Forget Mediterranean cuisine. Experts say this East African diet could be key to better health https://www.diningandcooking.com/2062138/forget-mediterranean-cuisine-experts-say-this-east-african-diet-could-be-key-to-better-health/ #diet #EastAfrica #health #Mediterranean #MediterraneanCuisine #MediterraneanDiet #TraditionalFoods #WesternDiet
#Australia - Native '#superfood' #grasses used to create flour, beer growing in popularity
By Fiona Broom, August 27, 2024
"Just three years ago, Chris Harris was using an old metal bed frame to shake out the tiny seeds that hide in native #KangarooGrass.
"The #AncientGrains can be roasted, brewed or ground into high-protein flour for baking.
" 'I spent a lot of time on my country — #Ngiyampaa country — with my pop, my dad, my mum and aunties and uncles,' Mr Harris said.
"Mr Harris has made flour out of #WattleSeed, as well as #MitchellGrass, #ButtonGrass and #KangarooGrass.
"He has sent native flours and seeds to kitchens across the country for the past two-and-a-half years but said he was looking at ways to expand his operations.
From builder to bush foods
"Mr Harris is the farm manager at #BlackDuckFoods, an #Aboriginal social enterprise at #Mallacoota on Victoria's far eastern border with New South Wales.
"The farm, named #Yumburra — the Yuin word for the black duck native to the Mallacoota region — was set up by award-winning author Bruce Pascoe, whose book Dark Emu shone a spotlight on the lost history of #AboriginalFood systems.
"Mr Harris was a plasterer with an Aboriginal construction company when first visited the property about four years ago.
"But he said after discussing bush foods with Mr Pascoe, he realised his future would be as a farmer and native foods educator.
" 'I'd been talking a lot to him about the lilies, the murnong, and the grains and he'd seen a real interest that I had in the native food space,' Mr Harris said.
"In the past few years, the small team has grown its knowledge of the ancient grains at their former beef farm on the banks of the Wallagaraugh River.
"They have encouraged the return of the #NativeGrasses, wattles and #tubers that produce the nutritious ingredients that foodies across the country are learning to love."
Returning the ‘Three Sisters’—Corn, Beans and Squash—to Native American Farms Nourishes People, Land and Cultures
For centuries Native Americans intercropped corn, beans and squash because the plants thrived together. A new initiative is measuring health and social benefits from reuniting the “three sisters.”
by Christina Gish Hill
November 20, 2020
"Historians know that turkey and corn were part of the first Thanksgiving, when Wampanoag peoples shared a harvest meal with the pilgrims of Plymouth plantation in Massachusetts. And traditional Native American farming practices tell us that squash and beans likely were part of that 1621 dinner too.
"For centuries before Europeans reached North America, many Native Americans grew these foods together in one plot, along with the less familiar sunflower. They called the plants sisters to reflect how they thrived when they were cultivated together.
"Today three-quarters of Native Americans live off of reservations, mainly in urban areas. And nationwide, many Native American communities lack access to healthy food. As a scholar of Indigenous studies focusing on Native relationships with the land, I began to wonder why Native farming practices had declined and what benefits could emerge from bringing them back.
"To answer these questions, I am working with agronomist Marshall McDaniel, horticulturalist Ajay Nair, nutritionist Donna Winham and Native gardening projects in Iowa, Nebraska, Wisconsin and Minnesota. Our research project, 'Reuniting the Three Sisters,' explores what it means to be a responsible caretaker of the land from the perspective of peoples who have been balancing agricultural production with sustainability for hundreds of years.
Abundant Harvests
"Historically, Native people throughout the Americas bred indigenous plant varieties specific to the growing conditions of their homelands. They selected seeds for many different traits, such as flavor, texture and color.
"Native growers knew that planting corn, beans, squash and sunflowers together produced mutual benefits. Corn stalks created a trellis for beans to climb, and beans’ twining vines secured the corn in high winds. They also certainly observed that corn and bean plants growing together tended to be healthier than when raised separately. Today we know the reason: Bacteria living on bean plant roots pull nitrogen – an essential plant nutrient – from the air and convert it to a form that both beans and corn can use.
