Podcasts about indigenous food

We are continuing our limited series about Canadian food culture, More Than Maple. This week, I welcome two guests who share their respective lived experiences in food justice and bringing indigenous cuisine to a wider audience in Western Canada. Meet  BC-based food systems activist Abra Brynne, and Chef Brittany Stoney of Bernadette's, an Indigenous restaurant in Edmonton, Alberta.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Have you been to a farmers' market recently?  If so, you'll know the great feeling that buying locally grown food and connecting with your community brings. You'll also be contributing to something bigger. Localisation is a rapidly growing movement resisting globalisation through the rebuilding of place-based cultures, strengthening local communities, and reconnecting people with nature. It's an alternative economic model offering a healthier way of living in the face of increasing threats to human and ecological wellbeing. This week on Earth Matters we speak to Helena Norberg-Hodge, founder of the worldwide localisation movement and the international non-profit organization Local Futures.  We also speak environmental leader Arabella Douglas, a Minyunbul woman of the Bunjalung nation who is addressing environmental challenges in Northern NSW and South East Queensland. Arabella shares the philosophy behind social change think tank Currie Country Social Change and also, her vision for women's environmental leadership in the Pacific and at home. For further information on Arabella and Helena's work including a full list of resources and link to Helena's book ‘Ancient Futures', head to the website links above. You can view Helena's documentary on her experience in Ladakh here. Helena Norberg-Hodge and Arabella Douglas are speaking at WOMAD - The Planet Talks Adelaide, March 8-10 This week's show is episode #1492 and was produced by Claudia Craig on the unceded lands of the Kulin Nation in Narrm. Image featuring Renzo and Rosie of Renzo's Fresh, Echuca Farmers' Market, kindly supplied by the Victorian Farmers' Market Association. 

Federal staff layoffs, spending freezes and other executive orders by the Donald Trump administration jeopardize food pathways for tribes and federal grants and loans for Native farmers. The Eastern Band of Cherokee Indians is helping conservation of an endangered fish called the Sicklefin Redhorse. It has a long and traditional relationship with the tribe in the southeast. The first children's book by Squamish ethnobotanist Leigh Joseph teaches young about Indigenous plant knowledge and harvesting. This Land Knows Me: A Nature Walk Exploring Indigenous Wisdom is an engaging lesson on the plants around us and the cultural stories that go along with them. That's all on The Menu, our regular special feature on Indigenous food hosted and produced by Andi Murphy. GUESTS Carly Griffith Hotvedt (Cherokee Nation), executive director of the Indigenous Food and Agriculture Initiative Styawat / Leigh Joseph (Skwxwú7mesh). ethnobotanist, knowledge keeper, professor at Simon Fraser University, and owner of Sḵwálwen Botanicals Dr. Caleb Hickman (Cherokee Nation), supervisor fisheries and wildlife biologist for the Eastern Band of Cherokee Indians

This is another episode that is part of our limited series about Canadian food culture. Meet Chef Tammy Maki, pastry chef and founder of Raven Rising Chocolate, and Inez Cook, owner of the Salmon and Bannock restaurants and catering company. Both women share their inspiring stories of exploring their Indigenous identity while building successful food businesses in the process.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Sarah Holmes interviews Sara Calvosa Olson @thefrybreadriot, author of Chími Nu'am: Native California Foodways for the Contemporary Kitchen. Follow their discussion as they explore Native California foods, Indigenous food sovereignty, recipes, ethics of wildcrafting, community and more. ⁠Follow us on Instagram and Facebook @theherbalhighway.   The post Indigenous Food Sovereignty – November 26, 2024 appeared first on KPFA.

As Andrew Dwyer ventured further into the desert, he fell in love with the people and the landscape. He battled sandstorms, floods and isolation to serve fine foods under the stars.When Andrew Dwyer was growing up in 1960s Melbourne, the city wasn't the foodie destination it is now, in fact it was often described as a "culinary wasteland".But luckily for Andrew, his Czechoslovakian godfather and his Chinese stepmother introduced him to incredible flavours and cooking techniques from further afield.At the same time, Andrew was bushwalking and skiing and falling in love with the outdoors.Eventually, he combined his passion for wild places with his passion for good food.Andrew started venturing further and further west, far into the Australian outback — and he took his fine foods with him.This episode of Conversations explores travel, fine dining, food, cooking, camp cooking, travel, snow skiing, the Victorian Alps, good food, good weekender, travel recommendations, the Gibson Desert, Nothern Territory, South Australia, Adelaide, Australian Explorers, Giles, Pintupi 9, Indigenous tourism, tourism industry, foodies.

Chef Ben Shewry was raised on a farm in Awakino in New Zealand, where his family harvested wild plants, eels and shellfish. After moving to Australia, he created one of the world's most acclaimed restaurants.

Chef Ben Shewry grew up on a farm in New Zealand where his family grew or hunted most of their own food. He's now the owner of Attica in Melbourne one of the world's most acclaimed and innovative restaurants.

This week we're bringing you a radio documentary that originally aired on February 18, 2019: This documentary was produced by Roisin Graham. It was produced as a part of a CSL project for the course AREC 173 at the University of Alberta. This short documentary explores the challenges to Indigenous food sovereignty. Roisin interviewed indigenous activist, Nigel Henri-Robinson, and treaty 8 consultant, Jessica Cardinal. ★ Support this podcast ★ ★ Support this podcast ★

How much do the proposed USDA Dietary Guidelines for Americans reflect what industries want to promote as opposed to what Native Americans consider nutritious? When the new version of the guidelines is released, it has implications for the food that makes its way into school lunches, the Food Distribution Program on Indian Reservations, and SNAP. Former President Donald Trump won't back away from promoting a false rumor about Haitian immigrants in Ohio eating cats and dogs. The Haitian residents now fear for their safety and say Trump is dehumanizing them for political gain. The same tactic has been used against Native Americans as well, and food is one means to do it. GUESTS Mariah Gladstone (Blackfeet and Cherokee), CEO of Indigikitchen Sharla Strong (Confederated Tribes of Siletz Indians), traditional foods educator Carly Griffith Hotvedt (Cherokee), interim executive director of the Indigenous Food & Agriculture Initiative

