Signs of Maturity

 

Jedediah National Forest

Muyye Weyya,

Many blessings!  As I write this blog, it is during the final days of summer.  We at our northwestern California coastal front are enjoying most lovely weather.  Not the usual scenario.  The winds pick up during these times and the weather is cold.  This year I did not have enough energy and stamina to work our traditional Indigenous garden area by hand, where we plant our winter squash, beans and corn.  It was a long winter with much rain, more than our share from last year.  Hence, our season has been late.  So I guess I can understand our later summer.  However, there have been no winds and this year I did not plant any of my favorite mammoth sun flowers.  One problem I have with them is I have to stake them deeply in the earth because our strong coastal winds will blow them down. (Our sunflowers get to be 11 feet or more tall). This year no winds and no sunflowers, whom I truly miss.  Regardless, I paid heed to installing more flowers for our visiting pollinators, and they were very happy this year.  Many hummingbirds, moths, butterflies, dragonflies, birds and bees came to visit, and they not only like the flowers but the pond as well. Despite the damp climate we have here, nature loves water features and water in general.

Each year the seasons are mysterious, and I suppose that is the intrigue of the garden.  I continue to learn from the land every time.  Some plants relatives that are supposed to grow here don't want to show up.  Our tobacco that I planted last year, didn't want to visit, but this year decided out of the blue to show up  unannounced amongst our broccoli and brussels sprouts. Gardening for me, is like having children, you can't expect anything but accept them.  Some of them may be amazing producers and then others have to be quite coaxed along.  I had planted 3 zucchini plants. One is an over producer that almost took over the entire bed, another was first to give up babies but petered out early, (though I told her she was doing great and still so welcomed to be in my garden).  She still brings forth a youngster now and then.  And then there is a tiny little thing that the flowers seem to over protect it.  It doesn't seem to want to have babies and that's OK by me.  I am just so glad it showed up.

And as I grow along with the land here, I realize I must change to adapt to it. Therefore, I am preparing myself for next spring's gardening in all the garden areas with a tiller.  It has been many years I refused to bring machinery onto the land but if I am to sustain my life with a continued relationship with the land, I also must change when I need to.   We have only cultivated 1/3 of the area that we live on the land so that we do not drive away any original neighbors. We reserve a small patch of living area that we gate so that Auggie (our family Doxie) has domain and the intruding Racoons and Bear, Coyote or Cougar actually have kept us at bay since he's claimed his yard.  Oh, they come and visit, but there is no intrusion in comparison to when we first arrived.  Thanks to Auggie.  We are so grateful to him.  All our fur family members are so valuable.  

I think back on the early settlers who came to California and changed the landscape from grasslands to grazing lands for cattle.  Such a change brought the demise to our natural wetlands, where so many waterfowl made homes and immense indigenous eco systems thrived.  This change continued by developing and industrial colonists, bringing their designs and homeland invasive plants and animals into the natural indigenous habitat.  They did not intend to live amongst but to colonist the region. To make it theirs and to change the region to what they are used to. The earth loses her stamina from the support of her many environmental relatives that the flooding/drought, and climactic changes that our society knows quite well now, has become prominent every season in California.

I apologize for the history lesson. I am just in reflection as the season prompts me. According to the Elders who share teachings of the Medicine Wheel, autumn (omchu walli), from my matriarchal Tamalko language, speak of the maturation time.  It is the time when the human being learns to transition into an adult.  For most of us, it's hard to let go of the summer.  Many of us have memories of going on vacations and visiting family and/or relatives we hadn't seen.  I remember summer at home in northern California, and spending time with relatives going to Bodega Bay starting with early morning sea weed gathering and cooking our breakfast and meals for the day on the beach.  We all made great memories together.  My immediate family also took our summer vacations visiting my father's relatives who live in San Diego.  It was fabulous, going to the beaches there, fishing at night for grunions, visiting the San Diego zoo, and after-dinner story telling by my uncle and great uncle.  And of course, playing with my cousins that we hadn't seen for the entire year. 

