Sharing One Skin

In Sharing One Skin, the author talks about the Okanagan's four key components to one’s identity. This would be the physical self, emotional self, the thinking intellectual self, and the spiritual self. The physical self being everything beyond one's own skin. This is when the five senses come in and are crucial for survival. The emotional self is really in touch with our heart and the bonds we form around us. The thinking intellectual self translated to English from Okanagan means “the spark that ignites." Lastly the spiritual self is referred to by the Okanagan as “a part both of the individual being and of the larger self of which all things are part.” These all work together to create one person.

Armstrong, Jeanette. “Sharing One Skin: The Okanagan Community,” in Jerry Mander and Edward Goldsmith (eds), The Case Against the Global Economy. San Francisco, CA, Sierra Club Books, 1996. Pp 460-470.

Native American Identity

In the article Native American Identity by Perry G. Horse he talks about the misfortunes of being “American Indian,” or “Native American” if that is your preference, in a modern white majority society. There seems to be a constant struggle in this world for us to find our identity. As well as a constant pressure to change our ways in order to survive in the world we are in today. White privilege is a real problem here and something people of color have to face daily.

Armstrong, Jeanette. “Sharing One Skin: The Okanagan Community,” in Jerry Mander and Edward Goldsmith (eds), The Case Against the Global Economy. San Francisco, CA, Sierra Club Books, 1996. Pp 460-470.

5 Must-Know Native American Dishes and Where to Eat Them

In this article, Kiowa Chef, Lois Ellen Frank brings up the importance of how there are “four distinct historical periods” that have influenced our Native food through years and years. The first would be the Pre-Contact period which is approximately from around 10,000 BC to 1492 AD. This is when we relied on the three sisters: beans, corn, and squash. The First Contact period took place from 1492 AD to the 1800s. The Government Issue period began in the mid-late 1800s. We are currently living in the New Native American Cuisine era. “The ‘Magic Eight’ — corn, beans, squash, chiles, tomatoes, potatoes, vanilla, and cacao — are eight plants that Native people gave to the world and are now woven into almost every cuisine,” Chef Lois informs.

Frank, Lois Ellen. 5 Must-Know Native American Dishes and Where to Eat Them. OpenTable, 3 June 2021, https://blog.opentable.com/native-american-dishes-chefs-restaurants/. Accessed 7 October 2021.

Why You MUST Try Native American Cuisine

In this Youtube video, Yara Elmjouie travels through Colorado and New Mexico to try out Native American cuisine for the first time ever. Throughout the duration of his trip, he makes stops at different Native American owned restaurants. With conversation, Elmjouieand is able to connect with the chefs and learn more about our history of how our cuisine came to be. Kiowa Chef, Lois Ellen Frank spoke on the four distinct historical time periods. These were mentioned earlier in my paper. There is also discussion about how we owe it to Native American ingredients for most of the food we have today because without them, a lot of dishes would not be what they are now.

AJ+. “Why You MUST Try Native American Cuisine | AJ+.” Youtube, uploaded by AJ+, 18 Nov. 2018, www.youtube.com/watch?v=fe52rEPQSuU.

Native American Cuisine Returns to Its Roots

In this article by Rebecca Rupp, she puts a special focus on frybread and brings awareness to how “Indigenous chefs are reaching back past fry bread for the healthful, sustainable meals of their ancestors.” It is set forth that there are 566 recognized tribes, each with their own “distinct culinary tradition, driven by distinctive locally available resources.” Before the First Contact period, we did not have the flour and fat to make it. It was only after a certain time period, the Government Issue, were we able to acquire the ingredients needed to make the delicacy. Frybread “was invented by desperate mothers in the 19th century in the wake of the Long Walk, a tragic 300-mile trek in which Indians from Arizona were forcibly relocated to New Mexico,” Rupp states.

This is when the government issued foods for survival due to our inability to plant at that time because of the displacement occurring. Flour, lard, canned meat, coffee, and sugar were introduced to us. This is the point where our diets became colonized. Natives are addicted to that stuff. This is a really big turning point in our diet and overall nutrition. “Nutritionists hold the ubiquitous fry bread at least partly to blame for the present-day epidemics of obesity and diabetes among Native American populations,” Rupp says.

Rupp, Rebecca. Native American Cuisine Returns to Its Roots. National Geographic, 3 May 2021, www.nationalgeographic.com/culture/article/native-american-cuisine-returns-to-its-roots. Accessed 7 October 2021.

Healthy Land, Healthy Food, Healthy People: A Cochiti Invitation to Join Us at the Table

In this article by A-dae Romero Briones, she discusses the importance of traditional food to the people of Cochiti Pueblo. “When our lands suffer from environmental damage, pollution, or a shift in the climate, we can feel the changes in our bodies and in our health.” This is especially true now considering we are in the midst of a pandemic. She goes on to further explain when we disconnect from our foods, we also disconnect with our land. Romero also compares food to an umbilical cord “that ensures community and people are nourished by our motherlands and, in turn, we nourish her.” As everything else, things have changed, but being we are Native American, we persevere and adapt.

Romero Briones, A-dae. “Healthy Land, Healthy Food, Healthy People: A Cochiti Invitation to Join Us at the Table.” Nonprofit Quarterly, nonprofitquarterly.org/healthy-land-healthy-food-healthy-people-a-cochiti-invitation-to-join-us-at-the-table/. Accessed 4 November 2021.

