SALAMANCA — Last week marked a meaningful milestone in Salamanca students’ journey of learning, growth and cultural connection.

Students came together to harvest the onëögë:n — also known as Tuscarora White Corn — that the school district diligently cultivated over the summer.

Led by the Indigenous Studies class, the harvest was more than just a seasonal activity — it was a hands-on experience rooted in tradition, sustainability and respect for Indigenous food systems.

Students participated in harvesting, husking and braiding the corn, which is a traditional method that not only preserves the corn but also symbolizes the interconnectedness of community and heritage.

Salamanca High School students harvest Tuscarora white corn as part of their Indigenous Studies class.

With the corn now carefully braided, it will be hung to dry in preparation for the next step: nixtamalization, a process that enhances the corn’s nutritional value and makes it suitable for cooking and consumption.

Once dried, the Indigenous Studies class will once again guide students through this important traditional technique, deepening their understanding of Indigenous agricultural knowledge.

The district extends gratitude to the Indigenous Studies class for the leadership, effort and dedication in bringing this cultural experience to life. Their hard work ensures that Indigenous traditions are not only honored but lived and learned.

Indigenous Studies teacher Andrea Cooke hangs husked ears of corn in the classroom window.