Serving Up Indigenous Recipes Part 2: Visiting Tribal Communities
April 27, 2022 | By
Learn about our recent on-the-ground work in Montana and the progression of our Indigenous Recipes Project, a partnership with the Rocky Mountain Tribal Leadership Council that focuses on providing culturally-relevant meals in schools. To read our initial blog on the development of this impactful initiative, click here.
Chef Brandy Dreibelbis, CAF’s Senior Director of School Food Operations, and Danielle Chandler, CAF’s Marketing Manager, recently embarked on a journey to various Indian reservations in Montana as part of the Indigenous Recipes Project. This initiative is a partnership between the Chef Ann Foundation (CAF) and the Rocky Mountain Tribal Leaders Council (RMTLC) that will provide culturally-relevant recipes for children within tribal communities and across the country. Together, CAF and RMTLC have developed 6 USDA-compliant school food recipes based on traditional recipes from the tribal communities. These K12-specific, kid approved recipes are available for free on The Lunch Box, compliant with the National School Lunch Program, accessible with average school kitchen equipment, and cost effective for school food programs.
Chef Brandy Dreibelbis, CAF’s Senior Director of School Food Operations, and Danielle Chandler, CAF’s Marketing Manager, recently embarked on a journey to various Indian reservations in Montana as part of the Indigenous Recipes Project. This initiative is a partnership between the Chef Ann Foundation (CAF) and the Rocky Mountain Tribal Leaders Council (RMTLC) that will provide culturally-relevant recipes for children within tribal communities and across the country. Together, CAF and RMTLC have developed 6 USDA-compliant school food recipes based on traditional recipes from the tribal communities. These K12-specific, kid approved recipes are available for free on The Lunch Box, compliant with the National School Lunch Program, accessible with average school kitchen equipment, and cost effective for school food programs.
CAF and RMTLC team members started their journey on the Blackfeet Reservation, home of the Blackfeet Nation tribe and the third largest Indian Reservation in the state of Montana. Here, their first stop was meeting with the Food Access and Sustainability Team (FAST) Blackfeet. FAST Blackfeet is a nonprofit organization founded by a group of involved citizens who are dedicated to improving food security, providing nutrition education, and reclaiming and building food sovereignty within the Blackfeet Nation. The organization shared that one third of their local population is ‘okay’, one third is hungry, and one third is food insecure. FAST Blackfeet is taking strides to implement effective solutions related to healthy food access and nutrition education within this community.
CAF and RMTLC team members started their journey on the Blackfeet Reservation, home of the Blackfeet Nation tribe and the third largest Indian Reservation in the state of Montana. Here, their first stop was meeting with the Food Access and Sustainability Team (FAST) Blackfeet. FAST Blackfeet is a nonprofit organization founded by a group of involved citizens who are dedicated to improving food security, providing nutrition education, and reclaiming and building food sovereignty within the Blackfeet Nation. The organization shared that one third of their local population is ‘okay’, one third is hungry, and one third is food insecure. FAST Blackfeet is taking strides to implement effective solutions related to healthy food access and nutrition education within this community.
Tonya warmly welcomed Chef Brandy into her kitchen as they cooked alongside each other during dinner time. Chef Brandy prepared a Bison Mac Bowl, a traditional tribal recipe, for everyone to sample. The Mac Bowl was well received by both students and staff, and Tonya expressed her gratitude for CAF & RMTLC coming to visit. “It’s like Tonya was a celebrity, and to have Brandy come all that way was really nice. You could tell they were appreciative,” said RMTLC team member, Cinda Ironmaker.
Tonya warmly welcomed Chef Brandy into her kitchen as they cooked alongside each other during dinner time. Chef Brandy prepared a Bison Mac Bowl, a traditional tribal recipe, for everyone to sample. The Mac Bowl was well received by both students and staff, and Tonya expressed her gratitude for CAF & RMTLC coming to visit. “It’s like Tonya was a celebrity, and to have Brandy come all that way was really nice. You could tell they were appreciative,” said RMTLC team member, Cinda Ironmaker.
After Baab school, the team checked out C&C Meat Processing, a family owned meat processing facility that follows tribal practices for procuring meats and donates their products to local schools and food banks. Following this stop, the team headed to their final destination on the Blackfeet Reservation to meet with Jackie Gilham, Head Start Nutrition Manager. The Head Start Program is a comprehensive early care and education program that participates in the Child and Adult Care Food Program (CACFP). This program prepares scratch-cooked foods for 7 locations, feeding a total of 500 kids. At the time of this visit, the kids were in need of a snack so Chef Brandy whipped up some more Blue Corn Cornbread, this time in muffin-form and once again, a fan favorite!