But, when the crest of fall emerges, all the fun ends, and it's back to school, work and schedules. At least that was the perspective of a child.

However, from an adult, the vision is to come home again, to embrace the inner family once more. I see it as an acknowledgement of all the blessings we have in our lives, from our own children and homes to the relationships that support and sustain us on all levels of valued existence. Here in our inner circle, we take the time, as many say, to "batten down the hatches" to make or reestablish our secure foundations.  

The autumnal season allows us to reflect on what we have and what is important to use for the caring and sustenance of our lives and for those we love. So I guess we get a little more serious about things.  As the Elders remind us that fall is the adult season.  We grow up and take responsibility for our lives and those who need our care.  I always think about the autumnal season as a reclamation of who we are and making right again our walk upon the earth.  It is a time when we are more conscious of our actions and words.  When we have a deliberate consciousness of ways of being within our inner circle, we are then matured enough to follow suit outside among the rest of our relatives.

We at LUTEA begin our Medicine Wheel Wellbriety workshop during the fall season. I am always ready for the reflective work during the fall.   Internally I am really ready, but everything else doesn't respond as quickly but it follows eventually.  It usually takes about a month for us all to get to know eachother and to get familiar with indigenous practices and methods.  By then we are immersed into the autumnal season and very aware of our internal journey and thus have the strength and courage to walk upon the Red Road towards further growth and wisdom.

I believe we have the opportunity and are intuitively susceptible as creatures of the earth to be most aware of learning at this reflexive season.  The Earth continues to process life this season, even though the flowers slowly die, and the fruit of the vine have been harvested, leaving the debris to decompose. The smells of the process arise from the earth and they prompt us to be aware once again to new experiences.  Stark contrasts of darkening days, are the backdrops to vibrant hues of reds, golds, and coppery burnt oranges amid various shades of green and intermingling purples and reds. It is a rich world of a deeper awareness that those that have a mind and heart to appreciate the chance to touch a journey towards wisdom will understand. 

Imaging the richness of colors and earthy smells of the dampening lands reminds me of my favorite vegetable, the American indigenous winter squash.  Yes, I miss their presence in my garden this year, but I am grateful that I can still find pumpkins in our local farmers market.  So many autumnal foods honor our pumpkin relative from soups, pastas, appetizers, (i.e. pumpkin sage gnocchi and pumpkin ravioli that I love), and so many desserts and treats.  My favorite that I continue to make through the years is a pumpkin bread.  This bread is so moist and flavorful.  When I enjoy it with a favorite cup of tea, I am reminded of the warmth of home.  I am sharing my recipe with you in hopes you will make it sometime this season.  

PUMPKIN BREAD

2 cups of pumpkin (canned or fresh cooked) I usually roast mine 

1 cup of melted salted butter

3/4 cup of water

4 eggs

3 2/3 cups of flour

2 1/4 cups sugar

1 1/2 teaspoon of salt

1 teaspoon of nutmeg

2 teaspoons of cinnamon

2 teaspoons of baking powder

1 cup of raisins (I use golden raisins reminding me of the sun)

1 cup of chopped nuts (walnuts or pecans)

Blend the pumpkin, butter, water, and eggs until mixed.  Add the flour, sugar, salt nutmeg, cinnamon, and baking soda. Then add the raisins and nuts.  Pour your mixture into a greased and floured loaf pan.  Bake at 350 degrees F for 1 hour or until golden brown.  At times, I push a toothpick in the center just to make sure it's not sticky.  

Enjoy with your favorite cup of tea.

If you ever attend our monthly meditation session, we can share a cup of tea/coffee and take time to sample something from my kitchen, perhaps even my pumpkin bread.

