The Harvest Gathering: A Thanksgiving Story

As the crisp autumn air settles in, many find themselves preparing for one of the most recognized holidays: Thanksgiving. This holiday has roots that trace back to a moment in 1621 when the Pilgrims and the Wampanoag people came together in a spirit of cooperation and shared survival—an important interaction between two cultures.

The Arrival of the Pilgrims

In 1620, the Pilgrims arrived on the shores of what is now Plymouth, Massachusetts, seeking a new life away from religious persecution. Their first winter was harsh, and many suffered from hunger and illness. Their future seemed uncertain until they encountered the Wampanoag people, who had lived in harmony with the land for generations.

The Wampanoag Way: Masters of Agriculture

The Wampanoag were not just skilled hunters and gatherers; they were also masters of agriculture. Their deep understanding of the local ecosystem allowed them to cultivate a variety of crops that thrived in the New England climate. Among their most treasured crops was corn, or maize, which was central to their diet and culture.

• Corn: The Wampanoag grew various strains of corn, including flint corn, known for its hard outer shell. This staple food was often ground into meal for bread or  porridge, providing essential nourishment.

• The Three Sisters: A hallmark of Wampanoag agriculture was the practice of companion planting, particularly the cultivation of the "Three Sisters"—corn, beans, and squash. This method involved planting corn as the tallest plant, providing a structure for the climbing beans. The beans enriched the soil with nitrogen, while the broad leaves of squash helped retain moisture and suppress weeds. This sustainable approach demonstrated a deep respect for the land.

Seasonal Cycles and Land Management

The Wampanoag followed a seasonal agricultural calendar closely tied to nature. Planting typically began in the spring, often aligned with the lunar cycle, and harvesting took place in the fall. They understood the timing for planting different crops to ensure a successful yield.

Their land management techniques included crop rotation and controlled burns, which cleared fields and enriched the soil. These practices maintained the fertility of their land and encouraged biodiversity, allowing them to thrive in a challenging environment. 

A Gathering in 1621

After a successful harvest in the fall of 1621, the Pilgrims and Wampanoag came together for a three-day feast, often referred to as the first Thanksgiving. This gathering included roasted fowl, likely wild turkey or ducks, venison, alongside steaming pots of corn and perhaps a rich squash dish. While there might not have been pumpkin pie as we know it today, there were certainly pumpkins, which could have been turned into a savory pudding or soup.

The gathering was significant not only for the food but also for the strengthening of relationships. For the Pilgrims, it was a chance to acknowledge the assistance of their Indigenous neighbors. For the Wampanoag, it was an opportunity to reinforce diplomatic ties and share in the bounty of the land.

A Shared Legacy

The Thanksgiving feast symbolizes cooperation and the complexities of cultural exchange. As we think about this gathering today, it’s essential to recognize the relationships that shaped this moment. Many Indigenous peoples view Thanksgiving as a time for reflection, honoring their ancestors and the history that preceded European colonization.

Conclusion

As you prepare your Thanksgiving meal this year, consider the shared legacy that connects us all. From the corn nurtured by the Wampanoag to the agricultural practices passed down through generations, this holiday invites us to reflect on the importance of community and understanding.

Common Corn Smut, a Disease or Delicacy?

If you’ve ever shucked sweet corn and found gray, swollen growths within the husk, you've encountered corn smut. This fungus, *Ustilago maydis*, thrives in young, developing corn during warm, dry weather. The spores penetrate and germinate with the help of moisture, causing the corn kernels to swell and form galls. These can appear white, gray, black, or brown. Corn injuries can increase susceptibility, and annual yield loss ranges from 2% to 10%, potentially higher in localized areas.

Many farmers and consumers dread the sight of smut, but others see massive potential. In Mexico, corn smut, known as huitlacoche, is considered a delicacy. This "Mexican truffle" can fetch higher prices than the corn itself. The ideal specimens are immature galls, harvested about a week before peak corn season. As Rick Bayless, chef of Topolobampo in Chicago, suggests, "Pick it when it feels like a pear starting to ripen." Popular huitlacoche dishes include tamales, quesadillas, and even ice cream.

Depending on your perspective, you’ll either want to prevent or encourage its growth. Preventive measures include planting spore-resistant varieties and balancing the soil. Fungicides have limited effectiveness. Ancient Aztecs would scratch stalks at soil level to promote smut growth, and modern growers experiment with inoculation by isolating the fungus and directly contacting the corn.

Common corn smut can be both a disease and a delicacy, depending on how you look at it. Whether you're looking to eliminate it from your crops or savor it in your next meal, understanding this unique fungus is key. So next time you see those swollen kernels, remember: one person's crop disease is another's culinary delight.

Photo Credit - Alan Bergo