Anishinaabe Food Taster brings together American Indian heritage, cuisine, celebration
Raymond Shenoskey can make 10 hula-hoops spin at once while dancing to American Indian rhythms.
But it’s not something the Charlevoix freshman learned overnight — it’s apart of his Odawa tribal heritage.
Shenoskey has been practicing hoop dancing for three years.
“It is an indescribable kind of feeling,” Shenoskey said Monday, wearing colorful regalia covering his entire body. “Your mind is always in different places because you have to decide what to do next.”
American Indian dancing and food was on display Monday in the Bovee University Center Rotunda for the Anishinaabe Food Taster, as apart of Native American Heritage Month. Food included wild rice, fish, squash and venison. About 250 people attended.
Nathan Isaac said feasts are an important part of American Indian culture.
“Food is one of the biggest gifts you can give someone,” said Isaac, an Ojibwe language teacher at the Saginaw Chippewa Academy, 7498 E. Broadway Road. “Long before the Europeans came here, these were the types of food that was shared.”
Isaac said most people today hunt and gather food at Wal-Mart.
Mount Pleasant junior Josh Hudson, a member of the Bay Mills Indian Community, said the event has been in planning since September. Hudson said the night gave students an insight into American Indian life.
“This is a great learning experience for CMU as a whole,” Hudson said. “We’ll have to find a bigger place for it next year.”
Several students participated in the “round dance” by holding hands and moving around in a circle as five people supplied the music.
“I really liked the dance and how it was community-orientated,” said Dearborn freshman Elizabeth Cundy. “It was easy to learn and fun. I’d give the event a ten out of ten.”
Wisconsin graduate student Chris Hagen personally thanked Shenoskey after the event for his “hoop dancing.”
“You could tell he mastered his dance,” Hagen said. “He did it with such fluidity.”
Hagen said he also enjoyed the food.
“The wild blueberry desert had a creamy consistency,” Hagen said. “They use special blueberries and you can taste the difference.”
