Original Publication: 2008 - Lorna Saboe-Wounded Head, Food Safety Extension Assistant, SDSU
This curriculum was developed to facilitate the education of a cultural tradition for youth in Native American and non-Native American communities. With the following lessons, youth will be able to practice sun-drying corn and wild berries using traditional Native American methods. Activities involving drying meat are not included in this curriculum in order to focus on a food product that is potentially safe. Issues of food safety and sanitation will be addressed, along with optional recipes that can be prepared with the dried food. The lessons are designed to be flexible in order to fit into the available time frame.