Progress 09/01/15 to 08/31/19
Outputs
Target Audience:The target audience for the project titled, Native Food Pathways: An Ojibwa Approach to Food Science, included undergraduate students enrolled at Keweenaw Bay Ojibwa Community College, tribal members, and community members. This included students enrolled in Environmental Science and Anishinaabe Studies courses as well as those students participating in experiential learning projects. This project will increase knowledge of traditional foods as well as promote preservation and use. Efforts to reach the target audience will include both formal and informal educational programs. Programs will include formal class instruction, practical experience, development of curriculum, workshops, and experiential learning opportunities. Changes/Problems:Project progress was delayed due to changes in project personnel including the Project Director and a faculty member. This resulted in a one-year no-cost extension of the project. An additional challenge that impacted the project was due toa staff major illness.Due to having limited staff, this resulted in an unknown balance of unobligated federal funds in the ASAP account which was later suspended. What opportunities for training and professional development has the project provided?The project has provided opportunities for professional development for instructors that are developing curricula and courses for a Native Food Science emphasis within the Environmental Science Department. It has also provided opportunities for key project personnel pertaining to Native Food Systems and agriculture to support project management and student service-learning. Support for personnel graduate coursework was provided for two staff who are targeted to develop additional courses.This project supported a faculty member, project personnel, and students to attend the following conferences:American Indian Higher Education Consortium annual conference;Great Lakes Native American Research Centers for Health regional workshop. Hosted by the Great Lakes Inter-Tribal Council;International Symposium on Society and Resource Management;Sixth Annual Tribal College and University Research Convening;Michigan Inter-tribal Land-grant Extension System (MILES) meeting; and the annual FALCON conference. How have the results been disseminated to communities of interest?Student service-learning projectsresulted in presentationsto the community through PowerPoint and during local events. Students hosted a Seed Library Event open to the college and community that was attended by 24 individuals. 2 Students developed and presented a poster on the Seed Library at the American Indian Higher Education Consortium conference. This poster is currently on display at the college. Students developed a PowerPoint presentation and brochure that presented information on the KBOCC Seed Library. This information was alsodisseminated at a community Lunch & Learn event that was attended by 33 individuals. A student presented mussel project results to the spring 2017 General Biology class at the college. The results of this project will also be utilized for the fall 2017 Wildlife Biology class. Three students participated in the Keweenaw Bay Indian Community (KBIC) Environmental Fair. They conducted a hands-on activity for students in grades 2-5 at this event. This activity was a game intended to help students understand where their food comes from. This event was attended by approximately 286 students. One student utilized their learning experience as their capstone project. The student presented their findings regarding climate impacts on wild edibles in April 2018. This occurred during the Spring semester capstone presentation session. A poster on this topic is also displayed at the College. Student presented their learning experience during a College open house event in August 2018. Their topic was wild traditional teas. The student provided samples of the tea for participants to taste during the presentation. Student presented their project results during a Lunch & Learn event. Their topic pertained to thimbleberry habitat. This event was attended by College personnel, students, and community members. Student poster presentations are displayed for viewing at the KBOCC Wabanung Campus in L'Anse, MI. Lunch and Learn events that were developed were presented each month April through October. These events are advertised through email and social media, they are free and open to the public. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Throughout the project titled,Native Food Pathways: An Ojibwa Approach to Food Science,Keweenaw Bay Ojibwa Community College (KBOCC) students, community members, and College personnel have increased their knowledge of traditional Ojibwa food systems and use. As a part of developing a curriculum with a Native Food Systems emphasis, 5 courses were developed and implemented. The course listing includes the following: Food, Nutrition, and Human Health; Local and Native Cuisine;Food Sovereignty; Sustainability; andEnvironmental Justice and Ethics. Professional development opportunities were provided to project personnel.Activities included presentation and conference attendance for faculty and staff as well asgraduate coursework for two staff targeted to develop additional courses related to Native Food Systems. Students participated in a variety of service-learning activities including activities such as; beekeeping, wild edible gathering, traditional food processing and preparation, community event food preparation, learning gardens, climate impacts, wild teas, habitat, indigenous plants, gathering traditional knowledge, and pollinator gardening. Equipment and supplies were purchased throughout the project to support new course development and service-learning activities for the students. This project also provided support for students to travel and present at national conferences.Five students presented on their projects during the annual American Indian Higher Education Consortium conference. Two students presented their projects during the International Symposium on Society and Resource Management.
