POME Magazine, Fall 2019 ⇒ Ten years ago, during a brief sabbatical from university life, I visited Glacier National Park in northwest Montana. I had been there twice before, in the mid-1960s, when my family camped our way across the northern plains to escape the southern plains’ summer heat. Home movies shot on 8mm film preserved … Continue reading A Second Mvskoke Removal?
POME Magazine, Summer 2019 ⇒ Every human society has ways of marking and tracking the passage of time. If you’re a citizen, resident, or employee of the Muscogee (Creek) Nation, then you’ve probably seen one of the colorful wall calendars featuring Mvskoke names for the months along with other important information. Recent editions have been … Continue reading Living on Mvskoke Time
POME Magazine, Spring 2019 ⇒ Food is a necessity for human survival and a focal point of cultural tradition, as in Hokti’s Recipe Book of Creek Indian Foods. The endless variety of local sustenance can serve as the basis for charting the territories on Planet Earth, including our own remarkable continent. A noteworthy effort to reconceive … Continue reading Reclaiming the Mvskoke Plum
POME Magazine, Winter 2019 ⇒ Like many people in Mvskoke country (and many more in the American South), I grew up eating corn on the cob, white and yellow hominy, homemade cornbread, and the occasional boiled or fried hominy grits. Vce, which the Europeans called “maize” or simply “Indian corn,” is the quintessential staple of … Continue reading Welcome to Mvskoke Country
taklik-tokse / taklik-kvmokse "bread-sour" sour cornbread Charles Gibson, 1918 It takes three days to prepare this bread according to the old way. A peck or even more of clean, shelled flint corn is prepared for making a quantity of this bread to have on hand for several meals. The shelled corn is placed in a … Continue reading Taklik-Tokse / Taklik-Kvmokse
sakkonepke "in-a-liquid-cooked-thing" meat and corn stew James H. Hill, ca. 1936-40 You pour water in a small pot, put the osafke corn in, add meat, cook it, and it's called sakkonepke. Acee Blue Eagle, 1956 Prepare one squirrel, place in pot, cover with water and cook until tender. Add four cups sofkey grits, cook together until … Continue reading Sakkonepke
vce-sokv "corn-whole-grain" hominy James H. Hill, ca. 1936-40 Shell black or white corn, put water in a pot to boil, set it over the fire, put in a small amount of strong ashes without any charcoal, and when it boils, put in the shelled corn, and after it boils, take out the corn, and wash … Continue reading Vce-Sokv