Native American: Cooking by the 13 Moons - May: Blossoming Moon (Southwest)

May is the 4th Moon and it’s known as the Blossoming Moon, a time when the land fully awakens and abundance begins to return. After the long Biboon (Winter) and early Ziigwan (Spring) transitions, this Moon marks visible growth, plants pushing through the soil, and waters offering nourishment once again. Historically, this was a season of gratitude and harvesting guided by the 13 Moons and respect for what the land provided. During the Blossoming Moon, Indigenous communities relied on fish from open waters, remaining maple syrup for energy, and newly available spring vegetables and wild plants. This moon teaches listening to the land, harvesting respectfully, and celebrating the return of life through food shared in community. We will prepare Turkey Hominy Stew and we’ll enjoy Sumac Lemonade and Mint Tea.

If the tour is full, please add your name to the waitlist. We will notify you if a spot opens.

April Smith

April Smith is an enrolled member of the Leech Lake Band of Ojibwe. She is also an Indigenous Educator and Facilitator, an Herbalist from Cornell University, a Curriculum Designer, and her work is rooted in Ojibwe cultural education and nutrition, Indigenous Food Sovereignty, and community wellness. With over 16 years of experience designing and facilitating learning experiences for communities and organizations, April brings a unique approach that blends Anishinaabe foodways with modern wellness practices. Her work is grounded in reciprocity, sustainability, and respect for ancestral knowledge. She teaches that food is medicine and that every ingredient has a story, one that connects us all through shared humility and care for Mother Earth. April’s Indigenous Cooking Class Series runs from January 2026 through May 2026, featuring five seasonal classes that celebrate traditional Anishinaabe foods and share how the Anishinaabe people lived by the 13 Moon System. Cooking by the 13 Moons: Indigenous Seasons of Food Series invites participants to rediscover the relationship between food, culture, and the land, an experience that nourishes both body and spirit.

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