Hundreds of low-income Native families who depend on the Food Distribution Program on Indian Reservations are enduring delays and other system management problems. The heads of the agency that oversees the program are having to answer tough questions from lawmakers. In an unrelated dispute, those same lawmakers are squabbling over costs of a tribally run food distribution pilot program. It's one of the reasons they can't come to agreement on the current Farm Bill that has major implications for Indian Country. Also, adding an Indigenous ingredient to an ice cream recipe is a good way to experience a sweet and cold side of traditional flavor. That's what First Nations chef Zach Keeshig did with sweet grass. That's all on The Menu on Native America Calling, our special feature on Indigenous food hosted by Andi Murphy. GUESTS Abi Fain (enrolled with Choctaw Nation), chief legal and policy officer for the Intertribal Agriculture Council, a co-founder of the Native Farm Bill Coalition Carly Griffith Hotvedt (Cherokee), interim executive director of the Indigenous Food and Agriculture Initiative Zach Keeshig (Anishinaabe from the Chippewas of Nawash Unceded First Nation), chef and owner of Naagan

Here we delve into the profound intersections of Wetlands, Indigenous food systems, and the enduring impacts of colonization, featuring the esteemed Dr. Lyla June Johnston. A luminary in her field, Dr. Johnston, a poet, anthropologist, and advocate for Indigenous wisdom, will lead us through an exploration of the intricate relationships between these elements. Lyla June speaks about the significance of Wetlands and highlight their importance in Indigenous cultures and food systems. From her unique perspective, Dr. Johnston shares stories and sustainable practices that have shaped Indigenous food cultures and deep connections and partnerships with the land.As part of this conversation, we also examine the impacts of colonization on Wetlands and Indigenous food systems following the westward expansion of European settlements across Turtle Island. Together, we explore changing perspectives on Wetlands and restoration efforts, as well as movements for reclaiming and revitalizing Indigenous land stewardship and food systems.  This is an incredible opportunity to engage with a visionary leader and gain a deeper understanding of the vital connections between Wetlands, Indigenous food systems, and the ongoing impacts of colonization.  Dr. Lyla June Johnston (aka Lyla June) is an Indigenous musician, author, and community organizer of Diné (Navajo), Tsétsêhéstâhese (Cheyenne), and European lineages. Her multi-genre presentation style has engaged audiences across the globe towards personal, collective, and ecological healing. She blends her study of Human Ecology at Stanford, graduate work in Indigenous Pedagogy, and the traditional worldview she grew up with to inform her music, perspectives, and solutions. Her doctoral research focused on the ways in which pre-colonial Indigenous Nations shaped large regions of Turtle Island (aka the Americas) to produce abundant food systems for humans and non-humans.Note:  Slides that she references can be seen in the video recording of this presentation available here:  https://www.natureevolutionaries.com/events-programs/2024/lyla-june-johnstonSupport the show

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté connects protecting the free movement and ecological health of salmon runs to issues as global as climate change, arguing that in order to understand the big picture, you need to start with what people put on their dinner tables. A Drum in One Hand, a Sockeye in the Other is a book about resilience, healing, and sustenance in the face of challenges, and about the real, material, work people are doing to decolonize their diets and in doing so, healing the land and their communities. Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota and is the Assistant Director of the American Society for Environmental History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté connects protecting the free movement and ecological health of salmon runs to issues as global as climate change, arguing that in order to understand the big picture, you need to start with what people put on their dinner tables. A Drum in One Hand, a Sockeye in the Other is a book about resilience, healing, and sustenance in the face of challenges, and about the real, material, work people are doing to decolonize their diets and in doing so, healing the land and their communities. Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota and is the Assistant Director of the American Society for Environmental History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/native-american-studies

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté connects protecting the free movement and ecological health of salmon runs to issues as global as climate change, arguing that in order to understand the big picture, you need to start with what people put on their dinner tables. A Drum in One Hand, a Sockeye in the Other is a book about resilience, healing, and sustenance in the face of challenges, and about the real, material, work people are doing to decolonize their diets and in doing so, healing the land and their communities. Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota and is the Assistant Director of the American Society for Environmental History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté connects protecting the free movement and ecological health of salmon runs to issues as global as climate change, arguing that in order to understand the big picture, you need to start with what people put on their dinner tables. A Drum in One Hand, a Sockeye in the Other is a book about resilience, healing, and sustenance in the face of challenges, and about the real, material, work people are doing to decolonize their diets and in doing so, healing the land and their communities. Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota and is the Assistant Director of the American Society for Environmental History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté connects protecting the free movement and ecological health of salmon runs to issues as global as climate change, arguing that in order to understand the big picture, you need to start with what people put on their dinner tables. A Drum in One Hand, a Sockeye in the Other is a book about resilience, healing, and sustenance in the face of challenges, and about the real, material, work people are doing to decolonize their diets and in doing so, healing the land and their communities. Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota and is the Assistant Director of the American Society for Environmental History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté connects protecting the free movement and ecological health of salmon runs to issues as global as climate change, arguing that in order to understand the big picture, you need to start with what people put on their dinner tables. A Drum in One Hand, a Sockeye in the Other is a book about resilience, healing, and sustenance in the face of challenges, and about the real, material, work people are doing to decolonize their diets and in doing so, healing the land and their communities. Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota and is the Assistant Director of the American Society for Environmental History. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-west

In this episode, we bring to you a perspective from the indigenous food system of native Americans, and how this awareness can positively influence our food choices. Chef Joe Rocchi shares his passion of indigenous food systems, and in the process educates us on many aspects of a food culture that has existed in the Americas for over thousands of years. Do join us.

Four San Antonio chefs, advocates, and community members came together as part of the Great SA: Native American Influence on South Texas Cuisine panel, hosted by Texas Public Radio. In part two of the conversation, panelists take questions and discuss how Native foods continue to impact culture and traditions today.

