Hungryphil eats the FEAST

Last month I wrote an article for Edible Indy Magazine inviting everyone to experience the Feast of the Hunter’s Moon at Fort Ouiatenon. Of course for your benefit my dear readers (with no self interest at all) I had to try the fry bread and other other delicacies for myself. It was a difficult task on a foggy, cool, Sunday morning but I prevailed and ate through the Feast (as I said only as research). Here is what I ate, learned and saw:

Forfar Bridies

The pastry crust was buttery soft and flaky. The meat filling (I don’t know what it was and don’t want to know) was moist and flavorful with an almost  soft meatball mouth feel. Surprisingly filling and delicious.

Beautiful Furry, Shiny and Colorful Things


A vegetable pasta sort of dish. Not my favorite but a very tasty vegetarian option. [ Very few things can compete with fried dough]

Desperation Pie

A cream, egg and flour pie made during the winter when all else is well……dead. Hence, called desperation pie. The best part of this story is that desperation pie is Indiana’s state pie. I’ll leave you to draw your own conclusions.

Popular Turkey Legs offered by the Audubon Society

No comment needed.

Dances, Processions and Learning

Feast organizer Leslie Martin Conwell (seen below in the red dress) did a wonderful job explaining, welcoming and opening the festivities on Sunday morning, while looking stunningly regal.


People Making Stuff

Fascinating, tedious and difficult stuff like lace, roast chicken and woven gourds

Delicious Varieties of Fried Dough

As I said before what could be better on a cool, foggy morning, strolling through the complex past while eating fried dough with a cup of spiced cider?

Amazing to think how contested, (as evident by all the flags flying) a small patch of land can be. At the Feast of the Hunter’s Moon we got a chance to enjoy the sweet on the banks of the bitter.  We human beings are so odd in our sharing and killing of each other. Capable of such creativity, deliciousness and brutality. The Feast reminds us that amidst the grand histories of war there was a parallel labored history of beautiful and tasty things that defied death and conflict. If you haven’t already experienced this historical moment in Tippecanoe county, go ahead and mark your calendars for the 50th anniversary of the Feast, October 2017.

I wish cultural exchanges were only and all about sweet fried bread.

Extending to all of you imaginary virtual bread,


4 thoughts on “Hungryphil eats the FEAST

  1. Vicki Stirm

    The Forfar Bridies filler ingredients are: beef, water, wheat flour, onions, soy protein concentrate, salt and spices.

    (from the 42nd Royal Highlanders food booth co-chair, Vicki)

    Liked by 1 person

      • rm85

        If you go to the 42nd Royal Highlanders website, you’ll see that they get the forfar bridies from Winston’s Sausage, a meat market in Chicago. They have a restaurant called The Ashford House in Tinley Park. On The Ashford House’s lunch menu, they have a bridie. I never tried it so I don’t know if it’s the same, but I don’t see why it wouldn’t be.


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