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 

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. 

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

Our latest episode has us talking Cahokia Rice. The name alone likely is a bit confusing as Cahokia is the incredible urban center that predates the United States and was located near today’s St. Louis. But rice isn’t exactly midwestern. So that may raise your curiosity and Cahokia Rice should because it was specially bred to deliver a higher protein content that makes it low glycemic too! 

(An AI-based transcript for this episode is available.)

We talk with farmer Blake Gerard of River Bend Farms about the unique challenges of growing rice, how he came to grow and market an enhanced variety of rice, and some of the ways it’s grown. His operation is very different from many farms as he’s right along the river… so even in a year where many Midwestern farmers have had issues of drought, the water table on his farm kept everything growing. 

We explore the intersection of food and farming and shed light on various environmental pieces that touch rice from filtering muddy river water into crystal clear water, thanks to the soils natural filtration powers. 

Hidden Gem of Midwest Rice Farming

Did you know that rice is grown in Illinois? Most people associate rice production with Southern states like Arkansas and Louisiana, but my recent conversation with Blake Gerard at Cahokia Rice opened my eyes to the unexpected world of rice farming in the Midwest.

Illinois, a state known for its corn and soybean production, might seem like an unlikely place for rice cultivation, especially when compared to bustling cities like Chicago. But as Blake explained, the unique geographical features of this part of Illinois, combined with efficient water management techniques, create the perfect conditions for growing high-quality rice.

Since their fields are right along the Mississippi River, it’s fascinating to see how the River is their biggest asset and yet also presents some big challenges for them. Our farm tour included close looks at the levee and ditch systems used to control water flow on their farm.

Farm Tour Talking Water Control

We hopped in Blake’s Jeep and took a tour of the farm. Hope you enjoy the ride-along.

Water. So often that is a central part of any conversation about farming. Drought is the scourge for most farmers and drought seems to be hitting more frequently. And floods take away so much hard work on many farms, but Blake said having a dry year meant he had his “perfect year” everything went according to plan, including flooding. That’s because flooding rice fields is intentional and the water table along the Mississippi River made it easy this year for him to get water on and off fields when needed. 

Talking to Blake shed light on the challenges faced by rice farmers when it doesn’t rain. While relying on surface water from the river is the primary method for flooding the fields, they also employ a pump on, pump off system, inspired by their friends in Louisiana. This innovative approach allows them to regulate water levels and ensure optimal growing conditions for the rice crops.

As I edited the video, I realized we may have used some words in ways that that are less familiar to folks. With that in mind, I put together a post with definitions of some of the rice farming terms we used.

A Different Kind of Rice

When we think of protein-packed foods, rice might not be the first thing that comes to mind. In fact, some of us think only of carbs. However, Blake is growing a unique variety of rice that has a great source of plant-based protein.

Blake explained that a one-cup serving of cooked rice contains approximately 4-5 grams of protein (which is about double) Another intriguing aspect of rice is its low glycemic index (GI). That low glycemic index means the rice is digested more slowly than most rice, resulting in a gradual release of glucose into the bloodstream. As a result, consuming this rice can help maintain stable blood sugar levels, avoiding dramatic spikes and crashes in energy.

A low glycemic index is sought by athletes of endurance and long-distance events, those marathon runs and cycling. Farmer Blake Gerard says as someone who likes to cycle, mentions the benefits of eating high protein, low glycemic rice brown rice for maintaining stable blood sugar levels definitely helps him.

It’s branded Cahokia Rice as a nod of respect for the native peoples who farmed that area centuries before the Gerard family arrived in the area. Blake points to some of the farming implements sharpened shone that is founf and the company sells direct and through retail, distribution and food service all.

Loving Rice on My Table

Growing up in the South, I always associated rice with daily meals, but it was interesting to learn that a lot of Midwesterners are not as familiar with dishes like red beans and rice. That is unless they have rice in their heritage or love New Orleans like I do! 