"Squash plants contributed by shading the ground with their broad leaves, preventing weeds from growing and retaining water in the soil. Heritage squash varieties also had spines that discouraged deer and raccoons from visiting the garden for a snack. And sunflowers planted around the edges of the garden created a natural fence, protecting other plants from wind and animals and attracting pollinators.
"Interplanting these agricultural sisters produced bountiful harvests that sustained large Native communities and spurred fruitful trade economies. The first Europeans who reached the Americas were shocked at the abundant food crops they found. My research is exploring how, 200 years ago, Native American agriculturalists around the Great Lakes and along the Missouri and Red rivers fed fur traders with their diverse vegetable products."
#IndigenousFood #NativeAmericanFood
#Decolonize #TraditionalFoods #TraditionalDiets #Reclaim #ThreeSisters
My maternal grandmother was Metis -- one line was #Membertou of the #MikmaqNation. A family favorite that I did NOT appreciate was grilled eels. Eeeew! (Yeah, I know. I'll eat insects, but not eels.)
Our Home and Native Foods
By Donalee Moulton, 2011
"For Dennis, his journey of rediscovery has included taking part in a three-day culinary workshop organized by the Mi’kmaq Association for Cultural Studies, based in the #MembertouFirstNation, in #SydneyNS. Led by well-known chef #RayBear (who has a #Cree background) earlier this year, up-and-coming Aboriginal cooks came together in Halifax to learn how to prepare traditional cuisine.
" 'It was an honour to be there,' says Dennis, who applied for the program after he heard about it through a friend. 'Ray Bear is such a respected chef.'
"Bear says Dennis showed real promise as a young chef. 'He took it very seriously, wanting to learn every ounce of technique,' he says. 'I also learned a lot about traditional hunting and cooking myself. It was educational both ways.'
"This resurgence in interest in Aboriginal foods is now extending beyond local Native communities. Last year, more than 80,000 people came to the Membertou 400 celebration in Halifax [in 2010], which honoured the 400th anniversary of the baptism of the Grand Chief of the Grand Council of the Mi’kmaq. A Mi’kmaq village—and meals featuring Native cuisine—were highlights of the festivities.
"A second international PowWow, or Mawio’mi, was held in Halifax this past summer and featured a five-course Mi’kmaq dinner prepared by Ray Bear, served under the stars on the Halifax Common. The traditional Mi’kmaq menu—with a few contemporary additions— included Slow-roasted Venison Loin with Celeriac Purée; Quick-seared Calamari with a Light Bone Jus Pine Aroma; and Pit-fire Boiled Saltwater Lobster with Cornbread Purée and Maple Duck Bacon.
" 'Food is very important in Mi’kmaq culture, and in Aboriginal culture in general, as it often marks the end of a ceremony or celebration,' says Nora McCarthy-Joyce, spokesperson for the Native Council of Prince Edward Island, in Charlottetown. 'Feasting often includes #TraditionalFoods, which vary from group to group and often depend on geography and what’s available. At a feast, it is customary for a prayer to be said for the food and people, and for Elders to be served before everyone else.'
"At the heart of Mi’kmaq cuisine is the natural world: the menu and cooking methods are often dependent upon what is available in the streams and forests nearby. Chapel Island, NS, Elder, Lillian Marshall, says the Mi’kmaq were fisher-hunter-gatherers. 'Their main foods were meat, fish, wild plants and berries,' she says. 'However, since they lived in the Maritime Provinces, 90 per cent of the food consumed was from the water.'
"A particular favourite in this diet has always been eel. The special significance of eel is made evident by its prevalence at important occasions. At a traditional feast, some Elders would bring eel stew or eel soup. It was a sign of both respect and status.
" 'Eel is a delicacy,' says Mary Rose Julian, who lives in #Eskasoni, the largest Mi’kmaq community in the world. 'It is boiled as stew, baked fillet-style with lusknikn on top or without, or grilled.' "
Recipes featured in this article:
- Christmas Pudding
- Katewey Weskiteka’tasikewey (Braised Mi’kmaw Eel Pie)
Read more (includes links to recipes):
https://saltscapes.com/kitchen-party/1659-our-home-and-native-foods.html
Some good recipes here! I've made acorn bread (mixed with corn flour), and have had a lot of the ingredients listed below -- but not Catawba / Catalpa worms (really caterpillars). I have eaten many other insects though (more about those in later posts).
