What We Ate

There was a division of labor based on a philosophy of life, a religious belief. The men hunted for wild game and gathered fish. The women worked in the fields.

The women picked all types of berries and nuts. They gathered lilly roots, wild rice, onions, chives, wild garlic, mushrooms, mint, swamp cabbage among many of the wild plants. They gathered herbs for medicines and garnishes, such as yarrow, burdock, foxglove, catnip, licorice among a wide variety of other herbs.

They planted the main crops of corn, they used a method called "Companion Farming": the three sister crops were planted together on a big mound. The corn grew upwards and provided natural poles for the beans. The squash or pumpkins spread all around the base of the mound providing a cover to keep in the moisture.All three were harvested at the same time. They were also dried to be used during the winter.

The women raised other crops: snow peas, cucumbers and gourds.

The men hunted and trapped wild game, such as moose, deer, rabbit, and turkey both for food and clothing.

They fished in fresh water and salt water.

The Indians had a varied menu: venison, wild turkey, salmon, trout, clam chowder, corn-on-the-cob, corn bread, corn fritters, squash, succatsh, mushroom and turtle soups and maple candy lollipops were some the foods that they enjoyed.

Whenever the hunter or fisherman returned from a succesful expedition, his children were sent forth to distribute the catch to people in the village. The bounty was shared by all. The hunter kept only a basic supply for his family.

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