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<v Speaker 1>Oh, hi, Hi, it's that mechanical pencil that's out of light.

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<v Speaker 1>Oh wait, click click wait, oh look there you go.

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<v Speaker 1>Ali word. This episode's great. There's no screaming like last week's.

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<v Speaker 1>But it's just a wonderful romp through time and identity

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<v Speaker 1>and history and culture and food with someone who you

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<v Speaker 1>may know as in digit Kitchen Online Indigenous Digital Kitchen

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<v Speaker 1>Online cooking lessons in digit Kitchen. Can you dig it?

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<v Speaker 1>You can so? Its founder grew up in Montana and

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<v Speaker 1>got an environmental engineering degree at Columbia University in Manhattan

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<v Speaker 1>and has been on the board of the Native Youth

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<v Speaker 1>Food Sovereignty Alliance is a Sloan scholar who just a

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<v Speaker 1>few weeks ago graduated with her Masters at Sunny College

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<v Speaker 1>of Environmental Science and Forestry via the Center for Native

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<v Speaker 1>Peoples in the Environment, which you may remember we talked

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<v Speaker 1>about in Doctor Robin Wallkimer's Biology Moss episode. Hello everyone there,

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<v Speaker 1>but this guest is of both Bagani Blackfeet and Cherokee

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<v Speaker 1>heritage and is based on the one point five million

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<v Speaker 1>acre Blackfeet Reservation in northwestern Montana. And you may have

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<v Speaker 1>seen her TEDx Boseman talk. You may have seen her

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<v Speaker 1>on the Today Show perhaps also kind of a big deal.

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<v Speaker 1>So I heard about her work and I've been wanting

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<v Speaker 1>to have her on for years, and knowing she was

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<v Speaker 1>also from Montana, where my dad was born, we have

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<v Speaker 1>a ton of family, I was so excited to get

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<v Speaker 1>to know her. And I was nervous because she's very cool,

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<v Speaker 1>and I had a bunch of questions and I didn't

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<v Speaker 1>want to be annoying, And you know what, after all

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<v Speaker 1>that worrying, I was annoying and I did ask embarrassing questions,

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<v Speaker 1>but she rolled with it because she's awesome, and that's

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<v Speaker 1>what I'm here for. Thank you for being here, by

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<v Speaker 1>the way, especially you patrons who have made the show

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<v Speaker 1>possible since before day one, and a few days ago

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<v Speaker 1>I asked what episode patrons wanted to hear, and a

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<v Speaker 1>bunch of you said, please, please this one, So here

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<v Speaker 1>you go. Also, thank you just to anyone listening to

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<v Speaker 1>the show, recommending it to friends and sending such sweet notes.

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<v Speaker 1>Thank you to everyone who leaves a review, such as

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<v Speaker 1>this one from sego One, who wrote that they liked

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<v Speaker 1>that ologies has donated to dozens of charities chosen by

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<v Speaker 1>her ologists. That's the cherry on top of an already

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<v Speaker 1>five star show that hooked me Sego one. Thanks to

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<v Speaker 1>the review Hold On to Your Butts. Because of Patreon

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<v Speaker 1>support and sponsors to the show, we were able to

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<v Speaker 1>do our biggest ever donation three thousand and sixty seven

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<v Speaker 1>dollars and seventy nine cents worth for this episode. Why

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<v Speaker 1>that weird number. It's a good story, okay, but let's

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<v Speaker 1>get on with it. Indigenous queisonology. I wanted to call

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<v Speaker 1>this colinology, but it turns out that that term is

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<v Speaker 1>a registered trademark of some cooking school. But a word

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<v Speaker 1>that has been in usage since at least nineteen eleven

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<v Speaker 1>is queisonology, which is the study of a culture through

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<v Speaker 1>its food, and Indigenous comes from a Latin root for

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<v Speaker 1>indied genus, which is sprung from the land or native.

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<v Speaker 1>You're gonna love her, Your love her work so much, Okay,

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<v Speaker 1>So belly up, stuff a napkin into your collar. Boy,

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<v Speaker 1>howdy get hungry for stories involving New York City, elk meat,

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<v Speaker 1>mushroom DIBs, fallen stars, food, sovereignty, squash, acorns, flower bulbs, bison,

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<v Speaker 1>the wildest of Rice's acorn pies, pre contact nutrition, meditations

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<v Speaker 1>on fry bread and how cooking with native foods isn't

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<v Speaker 1>part of a past but an essential aspect of the future,

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<v Speaker 1>with environmental scientist, engineer, cooking show host and advocate Mariah Gladstone.

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<v Speaker 2>My name is Mariah Gladstone.

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<v Speaker 1>She her and now you're based in northwest Montana.

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<v Speaker 2>Yep, I'm on the Blackfeet Reservation, just south of the

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<v Speaker 2>Canadian border. I'm about five minutes outside the eastern entrance

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<v Speaker 2>to Glacier National Park.

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<v Speaker 1>Yeah, okay, I was just there this summer.

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<v Speaker 2>Awesome.

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<v Speaker 1>I have relatives that live on that reservation in Brownie.

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<v Speaker 3>Okay, very cool.

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<v Speaker 1>Oh hey, what's up? Evan's family, Lila, is of the

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<v Speaker 1>Blackfeet Confederacy and she and my cousin Boyd have raised

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<v Speaker 1>a lovely family, plus a bunch of beautiful Harry bison

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<v Speaker 1>on their ranch. And if they seem familiar, you heard

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<v Speaker 1>their voices during the Bisonology episode of last year twenty twenty. Well,

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<v Speaker 1>I don't know, love y'all. Fam.

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<v Speaker 3>That's a cool connection, Yeah it is.

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<v Speaker 1>It's Yeah, my dad's from up there, and then I

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<v Speaker 1>have cousins up there as well, so we just got

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<v Speaker 1>to see them this summer. But I wanted to ask

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<v Speaker 1>a little bit about your background. So you graduated with

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<v Speaker 1>a degree in environmental engineering and you also cook. Can

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<v Speaker 1>you tell me a little bit about how long you've

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<v Speaker 1>been interested in cooking?

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<v Speaker 2>Ooh. So my mom was taking an early childhood development

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<v Speaker 2>class when she when I was I don't know, probably

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<v Speaker 2>three four years old, uh huh.

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<v Speaker 3>And in it she.

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<v Speaker 2>Was told that kids that grow up cooking have a

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<v Speaker 2>better understanding of math because they learned how to do

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<v Speaker 2>fractions and things become much more hands on. And so

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<v Speaker 2>she would have me cooking at home. So we'd just

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<v Speaker 2>make banana bread because we'd have overrite bananas or cookies,

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<v Speaker 2>and so I learned what went into food and it

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<v Speaker 2>kind of got me started on coming up with my

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<v Speaker 2>own recipe ideas. So even when I was really really little,

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<v Speaker 2>I would wake up and I would go, I had

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<v Speaker 2>a dream, I have a new recipe for cookies, and

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<v Speaker 2>I'm off. My mom would let me experiment with making cookies,

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<v Speaker 2>and so she made me write down everything I put

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<v Speaker 2>into the recipes, and so I have these things that

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<v Speaker 2>are handwritten in marker with weird spellings. And sometimes my

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<v Speaker 2>recipes turned out and sometimes they didn't. And as long

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<v Speaker 2>as I was supervised. The worst case scenario is that

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<v Speaker 2>we lost a little bit of flour and sugar and

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<v Speaker 2>butter or whatever.