Publications
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Progress 09/01/18 to 08/31/19
Outputs
Target Audience:The target audience for this reporting period was enrolled KBOCC students, tribal members, and community members. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Project staff attended the Michigan Inter-tribal Land-grant Extension System (MILES) meeting in Lansing, Michigan on February 27th with Keweenaw Bay Indian Community CEO.This meeting was attended by Michigan Tribal Leaders, Administrators, and staff along with the four Michigan Land Grant Institutions. The purpose of this meeting was to be a first step to creating a cohesive Michigan Land Grant system that services all of the tribal nations in Michigan. This project supported a faculty member and studentsto attend the following conferences: Billings, MT 3/15/2019: American Indian Higher Education Consortium annual conference. Attending students (4), Student presentations (3) Topics: Investigation of temperature trends in the Portage Waterway, Michigan: Best management for an important Tribal walleye fishery. Presented by S. Michels. Won first-place award for student research presentation. Concerns about Cultural Impacts of Climate Change in the Keweenaw Bay Indian Community. Presented by M. Jondreau. Examination of Mesic Northern Forests in Baraga County, Michigan. Presented by B. Krask. Attending faculty (1): Andrew Kozich Lac Du Flambeau 5/28/19: Great Lakes Native American Research Centers for Health regional workshop. Hosted by the Great Lakes Inter-Tribal Council. Attending students: (1) Attending faculty (1): Andrew Kozich? Oshkosh, WI 6/2/19: International Symposium on Society and Resource Management.Attending students (3):Student presentations (2) Topics: Investigation of temperature trends in the Portage Waterway, Michigan: Best management for an important Tribal walleye fishery. Presented by S. Michels. Concerns about Cultural Impacts of Climate Change in the Keweenaw Bay Indian Community. Presented by M. Jondreau. Attending faculty (1): Andrew Kozich Denver, CO 7/4/19: Sixth Annual Tribal College and University Research Convening. Hosted by the American Indian College Fund. Attending faculty (1): Andrew Kozich Faculty presentations (1): Andrew Kozich A.T. Kozich. Surface and groundwater research in the Keweenaw Bay Indian Community, Michigan. This project also supported graduate coursework of two staff that are targeted to develop and implement coursework related to Native Food Systems. How have the results been disseminated to communities of interest?Student poster presentations are displayed for viewing at the KBOCC Wabanung Campus in L'Anse, MI. Lunch and Learn events that are developed were presented each month April through October. These events are advertised through email and social media, they are free and open to the public. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The Native Food Pathways project has resulted in an increased knowledge of traditional Ojibwa food systems for KBOCC students, the local community, and College personnel.A new coursewas implemented during the Spring 2019 semester, ES216 Sustainability. This coure is an interdisciplinary examination of how to meet today's societal needs without sacrificing the ability of future generations to meet their needs. Itwas taught by Andrew T. Kozich, Ph.D. Professional development opportunities were received by threeKBOCC staff members. Activities included presentation and conference attendance for faculty and graduate coursework for two stafftargeted to develop additional courses related to Native Food Systems. One student participated in service learning opportunities, specifically on the topic of beekeeping and apiary research. Equipment and supplies have been aquired to support courses that are relevant to Native Food Systems. Supplies include gardening equipment, maple syrup equipment, and bee keeping supplies. Three students presented on their projects during the annual American Indian Higher Education Consortium conference. Two students presented their projects during the International Symposium on Society and Resource Manangement.
