on the Rosebud Indian Reservation, home of the Sičháŋǧu Lakota people. “Before big farms, this plant alone could feed many people… Grandmothers said these turnips point towards each other, so you’ll always know where the next one will be.”
The importance of thíŋpsiŋla to Weddell’s ancestors is reflected in their language and understanding of the physical world. Its etymology reflects the transition from forest to grassland: thí- means prairie, and psiŋ refers to the wild rice that would have previously been the staple starch in the Minnesota woodlands. Ethnobotanist Linda Black Elk prefers the English name “breadroot” as a more accurate translation.
Some harvest the root before the plant flowers, while some wait to allow the seeds to be dispersed to create the next generation of plants. Harvesting rituals vary, but most include an offering of tobacco and a prayer. Corey Yellowboy, a Lakota language and culture instructor at the Oglala Lakota College on the Pine Ridge Indian Reservation, says that the first root of the season should be eaten raw and chewed slowly with particular gratefulness to the Great Spirit, Wakȟáŋ Tȟáŋka.
The end of the nomadic lifestyle and the confinement to relatively barren reservations was both achieved and reinforced by creating a dependence on government commodity food, through the elimination of bison and the flooding of fertile river bottomlands by dam projects***. Traditional staples were replaced by unhealthy alternatives, such as fry bread and processed cheese products.
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