What is an Indigenous Kitchen?
Vložit
- čas přidán 9. 04. 2024
- Dive into the intricate relationship between Indigenous food sovereignty and Indigenous foodways in this episode of Sovereign Innovations. Join host Cheyenne Bearfoot as she delves into the evolution of traditional Indigenous food practices amidst the backdrop of historical atrocities and modern challenges.
From the importance of Bison from an Indigenous perspective to how Indigenous kitchens across Turtle Island are reintroducing Native recipes. Discover how ancestral wisdom continues to shape contemporary approaches to sustenance and cultural preservation.
Featuring special guest Chef Crystal Wahpepah of the Kickapoo Nation, explore the significance of bison in Native communities and the revival of traditional recipes rooted in sustainability and respect for the land.
Don't miss out on this enlightening journey into the heart of Indigenous food sovereignty. Like, share, and join the conversation in the comments below. Happy Earth Month!
Check out State of Change: • How an apple orchard i...
And the entire Earth Month collection from PBS: • Earth Month from PBS
*****
PBS Member Stations rely on viewers like you. To support your local station, go to: to.pbs.org/DonateVoices
*****
Subscribe to PBS Voices so you never miss an episode! / @pbsvoices
And keep up with Sovereign Innovations and PBS Voices on:
Facebook: / pbsdigitalstudios
Twitter: / pbsds
Instagram: / pbsds
Thank you PBS Voices! I have been wanting to learn more about Indigenous food sovereignty.
Any time!
Wahpepah’s Kitchen is so good! And so easy to get to along the Bart. Thank you for doing this interview.
Our pleasure!
Yo, I totally understand what she means about like having your grandma there when it comes to cooking traditional dishes.
My family comes from Mexico (Michoacán) and we have a lot of traditional dishes that are vegetarian given the recipes reflected the available produce in the area.
Atole, pozole, and corundas are indigenous dish that comes to mind.
They always, always remind me of the roots and history within my family and parents home state.
I've never been to an indigenous restaurant, but i have had bison meatloaf, which was really good. It's a bit sweeter than beef. Also, I grew up in traditional Mono and Yokuts land, and there's a little children's museum to learn about the native life in the area, and I went there on a field trip when I was probably 7 or 8. There was a whole section of the traditional lifestyle of the Mono and Yokuts peoples. I'd almost forgotten having gone, but I heard "acorn mash" and it all came back to me lol. One of the second was the indigenous person leading the group (don't remember if she was Mono or Yokuts, this was decades ago) setting us all up with some acorns and rocks in an area where the big stones in the ground had little hollows worn into them and put us to work making acorn flour for what felt like an hour as a hands-on activity. Then we got to try some acorn mash she'd made ahead of time.
I think the only indigenous food I've had is pemmican; decades ago in Texas, I was at an event and there were some indigenous folks teaching about bison and preservation - they were smoking some of it, but they also had us kids help make a batch of pemmican, and then let us eat some from a finished batch. It was really interesting, and a flavor I'd like to meet again sometime! The man giving us the food also told us, real sly like, "this was made six months ago, you know." I think he wanted us to understand that this really WAS preserved and still good, but also wanted to not get any adults riled up. It felt like being told a magic secret
Great video as always. Another one that could be a mini series or super long. Lol.
Made me laugh when you said organtic (Reservation Dogs reference).
I remember there use to be other native resturants in the bay area growing up. Did they all close?
Food sovereignty was taught to me by my parents though I can't grow a garden in my apartment. I been teaching what we can do with groceries to my wife. She's mostly native genetically and more than me, but has no connection. I teach her so she can teach our daughter in case something happens to me.
