With Cahokia’s food history on our minds after our last episode, we turn to my backyard of St. Louis and are digging into more Native American food and farming history. Joined by Dr. Gayle Fritz, anthropologist and professor emeritus from Washington University, we uncover the mysteries of this once-thriving metropolis and its food and farming footprint.

(An AI created transcript is available for episode 410. It was created via Castmagic.)

Dr. Gayle Fritz

Get ready to have your mind blown as Gayle delves into the incredible discoveries and hidden histories of Cahokia. It was major city and the largest metropolitan area long before Europeans arrived here. It was the largest city north of Mesoamerica between 1000-1400 CE. And today, it is surrounded by corn and soybean fields as well as small towns — it’s in the horseradish capital of Collinsville!

Did you know that the original residents of Cahokia cultivated crops we still grow like corn, squash and nuts? They also grew so-called “lost crops” as they are no longer in production? They even had their own version of quinoa! Plus, we’ll explore the various purposes of the mounds found in Cahokia, from ceremonial rituals to burial grounds.

A Look at Cahokia

Cahokia is an UNESCO World Heritage site because of the significance the site has to the cultural history of the Americas. During the episode we discuss that this city of more than 10,000 people was a focal point for the region in the Mississippian period. And keep this piece of trivia handy — Cahokia was a larger city than London in 1250!

Cahokia was somewhat of a capital of the intricate network of mounds scattered throughout the region. These mounds served various purposes, from being platforms for buildings and ceremonial sites to housing graves and acting as charnel houses. As Gayle explained, the shape, size, and purpose of the mounds were diverse, and they held significant cultural and spiritual meaning for the people of Cahokia.

Today, the site hosts a range of programs including solstice observances. The most visually awe-inspiring sight is the multi-tiered Monk’s Mound (European monks settled here for some time, hence the name). This is the mound from across the road. Look closely and you will see tiny dots that are people climbing it. I can only imagine how massive these would have been when first built more a thousand years ago.

It’s definitely a hike up as each tier takes you up a lot of elevation. Looking up, even one layer is daunting but look how small the vehicles on the road below are when I looked down from the top of the stairs!

While the current site is a park of more than 3 square miles, it was a sprawling city with large farms for miles in every direction. When I went with family years ago, I zoomed in on the horizon with my iPhone… the St. Louis skyline is definitely clear on a good day even if it pixelates.

Cahokia’s Food History

I was luckily enough to be put in touch with Gayle by reaching out to the site manager who works for the Illinois Department of Natural Resources.

Cahokia, being a bustling metropolis, was undoubtedly a hub for trade. And the demand for food and farming with such a large population would lead to a focused effort. And of course, food was likely a valuable commodity in Cahokia’s trading.

Knowing about the three sisters, I asked about what specific crops were grown and exchanged, along with the methods used in farming during that era. How did the people of Cahokia cultivate their land, and what did they introduce to the region?

Corn was definitely a staple…. it started as the grass teosinte and the MesoAmericans kept selecting for more of the edible grain. I took this photo of teosinte years ago but can’t picture where we were on the development curve to today’s corn cobs.

There was a lot of squash, pumpkins, sunflowers, nuts and more. And of course, deer and other animals were hunted for meat. The last time I was in the museum at Cahokia, I snapped this shot on one of the food oriented exhibits.

Lost Crops of Cahokia

One of the most intriguing aspects of Cahokia’s food and agriculture is the exploration of the crops that have been lost to history. Gayle shed light on these ancient treasures, talking about some that were rich in protein and others that provided important oils.

Gayle brought up the following crops:

• Kinopodium: A relative of quinoa called lambsquarter that was likely a lost crop in the region around Cahokia. It is a high-protein grain.
• Sumpweed: A native crop related to sunflower that was selected for larger seeds and high lipid content.
• Maygrass: A native grass that was found to have high protein content and was likely an important food source at Cahokia.
• Little barley: Another native grass with high protein content that was likely used as a food source.
• Erect knotweed: A plant related to Japanese buckwheat that was mentioned for its potential as a protein-rich crop.

But just imagine, how did these forgotten crops taste and how did they fit into the daily diet of Cahokia’s inhabitants?  Is there someone out there like Ramona and Terry Button who may bring these crops back into cultivation? Gayle’s colleague Dr. Natalie Mueller hopes that some of these lost crops can be reestablished in the future. She discusses it with St. Louis Public Radio in this interview.