Updated: 11:17 a.m.Paul Dressen stands on the back of a flatbed truck as it moves slowly by bison cows and their calves grazing from hay bales in their winter pasture.They are much more than livestock. Dressen calls them his relatives.“I think it's really important to understand that we as Dakota people here on our homelands, we have had a 10,000-year relationship with our relatives,” said Dressen, the education director at Prairie Island Indian Community.He explains that Dakota people, among others, see their relationship with bison as reciprocal — each caring for the other. In 1992, the community near Red Wing was gifted a bull named Shooting Star. A short time later, they purchased two bison cows. The community now cares for a large herd on a 110-acre farm along the Mississippi River.Dressen says the return of bison to the river valley is just one sign of health here.“Thanks to the commitment of our elders, our veterans and our community members and tribal council, today we have a herd of at least 300,” said Dressen. “We have at least 70 babies this year. So as our community came back home and started to grow, it also mirrored our relatives coming back also. And today, both the community and the buffalo here at Prairie Island are flourishing.”In the decades since Prairie Island established its bison herd, tribal nations have worked to get U.S. Department of Agriculture support for the growing and processing of Indigenous foods. And they want more say in how those systems operate.Advocates say tribal self-governance under the farm bill means that tribes would manage their own programs after agreeing to comply with USDA standards. It's part of an effort to reclaim food sovereignty or control over production and distribution of the foods that sustained communities for generations including before colonization.In 2018, the Native Farm Bill Coalition (NFBC) advocated for a pilot project that supported the purchase of traditional foods.Eight tribes were allowed to purchase Indigenous foods outside those vendors approved by the USDA. The coalition and others would like to see the program expanded to include all tribal nations across the country. For Prairie Island, it could mean contracts with the USDA that would offset the costs of their operation and increase sales and trade opportunities.The coalition said the USDA spent $4 billion in tribal communities nationwide in fiscal year 2022, but only a fraction of that spending went to contracts with Indigenous farmers and producers.At the White House Tribal Nations Summit this week, Agriculture Secretary Tom Vilsack announced a pilot program for the purchase of bison and other wild meats. The program will create public-private partnerships to expand purchasing power for tribal bison producers. Vilsack said the pilots could inform changes in the farm bill when Congress takes up re-authorization in the coming year.Others are rethinking how the meat inspection system could help bison producers. Carly Hotvedt with the Indigenous Food and Agriculture Initiative said rather than using the fee for service for federal inspectors, tribal nations could “adopt a food safety code that would be in parity with federal standards. There would be some flexibility for tribes to determine how and what funding that they would use to support bison processing.”Hotvedt said that could reduce the costs for tribal producers engaging in bison production.“It would allow for that inspection standard to be able to enter those bison in interstate commerce. And it would allow tribes to source bison products for federal nutrition programs as well,” said Hotvedt.There's also a proposal to give more access to USDA conservation programs. Prairie Island uses federal government assistance to prevent overgrazing.Gabe Miller, director of land and environment for Prairie Island, said funding from USDA's Natural Resources Conservation Services has already helped the community create a rotational grazing program for bison, making “that whole area more productive for forage.”Prairie Island harvests mature buffalo several times a year. The meat is processed at a nearby facility in Cannon Falls.Paul Dressen said the community's relationship with bison is key to reclaiming an overall sense of health.“There were 300 years of a real struggle to ... even survive.”He points out 4,000 pounds of bison meat is making its way into freezers in Prairie Island this winter to give community members “access to that food sovereignty.” Correction (Dec. 8, 2023): A previous version incorrectly described Paul Dressen as a Prairie Island Community member in a photo caption. Also a caption gave the wrong first name for Nicky Buck. The above story has been updated.

It's that time of year when we gather around the table to share a holiday dinner with family and friends for harvest feasts and winter community meals. To keep everyone safe from foodborne illnesses like Salmonella and E. Coli, home cooks must remember some simple, but important, food safety rules. Viruses and bacteria spread by contaminated food not only cause unpleasant gastrointestinal issues, foodborne illnesses can be life-threatening for elders and those with weak immune systems. We'll talk with food safety and medical experts about safe food handling. GUESTS Meagen Baldy (Hupa), food safety specialist with the Indigenous Food and Agriculture Initiative   Stephen Piontkowski, senior environmental health officer in the Division of Environmental Health Services at the Office of Environmental Health and Engineering at the Indian Health Service   Patricia Sullivan, advanced practice nurse consultant in the Division of Nursing Services at the Indian Health Service    

Texas Public Radio took a deep dive into the importance of traditional indigenous foods during a Great SA panel discussion moderated by TPR's Norma Martinez. The four-person panel discusses native ingredients and how they connect to our food today.

“If you want to talk about the Indigenous Food Warrior, that's what we all are.  We're here to protect. We're here to give. We're here to heal.” - Chef Crystal Wahpepah (Kickapoo) How Indigenous people show up in the kitchen is how they will show up for community, so the responsibility and care in creating food for others is taken very seriously, from the recipes created to the sourcing of ingredients. Our latest Spotlight comes from the amazing team behind The Native Seed Pod. In this episode, we get to hear a fast-moving conversation between guest host Sara Moncada (Yaqui) with Indigenous chef Crystal Wahpepah (Kickapoo), who is the owner of Wahpepah's Kitchen in Oakland, California. Crystal received the Indigenous Artist Activist Award and has been inducted into the Native American Almanac for being one of the first Native American women to own a catering business. In 2016, she was the first Native American Chef to compete in The Food Network's show, Chopped, and in 2022, she was a finalist for a prestigious James Beard Award in the category of “Emerging Chef.” Crystal and Sara talk about Native foods, how they carry their shared work of educating the next generation on preserving Indigenous food systems, and what it means to be an Indigenous Food Warrior. In addition to hosting this episode of The Native Seed Pod, Sara is also the current CEO of The Cultural Conservancy, which is the home of The Native Seed Pod, as well as a grantee of Nia Tero. The Native Seed Pod has just started their fourth season, so catch up on their episodes on their website or on your favorite podcast platform. Special thanks to the vibrant team behind The Native Seed Pod: Mateo Hinojosa, Melissa K. Nelson, Sara Moncada, Raven K. Marshall, and more. Learn more:  Learn more about and listen to more episodes of The Native Seed Pod Learn more about Crystal Wahpepah and Wahpepah's Kitchen Learn more about The Cultural Conservancy, home to The Native Seed Pod Seedcast is a production of Nia Tero, a global nonprofit which supports Indigenous land guardianship around the world through policy, partnership, and storytelling initiatives.Enjoy the Seedcast podcast on the Nia Tero website, Apple Podcasts, Spotify, and your other favorite podcast platforms. Keep up with Seedcast on Instagram and use the hashtag #Seedcast.

