Manage episode 268079334 series 2743987
This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain originates. We hear from The Sioux Chef, Sean Sherman about his foray into the world of indigenous culinary history and look at battle to identify Palestinian cuisine as just that, Palestinian.
Sioux Chef: sioux-chef.com
North American Traditional Food Systems: www.natifs.org
Reem Kassis: reemkassis.com
Reem Assil: reemscalifornia.com
Valerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereignty
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