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Haudenosaunee Environmental News Report

This month's report contains 3 articles. The first article explains a new environmental law to protect human health by banning the production of two-stroke engines. The second article explores predicting the weather and traditional ecological knowledge. The third article talks about the importance of squash as a traditional food source, how to select squash and how to store them for later use. The article also contains some recipes for cooking winter squash.

Table of Contents:

1. New Federal Laws on Noisy Polluting Off-road Vehicles: Protecting Our Health

2. All the Signs Point to a Mild Winter: Unless!

3. Don’t Just Carve that Pumpkin – Eat it!

New Federal Laws on Noisy Polluting Off-road Vehicles: Protecting Our Health

By Barbara Gray

The Environmental Protection Agency (EPA) has created, for the first time, federal regulations limiting the emissions of non-road engines (All terrain vehicles (ATVs), snowmobiles, and off-road motorcycles). The EPA estimates that by the time all the regulations are in full effect, in 2012, it will eliminate two-million tons of air pollution a year.

However, the regulations are not without controversy. Some environmental groups feel that EPA has missed a golden opportunity to reduce emissions, which could have been obtained by setting limits higher to protect the environment and human health.

Many off road vehicles like ATVs, snowmobiles, and dirt bikes have two stroke engines. These engines are not only noisy, but emit pollutants into the air. This adds air and noise pollution into our communities upsetting wildlife; and, in non-rural areas, the noise and emissions are not only annoying, but they are extremely harmful to human health.

EPA asserts that their regulation, which is aimed at the off road vehicle manufactures to limit emissions in their fleet of products, when in full effect, will help the United States to avoid approximately 1000 premature deaths each year, prevent 1,000 hospital admittances, reduce 23,400 cases of asthma attacks, and prevent over 2000,000 days of lost work.

Many of our communities are becoming inundated with noisy air polluting ATVs and other off road vehicles. For many of us, sitting on the porch peacefully contemplating the day’s events has given way to watching young people drive up and down the road on ATVs and other unlicensed off road vehicles. For the most part these youth are not using the off road vehicles for work, but are cruising for “fun” back and forth, speeding, popping wheelies, and driving into the wee hours of the morning making it hard for people to sleep at night, especially the children and elders.

These cruisers are not just making it hard for us to sleep at night and endangering our health, they are endangering their own health and the infants that sometimes ride on board. Perhaps, our communities should enact a ban on the use of two stroke engines (ATVs, snowmobiles, and other off road vehicles) to not only control the noise, but to prevent this source of internal pollution from harming our people and the natural environment.

Manufactures are already producing four stroke engines, which do not dump a third of their fuel unburned into the environment like, a two stroke engine does. A four stroke engine with a catalytic converter would reduce emission by 98 percent and be lot less noisy. Then, perhaps, the children and elders can sleep at night and the air we all breathe will be healthier.

Read the statute at: EPA Final Rule

All the Signs Point to a Mild Winter: Unless!

by Barbara Gray (Kanatiiosh)

Today meteorologists use science and technology to calculate weather patterns and predict seasonal forecasts. Radar systems can alert of tropical depressions turning into tornados, and satellites aimed in virtually every direction can scan the skies and report back the data in a blink of the eye. However, with all this “advancement” in technology, it is sort of a conundrum that forecasting daily and seasonal weather remains somewhat unreliable. Perhaps this is because “modern science,” the scientific method, does not factor in natural laws and spirituality.

In order for the scientific method to be employed, a testable phenomenon is required. However, as Haudenosaunee we understand that there are occurrences that cannot be tested. An example of such an occurrence is the force or spirit that makes a seed grow. A seed can be planted, given water, and adequate sunshine by humans, but human beings do not have the power to make the seed grow. Making a seed grow is a spiritual occurrence. It is this spiritual occurrence that cannot be detected or tested by scientific methodology.

The same spiritual force or forces control the winds, clouds, rain, and thunder and lightening. This is one reason why science has a hard time determining weather daily or within seasons. Humans as well as other beings within the natural world can also have an influence on the weather. It is said that a butterfly that flaps its wings in the rain forest in South America can impact the weather here in the northeast. The seasonal ceremonies that the Haudenosaunee and other native peoples do also has an influence on the weather, the growth of plants, and the health and welfare of the people and the rest of the Natural World. These ceremonies link or unite in spirit not only the community, but on a greater level the people are linked spiritually with the Natural World through the following of the Creator’s original instructions.

Using technological advances in science the National Oceanic and Atmospheric Administration (NOAA) is predicting that the northeast will have warmer than average conditions. According to Haudenosaunee traditional teachings, one of the signs in determining winter is to look at the corn husks. If the corn is wearing a heavy jacket of corn, it depicts a cold-harsh winter. It has been reported that at Akwesasne the husks were not thick. Thus, according to the corn husks Akwesasne should have a mild winter.

