Thank you both for sharing your culture and for your service Marine. I have always admired the Navajo especially since I was a young man reading about the code talkers and their struggles in both childhood and service.
One of the most TASTY Plant Seeds on Earth that are made into so many DELICIOUS foods! I like to plant the seeds and see the corn plants grow, I think it's a beautiful plant. Corn feeds the World! 🌱🌽💚🌎🌍🌏
My father loved to plant corn on his farm for us for friends for his animals and once he says it was Indian corn different colored none of my brothers took after him wanting to plant corn thank you for this video reminds me of my father that passes away years ago.
In mexico, pretty much each state makes different types of kneel down bread (tamales) ranging from sweet to spicy and they can be from corn husk or banana leaf. I think middle eastern cultures also do their own versions as well, awesome video!
Wonderful video! Thank you for sharing this knowledge. One thing, just so any city folk won't get the wrong impression...the tuft at the top of the ear is the silk. The tassel is not shown in this video because it is the male structure on top of the corn plant itself.
Cuacualtzi(Beautiful)! When the women grind the corn, before, do they cook the corn in a lime solution? If not, this is where my ancestors way of processing the corn into meal differs, we take the corn, put it in a pot with water, add some lime(either a rock of lime or some construction lime), it is boiled for a couple of hours, then it is drained, the outer layer of the corn is peeled and then it is ready for grinding into masa, traditionally on a metate(large stone)and then with the aid of a metlapilli(horizontal and cylindrical rock), then we shape our corn bread(tlashcalas)to the size we want them to be and bake on a comal(hot griddle, ceramic or metal). As for the Diné bread, the insedeco is similar to how we bake tamales, my people the purépecha make theirs with the corn leaves, into triangular shapes, either way baked with steam and both are good.Tamales are made with red or green chili, with pork, chicken or beans, also made with sugar and with raisins while the triangular ones, the 'corundas' are made solely with corn masa and customarily eatened with churipo(beef stew). Tlaskamati for sharing kind Sir, thumbs up and nari jaraskiii from central Mexico. :)
This is important info. I came here to see if this would be mentioned in the comments. My understanding is that cooking the corn with the lime solution greatly increases it's nutritional value compared to corn processed in a modern fashion. I have read that there have been many health problems (pellagra being the one I have read about) associated with high corn diets that can be completely mitigated with this cooking technique. In many ways, I regret the loss of culture and knowledge that has befallen the Native American people. Their loss has been a loss for many.
@@andybunn5780 Hello Andy, rereading my comment, I erred and it is only right to rectify my omission: "after draining the boiling water from the corn, the corn is washed", very important because while the bread is edible, it has a strong taste to the bread and can be of a disagreeable taste. This washing the corn doesn't eliminate the benefit obtained from soaking and cooking the corn, thus making it a great calcium rich bread for our bodys to consume. As for pellagra being an issue in high-corn diet I had no idea, I will be looking into that, it pays for us to be up to date on important stuff.
@@herrkulor3771 And so I see why, after a "Frenchican"(American lady married to a Frenchman) once told me on her channel here that the French considered corn to be more a animal feed than for us humans to eat, with the exception of Italians who love their polenta.
@@christinelaloba8869 Yes according to my Grandma, you lower the limestone into a pot of boiling water, it will bubble and desintegrate some mineral, but you should only leave it 'til the water gets cloudy white in color, at this point you take it out and pour in the washed raw corn to cook for some time(until you can peel the outer layer from each kernel).
...by a Navajo mid-wife in McNary (Az). We also have an aunt, Leela, I don't know whether she is kith or kin, associated with the Navajo of San Diego. So beautiful. It is a small world. Today I plan to walk to the store and look at the husked corn. I'd like to learn to make tamales. They too I think are made with corn husks...by they way, I have a patio here at my apartment that was covered with this yellow pollen several years on a row after I moved here. This year I will experience it differently-- learning so much now.🌷Thank you.
So this is where we got this recipe from!! We love and enjoy it in our family! I wonder if they picked it up during thier days as migrant workers and sharecroppers. My Fathers family is Black with a tiny bit of Indigenous ancestry from tribes in the Southeastern area of North America. I wish our traditions and language would have survived the genocide of the colonizers. The only thing left in my family is some recipes said to be passed down from them, and our DNA that shows up on a test. Its a very sad and empty feeling to know you have a connection to the land and have a good idea, but not exactly how or where. And because of the way things have transpired in this nations history there were no real good records of my family before a certain time. I hope one day, I'll be able to solve that mystery and even pay respects to my ancestors all around the world who contributed to my creation. Thank you elder for giving us knowledge.