What if We Ate as if the Planet Mattered

In the article by Carol Levine, she talks about the health issues Native American face, diseases that never existed in our communities until our diet became colonized. “Now, Native communities have the highest incidence of diabetes of any racial or ethnic group in the nation. Native activists in response are using a social justice food lens to rebuild healthier diets,” Levine says. She also claims that it can be as simple as just one traditional meal a week. It can “change the blood.”

Something that might be new to a lot of people is the topic of “environmental racism on US food systems.” It is certainly something I have never heard of before, but learned more about as it is talked about in this article. “​​The result of politics and systems that determine just who has healthy options and who does not,” Levine states. In conclusion, it really is not ourselves to put the blame on. “The system is set up to feed poor people more poorly,” says Andy Dunham. It is brought to the attention that many people are also unaware of how our food is made, whether it be processed or grown, which also means that they probably do not know how it affects the environment either.

Levine, Carol. “What if We Ate as if the Planet Mattered?” Nonprofit Quarterly, nonprofitquarterly.org/what-if-we-ate-as-if-the-planet-mattered/. Accessed 4 November 2021.

Inhabitants

In the video “Inhabitants,” it showcases many different situations and tribes. I would like to focus on the one that most relates with my topic. 200 Generation Farmer Michael Kotutwa Johnson of the Hopi tribe makes a trip down to the University of Arizona to give a presentation. He starts off in a little interview clip, with him describing how difficult of a transition it is to go into the sciences. “There’s this constant tension that exists within yourself. You want to help, but at the same time you do not want to exploit your culture. And so it’s a balancing act,” Johnson says.

He starts his presentation off by passing around ears of dried corn, which he allows the audience to take some seeds. He explains the Hopi Prophecy rock, showcasing a picture of it and at the same time, explaining what is happening in the drawings. There is this path of people on it, but the path ends. He then goes on to clarify that what it means is that a lot of us are going to “move away from our traditional values and our traditional systems.” Some barriers keeping us from doing certain things is that “Indians have the right to occupancy but not to title to their lands.” It is called the Doctrine of Discovery.

There is another line with only one person holding a planting stick and the path is continuous. “If we believe in our traditional practices and we pass it onto the next generation, we'll be able to continue on into the next world.” He then brings up planting methods. The NRCS Standard Practice is nearly identical to Hopi’s practice. Although the Hopi were the first to come up with these methods, the NRCS practice is scientifically validated and receives funding. In conclusion, his presentation is reflected on survival. “It’s about moving into the next generation so little kids can hold corn like this 100 years from now.”

“Inhabitants.” inhabit films, uploaded by eventive, 2020, watch.eventive.org/aiff46/play/61521484f8b0760071c2ce08/615224a2d3334600574aae06.

Pohnpei and their Traditional Foods

The island of Pohnpei is the largest of four states that make up the Federated States of Micronesia. Their luscious environment provides them with highly nutritional foods such as breadfruit, banana, yam, taro, coconut, and a wide variety of seafood. In 1970, imported food had found its way over to the island and soon took over the Pohnpeians diet. This switch put the knowledge of growing and preparing their traditional foods at risk for being lost. People are overlooking the own resources their island provides. Half their money goes to their imported foods. Health issues are on the rise and are leading to malnutrition. “We have gone from our local food to our imported food because it is convenient, it is easy. Most people would say ‘I eat everyday and I live,’ but the difference is you are able to enjoy life more if you are healthy,” says Traditional Leader, Podis Pedrus of the Mand Community.

“Pohnpei and their Traditional Foods.” Youtube, uploaded by Indigenous Peoples’ nutrition, 14 October 2019, https://youtu.be/tKn7JdJo2LU.

The Hawaiian Diet: Traditional Native vs. "Local" Food

The ancient Hawaiian diet was looked at as one of the healthiest of its time. Back then, their ancestors' diet mainly consisted of fish, birds, breadfruit, pigs, yams, shellfish, seaweed, and poi. Back then, those people of high status had fatty foods reserved to them. “It seems that the fatty and luxurious foods which were reserved for the higher class in ancient Hawaiian society are now available to the public, causing an obesity epidemic.” This now has a major impact on kids too. The amount of obese Native Hawaiian children is double that of the national children’s obesity rating.

Hawaii has become a hot spot for tourists. As people from other parts of the world made their way to the island, so did their cultures. It is a place of many different ethnicities and cuisine of course. “Food that is currently advertised as “Hawaiian food” in the continental United States is very different from what Native Hawaiians ate.”

Kennedy, Brittany. “The Hawaiian Diet: Traditional Native vs. ‘Local’ Food.” Delishably, Delishably, 26 Oct. 2011, delishably.com/world-cuisine/Hawaiian-Food-Culture-The-Evolution-and-Effects-of-Local-Food.

Nutritional Status of Maasai Pastoralists under Change

The resources found in East Africa create a great lifestyle for the Maasai people. “However, recurrent and extreme weather events and changes in markets, land tenure, population and urban growth have greatly affected these production systems.” They are needing to depend more and more on a more modern lifestyle and are already seeing their community transition to this way of life. With a population growth, higher demands are needing to be met. One is food. They are going through a so-called “nutrition transition”. As so are we.

“Pohnpei and their Traditional Foods.” Youtube, uploaded by Indigenous Peoples’ nutrition, 14 October 2019, https://youtu.be/tKn7JdJo2LU.