Yes! Magazine: The Disruption of White Supremacy

The white male-centric colonial system is incapable of the leadership we need, and Indigenous knowledge is essential for the innovation that will follow this disruption.

The Sioux Chef's Indigenous Kitchen (Sean Sherman)The food sovereignty movement is another story of reclamation. The Navajo Nation enforces a soda tax and works to end food deserts. Tribes such as the Tohono O’odham and the Blackfeet have turned to traditional diets to fight obesity and diabetes. Chefs such as Sean Sherman in Minneapolis are reinterpreting Indigenous foods to pre-reservation times. (Forget frybread—it’s a colonial feel-good.) Sherman’s new book, The Sioux Chef’s Indigenous Kitchen, promotes the idea of “free groceries,” where Indigenous foods are accessible and everywhere. Nuts, berries, wild rice, maple, rabbit, duck, goose, bison, venison, turkey, quail, walleye, trout. Other culinary advocates serve ancient lines of corn, kernels that are deep blue or red.

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Published in: Yes! Magazine
By: Mark Trahant