#Ojibwe Recipes: Explore Traditional Dishes and Flavors of the Ojibwe People
by Doughnut Lounge
"The Ojibwe people have a rich culinary tradition that reflects their deep connection to nature and the land. With a focus on seasonal ingredients and sustainable practices, Ojibwe recipes celebrate the flavors of the Great Lakes region. From wild rice harvested in traditional ways to fresh fish and game, these dishes tell the story of a vibrant culture that thrives on community and tradition.
"As we explore Ojibwe recipes, we’ll discover not only delicious meals but also the history and significance behind them. Each dish is a reminder of the importance of honoring our food sources and embracing the natural bounty around us. Join us on this culinary journey as we dive into the heart of Ojibwe cooking, sharing recipes that are both nourishing and steeped in heritage.
Key Takeaways
- Rich Culinary Tradition: Ojibwe recipes are deeply rooted in their cultural heritage, emphasizing a strong connection to nature and #sustainable practices.
- Seasonal Ingredients: The use of local, seasonal ingredients like #WildRice, freshwater fish, and berries is fundamental to Ojibwe cooking, showcasing the flavors of the Great Lakes region.
- Traditional Cooking Techniques: Key cooking methods such as slow cooking, foraging, and smoking are used to create authentic dishes that honor ancestral practices.
- Diverse Dish Variations: Ojibwe cuisine includes a range of dishes from hearty main courses like Wild Rice and Smoked Fish to delightful desserts like Blueberry Pudding, highlighting the adaptability of their culinary tradition.
- Focus on Community and Heritage: Each recipe serves not only to nourish but also to celebrate community bonds and the importance of respecting food sources and traditions.
- Cooking Tools and Preparation: Utilizing appropriate tools and ingredient prep strategies enhances the cooking experience, ensuring the authenticity and flavors of Ojibwe dishes are preserved.
Common Ingredients in Ojibwe Cuisine
- Wild Rice: A staple grain that is harvested from natural bodies of water, offering a nutty flavor and chewy texture.
- Fish: Freshwater fish such as trout, lake whitefish, and northern pike are frequently featured, providing protein and rich flavors.
- Game: Venison and other wild meats are often used, honoring the Ojibwe’s connection to the land.
- Berries: Seasonal berries like blueberries, strawberries, and raspberries bring natural sweetness and vibrant flavors to dishes.
- Maple Syrup: This natural sweetener is harvested in the spring and adds depth to both savory and sweet recipes.
- Herbs and Spices: Common herbs include sage, cedar, and sweetgrass, which contribute unique aromas and flavors to our dishes.
- Acorn Flour: Ground from dried acorns, this flour adds a nut-like flavor and is used in various traditional baked goods.
- Dandelion Greens: Foraged in spring, these greens provide a peppery taste and are often incorporated into salads or cooked dishes.
- Catawba / Catalpa Worms: Used in some traditional feasts, these larvae add a unique protein source and are prepared with care and respect.
- Honey: Sourced from local beekeepers, honey enriches recipes with its sweetness and is often used in traditional desserts.
- Chokecherries: These tart fruit are transformed into jams or jellies, enhancing dishes with their distinctive tangy flavor."
Read more (includes recipes):
https://doughnutlounge.com/ojibwe-recipes/
#IndigenousFood #NativeAmericanFood
#OjibweRecipes #Decolonize #TraditionalFoods #TraditionalDiets
Online cooking show, lifestyle blog encourage #Indigenous ingredients in everyday meals
Anna Ehrick
April 3, 2025
PHOENIX – "Since she was 3 years old, #MariahGladstone says, she has had a passion for food.
"After graduating from high school in northwest Montana, she studied environmental engineering at Columbia University in New York. During summers, she returned to her Blackfeet Nation home where she realized how disconnected Indigenous communities were from their traditional food systems.
" 'After I graduated college, I would take vacation days from my real world job to go to food sovereignty conferences,' said Gladstone, who is Blackfeet and Cherokee. 'At one of those conferences, I said, ‘Someone really needs to start a cooking show about Indigenous foods. I think I’m just going to do that.'
