The Pemmican Experience is a digital interactive narrative experience that shares the values of kinship, reciprocity, and community through taking students along the process of making pemmican, a traditional Native American food.

This interactive experience is accompanied by a curricular guide that contains over 17 classroom activities across Science, Math, Social Studies, and English Language Arts.

    • 6-PS1-3: Gather and analyze data on the preservation process of food (e.g., drying, grinding).

    • 6-PS1-4: Plan and conduct investigations on how materials change during food preparation (dehydrating and grinding).

    • 6-ETS1-3: Analyze and solve problems related to practical solutions (e.g., preparing and preserving food).

    • 6.RP.A.3: Use ratio and rate reasoning to solve real-world problems (e.g., scaling recipes or measuring ingredients).

    • 6.EE.A.2: Write expressions for quantities used in recipes and food preparation.

    • 6.NS.C.5: Work with positive and negative numbers in trade and exchange scenarios (e.g., determining how much pemmican is needed for a community).

    • CCSS.ELA-LITERACY.SL.6.1 - Engage effectively in collaborative discussions.

    • CCSS.ELA-LITERACY.W.4.2 - Write informative/explanatory texts to examine and convey ideas clearly.

    • Utah Core Standard 6.1.2 - Analyze the cultural practices and traditions of Indigenous Peoples in North America.

Teacher Guide

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Digital Experience

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A Braiding Knowledge Project, an NSF-funded Initiative

This material is based upon work supported by the National Science Foundation under Grant Nos. #2119573 and #2119630. Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the National Science Foundation.

Stewarded in Partnership with CLASP

This material is based upon work supported by the National Science Foundation under Grant No #1943630. Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the National Science Foundation