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ricing

Ricing.

You can’t talk about climate change in Native America without talking about food and how it’s affected by changes in water, land and temperature. Dr. Kyle Whyte (Citizen Potawatomi Nation), Timnick chair in the humanities and professor of philosophy and community sustainability at Michigan State University, spends a lot of time thinking about traditional Native food and how tribes are trying to protect it. In this episode, Dr. Whyte talks about Indigenous science, the importance of water, wild rice and the upcoming Nibi and Manoomin Symposium (Oct. 10-11).
Reclaiming the Honorable Harvest: Robin Kimmerer at TEDxSitka” (the strawberry video mentioned in the episode)

 

 

Extra: Red Willow Indigenous Foods Experience, Oct. 19 to 20 in Taos, New Mexico. Day 1: class with tribal program chefs at the Taos Day School. Day 2: Chef tour of Red Willow Farm. Cooking with kids and community. Discussions about food sovereignty, food justice, food safety and Native food systems at the Taos Day School. Day 3: Lunch and dinner fundraiser for youth program at Red Willow Farm and the Taos Pueblo Day School farm-to-school Program at the Farmhouse Cafe.