“Last year we worked really hard to have Arlie come to our school last year,” said ONS Principal Simone Gonyea. “It was such a success, everyone wanted him to return this year.”
Some of the great aspects of the Three Chefs – Three Fires program is Chef Doxtator’s knowledge of traditional foods, traditional cooking techniques, and his commitment to get the kids cooking themselves.
“I’ve spent more than 30 years of my professional life as a chef,” stated Arlie Doxtator. “But cooking outside over an open flame, using traditional clay pots, foods grown and gathered just like our ancestors; that is special.”
Doxtator grew up on the Oneida Nation near Green Bay, Wisconsin. Cooking has always been an interest to him as he cooked alongside his mother, Erma, in her kitchen. Arlie continued preparing meals, learning and honing his skills until he was named as the Executive Chef at the Radisson Hotel on the Oneida Nation.
It was at this time when Chef Doxtator began to examine traditional cooking.
“I was able to learn from a great mentor, Loretta Barret Oden,” said Doxtator. “Soon I was learning about how we preserved, pickled, smoked, and died our foods. But most just as important is the spiritual connection to what we eat. These foods are our sisters and it is our way to give thanks and to make sure our ways continue.”
Surrounding the three large fire pits were students, teachers, community members, Arlie, and the delicious smell of the food cooking on the fire.
“We are very fortunate to have great community members who have come to help,” said Principal Gonyea. “Without Angela Ferguson and the Nation workers at the Nation farm providing the food, our school liaison Ed Shenandoah, our Onondaga language teachers Lacy Cook, Sherri Hopper, and Diane Gibson and Amy Gibson and her son Waytt helping hosting and cooking, programs like this would be difficult to execute.”
On the fires while the venison steaks were sizzling, pumpkin soups and corn mush with back raspberries were simmering in traditional pots by the fire, Arlie took time to explain to the students about some of the foods we always used to keep us healthy.
“These are called sunchokes,” said Doxtator. “We used to grow so many of these plants that they surrounded our corn fields. Now we know that foods like these help with diabetes. And if we cook these with butternuts, acorns, and cranberries, you have a delicious meal.”The students then got busy preparing the butternuts, acorns, and the sunchokes. Soon the students were gathered around Arlie as he stirred the meal over the open flame.
“Our Haudenosaunee beliefs are tied to One Dish, One Spoon,” said Doxtator. “In this way we all take care of each other. That is an important lesson for us all.”
As the Arlie and students laughed and ate around the fire, a cool wind carrying snowflakes reminded us that winter is on its way.
“Next year Principal Gonyea,” laughed Doxtator. “I want you to build a longhouse so we all can eat inside like the old days!”
After dishing out second and third helpings of the food to the students, Doxtator remarked, “You know, I was once my ancestor’s thought of their seventh generation. They thought about me and my future. I’m just continuing their work.”