The first edition of Indian Nations of Wisconsin: Histories of Endurance and Renewal, won the Wisconsin Library Association's 2002 Outstanding Book Award.
This beloved story of a pioneer girl and her family begins in 1871 in a log cabin on the edge of the Big Woods of Wisconsin. Four-year-old Laura lives in the little house with her Pa, her Ma, her sisters Mary and Carrie, and their dog, Jack. Pioneer life is sometimes hard for the family, but it is also exciting as they celebrate Christmas with homemade toys and treats, do the spring planting, bring in the harvest, and make their first trip into town. And every night Laura and her family are safe and warm in their little house, with the happy sound of Pa’s fiddle to send them off to sleep.
The nine Little House books are inspired by Laura’s own childhood and have been cherished by generations of readers as both a unique glimpse into America’s frontier history and as heartwarming, unforgettable stories.
But life wasn’t simple. Electa was a Stockbridge Indian, and her tribe was being pressured by the government and white settlers to move out of the state. So in 1828, Electa and others in her tribe moved to Wisconsin. Almost as soon as she arrived, Electa got to work again, teaching in a log building that also served as the local church. In that small school in the woods, Electa became Wisconsin’s very first public school teacher, educating the children of Stockbridge-Munsee Band of the Mohican Indians as well as the sons and daughters of nearby white settlers and missionaries.
Electa’s life provides a detailed window onto pioneer Wisconsin and discusses the challenges and issues faced by American Indians in the nineteenth century. Through it all, Electa’s love of learning stands out, and her legacy as Wisconsin’s first public school teacher makes her an inspiration to students of today.
Designed for kids and adults to use together, The Flavor of Wisconsin for Kids draws upon the same source material that makes The Flavor of Wisconsin by Harva Hachten and Terese Allen a fascinating and authoritative document of the history and traditions of food in our state, and presents it in a colorful, kid-friendly format that’s both instructional and fun. Mindful of the importance of teaching kids about where the foods they eat come from, each chapter examines a different food source—forests; waters; vegetable, meat, and dairy farms; gardens; and communities. The authors explore our state’s foodways, from their origins to how they have changed over the years, and then offer a selection of related recipes. The recipes are written for modern kitchens but use many traditional ingredients and techniques. Level of difficulty is clearly noted, as well as whether a recipe requires a heat source to prepare.