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INSTITUTE FOR AMERICAN INDIAN STUDIES
JANICE MANN |
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The Activity
The first thing we are invited to do when we walk into the IAIS building is view one of the short films about the early Algonkian Indians. This one focuses on hunting tools handcrafted with natural materials. It is interesting to see close-up views of an arrowhead, painstakingly formed and bound to the arrow, then finally adorned with feathers for the finishing touch.
One only has to tour the museum’s exhibits to know that the Institute is successful in accomplishing its mission to serve “as a regional resource center for 10,000 years of rich American Indian culture as it applies to modern life through research, preservation, education and leadership.”
Rare Indian artifacts are outstanding for their authenticity and educational value. Many of the Institute’s artifacts are thousands of years old and were found nearby and in other areas of Connecticut. In addition, interpretive panels cover 12,000 years of prehistory and history in North America from the archaeologists’ point of view.
One of our favorite displays is a re-creation of a longhouse. This dwelling would have accommodated two families, as evidenced by simple stone fireplaces at each end. One entire wall in the longhouse is a striking mural of the natives involved in everyday activities. Along with the arrowheads, animal skins, dried corn, pottery, and other artifacts, visitors get a glimpse into the life of Native Americans in New England.
In addition to the permanent exhibits, we enjoy the fine craftsmanship of the interim exhibits. On a prior occasion, there were accessories, including beaded bags, belts, moccasins, and Institute for American Indian Studies intricately woven baskets. Today’s display highlights deerskin dresses sewn together using a deer bone needle and thread made from the tendons of deer legs.
The Gift Shop is a continuation of the handcrafted items we admire in the museum, including baskets, books, jewelry, pottery, musical instruments, and weaponry. Outside, a sign says, “Trail to Village.” Along the trail we see a simulated archaeological site and at the end, the replicated seventeenth-century Algonkian Village. After examining the wigwams and the garden, we sit on one of the logs encircling a fireplace of stones, noting a sense of stillness, even with people coming and going. Although it was thousands of years ago that the Connecticut Indians had a practical and spiritual relationship with this land, the harmony is still felt today.
Address: 38 Curtis Road, Washington, CT 06793.
Telephone: (860) 868-0518.
Website: www.birdstone.org.
Hours: Mon-Sat 10-5; Sun 12-5. Closed holidays.
Directions: Interstate I-84 Exit 15, Route 67 North to Route 199, left onto Curtis Road.
The Picnic
I am happy to find that IAIS has placed a few picnic tables on the lawn in front of the Museum. During a prior visit, we sat on narrow wooden benches used for children’s outdoor educational programs, although we did have the option of a
tailgate picnic. With the addition of tables, there is the opportunity to plan a more expansive and relaxing picnic. There is no desire to rush away from this tranquil environment.
What’s In Our Picnic Basket?
Fishy Crackers
Grilled Kielbasa Sandwich
Fresh Fruit Kabobs
Grilled Kielbasa Sandwich
Grilled kielbasa has always been a favorite, and now that I created a zesty new sauce, I like it even better. A nice addition to this sandwich is sautéed onions and peppers.
1 kielbasa ring (approximately 1 pound)
Oblong rolls
SAUCE:
1 cup apple cider
2 tablespoons pure maple syrup
2 tablespoons catsup
1 tablespoon brown sugar
1 tablespoon orange juice concentrate
1 tablespoon corn starch
Cut Kielbasa into four pieces. Cut each piece in half lengthwise creating 8 links. Whisk sauce ingredients together in a small saucepan. Bring to boil. Reduce heat and simmer for about 5 minutes, stirring occasionally. Cool slightly.
Spread just enough sauce to cover bottom of a 13x9-inch pan or baking dish. Lay each piece of kielbasa on top of the sauce, skin side up. Brush additional sauce on top of kielbasa, reserving rest for sandwiches. Cover. Refrigerate for at least 2 hours or overnight.
Grill or oven-broil kielbasa on each side. While kielbasa is cooking, heat extra sauce and spread on both sides of roll (may grill rolls first if eating at home). Place kielbasa
in rolls with onions and peppers, if desired, and enjoy!
Yield: 4–8 sandwiches (depending on thickness of roll and desired links). Option: This recipe can also be used as an appetizer. Simply slice kielbasa into one-quarter inch slices and marinate in prepared sauce for 2 hours or overnight.
Place on serving tray with a container of toothpicks. Grill kielbasa and prepare sandwiches just before leaving for picnic site, wrapping well and carrying in insulated bag (carry sauce and onions and peppers separately and add just before eating). Or, grill kielbasa ahead and refrigerate. Carry everything in cooler separately and make cold sandwiches
when ready.
What’s In Our Picnic Basket?
Fresh Fruit Kabobs
These kabobs can easily be prepared the morning of your picnic and carried in a cooler to simply whisk out at whim. Enjoy as an appetizer while the rest of the meal is being prepared, as an accompaniment to the meal, or as a light dessert after the meal. They are also good as a snack between meals on a full day’s outing. Fresh cut-up fruit
must surely win the prize for the healthiest, most versatile picnic food. Almost any sturdy fruit can be skewered. Some favorites are:
Apples
Pears
Bananas
Melon
Grapes
Strawberries
Pineapple (I sometimes use canned chunks—my only exception to fresh fruit)
Prepare the fruit by washing, peeling, hulling, etc. and cutting into similar size pieces. If peeling apples, pears or bananas beforehand, they must be coated with lemon juice to prevent browning—or pineapple juice (another benefit of canned pineapple.) Use 6-inch bamboo skewers. Arrange 4 or 5 pieces of fruit in a pleasing, colorful pattern on each skewer. Make sure the firmest fruits are on the ends to keep all the
pieces secure.
Fun Alternatives!
Instead of fruit kabobs, place cut-up fruit in a bowl and set out with a container each of vanilla and strawberry-flavored yogurt. Add small bowls with a choice of toppings, such as granola cereal, chopped walnuts, banana chips, yogurt raisins, shredded coconut, raisins and honey graham cracker sticks.
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Jan Mann, a Connecticut native, has spent more than twenty years search for the state’s best recreational activities. Add facilities for picnicking and eclectic new recipes, and Cruising Connecticut with a Picnic Basket has all the ingredients for a made-to-order day trip.
Janice Mann
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