"Indigikitchen was born. The online cooking show is a combination of content on YouTube as well as recipes shared on its website. The foods contain Native ingredients like berries, corn, squash and wild rice.
"#FoodSovereignty is a concept coined in 1996 by La Via Campesina, a global movement of farmers that recognizes the right of people to healthy and culturally appropriate food produced through ecologically sound and sustainable methods.
"On her website, Gladstone emphasizes the importance of the recipes for Indigenous people.
" 'I want to connect people with information about sustainable harvesting methods, planting knowledge, sustainable hunting and, of course, the recipes and the food that are ways of using our #AncestralKnowledge in our modern lives,' she said.
"Gladstone spreads this knowledge by working with Native farmers and fishermen in the hopes that it not only restores their businesses, but the #LandManagement and #TraditionalEcologies.
"While based in #Montana, Indigikitchen has made its way across the country. Gladstone is a popular speaker with groups in the Southwest and the Great Lakes region who hire her for educational lectures, cooking classes and school residencies. Gladstone also has ties to Canada, where she has formed relationships with other nations in the #BlackfootConfederacy.
"These connections have motivated Gladstone to continue her work with #Indigikitchen, and she said she’s grateful to use a tool like social media in order to reach the right audiences.
" 'Indian Country is small and Facebook is a digital telegraph, so it has a way of reaching a lot of communities very quickly where everyone shares my recipes and utilizes them,' she said. 'The more people I see using those recipes, the bigger difference it makes to support Native producers as well as healthy nutrition in our communities.'
"Among the recipes on her website are Three Sisters Soup, which uses corn, beans and squash; pemmican, a mixture of dry buffalo meat, dried cranberries and blueberries and grass-fed beef tallow; sunflower maple cookies; and mesquite blue cornbread.
"Connecting Indigenous people with the food they ate before European foods were introduced into their diets is a movement gaining popularity. According to the National Indian Council on Aging, Native foods included seeds, nuts, #corn, #beans, chile, #squash, wild fruits and greens, herbs, fish and game.
"People like Gladstone call these '#PreContact foods,' and they emphasize the importance for #IndigenousPeople to celebrate their food culture and improve their health by returning to a more traditional diet.
"That is especially important for the Navajo Nation, which the USDA classifies as a 'food desert.' There are only 14 grocery stores for a land mass of 29,000 square miles, forcing people to travel a long way to buy nutritious foods.
"Another Native food and lifestyle blogger who promotes #Diné, or #Navajo, recipes is #AlanaYazzie. On her website, thefancynavajo.com, she posts recipes for blue corn waffles, sumac berry smoothies and blue corn oatmeal from her cookbook, 'The Modern Navajo Kitchen.' "
#IndigenousFood #NativeAmericanFood
#CookingShows #IndigiKitchen #Decolonize #TraditionalFoods #TraditionalDiets
Move over Mediterranean food. Experts say this East African diet could be key to better health https://www.diningandcooking.com/2001189/move-over-mediterranean-food-experts-say-this-east-african-diet-could-be-key-to-better-health/ #diet #EastAfrica #health #Mediterranean #MediterraneanDiet #MediterraneanFood #TraditionalFoods #WesternDiet
Olive oil, Greek Mediterranean diet heritage and honoring the past to secure our future: Priorities for research and education https://www.diningandcooking.com/1990678/olive-oil-greek-mediterranean-diet-heritage-and-honoring-the-past-to-secure-our-future-priorities-for-research-and-education/ #DietaryPatterns #DietarySupplements #Mediterranean #MediterraneanDiet #MediterraneanFood #ModernConsumer #NationalSurvey #PublicHealthNutrition #sustainability #TraditionalFoods
‘I wish we had our territory back’: Influx of float homes in Clayoquot Sound forces Tla-o-qui-aht families to go farther for traditional foods: https://www.hashilthsa.com/news/2025-03-19/i-wish-we-had-our-territory-back-influx-float-homes-clayoquot-sound-forces-tla-o
Anyone have any leads on a retailer of acorn flour in Canada? Like, we have so many oak trees, and I know it was a traditional ingredient for people here. It seems kinda bonkers that the only non-American retailer that I can find is Turkish.