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<v Speaker 1>So do you still have those handwritten recipes?

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<v Speaker 2>I do?

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<v Speaker 1>I do you do? Where do you keep them?

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<v Speaker 2>I have them in my file folder cabinet.

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<v Speaker 3>Yeah, that's great.

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<v Speaker 1>They should go right next to your degree, just to

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<v Speaker 1>have framed.

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<v Speaker 2>Now I have an engineering degree. I don't use things

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<v Speaker 2>to the great math knowledge.

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<v Speaker 1>Did it help in STEM? Did it help with math?

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<v Speaker 2>I mean probably, because you know, those things become very intuitive.

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<v Speaker 2>If you know how to visualize those things, you can

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<v Speaker 2>you can divide one half into half. I don't know.

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<v Speaker 1>I'll credit that not to mention that we're so behind

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<v Speaker 1>on the metric system that it's even more work to

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<v Speaker 1>try to figure out when you're actually cooking. But if

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<v Speaker 1>you just use if we went by like grams, things

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<v Speaker 1>have you much more straightfawl.

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<v Speaker 2>I've been following recipes that are written in a metric

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<v Speaker 2>system and I'm sitting there with my little scale and

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<v Speaker 2>I'm like, yeah, this is pretty cool, actually, but it

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<v Speaker 2>feels more like chemistry class. So I'm cool with it.

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<v Speaker 1>When it came to deciding what you were going to

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<v Speaker 1>pursue for college. How did you pick environmental engineering.

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<v Speaker 2>I've always been really interested in sustainability and finding ways

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<v Speaker 2>to give back to my community, and for a while,

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<v Speaker 2>because of my interest in math and science, I thought

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<v Speaker 2>that the best way to do that would be through engineering,

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<v Speaker 2>specifically through sustainability and looking at renewable energy, and so

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<v Speaker 2>that's really what I studied. I did work on green

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<v Speaker 2>energy building design in school and looked at wind power

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<v Speaker 2>systems and solar power systems and things like that. You know,

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<v Speaker 2>that work has translated a little bit to what I

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<v Speaker 2>do now because I still have a strong sustainability focus,

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<v Speaker 2>but it's definitely not the true mechanical engineering side of things.

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<v Speaker 1>So after Mariah graduated from Columbia, she said she was

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<v Speaker 1>in rush to find a job and she went into

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<v Speaker 1>engineering management, but didn't find it really had enough to

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<v Speaker 1>do with her degree or what she loved in life.

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<v Speaker 1>That's okay, as Rose Evelis said in the Futurology episode,

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<v Speaker 1>the future isn't written. It just hasn't happened yet. It's

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<v Speaker 1>okay to change course.

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<v Speaker 2>If I realize, if I looked back, I probably should

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<v Speaker 2>have taken like a solar installer tech course instead of

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<v Speaker 2>going for a full engineering degree.

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<v Speaker 3>But it was definitely, you know, part of.

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<v Speaker 2>That journey in going to school being in New York City,

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<v Speaker 2>being away from my home community and our foods, and

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<v Speaker 2>struggling in New York City where you are supposed to

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<v Speaker 2>be able to find any food you want to find

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<v Speaker 2>the foods I wanted, and contrasting that to being back

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<v Speaker 2>home during the summer on the reservation and having all

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<v Speaker 2>of these ancestral foods around me, but of course being

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<v Speaker 2>forty miles away from a grocery store and having to think, now,

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<v Speaker 2>if I want to make a curry, what am I

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<v Speaker 2>going What.

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<v Speaker 3>Am I going to use for that?

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<v Speaker 2>And I'm like, I'm going to make moose vindaloo because

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<v Speaker 2>we have moose meat and the freezer and that's what

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<v Speaker 2>I have access to right now.

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<v Speaker 3>So it kind of became.

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<v Speaker 2>This adventure in different foods, and it was that contrast

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<v Speaker 2>in New York City life and reservation life that really

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<v Speaker 2>led me to start re learning so much of my

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<v Speaker 2>own indigenous food knowledge. So ultimately, i'd say that I

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<v Speaker 2>am very very content with the field that I chose,

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<v Speaker 2>though I'm fortunate that I do have that engineering background now,

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<v Speaker 2>so that I have a better understanding of how all

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<v Speaker 2>of those things work together from this really sciencey perspective.

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<v Speaker 1>I'm wondering when you talk about ancestral foods. I'm sure

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<v Speaker 1>this must come up a lot too, that it's based

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<v Speaker 1>so regionally and by nation. I'm sure when you set

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<v Speaker 1>out to learn more about it, did you start really

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<v Speaker 1>really locally or did you have mentors or people that

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<v Speaker 1>you looked to in other places.

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<v Speaker 2>Yeah, that's a great question because there is this very

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<v Speaker 2>regional focus in indigenous foods. You know, there are the

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<v Speaker 2>foods that I have access to walking outside my door

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<v Speaker 2>next to the mountains in Montana, and there are foods

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<v Speaker 2>that folks in the Great Lakes region have access to,

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<v Speaker 2>or folks in the Southwest, and they're all very different.

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<v Speaker 2>But there has been a common thread of trade that

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<v Speaker 2>has united us in the past. And now, of course

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<v Speaker 2>there is a lot more interaction, easy interaction, whether it's

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<v Speaker 2>through Facebook or conferences or however natives get together now

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<v Speaker 2>that kind of continues and allows us to share our

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<v Speaker 2>foods even when we are from different regions. So I

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<v Speaker 2>was lucky that when I started, I got to know

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<v Speaker 2>some of the foods around my area, both from botanists

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<v Speaker 2>and elders working within our community. And then I also

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<v Speaker 2>got to know folks that work with foods from different areas,

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<v Speaker 2>and sometimes those were chefs, folks like Sean Sherman who

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<v Speaker 2>runs the Sioux Chef Organization. Or even the first recipe

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<v Speaker 2>I ever put out on in Digita Kitchen was a

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<v Speaker 2>recipe that my friend Lakota Pachedley, who is citizen Potawatame,

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<v Speaker 2>used to bring to Potlux in college, and so I

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<v Speaker 2>messaged her and asked her to send me the recipe

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<v Speaker 2>for it. And it was a wild rice, berry and

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<v Speaker 2>maple syrup dish, and so she sent me a newspaper

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<v Speaker 2>clipping from her home tribal paper.

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<v Speaker 3>And so that's how we swap recipes.

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<v Speaker 2>So even when it's not something that's specifically from our region,

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<v Speaker 2>we have ways of interacting and learning more about those things.

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<v Speaker 1>Was there anything when you were in New York you

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<v Speaker 1>were really craving from home?

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<v Speaker 2>Oh?

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<v Speaker 3>Yes, wild game meet for sure. I definitely.

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<v Speaker 2>After a fall break, I think I flew back to

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<v Speaker 2>New York with frozen deer and elk packed in my

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<v Speaker 2>carry on and like wrapped in clothing so that it

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<v Speaker 2>wouldn't thaw. Out on like the flight back to LaGuardia,

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<v Speaker 2>and I was like, well, if my check baggage gets lost,

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<v Speaker 2>I don't want to have rotting meat in there. And

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<v Speaker 2>so I was like, I'll just wrap this in here.

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<v Speaker 2>In TSA is like what is this? And I'm like,

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<v Speaker 2>this frozen meat. It's a solid, it's fine, and they're like, yeah,

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<v Speaker 2>I guess that doesn't violate any rules.