PHPod host Kara Schmidt sits down with Ryann Monteiro, a Boston University School of Public Health alum and an Indigenous public health practitioner and educator, to discuss food sovereignty and indigenous food practices related to cultural preservation and revitalization.

This is an Accidental Gods bonus Episode recorded at the Marches Real Food and Farming Conference held at Linley Estate in Shropshire in September.   Josiah Meldrum is co-founder and Director of Hodmedod's  - which was set up specifically to enable local growers to farm regeneratively - and sell the produce they want to grow (and can grow in ways that help to regenerate the land), to people who want to buy their produce. This sounds obvious - but in our hyper-industrialised world, where industrial farming meets the industrial food industry (ultra-processed foods, we're looking at you), with their overt and covert advertising - it's radical.  Truly, spectacularly radicle. This is localism in action. It's the deliberate enactment of the values and principles that need to expand far, far beyond the shores of Britain if we're to create the future we'd be proud to leave behind. In the understanding that this was actually recorded in a barn, please enjoy the conversation - and if you're interested in getting in touch locally to help with next year's event, please contact the  Shropshire Good Food Partnership.  Similarly, if people in other areas interested in sharing on bioregional food and farming futures work then the organiser, Jenny Roquett, is keen to setup a learning space on this.Hodmedod's https://hodmedods.co.uk/Josiah on LinkedIn https://www.linkedin.com/in/josiahmeldrum/Hodmedod's on Facebook https://www.facebook.com/hodmedodsHodmedod's on Twitter: https://twitter.com/hodmedodsMarches Real Food and Farming Conference Marches Real Food and Farming Conference Shropshire Good Food Partnership  Shropshire Good Food Partnership  Stockholm Resilience Centre Report on Planetary Boundaries: https://www.stockholmresilience.org/research/research-news/2023-09-13-all-planetary-boundaries-mapped-out-for-the-first-time-six-of-nine-crossed.html

Welcome to Thrive with Cate Stillman podcast. In this episode, we dive deep into the world of food sovereignty and indigenous cuisine. Host Cate Stillman interviews Dana Thompson, a multifaceted individual whose journey takes us through music, activism, and the profound connections between ancestral wisdom and modern life.   What You'll Get Out of Tuning In The journey of a food sovereignty advocate and the importance of knowing the source of your food. Insights into indigenous communities' efforts to reconnect with their food traditions. The significance of community and traditional Native American cooking. The principles of Ayurveda for transforming your well-being. The power of connecting with nature and learning from indigenous practices. The wisdom of plants and the value of phytonutrient diversity. The impact of immersing yourself in your ecosystem. The role of community and oxytocin in achieving holistic health and well-being.   Highlights Understand food sovereignty's significance. Impact of food choices on health and environment. Role of community in preserving traditions. Ayurvedic wisdom for well-being. Embrace indigenous practices for nature connection. Importance of eco-centric health. Power of intuitive actions aligned with nature. Over-sanitization and microbiome health. Communal harvesting and stewardship. Indigenous efforts to reclaim food sovereignty.   Quotes "Know your food source, know your farmer, and understand the cultural and spiritual significance of food."  "Food is not just sustenance; it's a powerful connector that unites us."  "Prevention is the ultimate cure - focus on food, lifestyle, and the environment." "Challenge the Western mindset of labeling things as good or bad; we are part of the Earth."   Links Get access to Uplevel Your Life here. Use promo code: UPLEVEL37 Get access to Lead Your Club here. Use promo code: LEAD37   This episode of Thrive with Cate Stillman's podcast discussed food sovereignty and ecosystem health and has opened our minds to the incredible potential for transformation in our relationship with nature and food. We've explored the power of reconnecting with our roots, harnessing the wisdom of indigenous practices, and understanding the healing properties of our natural surroundings. Remember, food is not just nourishment for the body; it's medicine for the soul.

As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic use as a weight loss tool exacerbates an anti-fat mentality. Africa meets America as Pierre Thiam brings the flavors of his native Senegal to more kitchens in his new home. Chefs Daniel Patterson and Keith Corbin have reimagined Locol so they can reopen it as a nonprofit in Watts. With a knack for offbeat abstractions on the plate, Bar Chelou isn't playing it safe, says LA Times critic Bill Addison. Nicole Rucker of Fat & Flour is using mutsu apples for goods other than pie.

An Oklahoman gets jail time for the U.S. Capitol Riot on January Sixth.OSU is co-sponsoring a conference on Indigenous food.Local communities can get money to grow more trees.You can find the KOSU Daily wherever you get your podcasts, you can also subscribe, rate us and leave a comment.You can keep up to date on all the latest news throughout the day at KOSU.org and make sure to follow us on Facebook, Twitter and Instagram at KOSU Radio.This is The KOSU Daily, Oklahoma news, every weekday.

On “Food Talk with Dani Nierenberg,” Dani speaks with the award-winning chef, educator, author, and activist Sean Sherman behind The Sioux Chef, Owamni, and North American Traditional Indigenous Food Systems (NATIFS). They discuss the importance of naming American colonialism for what it is, the infrastructure being built to support Indigenous entrepreneurs, and the importance of moving forward with intention. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

This episode featuring Jane Jacobs  is a must-listen. During this conversation, Jane and Jenna discuss what lives at the heart of their activism, their experiences, and so much more. Jane is a true warrior spirit and she is a force to be reckoned with. As a member of Tuscarora Nation, Jane is dedicated to protecting our precious natural resources and advocating for justice. She is a water protector, leader, and environmental and human rights activist. She is the founder of Eastern Woodland Protectors and a board member of the NC 17 Rivers American Indian Movement as well as a board member of Missing and Murdered Indigenous Women North Carolina. She fights for the continuation of life for the next seven generations and to hold the corporations that are damaging the Earth accountable. She also is a spiritual healer who is working to uplift humanity for the collective survival of our next seven generations.

Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee.This week, we're sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.

A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories. In October 2017, Sean and his team presented the first decolonized dinner at the prestigious James Beard House in Manhattan. His first book, The Sioux Chef's Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019 Leadership Award from the James Beard Foundation. Chef Sean currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef Sean and his partner Dana opened Owamni by The Sioux Chef, Minnesota's first full service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022. The Sioux Chef team continues with their mission to help educate and make Indigenous foods more accessible to as many communities as possible through their non-profit arm, North American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. On this episode, Sean joins host Mitchell Davis and discusses preserving culinary traditions of Native American communities, advocating for Indigenous food systems globally, and navigating cultural appropriation in the 21st century.  

