Friday, March 16, 2018

Why Native Americans Named the Moons

Native Americans full Moon names were created to help different tribes track the seasons. Think of it as a "nickname" for the Moon!  See our list of other full Moon names for each month of the year and their meanings.

Why Native Americans Named the Moons

The early Native Americans did not record time by using the months of the Julian or Gregorian calendar. Many tribes kept track of time by observing the seasons and lunar months, although there was much variability. For some tribes, the year contained 4 seasons and started at a certain season, such as spring or fall. Others counted 5 seasons to a year. Some tribes defined a year as 12 Moons, while others assigned it 13. Certain tribes that used the lunar calendar added an extra Moon every few years, to keep it in sync with the seasons.
Each tribe that did name the full Moons (and/or lunar months) had its own naming preferences. Some would use 12 names for the year while others might use 5, 6, or 7; also, certain names might change the next year. A full Moon name used by one tribe might differ from one used by another tribe for the same time period, or be the same name but represent a different time period. The name itself was often a description relating to a particular activity/event that usually occurred during that time in their location.
Colonial Americans adopted some of the Native American full Moon names and applied them to their own calendar system (primarily Julian, and later, Gregorian). Since the Gregorian calendar is the system that many in North America use today, that is how we have presented the list of Moon names, as a frame of reference. The Native American names have been listed by the month in the Gregorian calendar to which they are most closely associated.

Native American Full Moon Names and Their Meanings

The Full Moon Names we use in the Almanac come from the Algonquin tribes who lived in regions from New England to Lake Superior. They are the names the Colonial Americans adapted most. Note that each full Moon name was applied to the entire lunar month in which it occurred.
Link on the names below for your monthly Full Moon Guide!
JanuaryFull Wolf MoonThis full Moon appeared when wolves howled in hunger outside the villages. It is also known as the Old Moon. To some Native American tribes, this was the Snow Moon, but most applied that name to the next full Moon, in February.
FebruaryFull Snow MoonUsually the heaviest snows fall in February. Hunting becomes very difficult, and hence to some Native American tribes this was the Hunger Moon.
MarchFull Worm MoonAt the time of this spring Moon, the ground begins to soften and earthworm casts reappear, inviting the return of robins. This is also known as the Sap Moon, as it marks the time when maple sap begins to flow and the annual tapping of maple trees begins.
AprilFull Pink MoonThis full Moon heralded the appearance of the moss pink, or wild ground phlox—one of the first spring flowers. It is also known as the Sprouting Grass Moon, the Egg Moon, and the Fish Moon.
MayFull Flower MoonFlowers spring forth in abundance this month. Some Algonquin tribes knew this full Moon as the Corn Planting Moon or the Milk Moon.
JuneFull Strawberry MoonThe Algonquin tribes knew this Moon as a time to gather ripening strawberries. It is also known as the Rose Moon and the Hot Moon.
JulyFull Buck MoonBucks begin to grow new antlers at this time. This full Moon was also known as the Thunder Moon, because thunderstorms are so frequent during this month.
AugustFull Sturgeon MoonSome Native American tribes knew that the sturgeon of the Great Lakes and Lake Champlain were most readily caught during this full Moon. Others called it the Green Corn Moon.
SeptemberFull Corn MoonThis full Moon corresponds with the time of harvesting corn. It is also called the Barley Moon, because it is the time to harvest and thresh the ripened barley. The Harvest Moon is the full Moon nearest the autumnal equinox, which can occur in September or October and is bright enough to allow finishing all the harvest chores.
OctoberFull Hunter's MoonThis is the month when the leaves are falling and the game is fattened. Now is the time for hunting and laying in a store of provisions for the long winter ahead. October's Moon is also known as the Travel Moon and the Dying Moon.
NovemberFull Beaver MoonFor both the colonists and the Algonquin tribes, this was the time to set beaver traps before the swamps froze, to ensure a supply of warm winter furs. This full Moon was also called the Frost Moon.
DecemberFull Cold MoonThis is the month when the winter cold fastens its grip and the nights become long and dark. This full Moon is also called the Long Nights Moon by some Native American tribes.
Note: The Harvest Moon is the full Moon that occurs closest to the autumnal equinox. It can occur in either September or October. At this time, crops such as corn, pumpkins, squash, and wild rice are ready for gathering.

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Full Moon Finder iPhone App

Wednesday, March 14, 2018

Eye-catching red and yellow striped pepper brings bold look and exciting flavor to the produce department

SUNSET® Announces Aloha™ Pepper Now Available At Select Retailers

KINGSVILLE, Ontario, March 13, 2018 /PRNewswire/ -- Just in time for the summer grilling season, SUNSET® announces its first 2018 shipment of their Aloha pepper from its Michigan greenhouse. As pleasing to the eye as it is to the palate, the Aloha pepper has beautiful red and yellow stripes and a sweet flavor unlike any other pepper on the market today.

"Our Aloha pepper brings a bold, fresh look to the produce department and an aromatic flavor that's perfect for spring salads and summer grilling," SUNSET CEO Paul Mastronardi explained. "We continuously seek out opportunities to bring unique and exciting flavors to the produce department to help our consumers make healthier, more enjoyable food choices. We're excited about the Aloha pepper and we think everyone from foodies to parents of picky eaters will be, too.