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<v Speaker 1>It's got to be hard to have freezer space in

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<v Speaker 1>New York too, you know, yeah, the chest freezers. There's

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<v Speaker 1>not a lot of those in New York.

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<v Speaker 3>No, not a lot of chest freezers in New York.

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<v Speaker 2>And of course all I had access to was my

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<v Speaker 2>little basic dorm mini fridge, but it did have a

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<v Speaker 2>little freezer on top that was separate from the fridge part,

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<v Speaker 2>so I had enough room to put my frozen game

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<v Speaker 2>meat in there and thought out when I needed it.

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<v Speaker 2>Native chefs always swap stories about TSA and the things

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<v Speaker 2>that we've carried through TSA. And I know that every

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<v Speaker 2>time anyone carries blue corn meal through TSA, it gets

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<v Speaker 2>opened and it has to be you had to swipe

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<v Speaker 2>your hands for bomb residue or something, and we're all like,

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<v Speaker 2>it's just blue cornmeal mesquite flour.

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<v Speaker 3>Same thing.

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<v Speaker 2>One time I flew to New York City to do

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<v Speaker 2>a cooking demonstration at a college and it was one

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<v Speaker 2>of those fast turnaround flights, and so I had to

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<v Speaker 2>fly in in the morning and fly out in the evening,

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<v Speaker 2>and so all I had was my carry on and

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<v Speaker 2>in it I had just packed an instapot that was

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<v Speaker 2>filled with all the ingredients and tools and stuff that

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<v Speaker 2>I needed. And so that's all I had on the

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<v Speaker 2>plane with me. And I'm like, this is going to

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<v Speaker 2>go through. It's going to set off the alarms. Guys.

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<v Speaker 2>It's just an instapot. And so they, of course like

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<v Speaker 2>had to open it and everything, and they're like, it's

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<v Speaker 2>just filled with like my little cooking spoons and stuff

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<v Speaker 2>in there. And I was like, see, it's fine. They're like,

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<v Speaker 2>what are you doing?

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<v Speaker 1>You know, when you're flying around or when you're coming

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<v Speaker 1>up with recipe, are you really kind of basing it

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<v Speaker 1>on rather than maybe hyperlocal? Are you looking for seasonal

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<v Speaker 1>types of foods that might be traditional to whatever season

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<v Speaker 1>is coming up, or how do you plan your the

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<v Speaker 1>recipes that you're going to film and shoot and disseminate.

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<v Speaker 2>That's a great question. Yeah, it's a combination of regional things,

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<v Speaker 2>especially when I'm doing really old or ancestral recipes, things

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<v Speaker 2>that would have been made very similar to the way

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<v Speaker 2>that I'm showcasing them. And in that case, of course,

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<v Speaker 2>you're looking for a whole bunch of ingredients that would

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<v Speaker 2>have been found in the same area.

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<v Speaker 1>And by the bye, we actually recorded this episode in

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<v Speaker 1>late November, and to be honest, I didn't feel okay

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<v Speaker 1>releasing this during Native American Heritage Month, when all the

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<v Speaker 1>editors of all the magazines and all the producers of

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<v Speaker 1>new segments like scramble to put up some relevant content

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<v Speaker 1>as kind of a nod, and having one twelfth of

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<v Speaker 1>the year to have your history recognized and your customs

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<v Speaker 1>appreciated and your injustice is acknowledged seems kind of like

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<v Speaker 1>more patronizing colonizer shit. So it's coming out in January,

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<v Speaker 1>which is still winter food season and still a good

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<v Speaker 1>time to care about Indigenous people. So, wow, look at

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<v Speaker 1>this evergreen content.

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<v Speaker 2>We're thinking of foods that are in season right now.

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<v Speaker 2>So of course it is the time of winter squashes,

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<v Speaker 2>and it's the time of pumpkins, and it's hunting season

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<v Speaker 2>and there's all of these wonderful foods that are available now.

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<v Speaker 2>It's after ricing, so people have fresh, parched wild rice,

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<v Speaker 2>and it's fun to incorporate those all at the same time.

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<v Speaker 2>Even though now, of course, we have ways of preserving foods.

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<v Speaker 2>So I have picked berries from August, but I can

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<v Speaker 2>pull them out at any time and use them for

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<v Speaker 2>things because I have them in the freezer. I have

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<v Speaker 2>them dehydrated or whatever that may be. But also I recognize,

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<v Speaker 2>you know, Indigenous people are living in the twenty first

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<v Speaker 2>century with everyone else, and we have always used the

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<v Speaker 2>tools that we have access to. And right now, maybe

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<v Speaker 2>that's a big chest freezer. Maybe that's an instapot, Maybe

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<v Speaker 2>that is a coffee grinder that can blend sunflower seeds

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<v Speaker 2>into flower at lightning speed ps.

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<v Speaker 1>While we recorded this, I was like, oh, what recipe?

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<v Speaker 1>Use is sunflower butter? So I didn't want to interrupt her,

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00:16:16.519 --> 00:16:18.919
<v Speaker 1>but if your stomach just gurgled in curiosity, I looked

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00:16:18.960 --> 00:16:21.159
<v Speaker 1>it up. She has a sunflower butter popcorn recipe that

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00:16:21.240 --> 00:16:24.000
<v Speaker 1>involves honey and maple syrup and the note that this

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<v Speaker 1>stuff is addictive. I'm willing to take the risk. I'm

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<v Speaker 1>going to link so much stuff on my website for

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<v Speaker 1>this episode. It's going to get absurd how many links

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<v Speaker 1>I mentioned are on my website.

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<v Speaker 2>I'm sorry.

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<v Speaker 1>Please do a tiny and perceptible butt dance every time.

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<v Speaker 2>Whatever it is, we are able to recognize that ancestral

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<v Speaker 2>wisdom and the indigenous brilliance of agriculture or harvesting or

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<v Speaker 2>foraging or hunting or whatever it may be, along with

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<v Speaker 2>our presence in this day.

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<v Speaker 1>And you know, on the topic of agriculture and foraging

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<v Speaker 1>in the work that you do to educate, how do

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<v Speaker 1>you start to educate people about hunting and gathering and

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<v Speaker 1>foraging versus land stewardship and where indigenous food sources really

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<v Speaker 1>come from? How much of that would you say, do

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<v Speaker 1>people really understand?

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<v Speaker 2>That's a good question. When I talk to non native audiences,

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<v Speaker 2>I think I approach things quite a bit differently than

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<v Speaker 2>when I talk to predominantly Native audiences. And it is

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<v Speaker 2>all based on setting this foundation. And so I start

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<v Speaker 2>with a history lesson that talks about the really intentional

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<v Speaker 2>work that has been done to dispossess Native people of

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<v Speaker 2>our food systems, the targeting of indigenous food systems that

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<v Speaker 2>has occurred, whether that be through intentional hunting of bison

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<v Speaker 2>almost to extinction, whether that be through the burning of

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<v Speaker 2>native crops and fields and storehouses of food, whether that's

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<v Speaker 2>through the damming of rivers that stopped irrigation or stopped

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<v Speaker 2>fish migrations, whatever that may be. We have to frame

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<v Speaker 2>the work that we're doing with indigenous foods within this

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<v Speaker 2>larger historical context, because I think part of the issue

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<v Speaker 2>that we have when we talk about Native people in

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<v Speaker 2>our food systems are all of these diet related illnesses,

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<v Speaker 2>but it's rarely talked about in terms of this bigger context,

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<v Speaker 2>which explains why we're at where we're at with diabetes. Right.

