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RedditOn Dwayne Lewis's first night home on the reservation in northeastern Arizona, he sat in the kitchen, watching his mother prepare dinner. Etta Lewis, 71, set the cast iron skillet on the burner, poured in corn oil, and lit the stove. She began moving a ball of dough back and forth between her hands, until she'd formed a large pancake. She then pierced a hole in the center of the pancake with the back of her thumb, and laid it in the skillet. The bread puffed, and Etta turned it once with the fork, and flipped it over. It's not easy to fashion the perfect piece of frybead, but it had only taken Etta a few seconds to do it. She'd been making the food for so long that the work seemed part of her.
For Lewis and many other Native Americans, frybread links generation with generation and also connects the present to the painful narrative of Native American history. Navajo frybread originated 144 years ago, when the United States forced Indians living in Arizona to make the 300-mile journey known as the "Long Walk" and relocate to New Mexico, onto land that couldn't easily support their traditional staples of vegetables and beans. To prevent the indigenous populations from starving, the government gave them canned goods as well as white flour, processed sugar and lard—the makings of frybread.
Frybread appears to be nothing more than fried dough—like an unsweetened funnel cake, but thicker and softer, full of air bubbles and reservoirs of grease—but it is revered by some as a symbol of Native pride and unity. Indian rocker Keith Secola celebrates the food in his popular song "Frybread." In Sherman Alexie's award-winning film Smoke Signals, one character wears a "Frybread Power" T-shirt. Bothmen call frybread today's most relevant Native American symbol. They say the food's conflicted status—it represents both perseverance and pain—reflects these same elements in Native American history. "Frybread is the story of our survival," says Alexie.
And yet, this cultural unifier is also blamed for contributing to high levels of diabetes and obesity on reservations. One slice of frybread the size of a large paper plate has 700 calories and 25 grams of fat, according to the U.S. Department of Agriculture. In some Native American communities, like the Gila River Pima tribe outside Tucson, Arizona, health service workers estimate that over half the adult population suffers from diabetes. Chaleen Brewer is a nutritionist at the Genesis Diabetes Prevention Program based in the Gila River capital of Sacaton. She says commodity foods like processed cheese, potted meats, and the lard used in making frybread are partly responsible for a "diabetes epidemic" among her people. As Secola puts it, "frybread has killed more Indians than the federal government."
Why are some Native Americans so eager to celebrate a food that represents the brutality of the past and may be harming them in the present? One reason is the food's central role in powwows, intertribal fairs that bring together native artists, religious leaders, musicians—and food vendors. Throughout the 19th century, the Federal government often prohibited intertribal gatherings, and as proud expressions of Indian identity, today's powwows are partly a reaction against that past suppression. Many powwows host frybread competitions, and you'll typically find long lines at frybread stands. Last winter, Leonard Chee, a high-school history teacher who works part-time as a frybread vendor, drove his concessions trailer 330 miles from the Navajo capital in Window Rock to the Thunder in the Desert Powwow in Tucson, Arizona. Eating a slice of frybread at a powwow is like "absorbing everything about the event," he says, adding: "A powwow won't function without frybread."
Chee grew up on the Navajo reservation in Arizona, outside Window Rock. On this reservation, which spans 27,000 square miles of northern Arizona and extends into Utah and New Mexico, some 43 percent of the 180,000 residents live below the federal poverty line, according to Navajo Nation statistics. Unemployment stands at 42 percent. Nearly 32 percent of homes lack plumbing. As a child, Chee sometimes subsisted on frybread. When he says "frybread is Navajo life," he insists he is not glorifying his childhood poverty but accounting for a shared experience of adversity. "Frybread connects tribes," Chee says.
The food's complicated significance was highlighted in 2005 when Indian writer and activist Suzan Shown Harjo led a crusade against frybread in the newspaper Indian Country Today. "Frybread is emblematic of the long trails from home and freedom to confinement and rations," Harjo wrote. "It's the connecting dot between healthy children and obesity, hypertension, diabetes, dialysis, blindness, amputations, and slow death. If frybread were a movie, it would be hard-core porn. No redeeming qualities. Zero nutrition."
The article provoked a flurry of blog posts, letters and follow-up columns from Indians indignant at the attack on such a significant food. Secola believes that Harjo has turned frybread into a scapegoat for the larger problems afflicting reservations, such as the lack of healthful food, nutritional education and good access to health care. He also says it is unrealistic to eradicate a food that holds so much cultural power for Native Americans. The theme of his song "Frybread" is perseverance against oppression. The lyrics describe how the culinary police—Colonel Sanders, Captain Crunch, and Major Rip-Off—try to steal frybread from the people. "But they couldn't keep the people down," Secola sings, "because born to the people was a Frybread Messiah, who said ‘You can't do much with sugar, flour, lard and salt. But you can add one fundamental ingredient: love.'" "Frybread" the song, like frybread the food, is about making something out of nothing.
