Middle School Native American Mentor/Tutor Samantha Scanlan, left, and Native American Education Program Coordinator Amanda Austin, right, are among the staff members at Silver Creek that participated in an Indigenous food tradition earlier this month.
Earlier this month, the halls were filled with the smell of freshly made frybread and the sweet aroma of strawberry juice. Since 2016, staff, students, and sometimes family members have proudly prepared and served these traditional foods to about 1,000 classmates and staff members annually.
This meaningful tradition was started by High School Seneca Language Teacher Anne Tahamont, who continues to lead the project with heart and dedication. She organizes the ingredients, and coordinates the students and staff volunteers, collaborating closely with Native American Education Program Coordinator Amanda Austin, Middle School Native American Mentor/Tutor Samantha Scanlan, and Assistant Academic and Cultural Coordinator William Reynolds to ensure every student in the district has the opportunity to experience the flavors and stories of Indigenous culture.
What began as a small initiative has grown into a community-wide celebration of learning, sharing, and connection. Over the years, the event has also featured tastings of other Indigenous foods, giving students a chance to explore the rich diversity of Native food traditions.
“It feels good to get everyone involved, and to share our foods with people who may not have tried it before,” senior Amirya Warrior said.
Photos courtesy of the
Silver Creek Central School District
Silver Creek student Illianna Willis smiles as she prepares frybread as part of an Indigenous tradition at Silver Creek High School.
This was the first year, since the tradition began, that no outside help was needed. Tahamont led the day, making the bread dough, with help from students including Warrior, JaeLynn White-Pigeon, Aziyah Washburn, Skyla Gates, William Shuart, Zalachi DeJesus, and Illianna Willis. Members of the staff including Reynolds, Austin, and Betsy Laurie-Best also did their part. Scanlan made many gallons of strawberry juice.
“Food has always held a special place in culture,” Austin explained. “It nourishes not only the body but also the spirit. In Indigenous communities, food is deeply connected to identity, history, and relationships. It is a way to show love, gratitude, and care for one another. When students prepare and share these dishes, they are participating in an act of cultural continuity and community building.”
Frybread carries a particularly powerful story. Created from government-issued rations of flour, sugar, and lard given to Native people during times of displacement, frybread represents both survival and resilience. It is a reminder of the strength and adaptability of Native nations who turned scarcity into sustenance, and meaningful tradition.
Strawberries, known as the “heart berry,” hold sacred meaning for many Haudenosaunee and other Indigenous peoples. Strawberry juice is often shared during ceremonies and gatherings as a symbol of unity, healing, love, forgiveness, and renewal.
“Serving strawberry juice alongside frybread is a gesture of connection — a way to honor the past, celebrate the present, and nurture understanding for the future,” Austin said. “Through this annual tradition, Silver Creek students do more than serve a meal — they share a story of resilience, respect, and community. Each piece of frybread and cup of strawberry juice becomes a lesson in gratitude and cultural pride, reminding everyone that food, at its best, feeds both the heart and the soul.”
High School Seneca Language Teacher Anne Tahamont is pictured while preparing frybread for an Indigenous tradition at Silver Creek High School.
Pictured is the frybread prepared by students and staff at Silver Creek High School.