Integrating History: National American Indian Heritage Month

I will do my best to give a quick overview of this month, recommend a few books and then supply some yummy, easy recipes.

Check out this website for places close by you where you can take your children to.
National Park Service.
There are places from Alaska, to New York, to Wisconsin, all the way down to Florida.

The following is Information courtesy of the Bureau of Indian Affairs, U.S. Department of the Interior
"What started at the turn of the century as an effort to gain a day of recognition for the significant contributions the first Americans made to the establishment and growth of the U.S., has resulted in a whole month being designated for that purpose.

In 1990 President George H. W. Bush approved a joint resolution designating November 1990 "National American Indian Heritage Month." Similar proclamations, under variants on the name (including "Native American Heritage Month" and "National American Indian and Alaska Native Heritage Month") have been issued each year since 1994."
For more information, you can go to the government site: National Indain Heritage Month

Here is a book for the family in time for the Holidays:


Here is a novel for the young adult and the parents to enjoy:

Many children do not know about the Code Talkers during World War Two, so this will lead to a very interseting discussion.

After talking and exploring this wonderful Heritage, try out your skills in the kitchen.
Title: Acorn Bread
Categories: Native amer, Breads
Yield: 1 Loaf

1 c Acorn meal
1 c Flour
2 T Baking powder
1/2 ts Salt
3 T Sugar
1 Egg, beaten
1 c Milk
3 T Oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In
separate bowl, mix together egg, milk, and oil. Combine dry ingredients
and liquid ingredients. Stir just enough to moisten dry ingredients. Pour
into a greased pan and bake at 400F. for 30 minutes

Title: Indian Pudding
Categories: Bakery, Desserts, Vegan
Yield: 4 servings

2 c Water
1 c Cornmeal
3/4 c Liquid sweetener
1/4 c Vegetable oil
1 ts Salt
1 lb Silken tofu
1 ts Ginger
1 1/2 ts Vanilla
1/2 ts Cinnamon (optional)

Cook water and cornmeal in pot for 20-25 minutes, stirring
occasionally.

Add remaining ingredients and mix in blender until smooth.

Bake in an oiled dish for 1 hour at 350F in preheated oven. Serve hot.

John Paino & Lisa Messinger, “The Tofu Book”. Posted by Karen
Mintzias