PUTUMAYO PRESENTS NATIVE AMERICA --- The music of Native Americans (or First Nations as they are known in Canada) developed over thousands of years and reflects the great diversity of the geographical environments, cultures and traditions of North America's indigenous communities. From the Innu of the harsh Arctic North to the Seminoles of the tropical swamps in what in now Florida, the indigenous peoples of North America were as distinct from each other as the British colonists were from the French and Spanish. Native Americans today retain these distinctions, but they also share a history guided by common themes: the ingenious ways they adapted to their natural environments, the strong social bonds of their tribal communities, their complex spiritual beliefs and the mythical power of their artistic and musical expressions. This collection may surprise listeners expecting the powerful drumming and rhythmic chanting that are important aspects of traditional Native American music. As these songs illustrate, the music of many contemporary Native American artists rests on a traditional foundation, but it also reflects the influences of the outside cultures that their ancestors navigated against and among for hundreds of years. Modern indigenous musicians pay homage to their roots through the use of traditional instruments, rhythms, languages and themes, while also borrowing from the folk, blues, rock and other style that comprise today's sonic landscape. On this collection, we've selected songs by contemporary singer songwrit- ers and instrumentalists who grew up in what is today the United States and Canada. Their heritage can be traced back to a range of indigenous cultures, including Innu, Navajo, Ute, Cherokee, Choctaw, Apache, Mohican, Inuk and Tutchone. While their roots spread out in different directions, these artists demonstrate that one does not have to adhere strictly to traditional forms to reflect the beauty of their musical heritage. --- NAVAJO WILD SAGE BREAD Abundant in the plateaus of the Southwest, the sage plant is important in Navajo cuisine as well as ritual healing. The herb's pleasant odor is considered to attract good forces while dispelling bad energy and thoughts. In this traditional recipe, crushed sage creates a sweet, aromatic flavor. Ingredients: 1 1/4 ounce (35 g) package active dry yeast 1/4 cup (60 mL) lukewarm water 3 1/2 cups (438 g) unbleached flour 2 teaspoons (10 mL) crushed dried sage 1 tablespoon (15 mL) sugar 1 teaspoon (5 mL) salt 1/4 teaspoon (1 mL) baking soda 1 egg 1 cup (225 g) cottage cheese 1 tablespoon (15 mL) vegetable shortening or lard, melted Directions: 1. Dissolve yeast in lukewarm water and set aside. Combine dry ingredients in a mixing bowl. 2. In a large mixing bowl, beat egg and cottage cheese until smooth. Stir in melted shortening and yeast. Add flour mixture gradually, beating vigorously after each addition, until a stiff dough is formed. 3. Place dough oh a lightly floured surface and knead for 10 minutes. Cover dough with a cloth and let it rise in a warm, draft-free place for 1 to 1 1/2 hours, or until it doubles in bulk. 4. Punch down dough and knead for 1 minute. Place dough in a greased 2-quart oven-proof bowl and let rise for another 1 hour, or until doubled in bulk. During the last period of rising, preheat oven to 375?F. 5. Bake bread for 50 minutes, until it is golden brown and firm to the touch. Turn bread out of its bowl and cool on a rack. (Serves 6 to 8) (Original recipe from "Spirit of the Harvest: North American Indian Cooking" by Beverly Cox and Martin Jacobs, published by Stewart, Tabori, Chang, New York, NY) --- Exectutive Producer & Song Selection: Dan Storper A&R/Liner Notes: Jacob Edgar Project Coordination: Jacob Edgar, John McQueeney, Katrina Gregorius, Lisa Lee Akari Uchiyama and Milo Ryerson Illustration & Design: Lisa Gonzales Mastering: Lane Gibson This compilation (P) & (C) 2014 Putumayo World Music
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