Indigenous Peoples

Dear Educators,

Oregon State University Extension's Indigenous Peoples' Workgroup (IPWG) began in 2019 with the goal to support Extension educators to work respectfully with the nine Federally Recognized Tribes and Urban populations in Oregon. Learning about tribal nations in Oregon is important for all students. In partnership with the Oregon Department of Education, the IPWG and the Portland Health and Nutrition Services teams, the Portland SNAP-Ed team has developed a lesson for educators on the culture of squash. This lesson plan is not intended to supplant the Tribal History/Shared History (TH/SH) curriculum. Rather, this lesson can be used to support the required TH/SH lessons and extend the discussion of traditional foods as these resources celebrate the food culture and talent of Native American/Alaska Native (NA/AN) Indigenous Peoples.

Respecting Indigenous Foods: Squash

Many of the foods we love today were planted and grown by Indigenous Peoples thousands of years ago. Thanks to this hard work and their continued relationship with the land, we can enjoy foods such as tomatoes, potatoes, corn and squash. 

Indigenous Peoples brought squash to what is now North America from what is now Central and South America thousands of years ago. It has become an important part of the lives and culture of tribes across the continent.

In this lesson, students will develop an appreciation and understanding of the relationship Native Americans have with the land. Students will discover the origin and history of squash, how it came to Oregon and it's cultural significance to Native Americans.

3-5   Please email us if you are interested in piloting this lesson

Every Thursday in November, Portland Public Schools is celebrating Oregon's winter squash harvest by serving locally-grown butternut squash at lunch. 

On November 17th, local butternut squash will be used to prepare Harissa Roasted Butternut Squash, a recipe created by Chef Nephi Craig for the IPWG. Everyone is encouraged to order school lunch on November 17th!

Chef Nephi Craig, who is Western Apache and Diné (Di Nay), is a Native American chef dedicated to raising respect for Indigenous foods. His work helps Indigenous Peoples reconnect to their food and landscape.

Thank you for piloting this lesson for us! Please take this short survey to tell us what you think. Your feedback will be used to inform future lesson development.