Monday, November 30, 2020

Picturing the American Buffalo: George Catlin and Modern Native American Artists (SAAM)

 
 
 

Crumbo was born in Lexington, Oklahoma, the son of an Indian mother and a French father. He attended government schools as a child and showed such promise that he received a scholarship to the American Indian Institute in Wichita for his last two years of high school. While at the Institute, he became interested in expressing Indian tradition and culture through his art. After three years at the University of Wichita he transferred to the University of Oklahoma where he studied with Oscar B. Jacobson. At the early age of 21, Crumbo was appointed Director of Indian Art at Bacone College, the only institute of higher learning exclusively for Indians. Bacone offered Crumbo the unique opportunity to familiarize himself with his heritage and to instill in him cultural pride. At that time he conducted research into Indian design and revived ancient techniques of silverwork, vegetable dying, and weaving.

Crumbo’s career has been diverse; known also as a musician and Indian ceremonial dancer, Crumbo played the cedar wood flute and danced with Thurlow Lieurance’s symphony in Wichita. He also worked as a designer with the Douglas Corporation, with the Gilcrease Collection in Tulsa, and from 1960 to 1968 as curator of the El Paso Museum of Art.

A Pottawatomie Indian, Crumbo explores in his art the traditions and ceremonies of his own tribe as well as those of the Creek, Sioux, and Kiowa nations, and says of his work, I have always painted with the desire of developing Indian art so that it may be judged on art standards rather on its value as a curio—I am attempting to record Indian customs and legends now, while they are alive, to make them a part of the great American culture before these, too, become lost, only to be fragmentarily pieced together by fact and supposition.

Crumbo works in oil and egg tempera, as well as in watercolor, sculpture, stained glass, and silkscreen. Under the guidance of Olle Nordmark, he also learned etching. The largest collection of Crumbo’s work, about 175 paintings, is owned by the Gilcrease Museum in Tulsa, although his work has been exhibited in many museums throughout the United States.

Virginia Mecklenburg The Public as Patron: A History of the Treasury Department Mural Program (College Park, Maryland: University of Maryland, n.d.)

Thursday, November 26, 2020

Excerpts from 'Spirit Talk':


The Spirit plate makes out recognition and gratitude visible to the beings who are making a gift of their seed history, and when properly addressed they can become actively involved in an ongoing life path through other agents, namely ourselves. Their seed histories, with cultural family trees grounded in the natural world that make contributions of inestimable value and tensile strength to the DNA of any bonding entity, are at least as hugely long and venerable as ours.

Most of these connections and contributions are beyond our ken, but heartfelt gestures of gratitude and respect for these living things are ours to express through remembering our connections to the best of our abilities—where and when they lived and grew, who harvested them, how they were handled and for what purpose and by whom. The questions are always, what do we have to do that these things will live?

The Spirit plate is prepared by selecting very small and representative pieces of each feast food on the table ... mindfully collected with the left, offering hand, taken outside, and offered with a prayer of recognition and gratitude ... I like to raise the plate and turn it to the seven directions, lastly approaching the Mother Earth four times before lowering the plate to the earth ... Shewen dagzewin! A blessing is visited upon us this day! 

Wednesday, November 25, 2020

Excerpts from 'Spirit Talk':

The plant people go a long way toward offering and providing us, the two-leggeds and others, with the physical materials we need to live life ‘in a good way’. Plant fiber provides assorted fibers for the weaving of clothing, nets, mats, basketry, footwear, hammocks, housing … plant people share their bodies that our own might live, and their medicines by which we may maintain, heal, and restore health and balance. 

The green beings hold all wisdom and knowledge. Mother Earth and all beings that live upon and within her body have their own unique medicine ways and it is of these ways that we seek to learn the languages, uses, and songs. Our Mother is a sentient being with an evolutionary path of her own, and when sufficiently sensitized it is possible for us to feel her heartbeat through the soles of our feet and entire being.

Tuesday, November 24, 2020

Excerpts from 'Spirit Talk':

The Spirit plate makes out recognition and gratitude visible to the beings who are making a gift of their seed history, and when properly addressed they can become actively involved in an ongoing life path through other agents, namely ourselves. Their seed histories, with cultural family trees grounded in the natural world that make contributions of inestimable value and tensile strength to the DNA of any bonding entity, are at least as hugely long and venerable as ours.

Most of these connections and contributions are beyond our ken, but heartfelt gestures of gratitude and respect for these living things are ours to express through remembering our connections to the best of our abilities—where and when they lived and grew, who harvested them, how they were handled and for what purpose and by whom. The questions are always, what do we have to do that these things will live?