Farming Advances in Cahokia

Finding, sorting, focusing in on growing some of the seeds that were most desirable was likely one aspect of Cahokian agriculture. The scale of production needed to sustain a city of that size would require significant organization. It may surprise someone — and yet not at all surprise others — that women were the ones who focused on this part of the food puzzle. The commitment to build from seed to large fields of production and then finding the right ways to store them for winter was something that amazed Europeans once in the area.

There were also major advances in farm tools with various types of rock or stone as well as animal antlers and bones alongside hardwoods like hickory to cut through the earth’s crust for planting. Rice farmer Blake Gerard said the stone work and sharpening remains impressive today!

Whereas much of the work of the native people of the Gila River Valley was in irrigation, the people of Cahokia had an abundance of water with the Mississippi River and so many other rivers and creeks in the area.

Links Mentioned

The book on Cahokia’s food Dr. Gayle Fritz has written is (affiliate link to Amazon) Feeding Cahokia: Early Agriculture in the North American Heartland (Archaeology of Food).

Cahokia Mounds State Historic Site

Interview with Dr. Natalie Mueller on lost crops 

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The post Uncovering Cahokia’s Food History & Forgotten Farmscapes appeared first on Grounded by the Farm.

We continue discussions about native foods and farm on the Gila Indian Community in Arizona (hope you caught part 1 talking the culture, history & water of the Pima people). In this episode we talk with Terry Button about the work he and his wife Ramona are doing at Ramona Farms. Terry shares some of the foods the Pima people have eaten for generations, sharing the roles of corn and tepary beans and some of the foods that can be foraged in the desert.

You can see the transcript that was produced via AI here.

Growing “Indian Corn”

I’ve talked corn with a lot of folks (you may remember Dave who makes his own masa and polenta in Iowa). Terry & Ramona go even deeper into diverse varieties of corn, some he refers to as Indian corn for it’s role as a traditional staple for the Pimas. I love that he shared some of the ways they’re cooked locally!

Terry introduced me to pink corn, which the people of the Gila River indigenous community have cultivated for centuries. This corn is a star in both taste and appearance he says, featuring stunning hues of pink that add a touch of vibrancy to any dish.

But what makes this corn truly extraordinary is its versatility in Native American cuisine. From the savory delicacy of tamales to the hearty satisfaction of pozole (mentioned as a must have food for the holidays in Mexico), pink corn takes center stage, lending its unique flavor and distinct texture to traditional dishes that have been lovingly passed down through generations.

Aside from pink corn, Terry also shared insights into other indigenous varieties beloved in the community and prioritized by a lot of chefs. He points to Indian flint corn, a variety with vibrant, multicolored kernels. Its robust texture and nutty flavor make it ideal for grinding into cornmeal, which can be used to create everything from cornbread to tortillas and more.

I love that there are red corns too and that they have selected for cobs that are solid red as well as continuing to plant some of the red and white marbled. How appropriate that they call it Ramona red! And he’s also grown a good bit of sweet corn that is more mainstream today.

Tepary Beans — A Unique Tribal Food

I haven’t had a chance to really learn about tepary beans before but they are central to the diets of native peoples in Arizona and other parts of the Southwest as well as Mexico. These beans have a rich history and are deeply tied to the heritage of the land.

I’m not sure you could find anyone more excited about tepary beans — Terry absolutely loves them and it shows! He emphasized the diversity of colors, with varieties ranging from creamy white to vibrant brown. Each variety brings unique flavors and uses of tepary beans.

Photo of white tepary beans from RamonaFarms.com

When it comes to flavors, Terry described the white tepary bean as having a milder, almost sweet and buttery taste. On the other hand, the brown variety exhibits a nuttier flavor, creating a delightful contrast. Black teparies are less common, take longer to cook and have a rich robust flavor with a finish a bit of a chocolately finish.

These unique flavors make tepary beans a favorite among bean connoisseurs like Terry, and their versatility allows them to be incorporated into a wide range of recipes. He says whether cooked up as a hearty soup, included in a flavorful chili, or added to refreshing salads, these beans bring a distinct taste and texture to any recipe. And the family shares their favorite recipes on the Ramona Farms website.