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<v Speaker 3>There's been intentional.

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<v Speaker 2>Work to shift our diets into these highly processed, subsidized

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<v Speaker 2>food systems, and so the work to restore that information

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00:18:51.200 --> 00:18:54.559
<v Speaker 2>and restore our access to those places also has to

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00:18:54.599 --> 00:18:58.319
<v Speaker 2>be really intentional. And so I frame this within this

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<v Speaker 2>why context, not just what we're doing, but why we're

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<v Speaker 2>doing it, and reminding people that it's not just about,

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<v Speaker 2>you know, trying to regain physical health, Like that's cool

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<v Speaker 2>to not have diabetes that's harming your body, right, but

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<v Speaker 2>it's really it's really cool to be able to look

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<v Speaker 2>at ancestral wisdom and the ways in which our ancestors

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<v Speaker 2>recognized that need to you know, really steward the land.

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<v Speaker 2>This traditional land management that's been practiced, and I know

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<v Speaker 2>a previous podcast episode talked about indigenous fire ecology and

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<v Speaker 2>that as a tool of land management, and that intersects

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<v Speaker 2>with food in so many ways. Blackfeet people, for example,

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<v Speaker 2>traditionally practiced prairie burning that would not only clear off

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<v Speaker 2>the old d eyegrass from the top of the prairies,

353
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<v Speaker 2>but that blackened patch of grass would warm much faster

354
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<v Speaker 2>in the springtime, would encourage news shoots of grass to

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<v Speaker 2>grow and of course become a big like homing beacon

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<v Speaker 2>for bison and other grazing ungulans on the prairies. But

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<v Speaker 2>also those low intensity prairie fires helped certain seeds, like

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00:20:22.839 --> 00:20:26.480
<v Speaker 2>our prairie turnips Germany, because it broke their seed coat

359
00:20:26.640 --> 00:20:30.880
<v Speaker 2>and that was enough to really help them grow and

360
00:20:31.440 --> 00:20:35.599
<v Speaker 2>create this wonderful basically a prairie potato with a relatively

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<v Speaker 2>low glycemic value.

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<v Speaker 1>I had never even heard of a prairie potato, but

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<v Speaker 1>apparently they're in the lagome family, and we're also called

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<v Speaker 1>bread root and scurf pea also Topeka residents, capital City

365
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<v Speaker 1>of Kansas. Topeka's thought to mean, in the language of

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<v Speaker 1>the kinds of people, a good place to dig prairie turnips.

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<v Speaker 1>So look around.

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<v Speaker 2>And so it was through those land management techniques and

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<v Speaker 2>that recognition of our place within this work that we

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<v Speaker 2>could help recognize not only how our food takes care

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<v Speaker 2>of us, but also how we can take care of

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<v Speaker 2>the places where our food comes from.

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<v Speaker 1>You mentioned a little bit about how the diets veered

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<v Speaker 1>off based on what was available and cheaper, less healthy

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<v Speaker 1>foods see Mariah's ted talk.

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<v Speaker 4>Government rations turned into the commodity food programming, issuing a

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<v Speaker 4>limited number of staples like flour, sugar, lard. Thus was

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<v Speaker 4>born frybread delicious and absolutely devastating to Native people.

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<v Speaker 1>Side note, frybread is this pillowy, oil bathed white flower

380
00:21:43.480 --> 00:21:46.160
<v Speaker 1>comfort food, and it's used as a taco base or

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00:21:46.200 --> 00:21:49.359
<v Speaker 1>even as like this honey drizzled dessert. But it's been

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<v Speaker 1>in the hot seat and was even the subject of

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<v Speaker 1>a twenty twenty one New York Times article titled frybread

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<v Speaker 1>is Beloved but also Divisive, which quoted Cherokee writer Art

385
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<v Speaker 1>call Is saying frybread is quote kind of like what

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00:22:03.319 --> 00:22:06.799
<v Speaker 1>one of the Supreme Court justices said about obscenity. I

387
00:22:06.839 --> 00:22:09.279
<v Speaker 1>can't define it, but I know it when I see it.

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<v Speaker 1>So how does an expert feel about its place on

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00:22:13.000 --> 00:22:17.519
<v Speaker 1>the food landscape? People hear indigenous food and they think frybread?

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00:22:17.720 --> 00:22:19.160
<v Speaker 1>Does that just make you want to rage?

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<v Speaker 2>Ever, to be honest, you know it's funny because friybread,

392
00:22:23.440 --> 00:22:26.000
<v Speaker 2>of course, came from a period of time where Native

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00:22:26.039 --> 00:22:30.559
<v Speaker 2>people were dependent on government rations, which were like shelf

394
00:22:30.599 --> 00:22:36.559
<v Speaker 2>stable processed boxes of food that were distributed to households,

395
00:22:36.640 --> 00:22:38.720
<v Speaker 2>and they weren't things we recognized as food, so we

396
00:22:38.759 --> 00:22:43.160
<v Speaker 2>made something out of them because survival, and that's what

397
00:22:43.279 --> 00:22:49.799
<v Speaker 2>where fribred came from. So I will say that frybread

398
00:22:49.960 --> 00:22:53.000
<v Speaker 2>is a traditional food in that it's part of our

399
00:22:53.079 --> 00:22:55.440
<v Speaker 2>history and it got us through a period of time

400
00:22:55.480 --> 00:22:59.359
<v Speaker 2>that would have otherwise met starvation. But there is a

401
00:22:59.400 --> 00:23:05.279
<v Speaker 2>tendency of oppressed people to mistake our oppression for our culture,

402
00:23:06.279 --> 00:23:08.359
<v Speaker 2>and I think that's kind of what people do with

403
00:23:08.400 --> 00:23:13.839
<v Speaker 2>fribread or commodity cheese or whatever thing that has become

404
00:23:13.920 --> 00:23:18.119
<v Speaker 2>part of these subsidized food systems. And so I don't

405
00:23:18.480 --> 00:23:21.920
<v Speaker 2>I don't spend a lot of time trashing frybread. Right.

406
00:23:22.640 --> 00:23:26.480
<v Speaker 2>People know that frybread is not good for you nutritionally, right,

407
00:23:26.519 --> 00:23:31.160
<v Speaker 2>but people also have deep family connections to frybread. You know,

408
00:23:31.240 --> 00:23:35.400
<v Speaker 2>don't attack freybread, you're attacking my grandma. Right. And So

409
00:23:35.599 --> 00:23:38.599
<v Speaker 2>rather than focusing on all this negative stuff, which I

410
00:23:38.599 --> 00:23:41.200
<v Speaker 2>feel like is what a lot of nutrition educators do

411
00:23:41.279 --> 00:23:43.440
<v Speaker 2>within our communities, is they come and they say, don't

412
00:23:43.440 --> 00:23:46.240
<v Speaker 2>eat that, it's bad for you, Like, yeah, we know that,

413
00:23:46.359 --> 00:23:48.039
<v Speaker 2>but also this is what we know how to make.

414
00:23:48.559 --> 00:23:52.119
<v Speaker 2>And so rather than doing all of that, we just

415
00:23:52.119 --> 00:23:54.279
<v Speaker 2>focus on all of the resources that we do have.