Comments
What an interesting article. I remember when Native Americans came to Washington DC in the 70's to protest before Congress. There were so many tribal groups from all over the country,many had nowhere to stay. Some of the area colleges and universities invited native groups to camp out on their campuses. What an amazing scene to see huge colorful teepees camped out in the valley of the Howard University campus, between Founders Library and the Chemistry Bldg. It was a humbling feeling to see solidarity among human beings during a time of political and social change. I have a great respect for Native Americans and their legacy. bj
Posted by bj on June 24,2008 | 01:28PM
If my memory serves me correctly, my family and I were introduced to "Fry Bread" at the first Folk Life Festival on the Mall. It was called Squaw Bread and the recipe I found in The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson on page 118. I have had the pleasure of making Squaw Bread for my family many times since. Uses milk instead of water. Try it. Cordially.
Posted by Charles Garlet on June 24,2008 | 02:08PM
I first had frybread at a feast that members of the Ho-chunk Nation threw for the conclusion of an archaeological field season in the Kickapoo River Reserve near La Farge, Wisconsin. It haunted my culinary dreams until I had it again at a pow-wow in a state park near Madison. I still think of it often and look forward to trying the provided recipe. It appears as a regular in pow-wows and feasts in the Upper Midwest, so this is not solely a Southwestern tradition.
Posted by George Christiansen on June 24,2008 | 06:06PM
George, it started in the Southwest, though, as page 1 attests. I grew up in Gallup, N.M., also ("Indian Capital of the World"), so I've had plenty of experience with eating frybread with mutton stew from an old ram and other interesting foods.
Posted by SocraticGadfly on June 25,2008 | 08:19PM
As a type 2 diabetic, I fully understand the role food plays in my disease. I believe most people do, too. I was raised a Christian, and understand the role bread plays in that religion, as do most people. Frybread raised almost to a level of reverence in the Native American belief system cannot in itself be harmful; it only becomes harmful when misused. Poverty and ignorance cause poor dietary choices in all of us, not just Native Americans.
Posted by Timbo Riordano on June 27,2008 | 08:58PM
I live in the southwest, just off the Navajo reservation. I have very good friends who are Navajo, make frybread, and yes, it's very much a part of their culture, not just foodwise. Frybread and Navajo taco's are delicious, but very much needed in moderation. I can see so much how the diabetes is affecting the tribe, especially the older ones who are very much keeping to their native ways. Excellent article, I very much enjoyed it! Come down to Southeast Utah sometime to really experience this life and food.
Posted by Southwest Desert Dweller on July 1,2008 | 02:24PM
Frybread is a food group, or if it isn't, it should be. A lotta tribes eat their version of frybread and not just those in the Southwest. Try a piece wrapped around a slab of roasted mutton and a massive green chili pepper. Its yummy eaten in concert with a bowl of Mutton Stew, too. Mostly, I've eaten frybread as the vehicle for Navajo Taco, but you can sprinkle it with powdered sugar or drizzle it with honey and experience happiness too. My fondest memory of frybread though, comes from a stop at the restaurant on Hopi Second Mesa. There, the frybread is square, not round, and the taco (though identical in ingredients) is an Indian Taco, not a Navajo Taco. The maintenance of tribal identity is important and frybread will be made to conform. You can make frybread below 6 thousand feet elevation, but it's not the same and no amount of baking powder will be adequate compensation. As for the relative health merits of frybread, it's no worse and perhaps a lot better than donuts for you. All things in moderation. Though I understand and even sympathize to some degree with Ms. Harjo's perspective on frybread, I seriously doubt that she will succeed in convincing the majority of Indians that frybread it a tool of oppression. I'm off to the kitchen. The Crisco can is rattling around in the back of the cupboard again.
Posted by KWR on July 1,2008 | 02:32PM
I was immediately struck by the authors comment on frybread's "conflicted status - it represents both perseverance and pain" , and how many other cultures share this type of cultural association with simple breads, i.e. the Passover matzoh, or from my own Irish descendants, brown soda bread. I can remember times growing up when the ubiquitous corned beef & cabbage was financially out of reach, but that simple bread was baked every St Patrick's Day. To this day, my family bakes that bread, fully remembering the perseverance and pain of our parents, grandparents and all those who've gone before us.
