Last week marked a meaningful milestone in our journey of learning, growth, and cultural connection as students came together to harvest the onëögë:n — also known as Tuscarora White Corn — that we diligently cultivated over the summer.
Led by our Indigenous Studies class, the harvest was more than just a seasonal activity; it was a hands-on experience rooted in tradition, sustainability, and respect for Indigenous food systems. Students participated in harvesting, husking, and braiding the corn — a traditional method that not only preserves the corn but also symbolizes the interconnectedness of community and heritage.
With the corn now carefully braided, it will be hung to dry in preparation for the next step: nixtamalization, a process that enhances the corn's nutritional value and makes it suitable for cooking and consumption. Once dried, the Indigenous Studies class will once again guide us through this important traditional technique, deepening our understanding of Indigenous agricultural knowledge.
We extend our heartfelt gratitude — Nya:wëh — to the Indigenous Studies class for their leadership, effort, and dedication in bringing this cultural experience to life. Their hard work ensures that traditions are not only honored but lived and learned.