416
00:23:54.640 --> 00:23:56.559
<v Speaker 2>The things that we do have access to, whether it

417
00:23:56.559 --> 00:24:00.000
<v Speaker 2>be in our grocery stores or in our communities, or

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00:24:00.119 --> 00:24:03.519
<v Speaker 2>or in the lands that we can forage. Are the

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00:24:03.519 --> 00:24:06.440
<v Speaker 2>things that we can grow in our soils, whatever it

420
00:24:06.480 --> 00:24:09.119
<v Speaker 2>may be. Those are the things that I focus on

421
00:24:09.279 --> 00:24:15.200
<v Speaker 2>and really tie it all back to the incredible wisdom

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00:24:15.359 --> 00:24:18.160
<v Speaker 2>that has put those things in place, that has helped

423
00:24:18.240 --> 00:24:23.279
<v Speaker 2>us recognize. You know, corn corns edible, right, but the

424
00:24:23.319 --> 00:24:26.519
<v Speaker 2>ways in which we eat corn now are not traditionally

425
00:24:26.519 --> 00:24:30.279
<v Speaker 2>how they were eaten. Our ancestors recognized that corn had

426
00:24:30.319 --> 00:24:34.559
<v Speaker 2>to be treated with this process of niche stimalization. Why

427
00:24:34.680 --> 00:24:36.319
<v Speaker 2>is it next aumalization.

428
00:24:37.200 --> 00:24:40.599
<v Speaker 1>It's called nixtimalization and it comes from the indigenous and

429
00:24:40.720 --> 00:24:45.200
<v Speaker 1>water aportmenteau meaning lime ashes and tamol for corn dough.

430
00:24:45.440 --> 00:24:49.920
<v Speaker 2>So nextimalization this process of treating corn with a highly

431
00:24:49.960 --> 00:24:53.039
<v Speaker 2>alkaline solution that you make from adding wood ash to

432
00:24:53.119 --> 00:24:56.480
<v Speaker 2>water and it chemically dissolves the hull of the corn

433
00:24:56.599 --> 00:24:59.680
<v Speaker 2>and that transforms the bound n iosin into free niosin,

434
00:25:00.039 --> 00:25:04.759
<v Speaker 2>and you have amazing indigenous chemistry happening, while also recognizing

435
00:25:05.319 --> 00:25:08.160
<v Speaker 2>that you've now added way more nutritional value to the corn,

436
00:25:08.319 --> 00:25:10.839
<v Speaker 2>and the wood ash has added calcium which is way

437
00:25:10.880 --> 00:25:14.599
<v Speaker 2>more absorbable than the calcium and dairy for example, And

438
00:25:14.799 --> 00:25:20.400
<v Speaker 2>all of that has taken generations of indigenous knowledge to

439
00:25:20.920 --> 00:25:22.480
<v Speaker 2>put in place. And so I get to talk about

440
00:25:22.480 --> 00:25:25.400
<v Speaker 2>all of this really cool stuff. And I really don't

441
00:25:25.440 --> 00:25:29.200
<v Speaker 2>have time to trash frybread, But I mean, I think

442
00:25:29.279 --> 00:25:34.480
<v Speaker 2>frybread like has its place in our culture because we

443
00:25:34.519 --> 00:25:39.079
<v Speaker 2>can recognize it as something that helped us survive. It

444
00:25:39.119 --> 00:25:44.000
<v Speaker 2>doesn't need to be put on a pedestal. It's kind

445
00:25:44.000 --> 00:25:48.000
<v Speaker 2>of a trash food, but that's you know, there's also

446
00:25:48.039 --> 00:25:53.240
<v Speaker 2>ways that we can reindigenize frybread, right, we can make

447
00:25:53.279 --> 00:26:00.559
<v Speaker 2>our frybread using blue corn meal instead of white flour,

448
00:26:01.160 --> 00:26:04.839
<v Speaker 2>and we can use you know, bison tallow as a

449
00:26:04.880 --> 00:26:07.759
<v Speaker 2>frying medium, and we can add bison burger and make

450
00:26:08.119 --> 00:26:11.039
<v Speaker 2>cool Indian tacos with these things, and we can we

451
00:26:11.079 --> 00:26:16.119
<v Speaker 2>can change how we imagine these foods. It doesn't need

452
00:26:16.160 --> 00:26:22.240
<v Speaker 2>to be like lard and dry milk and white flour

453
00:26:22.279 --> 00:26:25.880
<v Speaker 2>and white sugar and you know, cooking oil. So there

454
00:26:25.880 --> 00:26:29.319
<v Speaker 2>are ways that we can recognize that as part of

455
00:26:29.319 --> 00:26:34.799
<v Speaker 2>our history, but also work to recall some of that

456
00:26:34.920 --> 00:26:37.440
<v Speaker 2>knowledge that had been really intentionally taken from us.

457
00:26:37.759 --> 00:26:42.640
<v Speaker 1>And when you are finding out about how food was

458
00:26:42.680 --> 00:26:46.160
<v Speaker 1>processed and cooked and used, what kind of sources do

459
00:26:46.200 --> 00:26:52.119
<v Speaker 1>you usually go for? Are you like pouring through biochemistry journals?

460
00:26:52.200 --> 00:26:54.039
<v Speaker 1>And what is it like when you when you find

461
00:26:54.079 --> 00:26:56.599
<v Speaker 1>out something new that you hadn't known before.

462
00:26:57.640 --> 00:27:01.160
<v Speaker 2>Oh, it's it's funny because I'm of course, I'm living

463
00:27:01.519 --> 00:27:05.680
<v Speaker 2>on the Blackfeet Reservation, so I have cultural connections here.

464
00:27:05.799 --> 00:27:12.079
<v Speaker 2>I have indigenous botanists that are super informed and have

465
00:27:12.119 --> 00:27:15.640
<v Speaker 2>a lot of information themselves. But I also I'm a

466
00:27:15.680 --> 00:27:21.480
<v Speaker 2>graduate student and I can occasionally approach things from an

467
00:27:21.519 --> 00:27:26.720
<v Speaker 2>academic side, and so I remember reading through old ethnobotany

468
00:27:26.880 --> 00:27:31.759
<v Speaker 2>journals from folks that had studied with Blackfoot peoples up

469
00:27:31.839 --> 00:27:34.480
<v Speaker 2>in Canada. I know it was really interesting because I

470
00:27:34.559 --> 00:27:39.359
<v Speaker 2>was reading through and I found someone had written a

471
00:27:39.440 --> 00:27:45.480
<v Speaker 2>note about Blackfoot peoples using choke cherry wood, like just

472
00:27:45.519 --> 00:27:48.440
<v Speaker 2>the branches the twigs of chokecherry and putting them in

473
00:27:48.519 --> 00:27:51.880
<v Speaker 2>a roast as it cooked, so that it would infuse

474
00:27:51.920 --> 00:27:54.759
<v Speaker 2>it with flavor. It's kind of like people would put

475
00:27:54.759 --> 00:27:58.240
<v Speaker 2>clothes in a ham or something. And I was like, wait,

476
00:27:58.359 --> 00:28:03.119
<v Speaker 2>this is so cool. And you're taking a hardwood, a

477
00:28:03.200 --> 00:28:06.799
<v Speaker 2>fruit wood, and you're infusing it as it's slow cooking.

478
00:28:07.160 --> 00:28:09.559
<v Speaker 2>And I was like, it's basically a cross between clothes

479
00:28:09.599 --> 00:28:12.519
<v Speaker 2>and a ham and smoking something with a hardwood. And

480
00:28:12.559 --> 00:28:14.559
<v Speaker 2>I was like, this is amazing. I have to try this.