I grew up on a farm in Illinois. We grew corn and soy beans. I'm amazed at how integral corn is to your society. Am I wrong to enjoy learning this wisdom. I think it's a wonderful way to learn Dine' traditions, and survival skills all at the same time. it's a happy man I am to expand my knowledge and understanding of the world around me.
I was lucky enough to be able to observe a coming of age ceremony for two Navajo girls at a school east of Flagstaff. Really cool to hear you talk about it
When I was in middle school and women were getting to that age, they had no ceremonies, the boys would make in appropriate jokes and the girls can often feel confused or embarrassed which is just a shame. At that school east of flagstaff I saw none of that just kids respecting each other, having fun, excited for the celebration. Real cool to see. Love your videos thank you for sharing as always
This is so interesting, Grandfather. As I said, my paternal grandparents Carl (W) and Essie Mae Reed met on the Navajo Nation reservation probably in the 1930s sometime. They were teenagers. He was from Mississipi and may have been associated with the railroad as a switchman or associated with liquor running during Prohibition. My grandma, Essie Mae was from Louisiana and went to the reservation to live with her mother, Nancy Reed. My grandmother's grandmother, she told me--the mother of Nancy Reed--had been a slave. So that freedom meant to my grandparent moving north and west and where they found the love a nd protection of Navajo. Later, in 1937, my father, named after Jesse Owens, was delivered...
I'm very much enjoying your series. I know some tribes planted corn, squash, and bean seeds in a hole formed with a stick from a fruit bearing tree. Did the Navajo use this method?
My dad had great knowledge of planting,and the gardening He was not Native. He was a person that had to learn so much in able to have successful gardens,as I call it. He seemed to know so much. Southern ohio. No planting or garden,no food in winter.
I wonder what the Nahua word for corn is, the dried corn, because fresh corn is elote, insedeco is tamal, milpa are the corn stalks but what would corn/maíz be in Náhuatl or Diné be. Greetings from a member of the People of the Corn, from Central Mexico! :)
We the People need to stop the madness of genetically modified crops corn 🌽 and the earth needs time to recover after too fast farming from machines. How?!
Thank you both for sharing your culture and for your service Marine. I have always admired the Navajo especially since I was a young man reading about the code talkers and their struggles in both childhood and service.
Mr: WALLY, hope you a nice day !
I love corn 🌽
A lots blessings for you and All NATIVE AMERICANS
One of the most TASTY
Plant Seeds on Earth that are made into so many DELICIOUS foods!
I like to plant the seeds and see the corn plants grow, I think it's a beautiful plant.
Corn feeds the World!
🌱🌽💚🌎🌍🌏
My father loved to plant corn on his farm for us for friends for his animals and once he says it was Indian corn different colored none of my brothers took after him wanting to plant corn thank you for this video reminds me of my father that passes away years ago.
Thank you. I planted some blue corn this year and have come to absolutely love this plant and the food that comes from it.
In mexico, pretty much each state makes different types of kneel down bread (tamales) ranging from sweet to spicy and they can be from corn husk or banana leaf. I think middle eastern cultures also do their own versions as well, awesome video!
Corn 🌽 squash- pumpkin 🎃 beans 🫘 and Tobacco 🔥⭐️sacred- or magical 🧙🏽♀️use across the 🌎
Thank u. For lessons of our people. Dine.
Thank you for sharing your knowledge and the teachings with us all.
Wonderful video! Thank you for sharing this knowledge. One thing, just so any city folk won't get the wrong impression...the tuft at the top of the ear is the silk. The tassel is not shown in this video because it is the male structure on top of the corn plant itself.
Thank you for sharing
I grew up non traditional and find great value in your teachings. Ahehee
Thank you for sharing this knowledge. I will show my daughter this later.
