Cooking Up Native Traditions Indigenous Heritage Minneapolis, Minnesota (Achieve3000, January 17, 2020). Canned beans. Boxed rice. Powdered milk. Jugs of vegetable oil. When he was growing up on a reservation in South Dakota, Sean Sherman's family cupboards were packed with these groceries. The foods were given to them by the U.S. government. Later in life, Sherman, whose family are Oglala Lakota Sioux, raised this question: Why didn't his family have foods that came from their culture? And Sherman would have even more questions: Why weren't Native American recipes being more widely used? Where could those recipes even be found? And why don't more restaurants serve Native American foods? Sherman was determined to find answers. He met with the oldest members of the community. He spoke with Native American chefs. And he chatted with people who knew Native American history. He learned how his ancestors grew, hunted, and prepared their food. Then Sherman had an idea. He started his own catering business. He called it The Sioux Chef. He also started a group called NATIFS (North American Traditional Indigenous Food Systems). His big plan? To bring back traditional Native American food to today's world. But why was it lost in the first place? Before Europeans arrived, Native Americans used traditional practices to grow and hunt many different kinds of food. But the arrival of Europeans changed things. Many traditional food sources, such as bison, were nearly destroyed. Making matters worse: During the late 1800s, the U.S. government sent Native American children to boarding schools. They were taught cooking and farming methods. But they never learned how to do things the way their ancestors did. That's why Sherman is bringing back Native American food traditions. His recipes avoid ingredients that were introduced by Europeans, such as beef and wheat. They use local plants and other natural ingredients. These include elk, quail, mushrooms, and wild rice. For Sherman, going back to his roots is not just about connecting with his culture. Unhealthy eating is believed to have caused illnesses such as diabetes in Native American communities. Sherman wants to address this problem with the help of Native foods. They're better for people's health. They aren't loaded with salt, sugar, and bad fats. So far, not many chefs serve traditional Native American ingredients. But this might be changing. The foods fit perfectly into the growing farm-to-table idea, which is all about using local fresh ingredients. But Native American food is not just a passing idea, says Sherman. It's a way of life.There is a large rectangle with a question mark in it. Above the rectangle, it says Main Idea of the Article. Under the rectangle, there are three smaller boxes with arrows pointing up to the rectangle. Each small box includes a detail from the Article. The first box on the left says Unhealthy eating is thought to have caused diabetes in Native American communi

Based on the Article, which best replaces the question mark in the diagram above?A.When Sean Sherman was growing up, his family cupboard was packed with canned beans, boxed rice, and vegetable oil.B.Before the arrival of Europeans, Native peoples used traditional ways of growing and hunting food.C.Native American foods fit perfectly into the growing farm-to-table movement, which is all about using local fresh ingredients.D.Through NATIFS and The Sioux Chef, Sean Sherman is bringing back healthy Native American cooking traditions.

How did landscape, climate, and resources influence the development of Native American societies?Expansive trade networks tied together regions and carried valuable goods hundreds and even thousands of miles. Trade goods included food and raw materials, tools, ritual artifacts, and decorative goods. Trade enriched diets, enhanced economies, and allowed the powerful to set themselves apart with luxury items.In areas where Indians specialized in a particular economic activity, regional trade networks allowed them to share resources. Thus nomadic hunters of the southern plains, including the Navajos and Apaches, conducted annual trade fairs with Pueblo farmers, exchanging hides and meat for maize, pottery, and cotton blankets. Similar patterns of exchange occurred throughout the Great Plains, wherever hunters and farmers coexisted. In some parts of North America, a regional trade in war captives who were offered as slaves helped to sustain friendly relations among neighboring groups. One such network developed in the Upper Mississippi River basin, where Plains Indian captives were traded, or given as diplomatic gifts, to Ottawas and other Great Lakes and eastern woodlands peoples.Rare and valuable objects traveled longer distances. Great Lakes copper, Rocky Mountain mica, jasper from Pennsylvania, obsidian from New Mexico and Wyoming, and pipestone from the Midwest have all been found in archaeological sites hundreds of miles from their points of origin. Seashells — often shaped and polished into beads and other artifacts — were highly prized and widely distributed. Grizzly bear claws and eagle feathers were valuable, high-status objects. After European contact, Indian hunters often traveled long distances to trade for cloth, iron tools, and weapons. Historians debate the extent to which such long-distance connections helped to create deeper cultural ties. Powerful leaders controlled much of a community’s wealth and redistributed it to prove their generosity and strengthen their authority. In small, kin-based bands, the strongest hunters possessed the most food, and sharing it was essential. In chiefdoms, rulers filled the same role, often collecting the wealth of a community and then redistributing it to their followers. Powhatan, the powerful Chesapeake Bay chief, reportedly collected nine-tenths of the produce of the communities he oversaw — “skins, beads, copper, pearls, deer, turkeys, wild beasts, and corn” — and then gave much of it back to his subordinates. His generosity was considered a mark of good leadership. In the Pacific Northwest, the Chinook word potlatch refers to periodic festivals in which wealthy residents gave away belongings to friends, family, and followers

Not even the bison "chips," or dung, went to waste. While the men hunted the great beasts, women and children collected the droppings. Once the dung had thoroughly dried in the sun, it served as fuel for cooking fires.Which of these most closely matches the tone of the passage?A.Grandmother would tell us stories of tribal celebrations, the costumes and rituals that we would likely never experience.B.Understanding of property rights among American Indians differed greatly from that of European settlers.C.By virtue of this decree, people of the Wampanoag tribe are hereby ordered to move to a federally designated reservation.D.The great sky buffalo saw that humans were cold and living in darkness without fire.SUBMITarrow_backPREVIOUS

Read the following passages:As I washed the unfinished food down the drain and collected the paper plates to throw out, I considered my ancestors. What would they think of this excess and waste? They would have spent days on a hunt to take down a single bison and then painstakingly find a use for every single part. Was our heritage picnic becoming a dishonor to their legacy?Not even the bison "chips," or dung, went to waste. While the men hunted the great beasts, women and children collected the droppings. Once the dung had thoroughly dried in the sun, it served as fuel for cooking fires.Which of these best describes how the historical description enhances a reader's understanding of the personal narrative?A.It provides background information to help readers understand why people no longer need to hunt bison.B.It compares personal impressions to historical facts to illustrate how inaccuracies can occur.C.It reinforces the idea that people were resourceful with bison by giving an example of how they used the dung.D.It supports the personal experience of celebrating one's heritage by explaining how the culture has changed.SUBMITarrow_backPREVIOUS

What was the Mississippian Indian culture in Georgia like before the arrival of Europeans?A They were nomadic and traveled in small groups, feeding themselves by hunting and gathering.B They lived in small villages of a few families and fed themselves by farming and raising livestock.C They were nomadic and traveled in large groups, feeding themselves by farming and raising livestock.D They lived in large organized towns and fed themselves by farming as well as hunting and gathering.