#acorn #AcornFlour #TraditionalFoods #flour #glutenfreeFlour #baking
#oakTrees #oak #trees #HelpMeFindThis
Racism
#Read all you want! #OpenAccess
#Share generously! #KnowledgeSharing
#Grow your understanding of #Food
#Repeat
#EthnicFood #Diabetes #Racism #Immigrant #TraditionalFoods #Health #FoodInsecurity #Canada #Race #Intersectionality #EnvironmentalRacism #IndigenousRights #FoodSecurity #Reconciliation #AntiRacism #WhiteSupremacy #Capitalism #Patriarchy #Colonialism #ReadingList #LiteratureReview
Preserving #Rutong's #sago forest for food security
February 15, 2025
"Food security
"The potential of Rutong's sago forest is continuing to be developed to maintain food security and thereby, anticipate any food supply crisis.
"'The existence of the Rutong sago forest is an opportunity to revive local food,' the acting mayor of Ambon, Dominggus N. Kaya, said.
"The food security program here is an effort to revive local foods, considering that Ambon City is highly dependent on outside food supplies.
"#Sago has been a staple food for the #Maluku people since ancient times. They process sago into various foods, such as #papeda, #SaguLempeng, #SaguGula (a mixture of sago, brown sugar, and coconut), #KaruKaru (a fried mixture of sago starch and raw coconut), or #uha (a grilled mixture of raw sago and coconut wrapped in sago leaves).
"It is also used to make more contemporary foods such as #brownies and #burgers.
"The #SagoForest is vital for maintaining food security because many areas of #Ambon are seeing infrastructure #development. Thus, the land that can be used for agriculture is small."
Read more:
https://en.antaranews.com/news/345069/preserving-rutongs-sago-forest-for-food-security
#FoodSecurity #foodsovereignty #SolarPunkSunday #TraditionalFoods #Indonesia
So, it seems that #NavajoAgricultureProductsIndustry stopped using #GMOCorn? I hope so!
Safeguarding Sacred Corn
Valerie Taliman, Sep 12, 2018
"In Indian country, #NavajoAgriculturalProductsIndustries, an enterprise of the #NavajoNation, planted a 10-acre test [#GMO] crop four years ago, but ultimately discontinued it because of consumer demands.
"'We planted a test crop on about 10 acres just to see how it would do, but we found out our buyers did not want genetically modified products,' said Albert Etsitty, corn crop manager. 'Consumers were not educated about it and we let it go.'" [Yeah, who gives a shit about violating sacred Diné law, eh? Consume, consume, consume!]
https://ictnews.org/archive/safeguarding-sacred-corn
#CorporateColonialism #GMOs #BigAg
#EndCapitalism #Colonialism #FoodSecurity #Decolonize #TraditionalFoods
#Capitalism #CulturalGenocide
From 2014: #Diné #FoodSovereignty : A Report on the #NavajoNation Food System and the Case to Rebuild
a Self Sufficient Food System for the Diné People
by the Diné Policy Institute, April 2014
#GMO / #GE on the Navajo Nation
"GMO/GE seeds are currently being used on the Navajo Nation by the #NavajoAgricultureProductsIndustry (#NAPI), located near the chapters of #Hogback, #UpperFruitland, and #Shiprock including #GMOCorn purchased from #Monsanto. As the region remains a major agricultural hub for many Diné farmers, the risk of #GMOContamination of Diné crops, particularly corn, is high. Furthermore, NAPI’s production of #alfalfa also utilizes GMO seed, which many Diné livestock owners purchase under the '#NavajoPride' brand, so GMO/GE feed is entering the Navajo Nation food system through NAPI products.
"In terms of Diné cultural perspectives, Diné knowledge holders, elders, and farmers have criticized the practice of GMO/GE by #biotech industries throughout Diné Policy Institute’s research and Food Sovereignty Initiative, stating that these practices are in direct violation of our teachings; of the Diné Fundamental Laws and our relationship and duty with plants and animals, particularly with our relationship with corn, our most sacred plant, and have stated that GMO/GE threatens the Diné way of life. As GMOs/GE pose such a large threat to Diné famers, Diné seeds, and Diné lifeways, and go against our most basic teachings, it is vital that the Navajo Nation and Diné people address both the presence of GMO/GE food and seeds on the Navajo Nation as well the potential future risks of GMO/GE to Diné Agriculture.
