EP. 31: Mohegan Food with Sharon Maynard and Rachel Sayet

This episode features a conversation in early July 2024 with Mohegan tribal members Sharon Maynard and Rachel Sayet about traditional Mohegan food.

Sharon Maynard is a Mohegan elder and a Tribal Nonner. Retired after serving 12 years on the Council of Elders, Sharon’s interests include food sovereignty, seed saving, and decolonizing our diets. She has a BA in anthropology and an AS in food service management.

Rachel Sayet (Akitusut) is a Mohegan writer, teacher, and indigenous food specialist. Rachel has a BS in restaurant management and an MA in anthropology. She has spent her adult life trying to cultivate awareness of Native New England. She worked for the Mohegan tribe for 8 years in their cultural department spearheading grassroots efforts in revitalizing traditional foods and diabetes prevention.

FOOD AND MEDICINE MENTIONED IN THIS EPISODE:

Maple, Birch

Blueberries, Strawberries, Fiddlehead Ferns

Milkweed, Sassafras, Elder, Boneset

Corn, Beans, Squash, Sunflowers, Tobacco

Succotash (Corn, Beans, Salt Pork, Salt and Pepper)

Johnny Cakes (Journey Cakes)

Yokaeg (traveling food made of dried, parched corn which has been ground finely with a mortar and pestle).

Clams, Quahogs, Scallops, Shad, Salmon