But do you eat rice for breakfast on the regular? Add half and half and fresh fruit to your rice? I couldn’t wait to try Blake’s fruit and rice fusion rec but failed to take photos!

When discussing different ways to enjoy rice, Blake mentioned that he loves incorporating fruits like peaches or blueberries into his rice with half-and-half or milk.

This reminded me of my experience with mango sticky rice in Thailand, where the combination of fragrant rice, juicy mango and coconut created an irresistible treat. If you haven’t had it, look for it on menus at your favorite Thai restaurants! 

Rice Fields & Waterfowl Go Hand-in-Hand

If you watched the tour video above, you no doubt heard the mallard ducks and some of the other birds on Blake’s farm and the wildlife refuge that he farms alongside.

He shared an intriguing aspect of rice farming: the importance of waterfowl, especially geese, in creating and maintaining a suitable habitat for rice fields. These birds act as natural tillage tools, mowing down the fields and stirring up the soil. Their presence contributes to soil health and water management for this farm. 

As I wrapped up my conversation with Blake at River Bend Cahokia Farms, I couldn’t help but feel captivated by the intertwined story of improvement and adaptation that revolves around rice farming in Illinois. From exploring the unexpected location for rice production to discovering innovative approaches in water management, the richness of this episode truly emphasizes how farming is always evolving. 

Find Cahokia Rice Online

As mentioned above, Cahokia Rice is available online at CahokiaRice.com. You can find them on Instagram @CahokiaRice, on the Cahokia Rice Facebook page and Cahokia Rice’s YouTube Channel.

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. 

The post Cahokia Rice and the River: Intertwined Story of Improvement & Adaptation appeared first on Grounded by the Farm.

Pawpaws are one of a handful of unique fruits and vegetables native to the United States, and yet they are not nearly as widely enjoyed as the holiday must have cranberries!  One of the reasons they aren’t as well known is the primary way to get pawpaws is foraging for them. Jeff Hake sits down with us to talk about pawpaws and other fruits being grown at Funk’s Grove Heritage Fruits and Grains and some of the products they are making too.

Transcript created via AI available.

A History of Farming & Some Innovation Too

The Funk family has been farming in the McLean, Illinois area for generations and two of the adult siblings of the family — Katie and Jonathan — wanted to try some different practices and crops. They wanted to do some unique food products using heritage grains and the like. And since the family already has a shop where they sell maple syrup (they still spell it the old way as maple sirup.)

Katie has worked off farm and found the pull back to be strong. She’s created some unique syrups that pull on some of the berries the trio forages. Jonny has worked on the farm since college and has a lot of insight on crop production and some of the different things the trio should try.

Jeff was working with efforts to get small farms underway when he met and eventually married Katie. It all seems like kismet as Jeff grew up in the woods in the northeast and happily admits to a deep love of wandering the woods looking closely at all the plants. And planting fruit trees and making fruit leather and talking about all of it with a lot of excitement.

They have planted a combination of grains and offer some baking and bread mixes. And with the fruit trees they have planted they offer fruit leathers and other yummies.

The Grove & Pawpaws

Funk’s Grove is the name of the area outside of McLean, the woods that the Funk family has managed as they tap maple trees for syrup and more. With the old growth of trees, they have found a wide range of native plants — pawpaw trees seem to be almost everywhere Jeff says.

He tells us about pawpaws and how the fruit was likely eaten whole by massive mammals centuries ago. The seed would be dispersed as the mammals roamed, dropping it as they fertilized the land with manure. That whole process seems to work best when nature is in charge as the trees need different genetics & a certain type of fly to provide the needed cross-pollination to produce fruit.

Jeff says the trees typically do well along creek beds or near clearings in the woods where they get some sun but not a lot. The types of soils can range as can the actual flavor and texture of the fruit.

What do pawpaws taste like?

Jeff tells us that the texture is like a custard dessert which makes them less than desirable for some. He describes the flavors as ranging but the best being something uniquely tropical despite growing in an area where winter can be pretty harsh.

