Native Landscapes

Sustainability at Wakpada

A commitment to sustainability is one value that we share with the Dakota community. While we aim for Wakpada to serve as a venue for celebrating Dakota culture, we also aim for the project to sit as lightly on the land and environment as possible.

an art piece that is also a plant
the building from outside

Creating a Positive Impact

We believe Wakpada is a compelling example of how sustainable design can be attractive, functional, and affordable. Some of the sustainability efforts you’ll find at Wakpada include:

  • Proximity to the light rail, bus lines and bike paths with ample bike racks for both residents and the public.
  • A native landscape, friendly to pollinators, that flourishes with minimal water and maintenance.
  • A green roof that reduces heating and cooling costs.
  • Electric vehicle charging stations.
  • Energy efficient heating and cooling systems in all units.
  • A donation to the National Forest Foundation resulting in the planting of approximately 1,000 new trees to help offset the amount of lumber required in the construction phase of Wakpada. 
a landscape icon

Native Landscapes

Embracing the spirit of sustainability, Wakpada cherishes the beauty and importance of native landscapes. Our dedication to native plants goes beyond aesthetics; it's a tribute to the land's rich history and a commitment to its future.

fall colors tree

Čhanhásan

(Sugar Maple)

Sap, used as a sweetener, is collected in early spring by “tapping” trees. A decoction made from the inner bark is used to treat cough or congestion.

Upháŋ Thawóte

Upháŋ Thawóte

(New Jersey Tea)

The leaves are used to make a fragrant tea. An infusion is used to treat asthma, chronic bronchitis, whooping cough, consumption, dysentery, fevers and sore throat.

Čhaŋšáša

Čhaŋšáša

(Arctic Fire Dogwood / Red Osier Dogwood)

The cambium layer, just below the red, outer bark, is collected by the Dakhóta during the winter. Čhaŋšaša is a very sacred plant and often used in ceremonies.

Aúŋyeyapi

Aúŋyeyapi

(Jade Parade Sand Cherry)

The fruits are eaten raw, dried for later use, or added to dried meat and mixed together with fat to make wasná (also known as pemmican). The pigments from the fruits are used as face paint.

Pheží Okhížata

Pheží Okhížata

(Blonde Ambition Blue Grama)

This is an excellent forage for wildlife. Most stems have two inflorescences on them; Dakhóta children compete to see who could find the stems with three inflorescences (akin to finding a four leaf clover.)

Pheží Šašá Sbúna

Pheží Šašá Sbúna

(Smoke Signal Little Bluestem)

The dried leaves and culms are rubbed into soft fibers, which are used as an insulting, waterproof lining for shoes.

Ičáȟpe Hu

Ičáȟpe Hu

(Coneflower)

A poultice of the root is applied to wounds. The roots and seed heads are chewed to relieve toothache, sore throat and stomach-ache. The chewed root and its juices are applied to venomous bites, and the smoke from the burning root is inhaled to treat headaches.

Waȟpé Waštémna

Waȟpé Waštémna

(Bergamot)

The leaves are used to make tea or chewed to prevent a sore throat. A poultice of the leaves can help to stop bleeding, relieve sore eyes, and prevent infection. An infusion of the flowers is used to treat indigestion, fevers and whooping cough.

Waȟpé Yathápi

Waȟpé Yathápi

(Blue Fortune Anise Hyssop)

The leaves can be used to make tea and are also chewed for their "licorice" flavor. An infusion of the leaves is used to treat colds and fevers, and to strengthen the heart.

Phaŋnúŋpadaŋ

Phaŋnúŋpadaŋ

(Butterfly Milkweed)

An infusion of the whole plant is used to treat diarrhea. Young shoots and flower buds are often added to soups or stews.

Thokhána Thaphéžuta Hu Wíŋyena

Thokhána Thaphéžuta Hu Wíŋyena

(Purple Prairie Clover)

An infusion of the leaves and flowers is used to treat diarrhea and heart conditions. A poultice of the crushed leaves can be applied to wounds. When drunk, the pulverized roots can help prevent disease.

Wazimninkpa-Lyecheca.jpg

Wazímŋinkpa Iyéčheča

(Dense Blazingstar)

The pulverized roots (in early spring when they are tender) eaten to improve appetite.