In this episode, Chef Crystal Wahpepah (James Beard Award Winner) of the Kickapoo Nation discusses our connection to food as it relates to living close to the land, and honoring our responsibilities and gifts as Indigenous people. Her new restaurant, Wahpepah's Kithcen has opened in Ohlone Lands (Oakland, CA) and is a must visit site for artistic and high quality Indigenous foods and dishes. Website: https://wahpepahskitchen.comInstagram: @WahpepahsKitchenTikTok: @WahpepahsKitchenFacebook: https://www.facebook.com/WahpepahsKitchen

There's no official definition for the term “food sovereignty,” but the Indian Affairs Bureau describes it as “the ability of communities to determine the quantity and quality of the food that they consume by controlling how their food is produced and distributed.” Portland-based news outlet Underscore recently tackled the topic in a new series. The Food Sovereignty Project features stories of Indigenous communities in and around the Columbia River Basin rebuilding food systems, reclaiming traditional foods and practices and preserving that knowledge for future generations.Project co-director Nicole Charley joins us to talk more about the series and the importance of food sovereignty.

Mary Belle Zook, communications director for the Indigenous Food and Agricultural Initiative, brings together her skills, passions, agricultural background and Tribal heritage each day to help Native farmers and producers.

Chef Nornie Bero is an Aboriginal islander native from Mer Island in the Torres Straight. Nornie's Melbourne based business, Mabu Mabu, is mission based in inspiring the infusion and celebration of Indigenous ingredients everyday. Chris Allison, VP of Tourism Australia, joins in to chat Australia's multi-day activation which featured artists and thought experts across food, music, film, and tourism sectors, including touching on SXSW Sydney, launching Fall 2023.HRN on Tour is powered by Simplecast.

Do we need to design a US food system without European influences? What can we learn from indigenous peoples to ensure food sovereignty and reverse our climate crisis?  This week, we discuss this and more with Oglala Lakota Sioux chef, entrepreneur, author, and speaker Sean Sherman. Sean is the founder of "The Sioux Chef," a catering company and food education business committed to revitalizing and reclaiming Native American cuisine. His main culinary focus has been on bringing indigenous food systems like land stewardship and wild food usage to a modern culinary context. His restaurant Owamni in Minneapolis specializes in dishes containing only ingredients present in North America prior to European colonization. In 2022, Owamni won the James Beard Foundation Award for best new restaurant." In 2017, he co-authored the cookbook The Sioux Chef's Indigenous Kitchen. Through his nonprofit NATIFS, he also co-founded the Indigenous Food Lab, a professional Indigenous kitchen and training center dedicated to preserving Indigenous food education. He personally received the James Beard Foundation Leadership Award in 2019 and the James Beard Foundation Award for Best American Cookbook in 2017.  We discuss: Colonialism's impact on indigenous cultures and foodwaysCreating a replicable Indigenous Food Lab model, which includes entrepreneurial support, production and co-packing capacity, media, education, and marketplacesUsing food as a platform to empower and uplift indigenous peoples and preserve indigenous culture and wisdom How to indigenize and decolonize for profit businessesUsing restaurants, CPG products, marketplaces, and media as a way to educate people about indigenous culture and wisdomWhat we can learn from indigenous peoples around the globe who have a blueprint for living sustainablyWhy we need to rebuild community-based food systems to ensure food sovereignty and to address the challenges created by our climate crisisThe unique advantage tribal communities in the US have to be able to rewrite some of their laws irrespective of state law, and how to utilize this to improve the local food system Show Notes The Sioux Chef: https://sioux-chef.com/NĀTIFS: https://www.natifs.org/Owamni: https://owamni.com/The James Beard Foundation: https://www.jamesbeard.org/ Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters Follow us on Instagram: @newfoodorderpod Follow us on Linkedin: @agfunder & @foodtechconnect Thank you to Foodshot Global & New Hope Network for sponsoring the series. And a huge thank you to everyone who helped us bring this podcast to life:  Production: Cam Gray, Cofruition Audio Editing: Tevin Sudi Original Music: Rodrigo Barbera  Art: Lola Nankin Project Management: Patrick Carter

This week's guest is Mariah Gladstone. Mariah grew up in northwest Montana and is Blackfeet and Cherokee. In 2016, she launched in IndigiKitchen, an online platform dedicated to re-indigenizing diets and food systems. IndigiKitchen reaches a wide audience with a food based message of education, empowerment and activism. In this episode, Justin asks Mariah what her relationship with food was growing up. Mariah talks about how in New York City, she couldn't find bison meat and gives a brief history of Indigenous food systems. Justin asks Mariah how she got her website off the ground, and wonders how she shares her knowledge around the country. Learn more about IndigiKitchen here: https://www.indigikitchen.com/about/ Transcript here: https://docs.google.com/document/d/12punskp_6xy8n8SQjyMT1czWFprWzlDhRagEoTbRN48/edit

Danielle Antelope is a member of the Blackfeet Nation and Eastern Shoshone (shu-show-nee) Nation. Born and raised in Browning, MT, she graduated from MSU with a bachelor's degree in Sustainable Food & Bioenergy Systems, where she deeply studied indigenous food systems relating to her own people as well as other communities around the country.While in college, she served on the board of Food Access and Sustainability Team Blackfeet, known as FAST Blackfeet, and at only 26 years old, is now the organization's Executive Director. FAST Blackfeet provides access to healthy and culturally relevant foods, nutrition education, and gardening/wild harvesting opportunities within the Blackfeet Nation.In this conversation, we dive into Native American history through the lens of the different generations of her family, beginning with her great grandmother, who was the last generation to be born in tipis, live off the land and eat a traditional diet. Her grandmother was the generation of strict reservation boundaries, when ceremonies and gardens were made illegal, and the government introduced commodity rations after killing off their main food source: the buffalo.Her mother's generation is what she calls the “survival foods” era, when the diet shifts to dishes like fry bread and other recipes made from colonial ingredients like wheat, oil and sugar. And now Danielle's generation, the ones who have inherited food insecurity, chronic disease and generational trauma—but who also have a unique opportunity to heal, to reclaim indigenous knowledge and wisdom, and grow from what's been done to their communities.FAST Blackfeet programs like the Food Pantry, Food Pharmacy, and Growing Health Program are reclaiming traditional Blackfeet foods like organ meats, wild berries, loose leaf teas, and bone broths, while inviting tribal members to reconnect with their ancestral roots and build back stronger than ever.FAST Blackfeet WebsiteSupport the showConnect with Feathered Pipe Ranch: FacebookInstagramSubscribe to our NewsletterCheck out 2023 Retreats