He laughs describing how one customer offered a review of one tasting like summer and his childhood in a burst of memories but the next one tasted like sand. I love how Serious Eats describes them:

A pawpaw’s flavor is sunny, electric, and downright tropical: a riot of mango-banana-citrus that’s incongruous with its temperate, deciduous forest origins.

It’s Harvest Time for Pawpaws

The Funk’s Grove Heritage Fruits & Grains Instagram shared a series of photos this past week sharing that some of the pawpaws in the grove are beginning to ripen. Check them out!

 

View this post on Instagram

 

A post shared by Funks Grove Heritage F & G (@funksgrovehfg)

Making Fruit Leather

Growing some black currants, grapes, peaches, pears and more, they have the makings for some great treats and Jeff loves making fruit leathers — they call them Fruit Wowsers cause the flavors will definitely make you say wowsers! Jeff recently showed the process — and it’s lengthy one but here you go with step-by-step directions.

Visit Funk’s Grove

If you are interested in catching some of the products we discuss in this episode, you can catch a ride of Route 66 and drop by the Funk’s Grove Maple Sirup Shop. You can browse all the maple sirup product offerings the family has as well as the grains, snacks and more the trio is creating through their heritage farming and foraging efforts.

You can also catch them on their own website funksgrovehfg.com or on Instagram as @funksgrovehfg or Facebook at FunksGroveHFG.

The post Foraging Pawpaws, Fruit Farming and Making Fruit Leather in Funk’s Grove appeared first on Grounded by the Farm.

Did you know Illinois is know for growing horseradish? Ok, maybe it’s not as famous for that as it is for Chicago’s Miracle Mile, but the majority of the horseradish eaten in the US is grown in Illinois/Missouri area.

(A transcript for this episode about horseradish is available.)

Happenstance Piqued My Interest

Years ago a farmer drove me by a neighbor’s horseradish field and it raised a lot more questions than it answered! Question have been growing ever since and I’m surprised how many people, when they heard I was headed to a horseradish farm, launched into questions too.

I found the perfect interview with Matt McMillan! He seemed to enjoy answering the questions as much as I enjoyed getting answers.

Matt lives just a short drive east of St. Louis in Collinsville, IL. the “world’s horseradish capital.” And we sat down to talk about what makes the condiment and plant so unique. And seriously, you can hear the enthusiasm throughout the visit in the podcast episode and the accompanying video.

Enjoying Horseradish

Horseradish isn’t something everyone thinks about when they start listing favorite foods, but the distinctive shredded root is a great compliment that enables some of us to better enjoy favorite foods like prime rib, oysters and it puts a bite in bloody marys too!

Matt tells us there are passionate fans of horseradish — people like his dad — who like a bit of horseradish with most meals. And while I wasn’t familiar with adding the spicy kick to mashed potatoes or burgers, but I am willing to give it a shot.

It’s a different kind of spice though as it hits you in your sinuses, rather your tastebuds like a ghost pepper or something. That kick is short-lived with horseradish and hot mustards too (the plants are both part of the brassica family). Matt says that’s based on the oil released. So you don’t want to let horseradish dry up.

For a lot of us, horseradish is a sauce, more than a few people I talked to couldn’t picture a horseradish plant.

But it’s a big root that is grated to provide the condiment we use. If you are like me and haven’t bought horseradish in the produce section, this video with Andrew Zimmern shows how to prepare horseradish.

What’s growing horseradish look like?

Getting Matt to take me out to a farm really helped me picture it. The plant grows low to the ground, putting most of the energy into making that root big. Horseradish is planted in the spring (April-May) by planting secondary roots from a previous crop. It is harvested starting in September but can go as late as May as the root comes out of dormancy and will be growing again come spring.

This video not only shows Matt digging up a horseradish, but we talk about how it’s planted & harvested and you’ll see video from that Matt was nice enough to share.

Because horseradish is a niche crop that requires so specialized equipment, there are only a couple dozen farmers who grow it at scale. Almost all of them are headquartered in the Collinsville area. It can be grown in gardens at home though and just this week I was listening to a book where someone talked about growing it.