Cuacualtzi(Beautiful)! When the women grind the corn, before, do they cook the corn in a lime solution? If not, this is where my ancestors way of processing the corn into meal differs, we take the corn, put it in a pot with water, add some lime(either a rock of lime or some construction lime), it is boiled for a couple of hours, then it is drained, the outer layer of the corn is peeled and then it is ready for grinding into masa, traditionally on a metate(large stone)and then with the aid of a metlapilli(horizontal and cylindrical rock), then we shape our corn bread(tlashcalas)to the size we want them to be and bake on a comal(hot griddle, ceramic or metal). As for the Diné bread, the insedeco is similar to how we bake tamales, my people the purépecha make theirs with the corn leaves, into triangular shapes, either way baked with steam and both are good.Tamales are made with red or green chili, with pork, chicken or beans, also made with sugar and with raisins while the triangular ones, the 'corundas' are made solely with corn masa and customarily eatened with churipo(beef stew). Tlaskamati for sharing kind Sir, thumbs up and nari jaraskiii from central Mexico. :)
This is important info. I came here to see if this would be mentioned in the comments. My understanding is that cooking the corn with the lime solution greatly increases it's nutritional value compared to corn processed in a modern fashion. I have read that there have been many health problems (pellagra being the one I have read about) associated with high corn diets that can be completely mitigated with this cooking technique. In many ways, I regret the loss of culture and knowledge that has befallen the Native American people. Their loss has been a loss for many.
@@andybunn5780 Hello Andy, rereading my comment, I erred and it is only right to rectify my omission: "after draining the boiling water from the corn, the corn is washed", very important because while the bread is edible, it has a strong taste to the bread and can be of a disagreeable taste. This washing the corn doesn't eliminate the benefit obtained from soaking and cooking the corn, thus making it a great calcium rich bread for our bodys to consume. As for pellagra being an issue in high-corn diet I had no idea, I will be looking into that, it pays for us to be up to date on important stuff.
@@qualqui yes, europeans got these problems because they did not know about the limestone nixtamalisation.
@@herrkulor3771 And so I see why, after a "Frenchican"(American lady married to a Frenchman) once told me on her channel here that the French considered corn to be more a animal feed than for us humans to eat, with the exception of Italians who love their polenta.
@@christinelaloba8869 Yes according to my Grandma, you lower the limestone into a pot of boiling water, it will bubble and desintegrate some mineral, but you should only leave it 'til the water gets cloudy white in color, at this point you take it out and pour in the washed raw corn to cook for some time(until you can peel the outer layer from each kernel).
The corn on the cob looks so delicious 🎉
Thank you greatly for these videos
I never knew that
Thankyou kindly Wally🙏💫💖
...by a Navajo mid-wife in McNary (Az). We also have an aunt, Leela, I don't know whether she is kith or kin, associated with the Navajo of San Diego. So beautiful. It is a small world. Today I plan to walk to the store and look at the husked corn. I'd like to learn to make tamales. They too I think are made with corn husks...by they way, I have a patio here at my apartment that was covered with this yellow pollen several years on a row after I moved here. This year I will experience it differently-- learning so much now.🌷Thank you.
I love these teachings I wish I could physically witness this beautiful ceremonies
Yess me also
😋
Thank you for sharing this knowledge with the world !
Thank you for teaching us.
So this is where we got this recipe from!! We love and enjoy it in our family! I wonder if they picked it up during thier days as migrant workers and sharecroppers. My Fathers family is Black with a tiny bit of Indigenous ancestry from tribes in the Southeastern area of North America. I wish our traditions and language would have survived the genocide of the colonizers. The only thing left in my family is some recipes said to be passed down from them, and our DNA that shows up on a test. Its a very sad and empty feeling to know you have a connection to the land and have a good idea, but not exactly how or where. And because of the way things have transpired in this nations history there were no real good records of my family before a certain time. I hope one day, I'll be able to solve that mystery and even pay respects to my ancestors all around the world who contributed to my creation. Thank you elder for giving us knowledge.
Love!
I love the ceremony in food medicine…. Great corn. Will be enjoying corn in this time! This moon.
I love you Mr Wally
I grew up on a farm in Illinois. We grew corn and soy beans. I'm amazed at how integral corn is to your society. Am I wrong to enjoy learning this wisdom.
I think it's a wonderful way to learn Dine' traditions, and survival skills all at the same time.
it's a happy man I am to expand my knowledge and understanding of the world around me.
I am MAAZOETSOH. I was named by Navajo children when I lived at KINLICHEE. Thanks for sharing your knowledge Wally...
