Last month, we shared some sweet and savory Seminole treats and recipes that you can try at home. As we touched on previously, Indigenous cooking and harvesting represent acts of resistance to the pressures of colonization. Therefore, it is increasingly important to recognize, uphold, share, and support Indigenous cooking methods, patterns of subsistence, and what they represent. This week, we will look at several uniquely Seminole cultivated foods, and how they became important staples in the Seminole diet. We will look at Seminole pumpkins, coontie, and cabbage palm, as well as how Seminole gardens were uniquely designed to thrive in the Florida ecosystem and hide their important food resources. In our featured image this week you can see corn planted in a Seminole camp, probably early to mid 20th century. You can see chickees around it in the background (2007.46.27, ATTK Museum). Below, you can see a Seminole pumpkin. Seminole Foods Although Florida