Manoomin, Zizani aquatica, wild rice… the symbolic grain of the North. Wild rice has been a significant food source for the people who have inhabited the Great Lakes region for centuries and who have harvested this annual grain generation after generation. In this course, you will paddle to a historic ricing bed for a day of harvesting and gain insight into the finishing of the grain. During the course, you'll learn about drying, parching, hulling, hand-winnowing and food preparation methods, and you will go home with your own finished rice. Participants are required to bring canoes (one canoe per pair - rentals available) and have previous paddling experience.

The class meets at North House for discussions about history of ricing - both traditional and conventional – the biology and ecosystems that support wild rice, and the ethics of harvesting wild grain. Students will review ricing regulations and equipment and carve a pair of cedar flails (knockers) on day 1. On day 2, the class will paddle to a rice lake and spend the day hand-harvesting rice. Bagging, drying and storage will also be covered. Day 3 will provide insight into processing of wild rice, including drying, parching, hulling and hand-winnowing. Cooking of rice includes historic recipes and ways of preparing rice.

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