Perhaps it is still too early, but when the nip of fall comes to us, let the blessings of tea time be in our lives more often.  Having tea was such an enjoyable pastime I wholeheartedly took part in the British Isles.  Tea time was often and whenever one had a moment to pause in the day.  Pauses are valuable in life.  Like a pause when a musician plays music, there is a slight lift from the movement and then a return to the flow of the piece. (peace?) Such pauses are never intended to break us away from life but to give a moment to look into it in a reposed setting. I like to think that's what the birds do when they drop into our pond and flitter so slightly in the water, refreshing their moment.  For they come back several times in an afternoon.  Who says we can't take as many breaks as we need?

So, my friends, as we head back into the flow of the haven/home/foundation of our relational world, let's please feel quite grand that we are moving into that realm of responsible choices.  Perhaps after we re account all that we have to work with as we journey into autumn, we may think a bit more cautiously. However, we are blessed, blessed to be here as human-beings able to live in our homeland of the Great Beautiful Mother Earth.  And, yes, we will make some serious decisions now and again, but we are also learning to care for our wellness in a good (lovely/pleasant) way.  As we continue this way of living a good life, we can come together and share warm moments of love and gratitude with eachother and a good cup of tea.

Hinaak Towis Hennak Weyya

Diveena

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What is Hinnak Towis Henaak?

I awaken this morning to the acknowledgement that today is St. Patrick's Day.  The feast day in the Catholic religious tradition that honors Ireland's patron saint.  Feast days are not actually days of feasting.  Feast days are a religious and traditional practise in honor of a sacred moment or person (usually martyrs) that instills our connection to the Divine. The practise is much like Indigenous ceremonial observances. Indigenous traditional observances are seasonal and land based, they are acknowledgements of blessings and also hardships.  Indigenous traditional ceremonies last over a weekend up to 10 days.  Catholic Feast days last from one day to an average of a week.  The traditional Christmas feast observance was 12 days.  Our Christian observance of Easter was traditionally a week.  Contemporary society has shortened our days of feasting from a week to a typical day.  In traditional indigenous ceremonial practises, the duration of ceremonial days has stayed the same.  However, fewer community members take part.  Whereas, in the dominant society, the one day celebration has become secularized and most of the population takes part in their own manner.   

We return to St. Patrick.  The day that is observed is March 17 of any year, and is the commemoration of St. Patrick's death. Originally, he is honored for his miracles and what his efforts to bring Christianity to Ireland had done for the church. However, in the contemporary context, the general celebration is honoring the Irish peoples' heritage and culture.  

To put it plainly, celebrations are about heritage and culture.  They bring us together.  They help us to heal. 

So my question on writing this blog is What is Hinnak Towis Hennaak?  Hinnak towis henaak is a manner of wellness addressed in my California matriarchal ancestral language,Tamal Machchawko (Coast Miwok).  It literally translates to make/have a good life. For most indigenous peoples, making/having a good life is being well. A good life is wholeness and that wholeness for many of us is based and held together by culture, relatives, family/friends and our histories together that make up a heritage.  

We heal when we can come together in a good way.  We heal when we can establish good relationships with the land, ourselves in the world, our families and friends and what we do as we walk upon the Earth.  When we are well and good, many miracles can take place in our lives and the everyday occurrences are immense blessings, much aligned with St. Patrick and his legacy in the Irish community. 

From both a Christian and Indigenous perspective, miracles are the blessings that our connections to a spiritual consciousness and wellness establish in our lives.

We all have a heritage that connects us to our Mother Earth and to a specific region that can bestow to us knowledge and vitality, just as our relatives, the Irish and Indigenous people understand.  

Hinnak towis henaak, is a complete, well-rounded consciousness that is embedded in our minds, heart and hands.  How we think, how we feel, and what we do with ourselves stem from this consciousness.

Spring brings our sleepy, wintery awareness back to the land and to the world.  Once the sun shines brightly, we can not ignore its presence and neither can our plant relatives. When we learn to acknowledge them, we can learn to have relationships with them.  

