Joining our Indian Village this year (2022) is Kacye Heister who traces her ancestry to Virginia's Pamunkey Tribe. Kacye is dedicating her life to connecting with her ancestors and putting ancient wisdom into action through arts, food and medicine. She uses traditional techniques that are mind blowing to teach and help reduce suffering. 

Hear Kacye share during our Elders Talking Circles and visit her living history exhibit at the Indian Village Sept. 17-18, 2022.

​Also follow Kacye on TikTok for updates on her work.

Sanctuary on the Trail -- Raw-food-diet author Adam T. Gardener PhC shared his blueprint with The Gathering leadership this week.  Adam was visiting from Utah, where he is planning a premier biosphere botanical garden. Copies of Adam's Second Genesis diet books will be on sale at The Gathering here in Virginia Oct. 30 - Nov. 1.
    Adam's work provides "piercing insights" into human genetics and human food. He aims to introduce people to food in a connected way that helps them use a plant-based diet to heal  rheumatoid arthritis, kidney stones, fibromyalgia, acid reflux, cancer, diseases and much more.
    We are excited Adam and his lovely wife Eve have "Caught the Spirit of The Gathering" and are sharing their knowledge with people of all ages.  

    Fry Bread to the Native American is as unleavened bread is to the Jewish People they both come with a story of great pain and suffering. It is a bread of remembrance.
    As with the struggles that the Hebrew went through in Egypt, unleavened bread commemorates the Passover and the last plague before leaving Egypt to the promise land.
    Fry Bread to Native Americans commemorates food, village and land lost (imprisonment). And remembering how community struggled to stay together and still be a people with what they were given.  To many, Indian Fry Bread is a sacred tradition that comes with a story of great pain and suffering to be consumed by the people until the land is once again purified.

Three Sisters Stew
Preparation time: 30-40 minutes
Serves: 6 to 8 people

Ingredients:
3 cups pinto or kidney beans
2-3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon cumin seeds
1/2 teaspoon cinnamon
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 1/2 teaspoons sea salt
2-3 cups winter squash, cut in chunks
14-oz can chopped tomatoes
1 tablespoon chile powder
1 1/2 cups fresh or frozen corn
8-10 tablespoons grated cheese, as garnish

Steps:
1. In large pot, quickly dry-toast oregano, cumin seeds, and cinnamon for about seconds.
2. Add oil, onion, salt, and garlic. Sauté until onions are soft.
3. Add squash, tomatoes, and chile powder and cook about 20 minutes, until squash is soft. Add some water if mixture seems dry.
4. Add cooked beans and corn; simmer until corn is tender. Season to taste.
5. Serve hot and enjoy!