A quasi-scientific study I did was to take a sample of six “wooly bears” (the black and brown caterpillars) from Akwesasne and measured the brown and the black markings.

I found that the black rear ends averaged about a ¼ of an inch while the brown centers measured 1 ½ inches with a ½ inch head. If the black end determines winter, then according to the Akwesasne “wooly bears” winter will be short and mild.

Some other traditional ways to determine winter is to watch nature. To look at how the squirrels are building their nests. A thick squirrel’s nest would indicate a very cold winter. One can also watch to see if the mice are building their nests high above the ground, if they are, then be prepared for a lot of snow.

All signs point to a mild winter this year. Of course a mild winter is not always good for the entire Natural World. The cold weather is needed to freeze the soil, to kill parasites, and needed for many species to hibernate properly. Frozen ponds are important for maintaining the healthy balance of the pond. Warmer winters do not kill off aquatic plants that can if they go unchecked choke out the pond.

Although all signs point to a mild winter, things can change. Therefore, the Haudenosaunee, as well as other native people, will continue to do our part by honoring the traditional teachings, giving thanks, joining together in celebration, and offering our prayers, dances, and songs to the Natural World and the Creator.

Don’t Just Carve that Pumpkin – Eat it!

By Dr. Mary Arquette, DVM/PhD

At this time of year, many people use squash and pumpkins as seasonal decorations. As one of the three sisters or kiohnhehkwen (that which gives us sustenance) they are a powerful food source, loaded with many important nutrients. While these brightly colored vegetables may look cute carved up into funny faces, they should be respected for having long served our people as an extremely important part of our traditional diet. With so many good things to offer, why not take the pumpkin off your porch and serve it as part of a flavorful and nutritious meal instead?

Nutrition

Onon’onsera’kowa (pumpkins) and kioneri’tstake:tote’ (squash) are rich in beta-carotene, a plant nutrient that has been shown to protect our bodies against certain types of cancer. They are also a good source of heart-healthy folic acid and fiber. They contain more than 100 percent of the recommended daily allowance for vitamin A and nearly half of our daily requirement for vitamin C, as well as some B vitamins, iron and calcium. One cup of squash chunks has only 50 calories; pumpkin has just 40 (summer squashes like zucchini and yellow crook neck, with their high water content, only have a mere 15 calories per cup). Winter squash and pumpkins are a high glycemic index food which means that if they are eaten alone, they can raise blood sugar quickly. However, their high fiber content acts to slow digestion. Many recipes also contain healthy oils, such as walnut or olive oil, which slow digestion even more. That is why it is important to include the oils in the recipes to prevent rapid rises in blood sugar.

The Cream of the Fall Crop

The beautiful colors of the squash family tell us that they are packed with important nutrients. In flavor, they vary from mild to distinctly nutty, and their shapes are as unusual as they come. Here are a few of my favorites:

Acorn: The smallest of winter squash varieties; these have a scalloped shell, which can be white or green. Their deep seed cavity can be hollowed out and used for soup or stuffed with grains such as wild rice or dried fruit.	Boston Marrow: A very large, brightly colored orange squash in the same family as the Hubbard. This is my all time favorite. A traditional Haudenosaunee variety, it is so sweet, you can use in place of pumpkin in pies and hardly have to add any sugar. A large squash can feed a huge family or put it in a blender and freeze it for later.
Buttercup: This dark green squash looks like it’s wearing a light green cap. Its flesh is yet another color—creamy yellow.	Butternut: This squash is long and tan colored with one round end. Its flesh is orange with a sweet, nutty flavor. It works well in soup or baked with just a touch of maple syrup.
Hubbard: This squash may be golden yellow, greenish-blue or dark green and its size ranges from 10-20 pounds.	Pumpkin: small pie pumpkins tend to be meaty and sweet and not full of water like the bigger varieties. Connecticut Field pumpkins are a traditional Haudenosaunee variety that was planted amongst our corn and beans and were a winter staple.
Spaghetti: Shaped like a large, yellow blimp, when this squash is cooked, its flesh separates into strands like spaghetti.

Getting Past the Tough Exterior

Look for squash with a smooth, dry, dull rind – a shiny rind indicates it was picked too early. Unlike summer squashes, winter squash are harvested at their largest and most mature stage, when their shells are hard, usually after the first frost. This allows them to store well. There is no such thing as an “overgrown” winter squash – the longer it grows, the sweeter it will be. Squash and pumpkins do not need to be refrigerated but they must be kept in a cool, dry, dark place and not allowed to freeze. They will last for several months but only if they were picked when they were mature, not bruised and if the stem was left attached.