After the long winter, I know I am ready to work on eating more fresh foods that the land offers in abundance locally, and I can take better care of my digestive system.  

From the onset of our new year 2022, I've returned to some of my old practises.  One is sourdough bread baking research, and kombucha brewing.  Both practices incorporate fermentation production. 

Sourdough loaves

First of the year's Kombucha batch

Indigenous peoples always included fermentation methods in their foods. Basically, most of the fermented foods we eat today were introduced only recently by folks who appreciate cultural traditional foods and know the benefits.  Yogurt is a traditional food in the Himalayas and in India for millennia.  Kimchee is traditional, and used for centuries in Korea.  Even in aboriginal California, acorns have also been fermented, especially in the high north country.  The Karuk continue to practise the processing of the fermented acorn dish called Pish. Those of us that have Eastern European connections enjoy sauerkraut, another example of fermented food.  European and Mediterranean foods such as pickled beets, onions, peppers, etc. continue to be on appetizer tables and eaten before meals to aid in digestion.  

Pish Acorns

As we age, our digestion requires more attention, especially if we have not incorporated the habit of eating fermented foods.  I have many friends who, in the aging process, can not eat what they used to because of digestive concerns.  I have always been sensitive to bread, pastas, and red sauces.  Even more so as I have been aging.  Hence, the fermented foods are a welcome into my palate.  I am working to have my husband embrace them as well.  I will not bore you will all the benefits of fermented foods.  We are in the information age and a click away will do the trick. 

Again, the process of fermentation takes time.  If anyone has home brewed, you understand you will not get results immediately.  The process is learning to have patience with a step by step routine.  

When I make sourdough, I usually set up in my calender, every two weeks for the process.  I make two loaves and they are good for a couple of weeks for my husband and myself.  You can always freeze one loaf.  Many times I give one loaf away.  I usually take an evening to the next midday for the actual bread-making process. It's worth it. I do it all by hand, and I have to say that it's like working on the earth, and one of the most grounding and rewarding experiences as it benefits all round, emotionally (very calming), physically (I put in the effort and make a relationship with my kitchen and the bread itself), mentally (I know the goodness that will come from producing healthy foods) and spiritually (I'm taking time out to be within the process of creation). 

I used to make Kombucha back in the 90s because it was a healthy food fad back then. I got the scoby mushroom from a friend, and made lots and lots of kombucha.  It wasn't that tasteful, so my family did not help me drink it.  Hence, I eventually gave it up, because I was doing fine, digestive wise then. 

Present day, Kombucha is not a fad, but for many a drink they prefer because of the benefits and because of the taste.  The taste has improved with the use of fruit juice and additional fermentation. Now, Kombucha is a refined connoisseur beverage.  It is the beverage of my choice because I know what I put into my brews, and I also add additional fermentation with organic juice I add to the bottles that give a fiz.  It is like drinking a health food soda pop without the chemicals and immense sugars. It takes me two weeks to make the foundation brew and an additional 3-4 days for the second fermentation to get the fizzy drink.  Depending on your taste, you can brew for a month, or a week.  

With all that being said, to live a good life, we must own it and we make our own decisions on how we wish to live.  For the most part, it takes a bit more effort and time out of life for the really important things in life ... our health and our wellness. 

So in the manner of Hinnak Towis Henaak, I am leaving you will a sourdough recipe that I have enjoyed.  This recipe is from Gemma Stafford, Irish baker: Perfectly Crusty Sourdough Bread Recipe for Beginners. 

For Kombucha information: You Brew Kombucha

Thank you for visiting and if you have any questions contact me.

PS: Also look into LUTEA's event page for any wellness events and programs.  They are all free to attend. 

We are presently preparing for our annual Mending Broken Hearts Healing Journey that supports those of us going through trauma, loss or grief.  This is open to everyone who is willing to learn and participate in an Indigenous perspective of healing. Mending Broken Hearts.

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