When Christopher Columbus "discovered" the new world there were 55 million Native Americans already living there and they were enjoying an amazing variety of foods unknown to the Europeans. Today, it would be hard to imagine Ireland without potatoes, Switzerland without chocolate, Italy without marinara sauce or anywhere without corn, the number one raised crop in the world, but all these foods were unique to the Americas at that time. At Fulton Manor we decided to feature some of these items in a healthy eating demo and our monthly wine and cheese party. First we demonstrated, for our PACE program, a healthier alternative to a traditional Thanksgiving dinner. The baked turkey is not so bad, it's all the calories and fat grams in the side dishes that do you in. So the dinner example we demoed was (with new world foods in italics): turkey breast medallion braised in white wine and low sodium stock, three sisters plus 1, corn, squash, beans & tomatoes sautéed in olive oil, wild rice pilaf and a fruit relish,pineapple, blueberries, cranberries, toasted pecans, flambé. For dessert we offered a gluten free, vegan pumpkin cookie. All the participants were given samples of the items to taste. At the appetizer party for our independent living residents in the main dining room we prepared some foods that Native Americans might have enjoyed, including some "wild" game.
There was house smoked salmon, house smoked duck with cranberry relish and toasted pecans, corn fritters and rabbit stew in phyllo cups with horseradish cream. A surprising number of residents had fond memories of skinning rabbits in the back yard and not having anything to eat for two weeks except rabbit and squirrel. One resident claimed it was the best rabbit he ever had but it might have been the wine talking. We are still searching for a USDA inspected source for squirrel.
'A meal in the life" this month at Masonic Pathways is celebrating "The Traditions of the Native Americans". We offered a variety of Native American foods campus wide in the community. The meal on November 20th consisted of Three sisters Soup, Catfish with Pinenuts, Creamy wild rice gratin, Hominy with Bacon, traditional Native American Fry Bread and for dessert an Indian Pudding. There were educational flyers posted for the residents, it was added to our communication channel for staff and scheduled into the daily announcements. The residents and staff enjoyed the meal and we received many compliments. A very nice job by Executive Chef Patrick Young and his culinary team.
Jennifer Hudson CDM, CFPP| Director of Dining Services
This afternoon for "A Meal in the Life - Native American" we prepared various items for our resident's to try at an activity event here at Bay County Medical Care Facility.
Our resident's are almost always willing to try new things and always let us know what they think. Prepared was the peanut butter mousse, hominy casserole, and the salmon croquettes. The consensus was they enjoyed all three!
Submitted by Bay County Medical Care Facility - Essexville, MI
November was filled with Native fun at the Gilbert Residence.
We began with a Native American Gathering, which included Native inspired snacks such Buffalo and Elk sausage, Bannock, Haupia, Tortilla and more.
We followed that up with a Native American Dinner: Candy Salmon, Honey Apple Chicken, Wild Rice, Hominy and a Mixed Berry Crumble.
Through out the month we learned many things about the Native American people from their famous leaders to celebrations.
It has been fun and educational. We are really looking forward to next month and all we will learn and eat for Italy!
Teresa Clark
Director of Dining Services
Morrison Community Living
Gilbert Residence
his month for AMITL at The Episcopal Church Home we featured Native Americans by serving Roast sliced Mutton w/ Cranberry Sauce, "The Three Sisters", Roasted Acorn Squash, Cornbread and a Cranberry Jello Parfait. We created placemats with descriptions of a meal in the life for a Native American accompanied with pictures. Our tables were set with centerpieces resembling a campfire for the resident's to enjoy.
Natasha Jones Food Service Manager, RD LD Episcopal Church Home