Today we're interviewing Daniel Teoh, a serial entrepreneur in Malaysia and founder of Native Discovery, a social enterprise that co-creates community-based ventures with indigenous communities to boost livelihoods and grow their cultural confidence. They specialize in sustainable tourism and work closely with our community partners in hosting unique experiences that are meaningful, challenging, and fun for both international and domestic travelers. Thank you Lee Swelin for this awesome introduction. This was a super fun interview! Daniel guides us through audibly about how a tour through these indigenous populations works and I was salivating by the time it was done. Like all creatives, Daniel's path wasn't set in stone. Daniel has a degree in Civil Engineering and split off as an entrepreneur as opportunities came. What was his guiding light, was his passion to share the indigenous culture of Malaysia. Daniel is also a super cool entrepreneur who does things scrappily and hustles his butt off and you'll hear a ton of examples of how he tested and validated his ideas into viable businesses.   This is also a great interview about indigenous people. Actually, all over the world, I've learned about indigenous people. America has its own issues, but surprisingly, in Australia, indigenous people were a huge part of the museums. I even went to a live event about some artists in Melbourne celebrating indigenous art.   In another part of this interview, you'll learn a lot about Durian! Have you heard of durian? It's a really smelly fruit that is very polarizing. In my opinion, it smells like rotten, overripe fruit. I can eat it, but not a lot. I find the texture super good.   Anyways, you'll learn not only the magic of durian, but how they grow, how it's harvested, and what might actually eat durian. You're also going to learn some cooking tips with Durian! You're going to learn so many things about Durian, you might actually want to buy it at an Asian grocery market.   Daniel's story is an inspiring journey of following what you care about, and seizing every opportunity to build something amazing

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Price County; https://bit.ly/35xZdyJThe Cabin is also presented by WCA's Group Health Trust; serving local governments and school districts, the WCA Group Health Trust partners closely with members to fulfill their employee health benefit obligations in a fiscally responsible manner. Learn more here; https://bit.ly/3JMizCX Campfire Conversation: Our favorite topics are often food and restaurants, and here focus on places across Wisconsin who have a focus on a “farm to table” menu, connecting directly with farms, dairies, cheese factories, butchers, bakers, and more to craft menu items using the freshest ingredients most directly connected to their sources. Eric shared a number of restaurants from Milwaukee's Story Hill BKC, Morel, Odd Duck, Braise, and Ardent in Milwaukee to the famous Driftless Café in Viroqua. Ana added more restaurants including Sheboygan's Trattoria Stefano, Il Ritrovo, and Field to Fork Café, which source ingredients from their co-owned Slow Food Market on the same downtown block, which connects directly to area farms, butchers, and chefs. She also shared places like Dragsmith Farms in Barron County, where their produce and microgreens make their way directly to so many restaurant tables across Wisconsin – including interesting items like Harry Beard Tongues. Meanwhile in Jefferson County, Crave Brothers & Kraemer Cheese are showcased for their sustainable approaches to growing and raising food, including anaerobic methane digesters that produce energy, multiple uses of by-products, and even a buddy system to help young calves socialize. Apurba discussed Indigenous farm-to-table options including Ukwakhwa Farms on the Oneida Reservation outside Green Bay and the selections that make it to places like the Cedar & Sage Grill House in Green Bay. She also discussed hydroponics, Organic ancient grains for baking and a number of specialty methods at North Star Homestead Farms in Hayward. More on farm-to-table can be found at WIFarmToTable.com. Shop Discover WisconsinGet your merch for The Cabin and other Discover Wisconsin gear, use the code “CABIN” and get 15% off!Marshfield Clinic; All of Us Research Program; https://bit.ly/3klM56E

During this episode, we'll hear the story of an Indigenous food expert and the many layers of their most recent project and spend time with NFL Kansas City Chiefs center Creed Humphrey.

Our guest this week on the pod is Bryon White.  Bryon is the Co-Founder and CEO of Yaupon Brothers Tea Company, which brings the only American-native tea to the global market and supports farmers from marginalized communities. And a special thanks to members of the Awarepreneurs Community for sponsoring this episode! Resources mentioned in this episode include: Health benefits of tea Yaupon Brothers Tea site American Yaupon Association Citrus greening disease Causeartist podcast Era 92 Elevate site Awarepreneurs Community Paul's social entrepreneur coaching