With their high drought tolerance and disease resistance, tepary beans are not only a staple ingredient but a crop that does really well on the reservation.

A Tour of the Farm

He took me for a drive around the farm and reservation. You’ll see that they were baling hay and still planting some cotton when I was there in early May. All of that is also discussed in the podcast episode!

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

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As we round the foods on the holiday plate, it’s time to talk about growing corn! Corn isn’t just one of the staples for a healthy holiday season, it’s a consumable that has been around since the beginning of time. With so many types, varieties, colors, flavors and people that grow and harvest it, there’s a TON to learn about this little, robust and incredibly diverse crop!

Iowa Corn Farmer Dave Walton

To walk us through corn, we turn to Dave Walton of Walton Farms in Wilton, Iowa! (Yes, that’s a photo in a soybean field. Oh well!) Connect with Walton Farms online today and tell them the Grounded By The Farm Podcast sent ya’!
Walton_ Farms on Instagram

WaltonAgSeed on Twitter
Walton Farms – Iowa on Facebook

What is teosinte?

When we say the word teosinte, what comes to mind for you?

Teosinte is a tall grass native to Mexico and Central America. And it is commonly considered the ancestor of the corn that the world enjoys today in a vast number of ways. I don’t mind admitting that it just looks like a bunch of overgrown grass till you look at the seed head.

While we’re talking about corn, did you know that teosinte is inedible until it is processed by grinding or something?

Growing and eating corn is a BIG deal! Speaking of “Big” do you remember the movie scene from Big Janice mentioned where Tom Hanks eats “baby corn”? You will after watching this scene!

Different Types of Corn

How many types of corn do YOU know about? Inside this episode you’ll learn about many different kinds of corn – not all of which is bred for human’s to eat… some high starch corn is used for livestock, in processing and even fuel.

Sweet corn is right where many of us go to when we think of corn…. I mean, it is so amazing fresh out of the field!

What is your favorite way to eat corn on the cob? While sweet corn has more sugar content, and yellow dent corn has more starch, there are many different ways and types of corn to eat.

Ever heard of “really old corn?” There are a series of corns that Dave talks about that are actually from colonial times! It’s unique, grows tall, but looks pretty different from his field corn. He sent us a photo that shows the difference in cobs — the one on the right has more starch in it and dents as it dries down, the one on the left is one Dave grinds for use in food at home.

Where can one find more information about “heritage corns” and corns from different times in history? It takes getting creative, but Dave says it’s worth the networking!

Farmers like Dave test the moisture in corn to keep an eye on quality. It’s the same process Matt walked us through when we talked about growing quality popcorn last year. Listen to this episode of Grounded By The Farm to make sure YOU have the right level of POP in your corn!

Keeping Corn On-Hand

Looking for the secret to freezing corn to save for later in the year? Farmers like Dave Walton have got the system down! He shares his in this episode… give it a listen to hear his tips.

You can also check out this post from my friend Leah who’s written out our family’s fast and effective how to freeze corn in great quantities if you are lucky enough to have that deep freezer ready in July!

Home Ground Corn for All the Things

Dave shares some of the ways the family uses corn at home in this episode saying that they love to make tortillas with some of the blue corn and some of the older varieties make great polenta too! He even sent photos of some of the polenta he had made.

Masa – are you familiar with masa? It’s mentioned several times in this episode and is critical to those tamales! Dave and company make it “Fresh as it can be” at Walton Farms. Dave talks about grinding corn to various textures.

 

Holidays and Corn Go Hand-in-Hand

How many of you have CORN CASSEROLE during the holidays? It’s a centerpiece inside of many tables – including Dave’s! And cornbread / cornbread dressing is the best! Definitely a family favorite of ours.

Being Southern, I turn to tamales for Christmas-time enjoyment of corn! Having friends of Mexican heritage, tamales are the spot, but I also spent years in the Mississippi Delta — a region that holds that food so dear that they have a tamale trail! And I can hear it calling me and may have to head back down once covid is behind us. For anyone in the St. Louis area, you should check out The Tamale Man — feel free to hit me up if you want help placing that order! I love what they are doing!

Growing Corn in Your Garden

With corn being native to the Americas, it can be grown in most areas of the US. And growing corn is pretty popular in backyard and community gardens. We asked Dave what we should know? and he points out using top soil as a base.