After Baab school, the team checked out C&C Meat Processing, a family owned meat processing facility that follows tribal practices for procuring meats and donates their products to local schools and food banks. Following this stop, the team headed to their final destination on the Blackfeet Reservation to meet with Jackie Gilham, Head Start Nutrition Manager. The Head Start Program is a comprehensive early care and education program that participates in the Child and Adult Care Food Program (CACFP). This program prepares scratch-cooked foods for 7 locations, feeding a total of 500 kids. At the time of this visit, the kids were in need of a snack so Chef Brandy whipped up some more Blue Corn Cornbread, this time in muffin-form and once again, a fan favorite!
The Flathead Indian Reservation
After a few days spent in the Blackfeet Nation, the team traveled to Polson, Montana to visit the Flathead Reservation which is home to three tribes, the Bitterroot Salish, upper Pend d’Oreille and Kootenai. The Flathead Reservation also has the most non-Native residents of all the reservations and is unique with non-tribal members outweighing tribal members three to one. Therefore, there is a huge emphasis from various organizations to preserve tribal traditions and practices.
The Flathead Indian Reservation
After a few days spent in the Blackfeet Nation, the team traveled to Polson, Montana to visit the Flathead Reservation which is home to three tribes, the Bitterroot Salish, upper Pend d’Oreille and Kootenai. The Flathead Reservation also has the most non-Native residents of all the reservations and is unique with non-tribal members outweighing tribal members three to one. Therefore, there is a huge emphasis from various organizations to preserve tribal traditions and practices.
A local youth-based coalition called The Warrior Movement raises awareness around mental health struggles and gives young people a platform to have a voice. Anne Tanner, Principal of Arlee K-12, proudly shared that some of her students have been a part of this movement. Arlee Public Schools has a total of 440 students enrolled in their K-12 schools, and is also fully CEP. All students eat in the same cafeteria where the RMTLC and CAF team visited. 84% of students in the district are Native and 90% of all students eat school lunch. During Arlee’s lunch period, Chef Brandy prepared and sampled Three Sisters Stew, a traditional Indigenous recipe composed of vegetables and legumes. Most kids were open to sampling the stew that included foods typically grown in the western region and one Arlee student mentioned, “I love it because it tastes just like the soup my dad makes at home.”
A local youth-based coalition called The Warrior Movement raises awareness around mental health struggles and gives young people a platform to have a voice. Anne Tanner, Principal of Arlee K-12, proudly shared that some of her students have been a part of this movement. Arlee Public Schools has a total of 440 students enrolled in their K-12 schools, and is also fully CEP. All students eat in the same cafeteria where the RMTLC and CAF team visited. 84% of students in the district are Native and 90% of all students eat school lunch. During Arlee’s lunch period, Chef Brandy prepared and sampled Three Sisters Stew, a traditional Indigenous recipe composed of vegetables and legumes. Most kids were open to sampling the stew that included foods typically grown in the western region and one Arlee student mentioned, “I love it because it tastes just like the soup my dad makes at home.”
The last stop on the team’s trip was at Glacier Lakes School, an alternative style educational institution that had a total of 19 students enrolled. There, Patrick Yawakie, co-founder of The People’s Food Sovereignty Program, reconnected with the team. Patrick shared his appreciation for Glacier Lakes supporting work around food sovereignty and maintaining tribal practices on the reservation and in the surrounding communities. During this visit, Chef Brandy prepared Chickpea, Rice & Spinach Pilaf, another traditional Indigenous recipe. This tasting was yet another thumbs up across the board from students and staff!
The last stop on the team’s trip was at Glacier Lakes School, an alternative style educational institution that had a total of 19 students enrolled. There, Patrick Yawakie, co-founder of The People’s Food Sovereignty Program, reconnected with the team. Patrick shared his appreciation for Glacier Lakes supporting work around food sovereignty and maintaining tribal practices on the reservation and in the surrounding communities. During this visit, Chef Brandy prepared Chickpea, Rice & Spinach Pilaf, another traditional Indigenous recipe. This tasting was yet another thumbs up across the board from students and staff!