481
00:28:15.039 --> 00:28:18.559
<v Speaker 2>But I had found it by digging through old journals

482
00:28:18.599 --> 00:28:22.880
<v Speaker 2>from ethnographers and stuff that it lived with the Blackfoot

483
00:28:22.920 --> 00:28:24.200
<v Speaker 2>for a couple of months. And I was like, this

484
00:28:24.319 --> 00:28:27.720
<v Speaker 2>is crazy, because no, I hadn't heard that before. And

485
00:28:27.799 --> 00:28:30.720
<v Speaker 2>so occasionally I get information like that. Sometimes I get

486
00:28:30.759 --> 00:28:36.680
<v Speaker 2>information just by reaching out to Native chefs and asking questions,

487
00:28:36.759 --> 00:28:40.039
<v Speaker 2>especially if it's from a community that I don't have

488
00:28:40.200 --> 00:28:45.039
<v Speaker 2>knowledge of. So I've reached out to a Navajo chef

489
00:28:45.079 --> 00:28:49.000
<v Speaker 2>friend of mine when asking about blue corn mush recipe,

490
00:28:49.240 --> 00:28:51.559
<v Speaker 2>like how much wood ash, how much juniper ash are

491
00:28:51.559 --> 00:28:54.960
<v Speaker 2>you actually supposed to add to? How much water, how

492
00:28:55.039 --> 00:28:57.680
<v Speaker 2>much blue corn meal? You know, whatever it may be.

493
00:28:57.680 --> 00:29:00.960
<v Speaker 2>I'm like, I know the ingredients, I don't know the proportions.

494
00:29:01.160 --> 00:29:04.480
<v Speaker 2>If you're talking with plant folks, they might say, oh, yeah,

495
00:29:04.519 --> 00:29:08.319
<v Speaker 2>this plant is edible, great, what part of the plant?

496
00:29:09.440 --> 00:29:10.640
<v Speaker 3>When do you harvest it?

497
00:29:10.799 --> 00:29:14.359
<v Speaker 2>You know, Camus roots, for example, Camas bulbs are edible.

498
00:29:14.720 --> 00:29:15.359
<v Speaker 5>What are these?

499
00:29:15.599 --> 00:29:17.759
<v Speaker 1>Okay, I'd never heard of them, but they are plant

500
00:29:17.799 --> 00:29:22.559
<v Speaker 1>friends in the asparagus family, and their flowers sometimes carpet

501
00:29:22.680 --> 00:29:26.519
<v Speaker 1>whole ass beautiful meadows with these lilac or white or

502
00:29:26.559 --> 00:29:30.359
<v Speaker 1>deep violet blooms, and then the root the bulb tastes

503
00:29:30.400 --> 00:29:33.319
<v Speaker 1>like a freaking baked pear. So go find them just

504
00:29:33.319 --> 00:29:35.000
<v Speaker 1>by blossom spotting, right.

505
00:29:35.440 --> 00:29:41.200
<v Speaker 2>No, but it is more traditional for people to wait

506
00:29:41.279 --> 00:29:44.200
<v Speaker 2>until after they've bloomed, which makes them a little bit

507
00:29:44.240 --> 00:29:48.079
<v Speaker 2>harder to identify. And of course, none of the plant

508
00:29:48.119 --> 00:29:50.400
<v Speaker 2>identification books are going to show you what the camus

509
00:29:50.440 --> 00:29:53.400
<v Speaker 2>is looking like when it's not blooming, and then you

510
00:29:53.440 --> 00:29:55.440
<v Speaker 2>also have to know what it could be mistaken as,

511
00:29:55.799 --> 00:29:58.440
<v Speaker 2>like death camus, which is a white flower versus a

512
00:29:58.440 --> 00:30:01.559
<v Speaker 2>blue flower. But if they're not blooming when you're harvesting them,

513
00:30:01.720 --> 00:30:03.160
<v Speaker 2>that's hard to tell.

514
00:30:03.279 --> 00:30:06.119
<v Speaker 3>And then you have to know, of course, how to

515
00:30:06.200 --> 00:30:06.599
<v Speaker 3>cook it.

516
00:30:06.759 --> 00:30:10.720
<v Speaker 2>And for camas, it's really really high in inulin, which

517
00:30:10.759 --> 00:30:14.319
<v Speaker 2>is the same thing that's in Jerusalem artichokes or sun chokes.

518
00:30:14.799 --> 00:30:17.119
<v Speaker 1>Okay, Inulin is a fiber and I'm going to read

519
00:30:17.160 --> 00:30:20.359
<v Speaker 1>between her lines here and break the windy news. She's

520
00:30:20.400 --> 00:30:25.319
<v Speaker 1>talking farts people. Delicious, creamy sweet inulin has a price,

521
00:30:25.680 --> 00:30:27.920
<v Speaker 1>and it's ripping hot once for days.

522
00:30:28.160 --> 00:30:31.200
<v Speaker 2>And so you have to basically slow cook these or

523
00:30:31.279 --> 00:30:34.039
<v Speaker 2>roast these for an extended amount of time, and traditionally

524
00:30:34.079 --> 00:30:36.440
<v Speaker 2>that was done in a big pit underground and they'd

525
00:30:36.480 --> 00:30:39.240
<v Speaker 2>be roasted for up to forty eight hours until basically

526
00:30:39.240 --> 00:30:42.519
<v Speaker 2>the sugars are caramelizing and all the inulin's been processed

527
00:30:42.519 --> 00:30:44.359
<v Speaker 2>down so your body can digest it.

528
00:30:44.440 --> 00:30:45.799
<v Speaker 3>That's not something that it says.

529
00:30:45.839 --> 00:30:49.759
<v Speaker 2>If you're like camus, bulbs are edible, right, So all

530
00:30:49.799 --> 00:30:52.319
<v Speaker 2>of that information has to go along with it. Or

531
00:30:52.359 --> 00:30:55.680
<v Speaker 2>else the resource is incomplete. You know, just knowing that

532
00:30:55.720 --> 00:31:01.200
<v Speaker 2>something is edible doesn't necessarily help a resource all the time,

533
00:31:01.319 --> 00:31:05.799
<v Speaker 2>because sometimes it can be dangerous. So, for example, choke

534
00:31:05.920 --> 00:31:10.680
<v Speaker 2>cherries are edible, but the pits and choke cherries contain cyanide.

535
00:31:11.279 --> 00:31:16.680
<v Speaker 2>But the pits were traditionally eaten by Blackfeet and Lakota

536
00:31:16.759 --> 00:31:19.759
<v Speaker 2>and other people that have traditionally eat and choke cherries.

537
00:31:20.000 --> 00:31:23.480
<v Speaker 2>Because we took choke cherries smashed them with a rock

538
00:31:23.720 --> 00:31:27.920
<v Speaker 2>in their entirety into little choke cherry pancakes. Right, We

539
00:31:28.000 --> 00:31:31.799
<v Speaker 2>basically made little fruit patties, and then we dried them

540
00:31:31.880 --> 00:31:34.920
<v Speaker 2>until they were dehydrated. And then now they're dried out,

541
00:31:34.920 --> 00:31:37.799
<v Speaker 2>they're very packable. They keep for a long time. But

542
00:31:37.880 --> 00:31:40.599
<v Speaker 2>that drying process neutralizes the cyanide in them.

543
00:31:40.880 --> 00:31:41.759
<v Speaker 1>So you can eat the.

