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Recently, I had the pleasure of interviewing Derek Nicholas, who was previously featured last fall. Derek is the traditional foods nutrition program coordinator at Division of Indian Work in Minneapolis. He is also the founder and operator at Wiisinig LLC. Although Derek is based out of the Twin Cities, he enjoys foraging in the Ely area as often as he can.
This week he is sharing a cookie recipe that uses hazelnut flour he forages and processes himself. Hazelnuts are ready to forage from late August through most of September. There are two varieties of hazelnuts that can be found in our area, which include the American hazelnut and the beaked hazelnut. Beaked hazelnut shrubs are easier to find in the Arrowhead region and grow in moist, shady areas.
American hazelnut shrubs are a bit more challenging to find in our region, but can be found in sunny, open areas.
Derek says hazelnuts are ready to pick when the husks are dry and brownish-yellow in color. Once ripe, the nut shell will be brown in color and should separate easily from its husk. Derek spreads out the unshelled nuts in a single layer and allows them to air dry for a few days. Once dried, the nuts are shelled prior to being ground into a fine powder. Toasting can be done prior to grinding, but that step is optional. Hazelnut flour is also available at large chain grocery stores or online. For a more readily available substitute, you can use almond flour.
I would like to thank Derek for taking the time to share more of his expertise with us. If you would like to learn more about Division of Indian Work, head to https://www.diw-mn. org/. To connect with Derek or to check out his website, head to https://www.wiisinigllc.com/ or follow him on social media @wiisinigllc.
Q: Welcome back Derek. From your posts on social media, I see you have had a year full of adventures. Please tell us about your travels this past year.
A: Yes it has been an exciting year of adventures. At the end of 2023, I went to Rome, Italy for the United Nations Global Indigenous Youth Forum. I was invited to be a North American delegate. While there, I was surrounded by indigenous people from all around the world and made some wonderful friends. The purpose of our visit was to develop the Sustainable Development Goals (SDGs).
Afterwards, I went to Guatemala and visited some of my Mayan friends and connections. I had a once-in-a-lifetime experience visiting the beautiful country while dissecting their foods and flavors of the land. In 2024, I spent some time in Tigray lands (modern day Ethiopia & Eritrea). I was invited to go visit some of their sacred sites. Visiting these ancient places was so inspiring, impactful, and humbling. Additionally, I visited Ontario a couple of times.
Next, the culinaria research centre at the University of Toronto asked me to be a presenter at their global indigenous cuisine forum.
Being around like-minded individuals was so fulfilling. Shortly after, I went back to Ontario to Nigigoonsiminikaaning First Nation for an Anishinaabeg ceremony.
Later this year, I will be heading to Italy for Terra Madre, a great food festival where I will be showcasing my work within indigenous food systems. I am also going to Liberia & Sierra Leone to check on some projects for the nonprofit team I volunteer for, Feeding Mouths Filling Minds. We mostly focus on sustainable food, water, and women empowerment projects.
Q: What is your favorite dish that you have cooked all year?
A: My favorite dish that I made this year had to be an Elk & Manoomin Bowl, which included some tasty milkweed seed pods and all wild seasonings.
Q: You are always posting recipes with fascinating ingredients. Are there any new ingredients that you have tried this year?
A: There haven’t been many “new” ingredients that I have tried this year, except finally finding ripe mayapples. Timing my visits to the mayapple spots can be extremely difficult.
Until this year, I have missed it every year, but this year I had a chance to try some. Mayapples are a very strong medicine and one should proceed with caution, seeking guidance from an elder in regards to protocol with their use.
Q: What are some ingredients that foragers can find right now?
A: There are tons of plants to forage right now and others are soon to be ready for foraging. Some of my favorites include: elderberries, crab apples, and wild rice.
Q: Can you share any tips for new foragers?
A: I recommend learning from someone with experience. There are always foraging classes and workshops being offered throughout the state and that could be a good place to start.
I would encourage and prioritize looking for a class that is led by an indigenous person.
There are also many informative books about plants, though some of them miss out on crucial details and contain misinformation. For the most part, books can be a useful tool.
Q: What do you recommend people do to pay respect to the land while foraging?
A: When harvesting from nature, be sure to offer your tobacco, state who you are, and your intentions. When you respect a plant in this manner, they will recognize you and a relationship will begin to develop. My dear elder, Hope Flanagan, who is a community outreach and culture teacher in the Twin Cities, always tells me when harvesting plants you count 13 and pick 1, so that is what I practice and encourage others to do the same.