We're wrapping up (heh) this year's gift guides with ideas for siblings, kids, aunts and uncles, colleagues, and the randos in your life you wanna treat extra nice. Have holiday-shopping thoughts of your own you *need* to share? Join our shiny new Geneva and spread that intel!    For all our ideas, check out the archive of gift guides past—and keep those VMs and DMs coming at 833-632-5463 and @athingortwohq!   A quick thanks to our sponsors: Explore our favorite MoMA Design Store finds—a one-stop shop! Give your hair TLC with Nutrafol. Take $15 off your first month's subscription with the code ATHINGORTWO. YAY.   Sisters!   For my sister and me because we both had/are having babies this year, and we are culturally christian literally only for the christmas cheer. Baby's first christmas holiday ornaments that aren't absolutely dreadful. So much cheesy stuff, doesn't have to be baby themed but looking for a cool way to commemorate. Custom porcelain charms from OKS FoxBlossomCo custom bent-wire ornament  Lizzie Fortunato Alphabet Soup charms  Celina Mancurti monogrammed Christmas stockings or one-of-a-kind ones from Pyschic Outlaw   Step-sister; 18 and just got engaged. Likes to hunt. We are quite different. Ranger Station perfumes Yeti something! Various of the tumblers are customizable. Camber sweatshirt Vuori Beis weekender Flannery Beef   My sister who is a palliative care nurse with a broadway and true crime obsession Antipast compression socks Bonnie and Neil wave bath mat TodayTix gift card Broadway Dance Center classes Salty Seattle Crocchi croissant-shaped gnocchi Tickets to True Crime: The Musical at The Players Theatre in NYC Brothers!   25-year-old brother, aspirational and practicing writer/actor/director, v into self-improvement (Tim Ferriss vibes), not into receiving gifts, would rather just buy what he wants when he wants, the curveball is he did say I could make him some art or buy him some art as apartment decor. Artwise signed posters and lithographs Art from Kneeland Co. Louisiana Museum of Modern Art posters and prints Get Your Shit Together by David Shrigley Martin Scorsese MasterClass   Early 20s brothers who still live at home. A24 99 Movie Crosswords Rap Capital by Joe Coscarelli Solid Wiggles, which now ships on Gold Belly Athletic Greens Dohm white noise machine Anyday microwave cookware   Sons! 25 year old son who buys the nicer things because they last, but who is also a minimalist. Something from Labour & Wait or Puebco Ettitude sheets.  Toyo toolbox Bottega Veneta moneyclip   Kids and Teens!   5-year-old who bounces off the walls and loves telling stories and recapping movies. Hugimal weighted stuffed animal Haba doorway puppet theater or Wonder & Wise by Asweets playhouse Cosmic Kids Yoga subscription  P.S.- We Made This: Super Fun Crafts That Grow Smarter + Happier Kids! by Erica Domesek Little Passports Kidamento camera Lego MiniFigs    4-year-old who loves twirly dresses but mom's aesthetic is minimalist Brooklyn hipster. Unwind Studio needlepoint kit for kids Kazoo magazine subscription OLODesigns costumes All Small Co dress section (see: kiwi puff tutu dress and Lisa Says Gah x All Small Co puff sleeve dress)  La Réunion custom azure patchwork dress  Primary cozy plaid dress or tutu dress Follies playhouses: Casa Azul set, The Bauhaus set, and Canvas set   13year old girl who claims she discovered preppy fashion and also loves hair product Vintage Ralph Lauren shirts—use search terms Y2K, cropped Used copy of The Official Preppy Handbook Monogrammable mini backpack from Paravel Rose and Co candle makers  Pattern mist spray bottle + microfiber hair towel Shop Milk Teeth barrettes Chunks hair accessories Some TikTok-adjacent cooking things: DIY fortune cookie kit, The Dough Club mochi pancake and waffle mix, Takashi Murakami flower pancake pan Lumber Club Marfa stool   Aunts and Uncles!   A generous aunt whose language is giving other people gifts, but hard to buy for herself. She's a real estate agent, into some woo-y self-help stuff, and buys anything she needs right away. Have tried gift certificates for experiential things, but she's a busy lady and these often don't get redeemed. An easy-to-redeem gift card for food that's good for entertaining that comes to her. In NYC: Stocked by 3 Owls gift card. In LA: Lady & Larder. Nationwide: Beauty & the Board. Cultish by Amanda Montell  A flower subscription from Flowerbx or BloomsyBox Moon Lists workbook / guided journal Amiacalva tote or monogrammed Clare V Tropezienne.  Fancy, pretty makeup like Dries Van Noten lipstick or perfume discovery set or Hermès lipstick or blush brush.    Colleagues!   Beloved senior colleague retiring: works in a museum, fun dog, rocks a funky necklace.  Lux Eros personalized pet bowl Kikkerland wooden ball launcher Ameico candle stacks Roxanne Assoulin necklace Susan Alexandra dog collar or leash Saint Olio aromatic dog refresher   Coworkers/direct reports - ideally one idea for all. We are remote so a digital gift is ideal.  A Thing or Two Secret Menu subscription Substack subscription: To give a gift subscription, go to the homepage of the publication you'd like to give, then add “/gift” to the end of the URL. Libro.fm subscription Gjusta Goods herbed salt and Burlap & Barrel Zanzibar black peppercorns and Graza olive oil Allie's banana bread  Good-looking games like Wingspan, Azul, Lacorsa Grand Prix, and Casa Lopez Playing Cards.    My boss - owns a company that runs farmer markets. I've been with the company since may. He is currently starting a farm (he has been a farmer before). I am honestly not sure if he is a Christmas guy. He doesn't seem jazzed about it, idk. I know he cares enormously about sustainability, our food system, etc. but is also a business man. I have literally zero ideas for him. The additional piece is that we should get him a gift as a group (we are a pretty small team) but should I also get him a sep gift? No, right? Agh. I assume he's in his mid to late 40s. White. He has small kids that I haven't met. Chocolate! ℅ Fossa, andSons Chocolatiers, and JST Chocolate  Alec's Ice Cream Séka Hills olive oil An Illustrated Catalog of American Fruits and Nuts Flamingo Estate 9-pound bag of manure  Donation to Black Farmer Fund paired with We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy by Natalie Baszile Donation to Indigenous Food and Agriculture Initiative at University of Arkansas   Friends!   Best friend (36 female) loves wine and who my 5 yo thinks has chosen being an aunt as her career.  Josephinen glasses Special bottle from Walker Wines or Winebid Cote wine club (also has a gift box option) 99 Bottles: A Black Sheep's Guide to Life-Changing Wines by André Hueston Mack An American in Provence: Art, Life and Photography by Jamie Beck   Female friend. Preppy/classic style. Likes fancy crafts (i.e., embroidery). Vegan. ~$40 The LL Bean tote with an in joke, catchphrase, embroidered Loop Canvas needlepionts StirCrazyCrafterUK embroidery journal kit Blockshop original block-printing kit Vintage napkins with her initial or monogram on Etsy/eBay Typology tinted lip oil Donation to animal sanctuary, like Farm Sactuary: “adopt” a goat named Jennifer or a donkey named Albert! Brutus Bakeshop goodies   One of my best friends who has two boys under 4, is writing a thesis on how policing was formed out of military-imperialist activities, and is a great chef and baker (vegetarian and gluten-free). She did all our friends' wedding hair and makeup (me included) and took us to the Usher residency in Vegas for her 36th birthday. Lastly, and most importantly, her family is very wealthy (and generous - they have taken me on MANY incredible once-in-a-lifetime trips). Lastly, she is a BIG SHOPPER but still hunts for a deal. If you're wondering, I have already given her a custom Katie Kimmel pet vase. Vintage Usher tee Tani Greenspan custom matchbook print  The Last Course by Claudia Flemming (and Melissa Clark) + her new book Delectable (with Catherine Young) Chava studio shirt or a gift cert  Alepel custom shoes or cardholder  Memor phone case or vase. They also sell jibbitz…er, shoe charms. Arcana Books gift certificate Hermès passport holder   Recovering cool girl that doesn't want any more vinyl, just something useless + gorge.  Somthings2021 vase or candlestick Escentric Molecules gift set Casa Veronica wall hook or candle holder Isabel Halley wine cups Siafu Home beaded water carafe Molly J. CBD gummies advent calendar Kiosk48th advent calendar   Everyone Else! Brother's girlfriend who loves to read, has 2 cats, hates clutter, and many food allergies. Coway air purifier Evvie Drake Starts Over by Linda Holmes  Craighill perch bookmark Cat ruff collar Meyou Paris cat scratching post or bed A donation to a local cat rescue organization   Gymnastics moms who plan trips, organize fundraisers and figure out carpool. A bottle of something fun and a little surprising: Pipeno red ( with Papaya Reusables paper towels?),Forthave Spirits Red Aperitivo, non-alcoholic De Soi or Non or Proxies Stationery / office-supply grab bags with finds from Yoseka Stationery, St. Louis Art Supply, or your local art store Cheerie Lane kitchen gift set   Millennial who loves gardening and just started a high powered public job in the city. Leath at-home growing system Soltech Solutions hanging grow light or bulb Sneeboer garden tools Garden clogs from Gardenheir Natureking flower press Donation to GrowNYC Ichendorf Milano waterlife ball Produced by Dear Media