Barry McMillan (Matt’s dad) did an interview a little while back and explained that horseradish takes a lot of labor but also offers farmers a good return if they can do it at scale.

Horseradish Festival

The small town of Collinsville hosts a horseradish festival the first weekend in June each year. You’ll hear Matt & I talk about it a bit in the podcast episode. You can find more information on the festival’s Facebook page or website.

The post Getting to the Root of Enjoying & Growing Horseradish! 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/

Find Grounded by the Farm 

• GroundedbytheFarm.com for photos, blog posts, show notes and more
• Ask the Farmers Facebook Page
• Groundedbythefarm_ on Instagram
• Grounded by the Farm on Youtube
• @groundedbythef on Twitter

The post The History of Being a Black Farmer, Johnson Family Farm Preceded Lincoln’s Presidency appeared first on Grounded by the Farm.

Building a community garden & the community that inspires more people to grow food in their backyard has driven Natasha Nicholes to do great things on Chicago’s South Side & online.

Family Passion for Gardening

Natasha talks happily about the sense of wonder her Granny Blackburn created for her as a child. Going to visit her grandmom would yield exciting times in the garden and great meals to come.

Now, years later, Natasha is not only creating that excitement for her own children, but by building a community garden, she’s making it available to children throughout the neighborhood. The photo below shows Natasha, her husband Shomari & their younger children to the left with some of the garden’s volunteers.

A Community Garden Growing Pride

We Sow We Grow is a community garden non-profit that offers a lot of educational opportunities to the neighborhood the Nicholes family now calls home. The garden teaches residents about plants, pests, how to provide fresh vegetables for your home and more.

There are a number of volunteers in Chicago, others who get exposure to the program and feel empowered to garden at home too! And the community has grown to support gardeners across the US too thanks to a We Sow We Grow Gardening Chat Facebook group.

Natasha says she loves how many in the neighborhood see the urban farm as a point of pride. She says neighbors even tell people in other burbs that “you’ve got to see this.”

Growing in Containers & Square Foot Gardening 

Natasha got her start 7 years ago, planting a few things in containers and once she found square foot gardening, she says she realized everyone should be doing it!

To plant a square foot garden, you learn what plants do well sharing space with each other and can grow corn along with vining plants that will use the corn plants as a trellis and the like.

A Visit to the Community Garden

Last May, I was in Chicago for work and had a chance to get to the garden with Natasha and the younger Nicholes. You can get a feel for the number of raised beds they have in this live video I shot while there and knowing they are all managed by the foot… wowzers!

Ways to Get Involved with We Sow We Grow

With the excitement and promise of gardening seeming to resonate with more and more people, the We Sow We Grow Gardening Chat community on Facebook is a great place to go for ideas and information.

The group is really active and includes both new and established gardeners across the US. Personally, I love that everyone there remembers and celebrates that joy of a first seedling, the first pepper of the season or whatever it is you want to celebrate!

You can support We Sow We Grow through PayPal donations as well as buying various products like the “Dirty by Nature” t-shirts on TeeSpring. I love mine and had to wear it last spring when I went to the garden!  

Natasha Nicholes’ blog Houseful of Nicholes includes a category that shares a lot of gardening information including making a mason jar garden with your kids she walks through basics like how to read a seed packet

Listen to the Podcast to Hear

Some of the other topics covered in this podcast includes:

• Becoming a master urban farmer / master gardener 
• Talking about tough years & good years
• Creating community & a non-profit
• Lots of people turning to gardening 
• Difference in scale farm – garden 
• Growing all the things 
• Planning to Plant 
• Where to Start 

You may also enjoy hearing from these other black farmers.

The post Building a Community Garden in Chicago and Online appeared first on Grounded by the Farm.

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.

The post Popcorn… family legacy and local future appeared first on Grounded by the Farm.

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.

The post Family-Owned Popcorn Farm Has Quality Focus appeared first on Grounded by the Farm.