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
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.