Publications
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Progress 09/01/17 to 08/31/18
Outputs
Target Audience:The target audience for the project during this reporting period included undergraduate students enrolled at the Keweenaw Bay Ojibwa Community College, tribal members, and community members. This included students enrolled in Environmental Science courses as well as those students participating in experiential learining projects. Changes/Problems:Changes in personnel occured in Februrary 2018, this resulted in project delays. What opportunities for training and professional development has the project provided?The project has provided opportunities for professional development for instructors. It has also provided opportunities for key project personnel pertaining to Native Food Systems and agriculture to support project management and student service learning. 4 College personnel attended the 2017 FALCON conference in Washington, DC. How have the results been disseminated to communities of interest?Upon completion of the student service learning projects, results and information have been disseminated to the community through poster and or PowerPoint presentations. One student utilized their learning experience as their capstone project. The student presented their findingsregarding climate impacts on wild ediblesin April 2018. This occuredduring the Spring semester capstone presentation session. A poster on this topic is also displayed at the College. Another student presented their learning experience during a College open house event in August 2018. Their topic was wild traditionalteas. The student provided samples of the tea for participants to taste during the presentation. A third student presented their project results during a Lunch & Learn event. Their topic pertained to thimbleberry habitat. This event was attended by College personnel, students, and community members. All presentations were free and open to the public. What do you plan to do during the next reporting period to accomplish the goals?Over the next year, additional courses will be developed and implemented. An additional Culinary Arts instructor has been hired at the College and will provide course development and implementation. Professional development for course instructors and project personnelis also planned. Three semesters of student service-learning opportunities will be completed, providing practical hands-on experience and experiential learning. Students will attend a national conference to present their work, providing them opportunities for further student development and exposure to professional life.
Impacts
What was accomplished under these goals?
The Native Food Pathways project has resulted in increased knowledge of traditional Ojibwa food systems for students, the community, and College personnel. As a part of a Native Food Science emphasis, anew course titled, Food Sovereignty, was developed during this reporting period. This course will be implemented in the Fall 2018 semester by Valoree Gagnon, PhD. This course examines Food Sovereignty through themes such as food genealogies, food-human relations, food justice and ethics, and Indigenous sovereignty. Ms. Gagnon, has also been developing two additional courses relevant to the topics of food and science. Experiential learning opportunities were provided to 6 undergraduate students during the past year. This provided practical hands-on experience pertaining to the topic of food science. Activity topics included climate impacts on wild edibles, learning gardens, preparation of traditional and healthy food, garden trellis experimentation, wild teas, and thimbleberry habitat. Field supplies and equipment for the service learning programs and new courses have been acquired and is ongoing.
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Progress 09/01/16 to 08/31/17
Outputs
Target Audience:The target audience for the KBOCC Native Food Pathways project for this reporting period included undergraduate students enrolled at Keweenaw Bay Ojibwa Community College, tribal members, and descendants living on or near the L'Anse Indian Reservation.This included students enrolled inEnvironmental Science courses as well as those enrolled in student learning projects. Changes/Problems:The second year of the project was delayed due to a change in project personnel. A new Project Director began in April 2017. What opportunities for training and professional development has the project provided?The project has provided opportunities for professional development for instructors that are developing curricula and courses for a Native Food Science emphasis within the Environmental Science Department. It has also provided opportunities for key project personnel pertaining to Native Food Systems and agriculture to support project management and student service learning. How have the results been disseminated to communities of interest?Upon completion of the student service learning projects, results and information have been disseminated to the community through poster and/or PowerPoint presentation. Students hosted a Seed Library Event open to the college and community that was attended by 24 individuals. 2 Students developed and presented a poster on the Seed Library at the American Indian Higher Education Consortium conference. This poster is currently on display at the college. Students developed a PowerPoint presentation and brochure that presented information on the KBOCC Seed Library. This information was disseminated at a community Lunch & Learn event that was attended by 33 individuals. Student presented mussel project results to the spring 2017 General Biology class at the college, this event was open to the community. The results of this project will also be utilized for the fall 2017 Wildlife Biology class. Three students participated in the Keweenaw Bay Indian Community (KBIC) Environmental Fair. They conducted a hands-on activity for students in grades 2-5 at this event. This activity was a game intended to help students understand where their food comes from. This event was attended by approximately 286 students. What do you plan to do during the next reporting period to accomplish the goals?A Native Food Systems emphasis within the Environmental Science Department will continue to be developed over the next year, including the development of two additional courses. Professional development for course instructors and curriculum development is also planned. Three more semesters of student service-learning opportunities will be completed, providing practical hands-on experience and experiential learning. Students will attend a national conference to present thier work, providing them opportunities for further student development and exposure to professional life.
