November is Native American Heritage Month—what began as an effort to gain a day of recognition for the contributions Natives have made to the United States has resulted in a whole month being designated for that purpose. This month is full of opportunities to connect with family, friends, and culture through the food we all love.
Some background and a quick history lesson: Most Native American populations were hunter-gatherers before the Europeans arrived. Indigenous people relied on food and ingredients that were readily accessible where they lived. Each tribe not only had its own language but unique dishes that set them apart. Most of the food gathered was used in season, contributing to each region’s own culinary identity. Tribes also developed preservation techniques and recipes that would help them survive harsh climates.
Did you know that Mazopiya is a Native American-owned store, operated by the Shakopee Mdewakanton Sioux Community (SMSC) here in Prior Lake. Throughout history, the tribe’s culture has focused on the values of living in harmony with its surroundings, sharing natural and material resources with others, and being good stewards of the earth. These values continue to guide its enterprises today. The tribe’s organic farm, Wozupi, provides a wide variety of organic fruits and vegetables that are featured on Mazopiya’s produce shelves. Mazopiya also has a wide variety of Native American products that are produced within the state, such as maple syrup and wild rice. During Native American Heritage Month, celebrate and experience Indigenous culture through our variety of Native natural foods and products.
Need some holiday inspiration? Join Carla for some great holiday appetizers that will take your next holiday gettogether to a whole new level.
Instructor: Carla Cohen $10.00
Sleep is crucial to our overall physical and mental health, but a solid night’s rest is often elusive. Stress, excessive screen time, and lack of exercise are some of the main culprits of sleepless nights. Learn how essential oils can support more restful nights.
Instructor: Liza Docken $10.00
The holidays can be a busy time and stressful too. Join Carla for some quick and easy holiday side dish recipes that are simple and delicious.
Instructor: Carla Cohen $10.00
What would your life be like if you had an abundance of energy and vitality? Do you think you could get more accomplished in your day? If being more productive is appealing to you, this class will give you the tools needed to fuel yourself for success.
Instructor: Sue Rapley $10.00
Are you in a cooking rut and wanting to add more flavor to your dishes? In this class, you’ll learn how easy it is to create simple, easy, and healthy meals by just adding some key herbs and spices to your cooking.
Instructor: Carla Cohen $10.00
Do you struggle to eat enough vegetables? Are your salads boring and uninspired? This class will teach you how to turn any salad into a five-star salad and get you and the whole family excited about eating more vegetables at dinner time! You’ll also learn how to make your own healthy and delicious whole-food, plant-based salad dressings.
Instructor: Matt Bennett $10.00
4 pounds winter squash
4 quarts vegetable stock (or water)
2 small yellow onions, diced
1/4 cup olive oil
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon cumin
3 cups fresh or frozen corn kernels
4 cans cannellini beans
1 bunch green onions, sliced
1/2 cup white wine
1 large bay leaf
1. Preheat oven to 350° F. Slice your squash in half, scoop out the seeds, and roast for about 40 minutes. Allow to cool once soft, then scrape out the flesh and save the liquid for later. Blend until totally smooth using a food processor or blender.
2. Sauté onions in a large pot over medium heat until brown, then add garlic, thyme, cumin, and black pepper, stirring until the garlic turns brown.
3. Add vegetable stock, bay leaf, wine, and squash. Simmer for a few minutes and then add remaining ingredients. Simmer for about 20 minutes total.
