Harvest-Inspired Indigenous Meal

In November, Sherman Indian High School served a stunning meal that honored several Harvest of the Month foods and celebrated tribal culinary traditions. The menu featured rack of lamb ribs, scalloped potatoes, and a vibrant Three Sisters sauté with acorn squash, zucchini, and chickpeas—served alongside cornbread and a flavorful lamb meatball stew made with California ancho chiles and wild rice.

To top it off, students enjoyed hand-cut pumpkin-shaped sugar cookies with a homemade juniper berry simple syrup icing. This meal highlighted four HOTM foods: squash, juniper, wild rice, and the upcoming feature — mutton. Maggie (Margarita Ekonomo) and the Sherman kitchen team created a meaningful and delicious experience!