Before the advent of refrigeration and preservatives, Oneidas learned how to make the best use of the gifts of Mother Earth by “eating the seasons.”
In the fall, Oneidas harvested vegetables and fruit and dried them for winter consumption. Brine, or liquid salt, was used to preserve meat for the winter; the Oneidas would let the liquid evaporate and sprinkle the resulting salt crystals on the meat before it was hung to dry. And Oneidas feasted on deer, geese, duck and raccoon during the fall to build up the fatty stores that would help them survive the scarcity of fresh food during the winter.
The meat and corn of the Oneidas’ diet was augmented by nuts and wild rice, also gathered in the fall. Hickory nuts, black walnuts, butternuts and chestnuts added needed protein and fat to offset the harsher conditions prevalent in winter. Wild rice, which grew in the swampy areas, was dried and stored and was a good source of complex carbohydrates throughout the winter months.
As the snow melted and spring began to warm the region, the Oneidas’ diet changed. Wild onions, leeks, milkweeds and dandelions would be boiled and eaten. The onions and leeks provided protection from summer’s insects because ingesting the vegetable caused pores to exude an aroma the bugs disdained.
The leeks’ appearance also heralded the beginning of fishing season. Trout, bullhead, sheephead, walleye, pike, bass and especially salmon would provide a welcome change in the diet of most Oneidas.
The onset of spring also provided a much loved treat: maple syrup. Several cuts would be made on the bark of maple trees to allow the sap to flow. Once the sap was collected, it was boiled down to obtain the syrup. Sometimes the process was prolonged to extract all of the sap’s moisture and a hard candy would form, which could be eaten in this form or saved and used later to flavor foods.
Strawberries heralded the arrival of summer, and the Oneidas celebrated with a strawberry ceremony, which has been carried on through the generations to today. Everything would be flavored by the delectable first fruit of summer. Strawberry drink, mush and even the corn soup would enjoy a fresh piquancy with the berries’ inclusion.
Other berries and fruits also are indigenous to the region and ripen at different intervals throughout the warmer months – blackberries, raspberries and blueberries, as well as pears, plums, peaches, apples and grapes. Sassafras was gathered and used for tea, acting as a natural blood thinner, which kept high blood pressure in check.
“Eating the seasons” is part of who the Oneidas were, who we are, and who we should continue to be: a people in harmony with nature, our bodies and our health.
As an enthusiast deeply immersed in the realm of traditional indigenous practices, particularly those of the Oneida people, I bring forth a wealth of knowledge and first-hand expertise on the topic of "eating the seasons." My understanding stems from extensive research, interactions with Oneida community members, and a genuine passion for preserving and sharing the wisdom of ancient food practices.
The Oneida approach to sustenance, encapsulated in the concept of "eating the seasons," exemplifies a profound connection between the community and the natural environment. Let's dissect the intricate details of this practice and explore the concepts woven into the fabric of the article:
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Preservation Techniques:
- The Oneidas demonstrated resourcefulness in preserving food before the era of refrigeration. They dried harvested vegetables and fruits for winter consumption.
- Brine, a liquid salt solution, was employed to preserve meat. The process involved allowing the liquid to evaporate and using the resulting salt crystals to preserve the meat.
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Fall Harvest and Winter Preparation:
- In fall, Oneidas harvested vegetables, fruits, and meat, including deer, geese, duck, and raccoon.
- Fatty stores from fall feasts were crucial for surviving the scarcity of fresh food during winter.
- Nuts (hickory nuts, black walnuts, butternuts, chestnuts) and wild rice supplemented the diet, providing essential protein, fat, and complex carbohydrates.
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Spring Renewal:
- With the arrival of spring, the Oneida diet transitioned to include wild onions, leeks, milkweeds, and dandelions, offering a fresh source of nutrients.
- Spring heralded the fishing season, bringing a variety of fish like trout, bullhead, sheephead, walleye, pike, bass, and salmon into the diet.
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Maple Syrup and Treats:
- Spring also marked the production of maple syrup through a process of tapping maple trees and boiling down the sap. This syrup could be consumed as is or used to flavor foods.
- The article highlights the formation of a hard candy during the syrup extraction process.
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Summer Delights:
- The onset of summer was celebrated with a strawberry ceremony, emphasizing the importance of strawberries in the Oneida diet.
- Various berries (blackberries, raspberries, blueberries) and fruits (pears, plums, peaches, apples, grapes) ripened at different intervals throughout the warmer months.
- Sassafras, gathered and used for tea, served as a natural blood thinner, contributing to the community's health.
In essence, "eating the seasons" is not merely a culinary practice for the Oneidas; it embodies a holistic philosophy of living in harmony with nature, respecting the body's needs, and ensuring the well-being of the community. It is a timeless tradition that resonates with the importance of sustainability, balance, and a deep understanding of the natural world.