The Spirit plate is prepared by selecting very small and representative pieces of each feast food on the table ... mindfully collected with the left, offering hand, taken outside, and offered with a prayer of recognition and gratitude ... I like to raise the plate and turn it to the seven directions, lastly approaching the Mother Earth four times before lowering the plate to the earth ... Shewen dagzewin! A blessing is visited upon us this day! 

Sunday, November 22, 2020

My Sunday Morning Tamale Recipe

My Sunday morning Tamale Material and Recipe list. From a traditional New Mexico winter activity often enjoyed with other women friends. Extra tamales are often made, covered and taken around to be shared with neighbors.

Ingredients:
8-10 large Dry Corn shucks ... cover with water and soak for 20-30 minutes, drain and put aside. Use two overlapping shucks if they are small.

Shredded cooked, (boiled) seasoned pork shoulder or chops
2 C Seasoned Pork broth w/ a generous portion of the freshly rendered lard, which will make a tender and flavorful masa

Cheese of choice, optional.
2 C Dry Masa (corn) flour

1 C Red chili sauce..canned enchilada sauce can be used or dry chili pods can be soaked, seasoned, blended and simmered with a little oil to make a thick sauce. Makes a good huevo ranchero, enchilada or chili con carne sauce ... stores well.

Directions: 
Mix masa & broth for a soft ball of dough. Press 1-2 T. Masa dough and spread thinly onto corn shucks, add 1 T. pork and 1-2 T. chili sauce (and cheese). Roll sides over to close the tamale and then fold the v bottom of shuck up to seal, stack with open end up and layer into high walled pan above one inch of water level, on a strainer or metal cake stand. Cover pan and steam for one hour. Place a coin on the pan bottom. When it stops rattling the water is dry ... add more water if necessary, to give the steaming an hour to boil lightly.

Unwrap the tamale and spoon red chile over the top. Best eaten fresh but reheats well. May be frozen. Green chili may be used, an alternative recipe calls for a sugar sweetened masa dough with no meat. Serve with a side of beans or pick up and eat in the hand.

Makes 8-10.
Prep time: 2 1/2  hours.

Enjoy this story and recipe from Dawn Woman's Kitchen.

Saturday, November 21, 2020

Excerpt from 'Spirit Talk':

Let us now assemble the honoring gifts once again, the high and personal inner gifts of qualities which only we can know, and the gifts of the known and understood common tradition such as tobacco, water or candles; chocolate … fruits … flowers; special drinks or nectars; ritual paintings, foods, cornmeal … and gifts of inspiration and the moment …

 
Notice, attention, and gratitude for ‘being breathed’; 
Gratitude to the Father Sky-Sun for return at sunrise and sunset;  
Mindful Gratitude to the water beings as we drink, see, remember or feel them … 
Mindful Gratitude to the Fire Beings … 
Speak in a friendly way to the Wind Beings … 
Talk to a stone and a tree, a shrub, and the hill in the distance … 

Friday, November 20, 2020

Circle of Life

Circle of Life
The Circle of Life, as the water flows, the grass grows, and the winds blow:
There is beauty above, beauty below, beauty all around.
Deer stands at the East, direction of illumination and mental clarity -- Spring,
Mouse stands at the South, direction of innocence and new life -- Summer,
Bear stands at the West, direction of introspection and heart-felt gratitude -- Fall,
Buffalo stands at the North, direction of wisdom and purity -- Winter.

Monday, November 16, 2020

My Sunday Morning Tamale Recipe

My Sunday morning Tamale Material and Recipe list. From a traditional New Mexico winter activity often enjoyed with other women friends. Extra tamales are often made, covered and taken around to be shared with neighbors.

Ingredients:
8-10 large Dry Corn shucks ... cover with water and soak for 20-30 minutes, drain and put aside. Use two overlapping shucks if they are small.

Shredded cooked, (boiled) seasoned pork shoulder or chops
2 C Seasoned Pork broth w/ a generous portion of the freshly rendered lard, which will make a tender and flavorful masa

Cheese of choice, optional.
2 C Dry Masa (corn) flour

1 C Red chili sauce..canned enchilada sauce can be used or dry chili pods can be soaked, seasoned, blended and simmered with a little oil to make a thick sauce. Makes a good huevo ranchero, enchilada or chili con carne sauce ... stores well.