One family recipe is atolli (not to be confused with atole. My grandparents called it atolli, my mom's generation atolito to distinguish it from atole. Ingredient that makes it different is known as agua miel, non-cooked agave syrup not to be confused with raw agave syrup which is obviously cooked. Lol.). I remember a long time ago, I went into a mesoamerican symposium class and the presenter was talking about atolli and how it use to be eaten by the Aztecs for breakfast and my mind, I thought, had? I had it last summer by my white grandma (RIP) who learned it from my great grandma (her mother in law) last sunmer (at the time). I can go on. Lol.
I just think it's funny that white people try to teach me these things (amaranth, spirlina, agave syrup, cacao) even though I grew up with it.
thanks for sharing that story. it’s always interesting and confusing when educators try to put Indigenous people in the past tense.
@pbsvoices it's the weirdest thing I encountered. There's a few that acknowledge that's in the present and compare the past and present which I like.
Side note, not sure if you ever had Tanka Bars (it was a native own business) before they closed that did wasna/pemmican of dried meat with berries.
0:48 A fun day at the office with the best kind of research.
Best coffee I ever had in my life was Tribal Grounds in Cherokee, NC.
My daughter and I are making corn and bison stew with frybread tonight. She's my little frybread maker. And I've been to several Indigenous restaurants cuz I live in eastern central of Oklahoma. Wado for bringing Native foods and lifeways to PBS and CZcams.
It's exciting to hear there's a new generation of Indigenous chef's. Ahéhee
I love to see my hometown getting back to its roots. I’ve also been wanting to visit that restaurant so this is a pleasant reminder. I do have a native cook book that I’ve had for over 4 years and I make food from it all the time. I realize there’s still so many ingredients that aren’t common for the American pallet so I am limited sometimes due to the supplies around but I still love to make what I can and show others the joy in it as well. I’m native as well so I just love to see it and love to be apart of something amazing like this.
thanks for sharing with us. what types of recipes have you learned or want to learn?
Mitsitam Cafe in Washington, DC, sources recipes and recipe concepts from across Turtle Island, and they are really delicious. I've been wanting to go to Cafe Ohlone in Berkeley since it opened but it's just a wee bit too pricey for me; Wahpepa's Kitchen is much more my speed. I'm from Coast Miwok land (Marin County), and that's the kind of food I'm particularly eager to try.
It would be amazing if this turned into a whole series, visiting many more communities. I have not tried any indigenous cuisine, but I would love to.
This would be so much fun, there's so many great cuisines offered across turtle island. I would recommend checking out Independent lens - Alter-Native.
@@pbsvoices oh wow, that was exactly it. Thank you for the recommendation! I'm off to watch now. PBS is such a national treasure.
A truly excellent restaurant! Highly recommend!
Love love this video!! Great information on indigenous foods!
Glad you enjoyed it!
"Museo de Gastronomia Yucateca" *Chefs kiss* more all-time favorites: Cochinita Pibil in market square just outside of Chichen Itzaa.. Cricket Tlayuda down the hill from Danibaan in Oaxaca.. Huitlacoche Tlacoyo down the hill of Chapultepec.. Ceviche & Mezcal at sunset at beautiful Zipolite.. Guacamole & Tequila from the sunny valleys around Puerto Vallarta Making Maize into Tamales and Champurrado at Christmas time with Sis, Mom, & Abuelita.
Thanks for sharing!
Thanks for not doing those dumb cut edits that movie trailers do and that I see so many other people. I love the organic feel of this video.
This video really does illustrate how the human connection with our food is such a strong vein for our connection and love and reciprocity to the animald and the places we inhabit. And without it, we don't have the understanding or incentive to care about our planet.
I've not had a chance to go to an Indigenous restaurant yet, but I really want to. I purchased an indigenous spice blend from a company called _Les Épices du Guerrier_ (lit: "the warrior's spices") and they are phenomenal. Turns out this company works with an indigenous restaurant near the Québec city region. I want to go sometime.
0:15 sly shoutout to Big with the squash on Reservation Dogs. 🤣
I tried making acorn bread once, long ago, and I thought it was delightful- I’d love to try again
That sounds so tasty.