Impacts
What was accomplished under these goals?
The second year of the Native Food Pathways project has resulted in increased knowledge of traditional Ojibwa food systems for students, faculty, and project personnel. As part of a Native Food Systems emphasis, a course entitled Local and Native Cuisine was developed and delivered Fall Semester 2016, taught by Joe Schutte to 9 students. Experiential learning was provided through food preparation for college and local community events. Project personnel and students toured and attended short courses on small farm systems at the North Farm, part of Michigan State University Upper Peninsula Research and Extension Center, in Chatham, MI, where hands-on knowledge and experience was gained regarding seed saving and topics relating to pollination, plant genetics and the importance of saving seeds. 5 undergraduate students have been enrolled in the fall service-learning program to provide practical hands-on experience in food science and have proposed and begun service learning projects. Project topics include starting a seed library, local mussel survey protocol, learning gardens, and food preparation. 4 undergraduate students were enrolled in the spring service-learning program. Project topics included seed saving library and seed viability, elementary food education, and impacts to wild edibles. 2 undergraduate students participated in summer service-learning activities. Activities included learning gardens, wild edible gathering, and community event food preparation. Field supplies and equipment for the service learning programs and new courses have been acquired and is ongoing. In March, two students attended the American Indian Higher Education Consortium conference. During this conference, they presented a poster on the Seed Library during the student Scientific Poster Presentation Competition. The poster is titled Saving for the Future: Establishing a Seed Saving Library and is currently displayed at KBOCC.
Publications
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Progress 09/01/15 to 08/31/16
Outputs
Target Audience:The target audiencefor the KBOCC Native Food Pathways project for this reporting periodincluded undergraduate studentsenrolled at Keweenaw Bay Ojibwa Community College. This included students enrolled in or taking Environmental Science classesas well as those enrolled in service learning projects. Changes/Problems:The first year of the project was significantly delayed due to a change in project personnel. A new Project Director began in May 2016 and a project coordinator was also hired in May 2016. What opportunities for training and professional development has the project provided?The project has provided opportunities for professional development for instructors that are developing curricula and courses for a Native Food Science emphasis within the Environmental Science Department. It has also provided opportunities for key project personnel pertaining to Native Food Systems and agirculture to support project management and student service-learning. How have the results been disseminated to communities of interest?Upon conclusion of the student service learning projects for Summer Semester 2016, project results will be disseminated to the community through poster development/presentation. What do you plan to do during the next reporting period to accomplish the goals?A Native Food Systems emphasis within the Environmental Science Department will continue to be developed over the next year,including the development of two additional courses. A stakeholder survey will be conducted to gather needs and interests of students and faculty to guide further program/course development. Professional development for course instructors and curriculum development is also planned. Three more semesters of student service-learning opportunities will be completed, providing practical hands-on experience and experiential learning. Students will attend a national conference to present thier work, providing them opportunities for further student development and exposure to professional life.
Impacts
What was accomplished under these goals?
The first year of the Native Food Pathwyas project has resulted in increased knowledge of traditional Ojibwa food systems for studnets, faculty, and project personnel. As part of a Native Food Systems emphasis, a course entitled Food, Nutrition, and Human Health was developed and delivered Spring Semester 2016, taught by Lynn Davis to6 students. Experiential learning wasprovided through laboratory instruction. Project personnel and students toured andattended short courses on small farm systems at the North Farm, part of Michigan State University Upper Peninsula Research and Extension Center, in Chatham, MI, where hands-on knowledge and experience was gained regarding seed starting, fencing, irrigation, tools, rand ecord-keeping, 5 undergraduate students have been enrolled in the summer service-learning program to provide practical hands-on experience in food science and have proposed and begun service learning projects. Project topics include cultivation of heirloom indigenous plants;gathering traditional knowledgeand locationof wild edibles; and pollinator garden to attract pollinators for backyard gardens. Field supplies and equipment for the summer service learning program have been acquired. Supplies for student projects will be acquired over the next month. A learning gardenis beingestablished on-campus to provide experiential learning opportunities for students. Field supplies and equipment are being acquired.
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