544
00:31:41.720 --> 00:31:45.960
<v Speaker 2>Pits because now they've been smashed into oblivion. And also

545
00:31:46.000 --> 00:31:49.480
<v Speaker 2>the cyanide is not going to harm you. Wow, And

546
00:31:49.559 --> 00:31:53.279
<v Speaker 2>some people will be like, oh, the Indians are magically

547
00:31:53.279 --> 00:31:54.319
<v Speaker 2>immune to cyanide.

548
00:31:55.559 --> 00:31:59.160
<v Speaker 3>Not quite, but it's just it's the preparation method.

549
00:31:59.279 --> 00:32:01.359
<v Speaker 2>And otherwise, if you make choke cherry syrup, right, you

550
00:32:01.400 --> 00:32:04.359
<v Speaker 2>have to remove the pits, so or I mean the

551
00:32:04.400 --> 00:32:08.240
<v Speaker 2>cooking process will also neutralize the cyanide, like it doesn't elderberries, but.

552
00:32:10.200 --> 00:32:13.240
<v Speaker 3>Just the fun things that go along with knowing something's edible.

553
00:32:13.799 --> 00:32:14.359
<v Speaker 2>Yeah.

554
00:32:14.799 --> 00:32:16.480
<v Speaker 1>Yeah, It's like saying in New York, like how do

555
00:32:16.480 --> 00:32:18.519
<v Speaker 1>you get there? You take the subway and you're like, well,

556
00:32:18.759 --> 00:32:22.480
<v Speaker 1>which direction and what train and where I can line?

557
00:32:22.960 --> 00:32:25.279
<v Speaker 3>Also, why is this line always closed?

558
00:32:28.200 --> 00:32:32.640
<v Speaker 1>What about some some myths that you commonly encounter that

559
00:32:32.880 --> 00:32:36.839
<v Speaker 1>you love to bust, like some flim flam that native

560
00:32:36.880 --> 00:32:40.319
<v Speaker 1>folks or non native folks think about indigenous cooking.

561
00:32:40.759 --> 00:32:43.359
<v Speaker 2>That's a great question, thank you. I need to think

562
00:32:43.359 --> 00:32:44.000
<v Speaker 2>about that one.

563
00:32:44.640 --> 00:32:48.160
<v Speaker 1>Is it flim flam that the North American indigenous diet

564
00:32:48.200 --> 00:32:50.640
<v Speaker 1>is mostly acorns? It's not all acorns?

565
00:32:50.680 --> 00:32:54.680
<v Speaker 3>Maybe acorns acorns are all edible?

566
00:32:55.119 --> 00:32:55.519
<v Speaker 1>Mm hmm.

567
00:32:57.680 --> 00:33:02.279
<v Speaker 2>I'm just gonna say, I'm I don't come from I

568
00:33:02.319 --> 00:33:09.920
<v Speaker 2>don't come from any acorn eating people. That sounds weird, Okay.

569
00:33:09.960 --> 00:33:12.720
<v Speaker 1>So I grew up in California and its golden foothills

570
00:33:12.720 --> 00:33:14.880
<v Speaker 1>are studded with oak trees. I love them so much.

571
00:33:15.000 --> 00:33:18.319
<v Speaker 1>I grew up collecting acorns for school projects. So I

572
00:33:18.440 --> 00:33:22.519
<v Speaker 1>thought it was a national teaching that indigenous foods were

573
00:33:22.519 --> 00:33:25.839
<v Speaker 1>all acorn based, so that must be a myth. Turns

574
00:33:25.839 --> 00:33:31.200
<v Speaker 1>out it's incredibly regional. Of course, like Durward, did I

575
00:33:31.200 --> 00:33:33.839
<v Speaker 1>embarrass myself? Sure a little bit. So go text your

576
00:33:33.839 --> 00:33:36.319
<v Speaker 1>crush cut some banks ask the questions to the stuff

577
00:33:36.319 --> 00:33:37.799
<v Speaker 1>you don't know, because we're all just going to turn

578
00:33:37.799 --> 00:33:40.960
<v Speaker 1>into ashes one day, or fungus or if we're lucky,

579
00:33:41.200 --> 00:33:42.119
<v Speaker 1>an acorn.

580
00:33:42.279 --> 00:33:45.960
<v Speaker 2>I need to get my friends in northern California slash

581
00:33:46.119 --> 00:33:49.119
<v Speaker 2>southern Oregon to send me some acorns because I have

582
00:33:49.200 --> 00:33:54.480
<v Speaker 2>been meaning to do recipes with acorns, because the process

583
00:33:54.519 --> 00:33:58.920
<v Speaker 2>of actually making acorns edible or delicious is kind of complicated.

584
00:33:59.079 --> 00:34:01.440
<v Speaker 2>Has really high tan, and so you have to leach

585
00:34:01.519 --> 00:34:04.039
<v Speaker 2>it out, and there's like a hot leeching process versus

586
00:34:04.039 --> 00:34:07.759
<v Speaker 2>a cold leeching process, and there's a whole way of

587
00:34:07.960 --> 00:34:10.599
<v Speaker 2>getting the tannins out so that your acorns taste like

588
00:34:10.960 --> 00:34:15.039
<v Speaker 2>flour instead of like the bitterest thing on earth. And

589
00:34:15.079 --> 00:34:18.519
<v Speaker 2>of course different acorns have different flavor profiles. But I

590
00:34:18.519 --> 00:34:23.760
<v Speaker 2>have a friend that does indigenous food work in northern California,

591
00:34:24.239 --> 00:34:27.360
<v Speaker 2>and she has a recipe for I think she calls

592
00:34:27.360 --> 00:34:31.239
<v Speaker 2>them Indian whoopie pies. But there are these whoopie pies

593
00:34:31.280 --> 00:34:34.679
<v Speaker 2>that are made with acorn flour because that is a

594
00:34:34.719 --> 00:34:36.039
<v Speaker 2>traditional food for her people.

595
00:34:36.239 --> 00:34:38.400
<v Speaker 1>Mm hmm, okay, I searched around. I think she's talking

596
00:34:38.440 --> 00:34:42.639
<v Speaker 1>about the very cool Sarah Calvosa Olson's squash whoopie pies

597
00:34:42.679 --> 00:34:46.000
<v Speaker 1>with maple cream, which are made with acorn flour. Sarah

598
00:34:46.000 --> 00:34:49.280
<v Speaker 1>has a ton of great recipes, including things like deer

599
00:34:49.400 --> 00:34:54.920
<v Speaker 1>stew and beet pickled quail eggs acorn bread. So for

600
00:34:55.039 --> 00:34:57.280
<v Speaker 1>some beautiful photos and recipes, you can follow Sarah on

601
00:34:57.320 --> 00:35:02.000
<v Speaker 1>Instagram at the Fry Bread Riot. It's a great name. Also,

602
00:35:02.199 --> 00:35:06.159
<v Speaker 1>Sarah runs acorn leeching workshops, and her website says this

603
00:35:06.199 --> 00:35:09.280
<v Speaker 1>workshop is free to Native people's and three hundred dollars

604
00:35:09.320 --> 00:35:12.480
<v Speaker 1>for non natives, which, as a non native, I have

605
00:35:12.519 --> 00:35:15.440
<v Speaker 1>to be honest and admit I think it's pretty awesome,

606
00:35:15.960 --> 00:35:16.760
<v Speaker 1>so well done.

607
00:35:17.039 --> 00:35:20.639
<v Speaker 2>But it's funny because ironically, of all the foods I've

608
00:35:20.639 --> 00:35:23.119
<v Speaker 2>worked with, I've never done anything with acorns.

