Manoomin Harvesting 2020

An Anishinabe Traditional Food. Good Berry, the food that grows on water

Spirit Lake Native Wild Rice

Custom Wild Rice Finishing. An artisan food product with natural element of fire and air to roast each kernel to perfection

Highlight

Call to schedule your wild rice to be finished

All batches to be finished must be at least 200 pounds.  Please connect with other ricers to consider combining you wild rice to make the min. 200 pounds.  Speak to Bruce 218-393-6902

Made/Produced by American Indians

The Made/Produced by American Indians trademark clearly identifies actual American Indian products from federally recognized tribes.  Bruce is a member of the Fond du Lac Band of Lake Superior Chippewa. Tawny is a member of the Pyramid Lake Paiute Tribe of Northern Nevada.  Together they manage the farm with their family and seasonal employed staff.

Savage Family Farm and Artists

Creation stories found in oral tradition recount how the Anishinabe (Ojibwe) were introduced to manoomin, 'the food that grows on water'.  Families continue to care for manomin throughout the year and celebrate the anticipation of a good harvest.  (Artwork by Karen Savage-Blue)

Indigenous Food Resiliency

Restaurants and indigenous entrepreneurs are highlighting harvested foods indigenous to turtle island. (North America). Wild Rice and Pure Maple Syrup are staples to the Anishinabe (Ojibwe) and Dakota diet. Seek out indigenous chefs and recipes. (photo of Yazzie the Chef, Brian Yazzie)

Bruce Savage~

Harvesting wild rice is a part of Anishinabe way of life.  Roasting wild rice is equally challenging.  Knowledge of consistency and how the environment can affect your product requires a recipe.  Bruce and the young people he has mentored have put in many hours perfecting the process.  Thank you for your business and patience as we work to bring you vibrant food products.

Visionary work to honor Anishinabe food

Bruce belives in hardwork and consistency toward goals that honor the practices of finishing wild rice in order for families to enjoy a traditional food source. Each season has its challenges but the vision is the same-to finish a beautiful product to share with others.

Shared by Restaurants and Chefs

A Slow Food Movement, Local and Sustainable

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