I am listening
I was lucky enough to be able to observe a coming of age ceremony for two Navajo girls at a school east of Flagstaff. Really cool to hear you talk about it
When I was in middle school and women were getting to that age, they had no ceremonies, the boys would make in appropriate jokes and the girls can often feel confused or embarrassed which is just a shame. At that school east of flagstaff I saw none of that just kids respecting each other, having fun, excited for the celebration. Real cool to see. Love your videos thank you for sharing as always
thank u for ur wisdom
I enjoy your videos so much , thank you for all the work and information.😊👍💖
Thank you for teaching me Wally, I love you so much from your friend in California near fort tehjon 😇❤❄☃️🌲🐕🦺🌈🥑🔥🌻🦚🌠
Thank you very much! It is pretty interesting 🌽
NTive American culture is so beautiful
most sacred 🙏🏽
This is so interesting, Grandfather. As I said, my paternal grandparents Carl (W) and Essie Mae Reed met on the Navajo Nation reservation probably in the 1930s sometime. They were teenagers. He was from Mississipi and may have been associated with the railroad as a switchman or associated with liquor running during Prohibition. My grandma, Essie Mae was from Louisiana and went to the reservation to live with her mother, Nancy Reed. My grandmother's grandmother, she told me--the mother of Nancy Reed--had been a slave. So that freedom meant to my grandparent moving north and west and where they found the love a nd protection of Navajo. Later, in 1937, my father, named after Jesse Owens, was delivered...
Corn: Powering life in North America since 6700 BCE.
Good bless the Dene! Could you do a video on the northern Dene up on great bear lake in the northwest territory?
Atole one of our favs
Much appreciation for the videos. I have always had a relationship with corn. Could you also tell us more about the other three sacred plants as well?
I'm very much enjoying your series.
I know some tribes planted corn, squash, and bean seeds in a hole formed with a stick from a fruit bearing tree. Did the Navajo use this method?
Kneel down bread is so good...
yes, and more good when filled with beans and red chili paste! yumm...
My dad had great knowledge of planting,and the gardening
He was not Native. He was a person that had to learn so much in able to have successful gardens,as I call it. He seemed to know so much. Southern ohio. No planting or garden,no food in winter.
Not knowing how to plant food is equivalent to being lazy and starve.
❤️🙏
Kneel down corn I remember was a torture my Dido used to do to my adopted father as a kid when he was bad.
This is nice. I never knew this much?! But can I get abit more info on this? I send an email and join the group too.
A good holly man just like kicken bird 🦅 Spek wisdom
Corn 🌽 squash- pumpkin 🎃 beans 🫘 and Tobacco 🔥⭐️sacred- or magical 🧙🏽♀️use across the 🌎
🙌 ☀️🌽
I BBQ my corn and cut the stock end so the husk comes off clean ✌
My favorite, the nutrition stays in the corn instead of boiling it which lose the flavor and nutrients.
I noticed the marine Corp emblem with your necklaces. Did you serve in the usmc? If so, semper fi my brother.
Ya'teeh' shi'kis'.....😉
🌽🌽🌽❤❤❤
🙏🙏🙏🙏☮️🌀☮️🖤💙💛🤍☮️👑☮️💜♥️🧡💚☮️🌀☮️🙏🙏🙏🙏
Scarf 😎
Kneel down bread = Tamale
Corn. Or in Spanish "Maiz". a gift of the gods.
I wonder what the Nahua word for corn is, the dried corn, because fresh corn is elote, insedeco is tamal, milpa are the corn stalks but what would corn/maíz be in Náhuatl or Diné be. Greetings from a member of the People of the Corn, from Central Mexico! :)
@@qualqui cintli for dry corn
Jah Rastafari! Tanks n praises
Alatore Anihiem Herrera Paramo Lara Granja Cosco Wigfella
We the People need to stop the madness of genetically modified crops corn 🌽 and the earth needs time to recover after too fast farming from machines. How?!
Ahehee
Is call tamales bro
Tell us about your man corn.
It's of dire necessity to worship The Father YAHUAH and His Son YASHUAH HAMASHIACH, (JESUS CHRIST) rather than the things He created. 😉
Jah Rastafari
They do worship the Creator. The Great Spirit YeHoWaH.~ 🙏
⚘🌷🌻☉☁🌟💫🌣💜🕯💜🌣💫🌟☁🌻🌷⚘