And many home gardeners The Three Sisters Method: Are you familiar with it? It’s a way for corn, beans and squash to all thrive together.

Importance of Healthy Soil

Ready to help your soil be healthy, retain structure and stay in place? Dave talks through you how to keep our soil healthy and ready not just for corn – but for “Cover Crops” that are a used on farms all over the world!

Links Mentioned in the Show

Brandon Whitt, who grows barley for a local Nashville brewery is beginning to play with some of the heritage corn varieties too.

Tips on how to freeze sweet corn.

Natasha uses a lot of companion planting like the three sisters in the We Sow We Grow garden.

 

The post Growing Corn in Iowa, Dave Walton is Not The Stereotype You May Hear appeared first on Grounded by the Farm.

Few farmers have a more captivating history or voice than black farmer Lloyd Johnson who grows corn, soybeans and wheat in Alton, Illinois. The Johnson family — Lloyd’s great grandparents — bought the property in 1850, years before Abraham Lincoln would be president.

Lloyd talks with us about how he feels his path of being a farmer was part of a covenant made generations earlier. A covenant that ends with him he points out. The wisdom and life lessons extend well beyond what it is like to be a farmer to some of the things that make it a bit different since he is a black farmer. We ask him about advice for people looking to get into farming, about the creation of generational wealth, as well as some of the changes he’s seen in his 80 plus years in the St. Louis metro area.

You may also enjoy hearing from these other black farmers.

Photo of milo to show what he was talking about in terms of grain size.

For more information about the The National Black Growers Council visit the NBGC website or connect on social media at:

Twitter https://twitter.com/NBGC100

Facebook https://www.facebook.com/NBGC100/

Instagram https://www.instagram.com/nationalblackgrowerscouncil/

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In this episode, we talk popcorn with Matt Helms who is returning to his family farm part-time as he starts a popcorn business serving customers in the St. Louis local area and online.

With a family tradition of farming, Matt tells us he wanted to participate in that while still living in the city and working off farm as well. While he and his wife Michelle considered a few things, popcorn rose to the top and has become a family business that includes their young daughter Lily Ella. He talks about taking on that new level of risk and feeling more connected to his ancestors. 

In this interview, Matt also shares his excitement for finding new customers and the help Lily offers as well as telling us about the various types of popcorn grown on the farm — heirloom, butterfly and mushroom. 

He also talks about the various ways the family enjoys popcorn and gives a tip for a recipe that he says was a hit as a holiday appetizer!  

After you listen to the podcast, you may want to check out a video tour on the farm as we learn about moisture testing, a key point in popcorn quality. 

You can order directly from Ella & Ollie’s website and find Ella & Ollie Popcorn on Facebook.

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When a friend told me he was starting a popcorn farm business, I felt certain that I would end up being a regular customer. And I sure have! Having Ella & Ollie Popcorn grown just 16 miles from our city’s skyline dominator (the St. Louis Arch), seemed like a great idea. I had no idea how much I would learn about a favorite snack of mine.

I goofed up and was out of town when he and his family harvested the crop. It would have been awesome if I could have talked my way into the combine — although with Matt, his dad Dale (that’s them in the photo) and brother Fred all working on the crop, I’m not sure they would have had much room left for me! Just the same, I recently hopped in the car with Matt Helms to drive out to the farm.

The weather here this fall was wetter and colder early. And that meant Matt was keeping an eye on the moisture. It’s really important for popcorn to have the right moisture level so it pops perfectly! Matt took me out so I could see the last few rows of popcorn plants — a chance to see the cobs that look so different. Popcorn looks tiny next to either sweet corn or corn grown for grain. I also got to see how he pulls samples and tests moisture to insure the popcorn gets sent to the cleaning facility at the right moment. Check out the video to see what I mean.

Pulling multiple samples from each storage bin on the popcorn farm, from both the top and bottom let Matt check the moisture level and see whether there were any inconsistencies. We found the moisture was in the prime zone so Matt got excited as he thought about getting the new crop through the rest of the process — getting it cleaned and packaged up.

Now I need to get some for Christmas gifts!

You can order directly from Ella & Ollie’s website and find Ella & Ollie Popcorn on Facebook.

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