Organic reach: #FoodSovereignty moves to the web

#ColonialContact brought foreign food and disease to tribal nations. Now, a digital generation is reconnecting with tradition.

by Kim Baca April 18, 2018

Excerpt: "When Native Americans were forced to assimilate — confined to reservations and placed in Indian boarding schools — traditional food preparation waned, forgotten in a world of processed foods and modern cooking conveniences. But [#MariahGladstone], who shops at the grocery store, hunts or receives food from family and friends, wants to show how easy, affordable and tasty Indigenous cooking can be. Her recipe for salmon cornmeal cakes, which takes just five steps and five ingredients, appears in a how-to video on her 'Indigikitchen' (Indigenous kitchen) Facebook page, which has more than 1,400 followers.

" 'There is also a lot of interest from Native communities across the country to revitalize their Native foods, not only for the health benefit but for the connection to our ancestors and to recognize our identities as Native people,' she said.

"Some Indigenous chefs are incorporating traditional foods in anti-Thanksgiving pop-up dinners, cooking without any dairy, processed flour or sugar, all ingredients introduced after European contact. This excludes #frybread, often considered a traditional Native food enjoyed at powwows and other Indigenous events. Few realize that frybread was created by Navajos in 1864, during their forced removal, when they had little to eat other than U.S. government rations of white flour, sugar and lard.

"But 'pre-Contact' cooking is more than a foodie trend for people like 13-year-old Maizie White, an #AkwesasneMohawk seventh-grader who writes about Indigenous food and shares recipes on her blog, NativeHearth.com. Her recipes include avocado hominy salsa, spiced squash waffles, wild rice stuffed squash and venison roast and gravy.

" 'It helps #IndigenousFarmers and local people who are growing the food to make a living,' said White, who was invited by #SeanSherman, an #OglalaLakota also known as '#TheSiouxChef,' to cook at the renowned James Beard House in New York City. 'We’re giving back to our community and it is much more healthier and much more economical to cook. It also brings us back to what was here beforehand and respect what was already here.' "

Read more:
https://www.hcn.org/issues/50-7/tribal-affairs-organic-reach-food-sovereignty-moves-onto-the-web/

Archived version:
https://archive.ph/E2FRq

#SolarPunkSunday #AnimalProducts #IndigenousFoodSecurity #IndigenousFoodSovereignty #IndigenousFoodSystems #LandBack #Reclaiming #Decolonize #TraditionalDiets #AntiThanksgiving #TraditionalFoods #IndigenousPeoplesMonth

#Arizona #acorns have fed #Indigenous people for millennia. Here's how they become flour

Mark Henle, August 2025

"#EvelynRope, a #SanCarlosApache traditional food gatherer, talks about harvesting and processing acorns."

Watch video:
https://flipboard.com/video/az-central/ed6c867ee4

#IndigenousFood #NativeAmericanFood #TraditionalFoods #TraditionalDiets #IndigenousPeoplesDay

Intermittent Fasting As Effective As Calorie Restriction

Share on PinterestExperts say there’s no compelling evidence of a “best” diet for weight loss. Anchiy/Getty ImagesIntermittent fasting resulted in similar weight loss as traditional calorie restriction, according to a ne…
#dining #cooking #diet #food #Nutrition #calorierestriction #intermittentfasting #nutrition #Traditionaldiets #weightloss
https://www.diningandcooking.com/2139543/intermittent-fasting-as-effective-as-calorie-restriction/

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."

Read more:
https://getpocket.com/explore/item/returning-the-three-sisters-corn-beans-and-squash-to-native-american-farms-nourishes-people-land-and?utm_source=pocket-newtab-en-us

#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

#TraditionalDiets #IndigenousFood #NativeAmericanFood #MikmaqCuisine #MikmaqCulture #TraditionalFoods #IndigenousPeoplesDay #AnimalProducts

Why Eating Insects Is an American Tradition

Both #NativeAmericans and colonists enjoyed fried cicadas, grasshopper flour, and insect fruitcakes.

by Mark Hay April 2, 2018

"In just over five years, the apostles of insect eating have moved #entomophagy in the Unites States and Europe from a Fear Factor sideshow to a regular fixture in food industry trend lists. These entopreneurs, dozens of newly minted bug farmers and cricket-laced protein bar hawkers, built their culinary foothold through compelling arguments about nutrition and sustainability. #Crickets, for example, provide leaner protein than animal meats, require minimal feed and water to rear, and produce far fewer greenhouse gas emissions per pound. These claims may be overblown, but they’re effective.

"Common wisdom holds, however, that the industry still faces one major headwind: culture. While the vast majority of the world has some history or current practice of insect eating, Europe and America, many insect eating enthusiasts and experts claim, do not. In the absence of precedent, we’re primed to see eating creepy crawlies as loathsome.

"There’s a little problem with this common wisdom, though. America does have a history of insect eating. Native communities across the modern United States developed culinary traditions around dozens of insect species, from crickets to caterpillars, #ants to aphids.

"White settlers and other newcomers ultimately denigrated these traditions. But well into the 19th century, they occasionally participated in them, or formed limited insect-eating cultures of their own. In some communities, insect eating remained relatively common well into the mid-20th century; a few continue today.

"The origins of these foodways are not as well documented as the development of, say, cakes or bagels. But we do know that by the time Europeans and other newcomers encountered American Indians, many had highly developed insect harvesting practices. In the 19th century, the Shoshone and other Native communities in the Great Basin region formed massive circles and beat the brush to drive thousands of grasshoppers into pits, blankets, or bodies of water for mass collection; they then roasted them on coals or ground them into flour. The Paiute and other groups out West dug trenches with precise, vertical walls around trees, then smoked out caterpillars for regularized, large-scale harvests. Some Paiute communities around Mono Lake in California reportedly organized their calendar around the life cycles of certain larvae, as well as other types of small game such as rabbits or lizards.

"Some of this insect eating just made practical sense. Grasshoppers were thick on the plains during average seasons, and in heavy swarm years, a plague of hoppers-turned-locusts could blot out the sky. Into the 20th century, lumberjacks in Oregon claimed that caterpillars were so plentiful that, during their month-long feeding season, the sound of their crap falling from the trees was like an unending sleet storm. Harvesting this bounty was a time- and energy-efficient way of gathering protein.

"But in many communities, insect eating was not merely a matter of survival or convenience. American Indians with plenty of other options for hunting or harvesting collected insects as a delicacy. A mid-20th century account of the Cherokee in North Carolina notes that they dug up young cicadas, removed their legs, and fried them in hog fat as a treat. Sometimes they baked them into pies or salted and pickled them for later. They also apparently loved roasted #cornworms and yellowjacket #grubs, which were hardly as convenient to harvest as a locust swarm."

Read more:
https://www.atlasobscura.com/articles/history-of-eating-bugs-america

#TraditionalDiets #EatingInsects #CatalpaWorms #CatawbaWorms

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 #TraditionalFoods #TraditionalDiets #IndigenousPeoplesDay #EdibleInsects #AnimalProducts

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.' "

Read more:
https://cronkitenews.azpbs.org/2025/04/03/indigikitchen-founder-navajo-blog-connects-with-native-communities/

#IndigenousFood #NativeAmericanFood
#CookingShows #IndigiKitchen #Decolonize #TraditionalFoods #TraditionalDiets