Traditional Plants and Diet

Inquiry Design Model (IDM) Blueprint™ “Traditional Plants and Diet” NDNAEU 2 “Learning & Storytelling”, NDNAEU 3 “Sharing & Generosity”, NDNAEU 6 “Native Contributions” Compelling Question In what ways has knowledge of native plants helped sustain people’s health? Standards and Practices 8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques. 8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques. 8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques. 8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques. 9.3.4 Assess the influence of cultural, socioeconomic, and psychological factors on food and nutrition and behavior. 9.1.2 Analyze opportunities for employment and entrepreneurial endeavors. Staging the Question How can educating youth about food preparation help them to understand the natural habitat? Supporting Question 1 Supporting Question 2 Supporting Question 3 How do we teach our young people the variety of native plants that can be used as food, medicine, and dye? How do we prepare the native plants in the kitchen to encourage eating traditional foods in diet? How can traditional foods be used to create traditional knowledge helping people become self-sufficient? Formative Performance Task Formative Performance Task Formative Performance Task Students will: • Participate in a Field trip to the Turtle Mountains • Learn to recognize plants and trees that grow traditional berries • Experience harvesting, field preparation and packing to transport Students will: • Clean and prepare native fruits for storage by o canning, o freezing, o drying • Gather recipes and traditional knowledge that use stored fruit in traditional foods Students will: • Use stored fruit to prepare traditional foods from gathered recipes and traditional knowledge • Hold a shared tasting event Featured Sources Featured Sources Featured Sources St. Ann’s Parish 1985 Centennial Cook Book, pg. 23 Available from Minot State University, Gordon B Olson Library, Minot, ND 58707 OCLC # 24103299 Contact https://www.tm.edu/departments/anishinabe-learning-cultural-and-wellness-center/ Web resources: https://extension.umn.edu/ search https://www.ag.ndsu.edu/extension/directory/fcs for o Canning fruit o Freezing fruit o Drying fruit for publications/downloads https://www.ag.ndsu.edu/publications/food-nutrition/home-canning-fruit-and-fruit-products/fn174.pdf Parents, elders, food service professionals, extension agents, neighbors SUMMATIVE PERFORMANCE TASK: Supported Claim (written/spoken) or Demonstration of Process (project-based) Hold a shared tasting event for learning community with written instructions for each dish SUMMATIVE PERFORMANCE TASK: Extension Do a cultural exchange between native youth and Norsk Host Fest in Minot, ND Taking Informed Action / Real World Application Students and families eat more nutritiously.