Ban on GMO/GE Seeds and #Pesticides on the Navajo Nation
The technologies and legalities of #GeneticModification and #GeneticEngineering are in direct contradiction to Diné Food Sovereignty. The #corporate ownership and control of seeds threaten the future of Diné agriculture; Diné people must control their seeds and agricultural practices in order to rebuild a self-sufficient food system that provides healthy foods for Diné people and also ensures the continuation of Diné agriculture and lifeways. Therefore, it is strongly recommended that Diné people, Farm Boards and Committees, Chapters, and the Navajo Nation move to ban GMO/GE seeds on the Navajo Nation. As GMO/GE seeds are already being used on the Navajo Nation by the Navajo Agricultural Products Industry (NAPI), this will require NAPI to change agricultural practices and policies, and end the purchase and production of GMO/GE crops. Recent State legislations have outlawed the banning of GMO/GE seeds in many counties; counties and states in the United States where people have the authority to ban GMO/GE seeds are becoming increasing rare. Therefore, the Navajo Nation and the Diné people have a unique opportunity to enact what many cannot through an assertion of Diné Sovereignty.
Native Seed Protections
"In addition to banning GMO/GE seeds, the Navajo Nation and Diné people should also consider enacting legal protections for our Diné seeds, to hold biotech corporations accountable for contamination of Diné seeds if this does occur. This is particularly urgent as legislation and court decisions at the state and federal level are making it increasingly difficult to hold biotech companies responsible for the contamination of heritage, heirloom, and non-GMO/GE seeds. One example of this is the '#MonsantoProtectionAct,' a piece of federal legislation.
"Diné people can begin to protect Diné seeds and provide access to heritage, non GMO/GE seeds through the creation of community Seed Banks and Seed Libraries. Seed banks store seeds, while seed libraries allow people to take seeds to grow, provided that they give some seeds back from what they grow after harvest. Diné seed banks and libraries would also provide access to seeds for growers, addressing a concern of famers in the Community Food Assessment – that they didn’t have access to Native seeds. Seed Banks can include state of the art technology, such as that used by #NativeSeedSearch in Tucson, AZ. However, this is not necessary; Diné and other Native people historically stored seeds in clay jars, recent excavations of such seed preservation methods in the Midwest have produced seeds that were able to grow after 800 years. The seed bank in Tesuque Pueblo in New Mexico stores seeds in jars in a dark and cool in-ground cellar.
Education
"GMO/GE ingredients are in the majority of foods that Diné people are eating and GMO/GE seeds are on the Navajo Nation, however, most Diné people are unaware of the existence of these practices. Therefore public education and outreach on genetic modification and genetic engineering for both Diné people and Navajo Nation leadership is needed."
pages 78-79
https://www.dinecollege.edu/wp-content/uploads/2018/04/dpi-food-sovereignty-report.pdf
#CorporateColonialism #GMOs #BigAg
#EndCapitalism #Colonialism #FoodSecurity #Decolonize #TraditionalFoods
#Capitalism #CulturalGenocide
From 2010: #Navajo Commercial Farm Using #GeneticallyModified Seeds, Despite Global Protests
By #BrendaNorrell, #CensoredNews, June 16, 2010
"While #IndigenousPeoples protest #Monsanto’s genetically modified seeds around the world, the Navajo Nation’s commercial farm, #NavajoAgriculturalProductsIndustries, continues to use these seeds for commercial crops.
"Haitian farmers are now burning donated Monsanto seeds. In India, thousands of farmers committed suicide after switching from traditional seeds to genetically modified seeds. In Chiapas, Mayan farmers have refused to use the seeds which damaged heritage seed stock. Cross pollination from genetically modified seeds can endanger crops from ancient seed stock in the region.
"#Navajos have long planted century-old corn using traditional #DryFarming. Navajos relied on the stars to know when to plant and sometimes planted in spirals, according to Navajo elders in Rock Point, Arizona.