A colorful and flavorful addition to any dish, the Aloha pepper's red and yellow stripes combine to form an eye-catching and altogether different orange color. This SUNSET exclusive product is part of the company's Chef-Inspired collection. It can be stuffed, sliced or chopped and is ideally suited for stir frying, grilling, as well as snacking. "Spring and summer are made for sweet, tropical flavors," Paul Mastronardi said. "Not only does the Aloha pepper offer a taste of the tropics, it pairs beautifully with citrus flavors and robust spices so it's incredibly versatile. This pepper will wow your guests with visually stunning flavor."

With its beautiful color and delicious flavor, the Aloha pepper is excellent for any occasion, from backyard BBQs to grad parties. It's a fun veggie for kids to dip and it makes a stunning addition to your favorite pepper recipes.

The Aloha pepper is available now at supermarkets throughout Canada and the United States. For more information, visit

About SUNSET® SUNSET® is a pioneer and industry leader in the gourmet greenhouse industry that grows and markets nationally recognized brands such as the Campari®, Zima®, Angel Sweet® and Kumato® brand tomatoes.  Family owned and employee managed for over 60 years, SUNSET prides itself on producing consistently flavorful gourmet tomatoes, peppers and cucumbers.

To learn more about SUNSET®, visit


Friday, March 9, 2018


Cabbage juice is very healing for the digestive system. If you don’t like to juice green cabbage, try juicing the red/purple cabbage instead. They do what green cabbage can do and more. ‪#‎RedCabbage‬ ‪#‎PurpleCabbage‬
* 3-4 leaves of red/purple cabbage
* 2 oranges
Live. Love. Juice with Sara Ding! heart emoticon
Share the Joy of Juicing!

Monday, March 5, 2018

A finger on the pulse of Alberta's legume crops

Study provides good news for people who hope to avoid developing diabetes and cardiovascular disease

By Cheryl Croucher
Troy Media
Cheryl Croucher
Click image to download
Pulses may be at the centre of a trade tiff between Canada and India, but they're also the focus of some very important research to improve your health.
Pulse is a term used for the dried seeds of plants in the legume family - beans, peas, lentils and chickpeas.
Canada exports pulse crops worth $4.2 billion a year to 130 countries. And one-third of Canada's pea crop comes from Alberta.
Pulses are high in protein, fibre, iron and other nutrients and Canada's Food Guide recommends them as a good alternative to meat.
Or, as Dr. Rhonda Bell proclaims, "They really are an all over amazing food to include in our diet."
Bell is a professor of human nutrition in the Department of Agricultural Food and Nutritional Science at the University of Alberta. A lot of her research looks at the role nutrition plays in the prevention and treatment of disease, with a particular emphasis on diabetes.
One of her recent projects has attempted to quantify the health claims made about beans and peas. Funding for the research came from Alberta Innovates and Alberta Pulse Growers.
Bell's study shows that beans have a positive effect on lowering a person's lipid and glucose levels, and peas can help reduce blood pressure.
Her team involved researchers with interests in food science, nutrition, biochemistry and metabolomics. They tested a number of pulses: navy beans, black beans, pinto beans, great northern beans, yellow peas and green peas.
Bell says it was important to prepare the pulses in a way that made them both tasty and practical to deliver, and in a controlled manner that would avoid spurious results.
"They came up with a series of soups and stews that had identical background foods. Then into those identical backgrounds of soups and stews, we added either beans or dried peas, or we used rice as our control food."
The soups and stews were cooked and packaged according to strict protocols in the test kitchen on the U of A campus. Each serving contained about three-quarters of a cup of beans and peas, the amount recommended by Canada's Food Guide.
"Participants came in for a baseline visit and then we'd give them three weeks worth of frozen soups and stews. Then they came back for a three-week visit and we gave them three more weeks worth," says Bell.
"We had absolutely terrific adherence to our protocol. And I think, in all honesty, people got a little bit tired of having the same five soups every day, five days a week for six weeks."
The study involved 180 people over a six-week period at the University of Alberta and the University of Manitoba. The participants all had what Bell calls "mild hypercholesterolemia."
These people are just under the radar. As Bell explains, "We think this is a very important group because their lipids aren't so high that they would immediately get a drug therapy from their physician. They are probably in a position where if they got their blood tested, their doctors might suggest they be more active and eat better to see whether they could bring down their levels before prescribing drugs."
Bell's study provides good news for people who hope to avoid developing diabetes and cardiovascular disease.
"It turns out our beans in particular have a lipid-lowering effect. They also have a glucose-lowering effect. So even though our patients didn't have diabetes, their glucose got just a little bit better," says Bell.
"Interestingly, the peas had a positive effect on lowering people's blood pressure. Again, just a little bit. These people were not hypertensive before they came into the study but just to the point again where you would say that they showed an improvement in overall health.
"So those were our two most exciting findings on the clinical side of things."
Bell says the next steps include metabolomics analysis to track and profile the digestion of beans and peas. There's interest in how pulses might influence the intestinal microbiome. And one suggestion is to enlist the aid of grocers and pharmacists to dispense healthy advice about pulses at the point of sale.
Our grandmothers used to say that an apple a day keeps the doctor away. Dr. Rhonda Bell might also offer you a nice hot bowl of bean soup.
Veteran broadcast and online journalist Cheryl Croucher produces, which can be heard online and on CKUA Radio. This is the sixth in a 10-part series sponsored by Alberta Innovates.