ready in the wood bowl to be formed into another bread for baking.
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Posted in Bread, Cattail pollen, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
After kneading well the cattail pollen, Lenape white flour corn hominy flour and water, the cattail pollen bread was formed into about a six inch diameter and one inch thick bread (see previous posts quoting John Heckewelder) and placed supported by a stone to bake.
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Posted in Bread, Cattail pollen, culinary history, food, food history, John Heckewelder, Lenape, Native American, receipts, recipes | Tags: food, food history, foodways, Lenape, Native American
Besides the finely ground Lenape white flour corn hominy and cattail pollen, the only other ingredient added was water. The three ingredients must be kneaded until a consistency to form a smooth bread.
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Posted in Bread, Cattail pollen, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
After the fire was made, part of the cattail pollen that had been collected was added to very finely ground hominy, prepared from Lenape white flour corn.
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Posted in Bread, Cattail pollen, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Kindling had been made ready prior to the use of the bow drill to create an ember and all that was required to start the fire was some consistent blowing. See previous post Fire from Sticks to see the bow drill in action.
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Posted in Bow drill, culinary history, Firemaking, food history, Lenape, Native American | Tags: culinary history, food history, foodways, Lenape, Native American
After the cattail pollen was harvested, it was taken to the Lenape Village at Churchville Nature Center for bread. A Lenape instructor provided a fire with her bow drill. The picture shows her vigorously spinning the drill (a straight stick) with a bow (a stick that will bend to add cordage) to make an ember on a notched flat piece of wood that can be held down with the knee. Smoke comes first before the important ember.
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Posted in Bow drill, culinary history, Firemaking, food, food history, Lenape, Native American | Tags: culinary history, food, food history, foodways, Lenape, Native American
It takes harvesting the pollen from many cattails to obtain sufficient pollen for use. The pollen can be dried in the sun to preserve the pollen for a few months. Two cattail flower heads with pollen are in the bark.
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Posted in Cattail pollen, cattails, culinary history, drying, food, food history, Lenape, Native American | Tags: culinary history, food, food history, foodways, Lenape, Native American
To collect the June cattail pollen, I used a large gourd bowl and bent the flower to tap the pollen into the container. Cattail pollen is like talcum powder and needs to be collected so that air currents do not diminish your harvest.
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Posted in Cattail pollen, cattails, culinary history, food, Gourd bowl, Lenape, Native American | Tags: food, food history, foodways, Lenape, Native American
The cattail flower head has two distinct parts, a flower head, green cylinder in this picture that turns the characteristic brown, and the yellow pollen that is only seen sometime between May through July. I am collecting cattail pollen in June. Once the flower head is pollinated, the pollen stem withers away.
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Posted in Cattail pollen, cattails, food, food history, Lenape, Native American | Tags: culinary history, food, food history, Lenape, Native American
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