|Inquiry Design Model (IDM) Blueprint™|
|“Traditional Plants and Diet”|
|NDNAEU 2 “Learning & Storytelling”, NDNAEU 6 “Native Contributions”|
|Compelling Question||In what way has the art of traditional plants help sustain the diet of indigenous people?|
|Standards and Practices||FACS Standards Found in the ND CTE standards|
8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques
8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and
professional preparation techniques.
8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
9.1.2 Analyze opportunities for employment and entrepreneurial endeavors
9.3.4 Assess the influence of cultural, socioeconomic, and psychological factors on food and nutrition and behavior
|Staging the Question||How can educating youth help them to understand the natural habitat (more specifically berries utilized by American Indians), and influence them to utilize natural ingredients?|
|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?||In what ways can these traditional foods be used to create traditional knowledge and use to become self sufficient?|
|Formative Performance Task||Formative Performance Task||Formative Performance Task|
|Field trip to the Turtle Mountains to identify plants and trees that grow the traditional berries||Kitchen preparation of the berries|
and foods for preserving by either,
canning, freezing, or drying.
|Prepared products will be utilized in various food products to be|
|Featured Sources||Featured Sources||Featured Sources|
|St. Ann’s Parish 1985 Centennial Cook Book, pg. 23 “Indian Cooking”|
Available at the State Historical Library
|Bullets and Bang |
(Turtle Mt. Chippewa)
Bullets (soup) Instructions
Onions or onion soup mix
Cut potatoes, place them in a pot of water and cook to boil. Take hamburger and mix with onion or onion soup mix, salt and pepper. Make hamburger into meat balls. Roll meat balls into flour. Place meat balls in boiling water with potatoes. Boil for 25 minutes on low heat.
Recipe accessed at: https://www.facebook.com/147139652038296/posts/bullets-and-bang-turtle-mt-chippewabullets-soup-instructions-ingredientspotatoes/426206794131579/
Bullets and Bangs story-Richard Lafromboise (Braids) (unknown source)
3 Generation learning of canning-Fern Peltier Gronvold-May 2017 (unknown source)
|SUMMATIVE PERFORMANCE TASK: Supported Claim (written/spoken) or Demonstration of Process (project-based)||Look for additional ND native plants and wild flowers to include in contemporary cooking/food preparation with other ND wild game dishes.|
|SUMMATIVE PERFORMANCE TASK: Extension||Do a cultural exchange between native youth and Norsk Host Fest in Minot,|
|Taking Informed Action / Real World Application||Talk to local chefs to find the feasibility of including native foods into the menu.|