Our goal is to restore the farming, consumption, and distribution of traditional White Corn (also know as "Tuscarora White") to Native American communities and to offer White Corn products to the community at large. White Corn, along with beans and squash, is often called "Three Sisters." Learn more by reading the "Legend of the Three Sisters. "

Jun 28, 2018 · Iroquois White Corn, however, is a flour corn with a subtle, slightly nutty flavor and ears that are longer, wider, and heavier than sweet corn. Historically, Iroquois women raised, planted, weeded, protected, harvested, braided, dried, shelled, and cooked the dietary staple.

Ganondagan State Historic Site is the home of the Iroquois White Corn project, a relatively recent endeavor to benefit the health and heritage of the Seneca Nation of Indians.

Oneida White Corn. Iroquois White Corn has been part of the traditional Haudenosaunee diet for over 2000 years.

Nov 22, 2018 · An ancient variety of Oneida white corn is used in Laura’s famous corn soup. Once dry, the Oneida white corn must go through a hulling process that takes up to three hours. This story is part of Food Traditions , a multimedia project exploring food and …

Apr 1, 2020 · Dr. John Mohawk (Seneca) and Dr. Yvonne Dion-Buffalo (Samson Cree) were inspired to restore the cultivation, daily consumption, and distribution of this traditional nutritious corn for the Iroquois people—while fostering job opportunities for Native American youth.

Jul 11, 2023 · From the vibrant and multi-hued Hopi blue corn to the versatile and starchy Iroquois white corn, these heirloom strains serve as tangible representations of cultural heritage and biodiversity preservation.

Jul 28, 2016 · Unlike “sweet corn,” Iroquois White Corn, with its long, straight ears and white kernels, is best described as having a naturally sweet, nutty and complex flavor and aroma. It is a traditional “slow food” digested gradually in the body so a …

Jan 12, 2018 · The Iroquois White Corn, sometimes referred to as “Tuscarora White,” grown by Mohawk and his ancestors has been added to Slow Food USA’s Ark of Taste, “a living catalog of delicious and distinctive foods facing extinction,” which aims to …

Native Americans grew corn of every color, of course, and even in Charleston today, the best of the heirloom kitchen, mill, and whiskey corns that survived into modern times are, in order of flavor diversity, red, blue, purple, pink, orange, white, and yellow.