“Many of the most important food dishes of Southeastern Indians live on today in the traditional foods enjoyed by black, white, and native Southerners alike. Indian Hominy, for example, is still familiar, Sofkee lives on as grits, cornbread is forever popular, Indian fritters are now variously known as ‘hoe cake’ or ‘Johnny cake,’ Indian boiled cornbread is present in Southern cuisine as "corn meal dumplings", and as ‘hush puppies,’ and, like the Indians, Southerners still cure their meat and smoke it over hickory coals.” Please join Kody Grant, Martin Saniga, and Talon Silverhorn of Colonial Williamsburg’s American Indian Initiative as they demonstrate indigenous food preparation in this Thanksgiving presentation HERE.