Vera Francis ~ Passamaquoddy
Vera J. Francis is an American Indian educator, environmental activist, and community planner for the Passamaquoddy people. She resides in Perry, Maine within the Pleasant Point (Sipayik)
The Origin of the Thunderbird – Passamaquoddy Lore
This is a legend of long, long ago times. Two Indians desired to find the origin of thunder. They travelled north and came to a high mountain. These mountains performed magically. They drew apart,
Origin of the Medicine Man – Passamaquoddy Lore
The Medicine Man is Glooscap, the Good-Spirit. Legend has it that the father of Glooscap is a being who lives under a great waterfall beneath the earth. His face is half-red, and he has a single all-
History & Causes of the King George’s War
What were the causes of the King George's War? The causes of the French and Indian wars, battles and conflicts, including the Queen Anne's War, were generally because of the colonization of North
Native Languages of the Penobscot
Abnaki-Penobscot is an Algonquian language still spoken today by Western Abenaki elders in
Native Languages of the Passamaquoddy
This Algonquian language has two major dialects: Maliseet (or Malecite), spoken mainly in New
Pit Roasted Venison
Early in the morning, dig a deep pit, put rocks in the bottom and build a roaring fire on top.
When the fire burns down, put down willow branches and fresh bay leave branches.
Wrap the venison in
Find a tasty young moose roamin' around the rez and nab it. (no tough old bulls!)
Cut it up and sear the outside real good to keep the juices in.
Can be roasted on a campfire or in the oven after
Mesquite Grilled Rabbit
Catch a fresh jackrabbit around December, If none available buy a bunny any other time of year.
Clean and piece rabbit and place on grill over slow coals, add mesquite chips to the fire.
Wash well and chunk up the tripe.
Boil it a 1/2 hour and skim the surface.
Boil it 4 hours or so (Don't let the tripe get mushy!).
Clean well the intestines and stomach.
Slice up the stomach
Get a bit of fat, a bit of stomach and twist the intestine around it.
Get a huge pot.
Put the meat, tsinpsila and onions in.
Cover it with water and boil it up till done.
Clean and chunk the fish.
Boil it up with the clams and lobster.
Add any herbs you like; rosemary, dill, salt or pepper.