[...]
"However today the Navajo commercial farm boasts on its website that it plants genetic #HybridCorn seed purchased from '#PioneerSeed Company, #Syngenta Inc., and Monsanto companies." The commercial farm, NAPI, is located on the Navajo Nation near Farmington, N.M., and grows commercial food crops, including corn for potato chips, along with potatoes, wheat and other crops.
"Around the world, #Monsanto and genetically modified seeds have meant death for Indigenous Peoples and their crops."
[...]
"The area of northwest #NewMexico has been known as a 'US Sacrifice Area,' since the 1970s. It is the Navajo people who
have been sacrificed, by way of the US government working in collusion with #corporations and the elected Navajo Nation government.
"While #NAPI continues to use genetically modified seeds on its commercial farm, NAPI also has a #RaytheonMissile manufacturing plant located on the commercial farm where the crops are grown, a fact many would like kept secret. The fact that the Raytheon Missile factory is located on the Navajo farm was censored by Indian Country Today in 2006. At that time, Cuba was expressing interest in purchasing food products from NAPI and Indian Country Today editors demanded
that no research be done on Raytheon's missile plant at the farm or any possible pollutants discharged from Raytheon."
Read more:
https://bsnorrell.blogspot.com/2010/06/navajo-commercial-farm-using.html
#CorporateColonialism #GMOs #BigAg
#EndCapitalism #Colonialism #Decolonize #TraditionalFoods
#Capitalism #CulturalGenocide
From Chapter 14 of #KleeBenally's book, #NoSpiritualSurrender - #IndgenousAnarchy, #InDefenseOfTheSacred:
"Although the #NavajoTribalCouncil established a mass scale farming initiative called '#NavajoAgriculturalProductsIndustry (#NAPI),' the farm has stated on its website that it plants genetic #HybridCorn seed purchased from '#PioneerSeedCompany, #Syngenta Inc., and #Monsanto companies.' In 2014, in an attempt to 'curb' the diabetes epidemic, the #NavajoNationCouncil created a law that raised the sales tax for cheap junk foods sold on Navajo Nation and another removing sales tax from fresh fruits and vegetables. Economic pressure on those already struggling while not addressing the root causes and environmental degradation is par for the course for the #colonial government and Navajo politicians.
"Instead of directly feeding ourselves and communities, we have become dependent on businesses and corporations that are more concerned with profits than our health and well-being. The #BoardingSchools were replete with capitalist indoctrination to forcibly assimilate #Diné children into colonial society. The curriculum was designed with a clear lesson: To feed our families we needed jobs. To have jobs we needed to be trained. To be trained we needed to obey. To not have a job means you’re poor. To employ other workers is to build wealth. To build wealth means success."
Page 302, KleeBenally, NoSpiritualSurrender.
Sounds like when I found out one of my grandma's much beloved potato recipes was actually a very common dish in Sweden. Of course, now the mystery is how my grandma learned about this Swedish dish never having traveled there or apparently even knowing anyone Swedish ever.
#familyrecipies #traditionalfoods #trickery
The Dirty Secret of ‘Secret Family Recipes’ https://getpocket.com/explore/item/the-dirty-secret-of-secret-family-recipes?utm_source=pocket-newtab-en-us
Bringing in the wild blueberry crop in Maine.
' “I don’t think a lot of people know who are the folks picking the food for them in the field,” says Juana Rodriguez Vazquez, executive director of Mano en Mano, an organization that connects immigrants and farmworkers in Maine to essential services such as housing and health care. “I don’t think it’s often valued as it should be.” '
#blueberries #farming #farmworkers #Maine #TraditionalFoods #NativeAmerican #Wabanaki
Our process photos are on my Mom's phone so I'll upload those later in week. This is what they look like - after fermentation for over 10 months.
Ethnic food practices, health, and cultural racism: Diabetes risk discourse among racialized immigrants in Canada
Eric Ng
#EthnicFood #Diabetes #Racism #Immigrant #TraditionalFoods #SocialDeterminants #HealthInequalities
#Read all you want! #OpenAccess
#Share generously! #KnowledgeSharing
#Grow your understanding of #Food
#Repeat
https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/article/view/548
