Ganondagan State Historic Site & Seneca Art & Culture Center
A large part of Finger Lakes heritage comes from the Native Americans who lived here long before European settlers arrived. Ganondagan State Historic Site pays tribute to that important history on the very grounds where a sizable Seneca community flourished more than 300 years ago.
Today, Ganondagan keeps the customs and beliefs of the Seneca and Haudenosaunee (Iroquois) people alive with events throughout the year celebrating music, dance, agriculture, crafts, sports, art, and language. Its 500-plus acres of rolling hills, fields, and forests are threaded with miles of self-guided hiking trails as well as a full-size replica of a 17th century Seneca bark longhouse, furnished with Seneca-crafted household items and European/colonial goods acquired by trade.
The Seneca Art & Culture Center on the grounds of Ganondagan gives visitors insight into the Native American way of life and rich cultural heritage. Open 11 months of the year, this world-class interpretive center includes several distinctive features. The interactive gallery weaves together ancient artifacts, historic documents and modern art into several themed narratives. An orientation theater lets visitors watch the animated documentary, "The Iroquois Creation Story." An auditorium hosts live music and dance performances and special events throughout the year.
Festivals and special events throughout the year are also part of the Ganondagan experience, from the Indigenous Music & Arts Festival in July to the Native American Winter Games in February.
Finally, what would a celebration of culture be without food? The Iroquois White Corn Project at Ganondagan revives an heirloom variety corn that sustained people for centuries. It is now grown by local farmers and hand-processed into a wholesome, nutritious food cherished by home cooks and restaurant chefs alike. Proceeds from Iroquois White Corn, sold at the Seneca Art & Culture Center's gift shop, help support the future of Ganondagan.
Three Sisters Harvest Vegetable soup
Do yourself a favor, and cook up something aMAIZEing!
Recipe by the Iroquois White Corn Project located at Ganondagan State Historic Site
- 2 c. Hulled White Corn, cooked/prepared ahead
- 15 oz. can kidney or pinto beans
- 32 oz. vegetable broth
- 2, 15 oz. cans diced tomatoes
- 2 tbsp. olive oil
- 1 c. onion, chopped
- 2 cloves garlic, minced
- 1 tsp. basil
- 1 tsp. cumin
- 2 c. winter squash, peeled and cubed
- 1/2 c. carrots, diced
- 1 c. parsnips, cubed
- Salt and pepper to taste
- Prepare ahead Iroquois Hulled White Corn. See directions.
- Warm oil in a large soup pot on medium heat.
- Add onions, celery and garlic. Sauté 10 minutes on low heat.
- Add basil and cumin, salt and pepper to taste.
- Add squash, carrots, parsnips, and tomatoes. Simmer until tender.
- Add beans and corn, simmer for another 10 minutes.
- Add vegetable broth, simmer on low for 10-15 minutes.
Ladle up a hearty and healthy bowl, and enjoy!