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ISKIGAMIZIGAN Scientific method iskigamizigan The Waadookodaading Ojibwe Immersion School located in the Lac Courte Oreilles community is re- defining science by merging scientific method and traditional knowledge at iskigamizigan sugar bush. One recent example comes from the 6th grade class which worked on a science project this season for the National American Indian Science and Engineering Fair sponsored by AISES AmericanIndianScienceandEngineer- ing Society. In the most recent years Anishi- naabe perspective and knowledge has been finding its place in the classroom. Traditional ecological knowledge or TEK is helping to bridge the gap that exists between science and indigenous perspective. Native American people throughout the country and indigenous communitiesthroughouttheworldhave spent generations living harmoniously withtheenvironment.Observationoften meant survival many decades ago. Today many of the underlying questions concerning TEK are being answered through scientific method. The students took something that was mainstream referring to the virtual sci- ence fair project and made it relevant to us as Anishinaabe and how we live seasonally.RemarksNiizhoobinesikwe Katie Carlson Waadookodaading staff. Theclasscameupwithanoverarch- ing question about the effects on sugar content in sugar maple trees. Students then broke into three groups to look at specific factors that could contribute to a difference in sugar content. Group one Waaseshkang Little Bird Benton Niizhoodewii Dawn Denomie and Giizhigookens Memengwa Paap looked at the crown sizeofsugarmapletreesandthepossible effects on sugar content. GrouptwoNiizhoodewinMiriam Denomie NiigaanibinesBrandon Debrot and AsiniiwaabiikweIsabelle Grover explored the locations of sugar maple trees on the slope of a hill and those effects on sugar content. GroupthreeGidagaakoonsSteph- anyMillerGiiwitaagiizhigookweRainy Dawn Kingfisher and Niizhoogaabaw Sullivan researched the possibility that traditional old time tapping methods basal scarring could have a differ- ent sugar content than modern boring methods. Sixth grade teacher Ziigwanikwe KatyButterfieldledthestudentsthrough the process. We started this project about halfway through February and began by studying the process of sugar productioninatree.Thestudentsrefined their questions and hypothesis for their initial submission the last week of Feb- ruary. We began surveying the trees the first week of March and began tapping the next week. We spent most of March collecting data. The students final presentation was submitted April 12 and their final interviews were Friday April 22. The students are in the process of further analyzing their data. Already they have decided that a larger sample size next year will yield better results. Its truly refreshing to see young people learning their language while bridging the gap that exists between cultural knowledge and what we know as scientific method today. By Dylan Jennings Staff Writer An old method of tree slashing next to a more modern method of piping were two methods studied by 6th grade students and staff. submitted photo Waadookodaading 6th grade class is paving the way with science and traditional knowledge. submitted photo 6th grade class explores cultural knowledge and sap sugar content Sweet rewards await berry pickers In the Ojibwe calendar June is odeimini-giizis or time for picking strawberry month. Wild strawberries lead off a string of summertime wild fruit harvest opportunities that by July includes a perennial favorite blueberries. For CededTerritory blueberry miinan pickers its hard to beat old standbys like the Raco Plains west of Bay Mills Michigan or the Moquah Barrens in the heart of Wisconsins Bayfield Peninsula. Recently burned areasincluding the site of sprawling Germann gare- man Road Fire south of Brule Wisconsinoffer additional opportunities for pickers to bring home a bounty of blueberries. In May 2013 the nearly 7500- acre wildfire torched mostly public lands sectioned off by forest roads that make exploration and access more convenient. As always bring along a plat book or maps of the area to avoid trespassing on private land. COR Wild Rice Berry Salad Original concept from Terry Fox Lac Vieux Desert Serving Size cup Yield 24 Ingredients 1 cups wild rice 4 cups hot water 2 tablespoons maple syrup 1 quart fresh strawberries about 4 cups cup dried cranberries 6 ounces fresh blueberries about 1 cups 6 ounces fresh blackberries about 1 cups 6 ounces fresh raspberries about 1 cups Directions 1. Using a large saucepan combine rice and water cover with a lid and allow to soak for at least 8 hours. 2. After soaking uncover sauce pan and bring rice to a boil over high heat. 3. Once boil starts turn off heat and remove rice cover and let sit 10 minutes. 4. Drain and rinse with cold water until cool. Drain well and add maple syrup and mix thoroughly. 5. Refrigerate mixture until thoroughly chilled about 3 hours. 6. Before serving rinse strawberries and cut off leaves and stems. Cut straw- berries into bite size pieces and place in a separate bowl. Mix in cranberries. 7. Remove rice from the refrigerator and gently fold in strawberry mixture until thoroughly combined. 8. Clean remaining berries cutting any large berries in half and gently com- bine in a medium bowl. 9. In a large serving bowl alternately pour in portions of the rice mixture and berry mixture to prevent the softer fruit from breaking into small pieces. 10. Serve chilled. Reprinted from Mino Wiisinidaa Lets Eat Good Traditional Foods for a Health Living published by GLIFWC. The book can be ordered at http www.glifwc.orgpublicationsindex.html MAZINAIGAN PAGE 14 SUMMER 2016