Cooking by the 13 Moons: Indigenous Seasons of Food, August Ricing Moon
Course Description: Cooking by the 13 Moons: Indigenous Seasons of Food Series invites participants to rediscover the relationship between food, culture, and the land, an experience that nourishes both body and spirit. We will explore the month of August which is the Ricing Moon. We invite participants into the heart of the late Summer through Indigenous foodways and the teachings of the 13 Moons. Guided by the energy of August, Ricing Moon is a time that honors harvest, berries, corn, and abundance. Participants will experience how food, plants, and seasonal cycles work together to nourish both body and spirit.
The day begins with an introduction to the 13 moons system and cup of berry toasted manoomin tea. The class will then move into a hands-on cooking experience, preparing Bison Wild Rice Stuffed Delicata Squash and Blue Corn with Blueberries. Together, these experiences create a powerful space for learning, creativity, and cultural reconnection. Participants will leave with practical skills, seasonal knowledge, and a deeper understanding of Indigenous wellness systems.
April Smith is also offering Cooking by the 13 Moons: Indigenous Seasons of Food, October Falling Leaves Moon on Saturday, October 17th. Register for both classes for a nourishing seasonal series this year.
What to Bring: Notebook for taking notes. $10 materials fee paid directly to instructor on day of class (cash only).
All are welcome – WEI classes are open to everyone.
Instructor Bio: April Smith, She/Her is an enrolled member of the Leech Lake Band of Ojibwe. She is also an Indigenous Educator and Facilitator, an Herbalist from Cornell University, a curriculum designer, and her work is rooted in Ojibwe cultural education and nutrition, Indigenous Food Sovereignty, and community wellness. With over 16 years of experience designing and facilitating learning experiences for communities and organizations, April brings a unique approach that blends Anishinaabe foodways with modern wellness practices. Her work is grounded in reciprocity, sustainability, and respect for ancestral knowledge. She teaches that food is medicine and that every ingredient has a story, one that connects us all through shared humility and care for Mother Earth.
Make a day of it! On the way to WEI, visit charming Lindstrom, MN, for Northwoods Roasterie coffee and a pastry from the Lindstrom Bakery. After class, visit Wild River State Park (only 10 minutes from WEI). Franconia Sculpture Park is also nearby and open ’til 8pm daily.
If you would be interested in staying overnight at WEI before and/or after this class, please reserve accommodations through our FarmStay.