By Billie Kerner; Jibek Mbwakawen, Inc.
After the arrival of the sandhill cranes signaling spring in my Potawatomi culture, we wait for the third thunder to communicate that it is time to plant our corn. For many Indigenous peoples, including the Potawatomi, the Three Sisters garden is more than a method of agriculture. It is a reflection of interdependence, balance, and care.
The Three Sisters—corn, beans, and squash—are not just crops; they are relatives who grow in harmony with one another. Corn provides a strong stalk for the beans to climb. Beans fix nitrogen into the soil, nourishing all three plants. And squash, with its broad leaves, protects the ground, preserving moisture and deterring weeds. Each sister supports the others, just as community members do when relationships are rooted in reciprocity.
At our garden site at Jibek Mbwakawen, we follow traditional teachings not only about what to plant, but how and why. We remain mindful of our pollinator relatives, honoring the soil and recognizing that we depend on them—along with the wind—for the health of our garden and the continuation of life.
One teaching passed down reminds us not to dig deeper than a hand-width into the soil to avoid disturbing the living layers beneath. For this reason, we use antlers, tools gifted by nature, to work the land. The antler fits into my hand as naturally as the earth itself. It moves with the curves of my palm and slips gently into the soil like a living being. In that moment, I feel connected to my ancestors who have honored this land long before colonization.
We honor all of our relatives in the soil—the crawlers, the roots, and the unseen life that sustains us. In this way, we work with the land in deep respect and harmony, following the footsteps of those who came before.
Looking ahead, through a growing relationship with the Shirley Heinze Land Trust and their dedicated staff and interns, we hope to extend our garden and deepen our educational efforts. While not a formal partnership, this collaboration supports the development of a culturally-grounded curriculum that connects Potawatomi ecological knowledge with contemporary earth science—especially in how we understand pollinators, seed keeping, and climate adaptation.
Our goals are to promote biodiversity, reclaim traditional ecological knowledge (TEK), and share with the broader community the lessons rooted in the relationships between soil, pollinators, and seeds. These relationships were honored through gifts and were reciprocated with ceremonial respect.
To bring a taste of this tradition into your classroom or home, I offer a simple way to connect with the spirit of the Three Sisters: a warm bowl of Three Sisters soup. Let it remind us of the strength of corn, the generosity of beans, and the protection of squash—and of what it means to live in balance with the land.
Ultimately, our garden is more than a place to grow food; it is a classroom, a keeper of memories, STEM, and a pathway back to sustainable ways of living. The Three Sisters still speak, and we are listening.
Potawatomi Three Sisters Soup
Ingredients:
- 1 cup dried or fresh beans (such as kidney, pinto, or black beans)
- 1 cup fresh or frozen corn kernels
- 1 small butternut or acorn squash, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or water-based broth
- 1 tablespoon sunflower oil or traditional fat (optional)
- 1 teaspoon dried sage (or fresh if available)
- Salt and pepper to taste
- Fresh herbs (such as wild parsley or cilantro) for garnish
Instructions:
- If using dried beans, soak them overnight and rinse before cooking.
- In a large pot, heat the oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add the diced squash, soaked or fresh beans, and corn to the pot. Stir to combine.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour, or until beans and squash are tender.
- Season with sage, salt, and pepper. Adjust seasoning as desired.
- Serve warm, garnished with fresh herbs.