Zhiiwaagamizigan: Maple syrup
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Anishinaabemowin pronunciation: "zhee-wah-gum-izi-gun"
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How is it our relative?
Collecting sap from maple trees usually happens in late winter/early spring. It signals the start of a new season and a time of coming back together as a community to make maple sugar and syrup. For some Anishinaabeg, this time is called Iskigamizige Giizis ("Boiling Sap Moon").
Why eat it?
- Consuming too much of any kind of sugar can increase your risk for some diseases, but maple syrup is a natural alternative to refined sugars, with some extra health benefits.
- Lower glycemic index than refined sugars
- No additives, coloring or preservatives are used in making maple syrup
- Contains vitamins such as potassium and calcium
Cooking tip: Swap out 1 cup white sugar with 3/4 cup maple syrup and reduce other liquids in the recipe by 1/4 cup.
Recipe: Maple-Glazed Salmon
Ingredients:
- 12 oz salmon
- 1/6 cup maple syrup
- 1 1/2 Tbs soy sauce
- 2 garlic cloves, minced
Directions:
- Preheat oven to 400 degrees F
- Mix together maple syrup, soy sauce and garlic
- Place salmon on foil-lined baking sheet with skin side down
- Pour glaze over salmon
- Bake for 15 minutes or until internal temperature reaches 165 degrees F and fish is easily flakes with a fork
Miijim (Food) Card Project
Students from several schools in Sault Ste. Marie, Michigan, joined together to research and create Miijim (Food) Cards as a classroom project. Each card features a hand-drawn miijim item available at the Brimley Bay Mills Farmer's Market, paired with the names of each food item in Anishinaabemowin. This project came about after the students visited their local market, which left them wondering if there was a way to incorporate their culture and language more fully into this important hub for the community.
This project was created in partnership with the Sault Ste. Marie Tribe of Chippewa Indians, MSU Extension, and the Tribal Food Sovereignty Collaborative, with translation services generously provided by "Aamookwe," Amy McCoy.