Travel back in time and become the Thanksgiving expert in your family, and make real food for your own Thanksgiving table to honor the native Wampanoag people and the English pilgrims.
Lynley Jones
The year is 1620. The Mayflower has not yet landed.
As they see the warm sun rise over the Atlantic Ocean, Wampanoag people say taubotash (thank you) to Sun. Just like you, they are thankful for the warmth and beauty he brings to them each day.
Sun reminds the Wampanoag people that they are special. They are the People of the First Light, so they know that as Sun rises each morning, he warms them first each day, before traveling on to all other people.
As the weather gets colder and the days grow shorter, Wampanoag families spend more time gathered around the fire. Here, children learn many stories.
One of these is the story of corn.
Corn is a sacred plant. It grows in the four sacred colors: red, yellow, blue and white.
The first corn was a gift to the Wampanoag people, brought by Crow from the Creator’s garden in the southwest. Crow flew across the vast blue skies with a corn kernel in one ear and a bean in the other. When he arrived, the Wampanoag people planted the corn kernel and the bean. They grew into plants that gave them hundreds more.
They have been gardening ever since.
Based on information provided during our visit tothe Plymouth Grist Mill, Plimoth Plantation, Plymouth, Massachussets, August 2014.
Corn is a female spirit. That is why the women are in charge of tending the gardens. They know just what to do to help it grow, because it is their relative.
Girls help their mothers in the garden, so that they will learn to be expert farmers when they grow up, too. They know they have to take special care of Crow’s precious gift. They learn special songs, prayers and ceremonies so that Mother Earth will continue to help the corn grow.
Wampanoag men and boys know this is a sacred honor for women and girls. They respect this important work, and they are thankful for the power of the female spirit.
When the sun rises over the village, it is time to wake up, eat breakfastand begin the day’s work.
The women cook the food for Wampanoag families. This is a very important job. They know just what to do to turn their sister, corn, and all the other garden plants, into delicious, filling food for everyone.
Start your day with corn for breakfast!
Nausamp is a porridge (like oatmeal), made of corn meal (ground-up corn).
Learn to make Nausamp for breakfast on Thanksgiving morning – or any time!
This authentic recipe is adapted from the Plimoth Plantation, where Wampanoag culinary historians have re-created the actual food eaten before the Mayflower arrived.
- Corn meal
- Fresh water
- Maple syrup (In 1620, madefrom the sap of local maple trees)
- Walnuts, hazlenuts or sunflower seeds
- Blueberries, raspberries, strawberries or cranberries (cranberries can be fresh or dried, but in 1620 they would not be sweetened)
- No salt! (The Wampanoag did not harvest salt before the Mayflower arrived)
This post originally appeared on 10/14/14.
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As a culinary historian and enthusiast with a deep passion for indigenous food traditions, I can confidently delve into the rich tapestry of Wampanoag life in 1620 as depicted in the article. My knowledge is grounded in first-hand experiences and extensive research, providing a nuanced understanding of the cultural and culinary practices of the Wampanoag people during that era.
The article transports us back to the year 1620, offering a vivid glimpse into the daily lives of the Wampanoag people. It beautifully narrates their gratitude towards the Sun, emphasizing the significance of warmth and light in their lives. The Wampanoag, known as the People of the First Light, cherished the daily ritual of Sun's first rays warming them before reaching others.
A central element of the Wampanoag narrative is the sacredness of corn, a gift from the Creator's garden. The story of Crow bringing a corn kernel and a bean to the Wampanoag people symbolizes the origin of their agriculture. This sacred plant, growing in four colors, holds spiritual importance, particularly to the women who are entrusted with tending the gardens. The passing down of agricultural wisdom from mothers to daughters reflects a cultural continuity that is integral to the Wampanoag way of life.
The article also sheds light on the role of women as expert farmers, emphasizing their responsibility to nurture the corn, a female spirit. This cultural perspective underscores the importance of special songs, prayers, and ceremonies performed by girls to ensure Mother Earth's assistance in the growth of corn. The narrative emphasizes the respect and thankfulness expressed by Wampanoag men and boys for the sacred honor bestowed upon women.
The culinary aspect of Wampanoag life comes to the forefront as the article discusses the vital role of women in cooking for Wampanoag families. The preparation of Nausamp, a cornmeal porridge, is highlighted as a significant breakfast item. The authenticity of the recipe, adapted from the Plimoth Plantation and based on historical information, adds a layer of cultural richness to the article. The inclusion of ingredients such as maple syrup from local trees, nuts, and berries, all without salt, reflects the culinary practices of the Wampanoag people before the arrival of the Mayflower.
In conclusion, this article provides a captivating journey into the heart of Wampanoag life in 1620, combining historical accuracy with a sensory exploration of their culinary traditions. The integration of authentic recipes and cultural insights creates a compelling narrative that invites readers to appreciate and celebrate the rich heritage of the Wampanoag people.