Tons of Great Ways to Eat Squash

Squash and pumpkin may be baked (watenon’onseronte’), boiled (kanon’onsero), steamed (kanon’ onserakrihton), fried (tekanon’ onserakeri:ta’) or dried (kanon’onseratha:ton). My favorite way to cook them is to use a pressure cooker, which preserves a lot of nutrients and is very fast (10 minutes or less). The pressure cooker is easy to use, especially for the very large squashes, since you don’t have to peel the hard skin. Be sure to save the seeds – they make a great snack, roasted in the oven or in a cast iron frying pan with a little salt and olive oil. Just remember to save some seeds to plant in your garden next year!

Not sure how to prepare pumpkins? Try one of these great recipes: Authors’ note: In a pinch, you can substitute canned pumpkin in pies, muffins, breads and cookies but you will definitely know the difference. Fresh pumpkin and squash is sweet, light and delicious. The high temperatures used in the canning process makes even the sweetest pumpkin dark and bitter, which is why you have to add so much sugar to make the canned stuff even taste good. It is well worth the effort to cook the squash or pumpkin, puree it in a blender or food processor and freeze it for later use!

Spaghetti Squash with Sauce One (2-3 pound) spaghetti squash 2 Tbsp. olive oil ¼ cup of chopped onions 8 oz. mushrooms sliced ¼ cup chopped fresh plum tomatoes 1 tsp. minced garlic 2 Tbsp. minced fresh basil 2 cups Ragu light spaghetti sauce	cut squash in half lengthwise and remove seeds (dry and save for later). Preheat oven to 350º F (175ºC). Poke the squash with a fork and place it in a shallow baking pan, cut-side down. Bake in preheated oven for 30 minutes, or until tender. Allow to cool slightly. Holding squash at one end, insert times of fork and gently pull down, producing spaghetti-like strands. While squash is baking, cook onions, mushrooms, tomatoes, and garlic in olive oil in a frying pan until onions are tender. Add basil and tomato sauce. Serve squash in bowls topped with sauce.

Onon’ onserakeri (Squash Soup) ¼ cup chopped onions 2 Tbsp. olive oil or olive oil based margarine 4 cups of peeled and cubed butternut squash 2 cups low-fat, low sodium chicken broth (MSG free) Pinch of ground black pepper Pinch of ground cayenne pepper (optional)	In a large sauce pan, cook onions in margarine until tender. Add squash, broth and black pepper. Bring to a boil: cook 20 minutes, or until squash is tender. Puree squash in blender or food processor in batches until smooth. Return to sauce pan, and heat through. Do not allow to boil.

Pumpkin Muffins 1 cup flour ¼ cup ground flax seed 1/3 cup sugar 2 tsp. baking powder (non-aluminum) 1 tsp. cinnamon ½ tsp pumpkin pie spice pinch of salt egg beaten (Egglands best egg) ¾ cup soy milk ¼ cup walnut oil ½ cup pumpkin or squash (pureed) ¼ cup chopped walnuts ¼ cup raisins	Preheat oven to 400º F. In a bowl, combine flour, ground flax seed (can buy in health food stores), sugar, baking powder, cinnamon, pumpkin pie spice and salt. In a separate bowl, beat egg. Add milk, oil and pumpkin. Slowly add pumpkin mixture and stir until just moistened (batter will be lumpy). Spray muffin cups with non-stick spray (do not use paper baking cups) and fill 2/3 full with batter. Bake in a 400º F oven for 20 minutes or until golden brown.

Takonon’onsera (Crust-less Pumpkin Pie) 2 cups pumpkin or squash (pureed) 2/3 cup of sugar 1 tsp. cinnamon 1 tsp. pumpkin pie spice 3 eggs (Egglands best egg) 2/3 cup nonfat evaporated milk ½ cup soy milk	Preheat oven to 375º F. Combine pumpkin, sugar (use less if squash or pumpkin is sweet), cinnamon and pumpkin pie spice. Beat eggs lightly with a rotary beater or fork and add to pumpkin mixture. Gradually add milk and mix well. Pour pumpkin filling directly into glass pie dish – there is no need for a crust. Bake at 375 F for 50 minutes or until a knife inserted in the center comes out clean. Cool, cover and chill.

Pumpkin-Raisin Cookies 1 beaten egg (Egglands best egg) ¾ cup pumpkin or squash (pureed) 1/3 cup brown sugar 1 Tbsp. walnut oil 1 tsp. vanilla ¾ cup flour ¼ cup ground flax seed 1 tsp. pumpkin pie spice ¼ tsp. baking soda Pinch salt ¼ cup raisins ¼ cup walnuts (chopped)	In a mixing bowl, stir together egg, pumpkin, brown sugar, walnut oil and vanilla. In a separate bowl, stir together flour, ground flax seed (can buy in a natural food stores), pumpkin pie spice, baking soda, salt. Add dry ingredients to pumpkin mixture. Stir in raisins and nuts. Spray a baking sheet with nonstick spray coating. Drop the dough by rounded teaspoons 1 inch apart on to the cookie sheet. Bake in 350 F oven for 12 to 14 minutes or until done. Cool on a wire rack.

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