Directions: 
Mix masa & broth for a soft ball of dough. Press 1-2 T. Masa dough and spread thinly onto corn shucks, add 1 T. pork and 1-2 T. chili sauce (and cheese). Roll sides over to close the tamale and then fold the v bottom of shuck up to seal, stack with open end up and layer into high walled pan above one inch of water level, on a strainer or metal cake stand. Cover pan and steam for one hour. Place a coin on the pan bottom. When it stops rattling the water is dry ... add more water if necessary, to give the steaming an hour to boil lightly.

Unwrap the tamale and spoon red chile over the top. Best eaten fresh but reheats well. May be frozen. Green chili may be used, an alternative recipe calls for a sugar sweetened masa dough with no meat. Serve with a side of beans or pick up and eat in the hand.

Makes 8-10.
Prep time: 2 1/2  hours.

Enjoy this story and recipe from Dawn Woman's Kitchen.

Tuesday, November 10, 2020

My Sunday Morning Tamale Recipe

My Sunday morning Tamale Material and Recipe list. From a traditional New Mexico winter activity often enjoyed with other women friends. Extra tamales are often made, covered and taken around to be shared with neighbors.

Ingredients:
8-10 large Dry Corn shucks ... cover with water and soak for 20-30 minutes, drain and put aside. Use two overlapping shucks if they are small.

Shredded cooked, (boiled) seasoned pork shoulder or chops
2 C Seasoned Pork broth w/ a generous portion of the freshly rendered lard, which will make a tender and flavorful masa

Cheese of choice, optional.
2 C Dry Masa (corn) flour

1 C Red chili sauce..canned enchilada sauce can be used or dry chili pods can be soaked, seasoned, blended and simmered with a little oil to make a thick sauce. Makes a good huevo ranchero, enchilada or chili con carne sauce ... stores well.

Directions: 
Mix masa & broth for a soft ball of dough. Press 1-2 T. Masa dough and spread thinly onto corn shucks, add 1 T. pork and 1-2 T. chili sauce (and cheese). Roll sides over to close the tamale and then fold the v bottom of shuck up to seal, stack with open end up and layer into high walled pan above one inch of water level, on a strainer or metal cake stand. Cover pan and steam for one hour. Place a coin on the pan bottom. When it stops rattling the water is dry ... add more water if necessary, to give the steaming an hour to boil lightly.

Unwrap the tamale and spoon red chile over the top. Best eaten fresh but reheats well. May be frozen. Green chili may be used, an alternative recipe calls for a sugar sweetened masa dough with no meat. Serve with a side of beans or pick up and eat in the hand.

Makes 8-10.
Prep time: 2 1/2  hours.

Enjoy this story and recipe from Dawn Woman's Kitchen.

Thursday, November 5, 2020

My Sunday Morning Tamale Recipe

My Sunday morning Tamale Material and Recipe list. From a traditional New Mexico winter activity often enjoyed with other women friends. Extra tamales are often made, covered and taken around to be shared with neighbors.

Ingredients:
8-10 large Dry Corn shucks ... cover with water and soak for 20-30 minutes, drain and put aside. Use two overlapping shucks if they are small.

Shredded cooked,(boiled) seasoned pork shoulder or chops
2 C Seasoned Pork broth w/ a generous portion of the freshly rendered lard, which will make a tender and flavorful masa

Cheese of choice, optional.
2 C Dry Masa (corn) flour

1 C Red chili sauce..canned enchilada sauce can be used or dry chili pods can be soaked, seasoned, blended and simmered with a little oil to make a thick sauce. Makes a good huevo ranchero, enchilada or chili con carne sauce ... stores well.

Directions: 
Mix masa & broth for a soft ball of dough. Press 1-2 T. Masa dough and spread thinly onto corn shucks, add 1 T. pork and 1-2 T. chili sauce (and cheese). Roll sides over to close the tamale and then fold the v bottom of shuck up to seal, stack with open end up and layer into high walled pan above one inch of water level, on a strainer or metal cake stand. Cover pan and steam for one hour. Place a coin on the pan bottom. When it stops rattling the water is dry ... add more water if necessary, to give the steaming an hour to boil lightly.

Unwrap the tamale and spoon red chile over the top. Best eaten fresh but reheats well. May be frozen. Green chili may be used, an alternative recipe calls for a sugar sweetened masa dough with no meat. Serve with a side of beans or pick up and eat in the hand.

Makes 8-10.
Prep time: 2 1/2  hours.

Enjoy this story and recipe from Dawn Woman's Kitchen.

Monday, November 2, 2020

Fresh Sunday Morn Day of the Dead Tamales

 

 

 

Fresh Sunday morning Day of the Dead tamales with chile mulato sauce..honoring the good ancestors and celebrating Life.

Mno Waben jayek,
A Good day to All!