I've been to Wahpepah's Kitchen! Made a mission of sampling the whole seasonal menu last year and EVERYTHING ON THE MENU IS EXCELLENT!❤🧡💛💚💙💜🤎🖤🤍
I also took my first business trip to Seattle last year and went to ʔálʔal Café By Chief Seattle Club. It was the most homey, peaceful, and wonderful early breakfast of my life.😊☕💖
Next up, Ohlone Cafe in Berkeley!☺
That is awesome!
Super interesting! Will def try this restaurant next time I am in the area!
I first heard of Navajo cuisine (and Navajo restaurant) from a news video a while ago, so to hear other tribes having their own restaurants is so great to know ✨🥰✨💙✨
One day when I make there I make sure I'll visit every Indigenous restaurant I come across! 😺✨✨
I really do love this series. Thanks for sharing
I'm so glad!
Another awesome episode. Makes me want to try acorn mush
Thank you
Shout out to to my pbs for keeping it real having a real indigenous
Yay!!! I'm Soooooo there! Can't wait to have lunch with you sis and finally have a true 'american' Turtle Island meal! And its right next to Bart! Done! See ya soon! So proud! 😍💓
"[...] may not sound like mush [...]"
that hurt, like physically hurt. still laughed tho, Nia:wen and miigwetch from Canada.
I don't remember ever trying any indigenous foods. And I have, definitely been to an indigenous restaurant. But I would like to do so. Thank you for the information and sharing the food and the chef's story.
Good to hear, Do you remember the name of the restaurant?
❤❤❤
❤❤❤❤❤❤❤❤❤❤❤❤❤
❤❤❤❤❤❤
Where in South Florida is a native/indigenous food market/restaurant. Able to get ground bison and squash beans corn outside of that not much
I have been to an indigenous restaurant one time on a road trip in Arizona. I would like to go to more!
That's awesome, do you remember the name of the restaurant?
Engagement for the engagement god!
Another great episode! I wish I could smell the foods thru the video.
You and me both!
4:37 I’ve never tried that but sounds fun
6:45 GOOD ONE.
Cool
Tocabe in Denver, CO
Came to add them to the comment section!! I’ll give you the like instead.
Wow. we were just in Denver for the Wampum episode.
Next time, we'll check em out.
@@pbsvoices is the Wampum artist from/in the Denver area? I have that basic, false, elementary understanding of Wampum but it’s everywhere here, clearly. I value that episode for teaching me more. I have a “Wampum style” necklace on my personal “alter” of meaningful things. It was given to me, it’s probably cheap and mass produced but still. I now know what it is trying to be and that kinda makes it more special coming from the giver. My mother worked for a local medical doctor who was indigenous and very proud to display his cultural art in his magnificent home and in the office. I believe his mother and his wife curated the collection and it was spectacular. I was too young and ignorant to really appreciate what he had but its significance was never lost on me, even after thirty years. They would have had several real Wampum pieces.
Thank you for this series.
I wish I could try some of these foods that incorporate native species of food sources. The most i've had of native cuisine is navajo tacos, which was a response to food supplies given by white people after displacement. Not exactly an example of food sovereignty...even if they are tasty
Get to know the relatives around us that are used as ingredients. For example, the blueberries and bison mentioned.
2:26 TRUTH BOMB ALERT
Not only do I want to eat at this restaurant I want to learn from her as a student. I want to go forging with her. I want to cook with her. I want to listen to all her stories. I want to tell her she has beautiful hair.
Chef Wahpepah has so many stories and knowledge to share. We're glad to have been allowed the opportunity to speak with her.
What comes when they start "printing" food, empty of the Earth's spirit?
How is it Innovation if it’s traditional? I’ve never been to an indigenous restaurant. It’s hard to find a cruelty free restaurant even in 2024. If anyone can recommend one on the east coast that’d be awesome. Peace begins on the plate