Posted by S. J. McDonald on July 2,2008 | 09:40AM
Interesting article on Frybread. What I'm reading reminds me of the intervention process. I never thought frybread would be viewed negatively to make a point on the diseases of overindulgence. Instead of bashing frybread, why don't we take a proactive stance and change some of the ingredients, such as substituting wheat flour for white flour and olive oil instead of lard. I believe encouragement of innovation is more effective than bashing.
Posted by Grandma on July 2,2008 | 11:28AM
Many cultures have this "poor-folks" food. What are Southern biscuits but flour and lard? For us Slovenian-Americans in northern Minnesota, it was "pohennas"; when there was dough left over from the morning bread-baking, my Mom would roll, cut and fry it as an after-school snack. With sugar sprinkled on it! None of us were fat - we ate vegetables from the garden all year round; deer, rabbit and fish from the woods; and a chicken from the coop on Sunday. The pohennas were a special treat.
Posted by Judy on July 23,2008 | 08:51PM
I first had frybread at a Sundance in northeastern South Dakota in the spring of 1982. I am disappointed that no recipe was posted in this article and my older Smithsonians are packed away. Could i get the recipe online? The Sundance, the fasting ,the dancing and speeches were fanatastic, something I hope to always remember.
Posted by Don Boyd on July 24,2008 | 12:19PM
Don at the top of the article on the right hand side there is a box that says Frybread Recipe where you can find a recipe for Frybread. Hope this helps! If you don't see the article at the top here is the URL http://www.smithsonianmag.com/people-places/frybread-recipe.html
Posted by Cheryl on July 24,2008 | 02:33PM
My family learned the art of making frybread while living on the Ute Indian reservation at Red Mesa, Colorado. My grandfather was 1/2 blood, and my mom learned to make frybread because it pleased him. It was the only version of fry bread I knew until I attended my first Pow Wow in the early 1980's. The version I grew up with is based on bread dough (leavened with yeast), while the Navaho version I had at the Pow Wow is made from buiscuit dough (leavened with baking soda). Both are wonderful, but it is true they are packed with calories, and should be enjoyed sparingly. My Grandmother developed type II diabetes in her 50's and I fear the same might happen to me. I still remember it used to be an every Firday affair that my mom would make a fresh pot of beans (pinto) and serve it with frybread. For me it will always be the ultimate in comfort food.
Posted by Lois Eaton on September 10,2008 | 01:53PM
when i was young my mom could,nt afford to buy me stuff for my field trip with school so she made these stuffed bannoch about four of them stuffed with hamburger rice an tomatoes on are way on are trip my teachers seen what i was eating and were very curiuos so i sold a couple for five dollers each then i was able to buy other food i did,nt have like drinks chips etc.so that was long ago now i do it in a more better way an still sell them for 5$ each .i call them neechi pops fried bread stuffed with ?
Posted by calvin alexander on July 22,2009 | 11:44PM
Frybread as a "story of survival" reminds me of nothing else than the use of unleavened bread (matza) by the Hebrews escaping their enslavement in ancient Egypt. The story of this food, repeated at the holiday of Passover until this very day during the annual Seder supper, centers around eating "the bread of our affliction" baked in the rush to flee to freedom. It is both a beloved symbol and a beloved food used to make matza balls for chicken soup and other favorite Jewish dishes. A bit like eating a form of cement, we look forward to eating it during the required 8 days of Passover(and even during the year-buttered matza with a dash of salt is a comfort food) as much as we look forward to not eating it and returning to digesttion. Reading about Frybread created a connection and a level of understanding I had not had before. Thank you.
Posted by FBarrow on November 6,2009 | 08:05AM
Interesting article. I just had fry bread today on my reservation, Tule River, to honor a Navajo Code Talker we had as guest of honor. He was so grateful as were the attendees.It is well known that fry bread makers are held in high esteem throughout Indian Country, no matter what tribe.
Please, the thought of using wheat flour and olive oil in the dough would make my mother turn over in her grave, it would be that sacrilegious. Some things are best left alone, or why bother. We make them for special occasions and they are as harmful as an occasional doughnut.
I have beautiful memories of my now deceased mother and I making the dough together, frying it up and serving it to our families, it is a labor of love, as are many comfort foods. Sometimes to make extra money, we would hook up our little Indian Taco wagon and drag it to events here in Central California, so tired at the end of the day, we could hardly stand. Somehow the recipe now is never as good as mother's, nonetheless, I think I will warm up my leftover fry bread and slather it with honey, yum!
Posted by Linda Santiago Peterson on November 7,2009 | 04:41PM