On the Hanford Nuclear Reservation, endangered plants bloom on the shrubsteppe. The Yakama Nation signed a treaty in 1855 to cede some of its lands to the US government. The treaty promised that the Yakama people could continue to use their traditional territory to hunt and fish. But in 1943, those promises were broken, as Hanford became a secretive site for nuclear plutonium production. Today, Hanford is one of the world's most contaminated sites, and the cleanup will take generations. As more ceded lands have been encroached on by agriculture and development, the Hanford land is home to an ugly irony: Untouchable by outsiders — but unsafe for members of the Yakama Nation to fully practice their traditions. Now, while they fight for the most rigorous cleanup possible, they're also finding other ways to keep those traditions alive. Flash back to 1989, on the other side of the world lies another steppe near Semey (once Semipalatinsk), Kazakhstan. A land that's survived famine, collectivization, and hundreds of nuclear tests. When an underground test goes wrong, Kazakhs band together with the world and say it's time to stop nuclear testing for good. — In addition to responding to questions we had about the Hanford site, the Department of Energy provided the following statement: “The Department is committed to continuing to work with the Yakama Nation on progressing toward our common goal of site cleanup,” it says in part. “DOE progress at Hanford is leading to a cleaner environment and additional protections for the Columbia River. This year alone Hanford … completed a protective enclosure around another former plutonium production reactor along the Columbia River and treated over 2 billion gallons of contaminated groundwater.” GUESTS: Robert Franklin, Associate Director of the Hanford History Project; Marlene Jones, Marylee Jones, and Patsy Whitefoot, Yakama Nation members; Kali Robson, Trina Sherwood, and McClure Tosch, Yakama Nation's Environmental Restoration/Waste Management Program; Togzhan Kassenova, Senior Fellow at the Center for Policy Research, SUNY-Albany; Sarah Cameron, University of Maryland ADDITIONAL RESOURCES: Atomic Steppe: How Kazakhstan Gave Up The Bomb, Togzhan Kassenova Nuclear waste ravaged their land. The Yakama Nation is on a quest to rescue it, Hallie Golden, The Guardian How Native Land Became a Target for Nuclear Waste, Sanjana Manjeshwar, Inkstick Media Hanford Site Cleanup Costs Continue to Rise, but Opportunities Exist to Save Tens of Billions of Dollars, GAO

The Farm Bill is a huge piece of legislation dealing with every aspect of agriculture and nutrition and it's set to be reauthorized in 2023. That's a chance for Native food advocates to insert critical policies, change old policies, and promote food sovereignty. Plus, tribes are getting a big funding boost from the Inflation Reduction Act with millions of dollars dedicated to Indigenous climate resilience and adaptation projects in tribal fisheries and hatcheries. Friday on Native America Calling, Andi Murphy serves up a new helping of “The Menu,” our regular roundup of the Indigenous food movement, with attorney Carly Griffith Hotvedt (Cherokee), associate director of the Indigenous Food and Agriculture Initiative at the University of Arkansas School of Law and committee member of the Oklahoma state office for the Farm Service Agency; Alexander Ashley (Navajo), chef, owner, and operator of Bidii Chidi; and Michael Orcutt (Hupa), fisheries department director for the Hoopa Valley Tribe.

Our guest today is Linda Black Elk, an ethnobotanist specializing in the traditional foods and medicines of the Great Plains and the Director of Food Sovereignty at United Tribes Technical College in Bismarck, ND. She's also the mother of three Lakota sons. There's a lot of overlap in Linda and our philosophies around foraged foods and medicines, particular in how we see each species as more of a “who” than a “what,” since getting to know them is more like getting to know another person than it is like buying an inanimate product. Linda and Daniel, of course, discuss food and medicine sovereignty as well as ethnobotany, but their discussion takes a turn towards some other rather interesting topics, like the euphemistic “zombie apocalypse." Now, of course, neither she nor Daniel thinks there are really zombies or some forthcoming zombie apocalypse, but it does give them a way to, in the spirit of jest, explore the idea of a temporary or long-term social, economic, industrial, technological, or medical systems collapse and their implications. Though it's become really cliché in recent years, the meme of the zombie apocalypse, we think, is born out of the collective psychology of a culture that knows its lifeway isn't sustainable, its systems have become far too fragile, and its people have gotten a little too far away from the skills they'd need to care for themselves in the absence of a nanny-state. Recent events have certainly left many of us realizing we'd be wise to prepare our lives for hardships beyond toilet paper shortages. Hopefully, that preparedness never pays off — since it would mean challenging times — but just in case, many of us have decided to hedge our bets. Investing in small, or maybe big ways, in our skillsets, and in making ourselves more antifragile. So get ready for something a little different today. Still on theme, but with a playful edge that is sure to make you smile. Get ready for the zombie thwarting powers of Linda Black Elk! View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/128