Bradley James Dry, a Cherokee chef, is on a mission to forage for morels and wild green onions in Oklahoma as winter transitions to spring. Wild onions, a staple of Native American cuisine in the region, are among the first foods to grow at the end of winter in the South. Dry, who straddles the Muscogee Nation and Cherokee Nation lands, learned how to pick and cook wild onions from his grandmother. Traditionally, wild onions are boiled and fried with scrambled eggs for large gatherings, serving as a side dish alongside other tribal dishes like frybread, pork, and safke soup.
Dry puts a contemporary twist on tradition by using wild onions in dishes like omelets, kimchi, salsa, and chimichurri for steaks. In Okmulgee, the capital of the Muscogee Nation, a community gathers for a wild onion dinner to raise funds for Claudia McHenry to compete at the Miss Indian World Pageant in New Mexico. Churches in Oklahoma, particularly United Methodist Churches in Native American communities, have been hosting wild onion dinners for generations to raise funds for various causes. Participants pay $15 for a plate of food to support McHenry and the local church, enjoying the communal atmosphere and traditional dishes like hogfry.
Springfield UMC in Okemah, located 35 miles south of Okmulgee, is known for its annual wild onion dinner where people travel from neighboring states to enjoy fried pork and wild onions. The church’s elders, like Carol Tiger, have been leading the cooking efforts for nearly two decades, with families contributing to the event by purchasing cleaned and chopped onions. The atmosphere at the church during the wild onion dinner is filled with storytelling, children playing, and vendors selling beadwork and clothing. Attendees enjoy home-cooked food, including grape dumplings, a traditional dessert made with wild grape juice. The event brings together people from different tribal backgrounds in a celebration of community and culture.
The tradition of wild onion dinners in Oklahoma has evolved into a significant community event that brings people together to support various causes and celebrate Indigenous culture. Elders share stories, children play, and attendees enjoy traditional dishes and desserts made from locally sourced ingredients. The communal aspect of these gatherings, combined with the delicious food and cultural significance, make them a highlight of the spring season for many tribal communities in Oklahoma. The wild onion dinner season typically runs from February to May, with different communities hosting events each Saturday, showcasing the rich culinary traditions of Indigenous peoples in the region.
Tribal citizens like Bradley James Dry and Claudia McHenry participate in wild onion dinners to raise awareness about Indigenous cuisine and traditions, fostering a sense of community and pride in their cultural heritage. The events serve as fundraisers for various causes, including travel expenses for pageant competitions and church bills. The support and participation from community members contribute to the success of these events, showcasing the resilience and unity of Indigenous communities in Oklahoma. As wild onion dinner season continues, more people are expected to attend these gatherings, enjoying the flavors of traditional dishes made with locally foraged ingredients.
Overall, the wild onion dinners in Oklahoma represent a unique blend of culinary tradition, community engagement, and cultural celebration. From foraging for wild onions to cooking traditional dishes, these events capture the essence of Indigenous foodways and the importance of communal gatherings in tribal communities. As the season progresses and more people come together to share meals and stories, the spirit of unity and pride in Native American heritage shines through, making wild onion dinners a cherished tradition in Oklahoma for generations to come.