609
00:35:23.920 --> 00:35:26.199
<v Speaker 3>And I have an elder that gave me a.

610
00:35:26.119 --> 00:35:30.760
<v Speaker 2>Recipe for using acorns and making an acorn soup and

611
00:35:30.920 --> 00:35:32.920
<v Speaker 2>I'm supposed to film it and I haven't done it

612
00:35:33.000 --> 00:35:34.960
<v Speaker 2>yet because I need to get my hands on some acorns.

613
00:35:35.360 --> 00:35:38.239
<v Speaker 1>So I've got I have an oak tree in my backyard.

614
00:35:38.239 --> 00:35:39.639
<v Speaker 1>If you need me to send you any let me.

615
00:35:39.679 --> 00:35:42.719
<v Speaker 3>Know, I'd be forever grateful. Yes, I have a priority

616
00:35:42.760 --> 00:35:43.840
<v Speaker 3>box full acorns.

617
00:35:43.960 --> 00:35:44.719
<v Speaker 5>Absolutely.

618
00:35:44.920 --> 00:35:48.360
<v Speaker 1>Yeah, I've got one in my backyard and one down

619
00:35:48.400 --> 00:35:51.519
<v Speaker 1>the street that I've never seen it have so many acorns.

620
00:35:51.559 --> 00:35:55.000
<v Speaker 1>But I think that's in California, maybe a part of

621
00:35:55.079 --> 00:35:58.840
<v Speaker 1>one class that's just like acorns, and then that's pretty

622
00:35:58.920 --> 00:35:59.960
<v Speaker 1>much all we get to.

623
00:36:00.599 --> 00:36:04.360
<v Speaker 2>That's really interesting to me because I think that obviously

624
00:36:04.360 --> 00:36:08.239
<v Speaker 2>in Montana, so much of our education is buffalo bison. Right.

625
00:36:08.280 --> 00:36:11.079
<v Speaker 2>I just finished helping write the Harvest of the Month

626
00:36:11.159 --> 00:36:14.440
<v Speaker 2>material for Montana Farm to School to add bison as

627
00:36:14.480 --> 00:36:17.559
<v Speaker 2>one of the foods, and so of course it's all

628
00:36:17.599 --> 00:36:20.760
<v Speaker 2>about bison as an original food, and we really wanted

629
00:36:20.760 --> 00:36:23.079
<v Speaker 2>to approach it and make sure that this material that

630
00:36:23.159 --> 00:36:26.039
<v Speaker 2>was going out to Montana schools was also culturally appropriate,

631
00:36:27.159 --> 00:36:30.400
<v Speaker 2>and so we're adding bison to that material. But of

632
00:36:30.440 --> 00:36:32.639
<v Speaker 2>course it's all about bison, and then all the other

633
00:36:32.679 --> 00:36:37.000
<v Speaker 2>things that bison was used for besides just food, you know,

634
00:36:37.039 --> 00:36:39.719
<v Speaker 2>of course, clothing, shelter, tools, all of these other things.

635
00:36:40.159 --> 00:36:43.280
<v Speaker 1>Again, see that bisonology up, which will be linked on

636
00:36:43.360 --> 00:36:46.119
<v Speaker 1>the episode page. In the show notes do about dance.

637
00:36:46.719 --> 00:36:50.199
<v Speaker 2>And then on the East Coast where my partner's from.

638
00:36:50.599 --> 00:36:56.239
<v Speaker 2>He's hodnashone Onondaga from New York, and so a lot

639
00:36:56.239 --> 00:37:00.800
<v Speaker 2>of their discussions about indigenous food are about three sisters,

640
00:37:00.840 --> 00:37:03.360
<v Speaker 2>which is of course corn beans and squash, coming from

641
00:37:03.960 --> 00:37:08.119
<v Speaker 2>a very different agricultural community, which is similar to how

642
00:37:08.320 --> 00:37:12.159
<v Speaker 2>my mom's people, Cherokee traditionally grew food as well, there's

643
00:37:12.199 --> 00:37:14.599
<v Speaker 2>a lot of corn beans and squash, and then up

644
00:37:14.639 --> 00:37:17.840
<v Speaker 2>in the Great Lakes region it's probably all focused about

645
00:37:17.880 --> 00:37:18.800
<v Speaker 2>wild rice.

646
00:37:18.599 --> 00:37:19.719
<v Speaker 3>And rice and culture.

647
00:37:20.199 --> 00:37:22.519
<v Speaker 2>And then you know, down in the Southwest you get

648
00:37:22.639 --> 00:37:27.599
<v Speaker 2>more corn beans and squash, but also there's sunflowers all

649
00:37:27.639 --> 00:37:32.400
<v Speaker 2>over that people have incorporated as and bread specifically to

650
00:37:32.440 --> 00:37:38.400
<v Speaker 2>have very large edible seeds, and cactuses. I like, cactuses

651
00:37:38.400 --> 00:37:41.280
<v Speaker 2>don't get talked a lot about unless you're in Mexico,

652
00:37:41.320 --> 00:37:43.320
<v Speaker 2>in which case everyone's like, oh yeah, I no pals.

653
00:37:43.320 --> 00:37:48.360
<v Speaker 2>But then we have prickly pear cacti in Montana and

654
00:37:49.400 --> 00:37:53.760
<v Speaker 2>those produce the same edible fruit, and that is a

655
00:37:53.800 --> 00:37:56.679
<v Speaker 2>treat for black Feet people. But I've never heard that

656
00:37:56.760 --> 00:37:59.880
<v Speaker 2>talked about in our school system, for example, as its

657
00:38:00.000 --> 00:38:02.760
<v Speaker 2>traditional food. Besides when I show up and talk about

658
00:38:02.800 --> 00:38:08.199
<v Speaker 2>eating cactuses with the kids. But yeah, that's interesting because

659
00:38:08.239 --> 00:38:11.840
<v Speaker 2>it's so it's so regional, and that's the fun part

660
00:38:11.920 --> 00:38:16.800
<v Speaker 2>of it. But there's also been so much ancestral trade

661
00:38:17.039 --> 00:38:21.760
<v Speaker 2>that's taken place, and there are anthropologists that are brilliant

662
00:38:21.920 --> 00:38:27.280
<v Speaker 2>that have mapped out traditional trade routes based on archaeological fines.

663
00:38:27.480 --> 00:38:30.320
<v Speaker 2>They know, you know, how did this food get in

664
00:38:30.400 --> 00:38:32.840
<v Speaker 2>this place? Because the climate would have made it impossible

665
00:38:32.880 --> 00:38:35.440
<v Speaker 2>to grow. How did they get it? And so of

666
00:38:35.440 --> 00:38:39.960
<v Speaker 2>course native people used drying as our primary preservation technique.

667
00:38:40.239 --> 00:38:43.599
<v Speaker 1>So drying, Mariah says, made it possible for different foods

668
00:38:43.599 --> 00:38:46.280
<v Speaker 1>and resources to be carried long distances and then traded.

669
00:38:46.719 --> 00:38:49.280
<v Speaker 1>And there's a great article in Indian Country Today that

670
00:38:49.360 --> 00:38:52.960
<v Speaker 1>states that quote, much of California's highway and thoroughfare system

671
00:38:53.079 --> 00:38:57.119
<v Speaker 1>dates back to before European contact, and they were indigenous

672
00:38:57.159 --> 00:39:01.039
<v Speaker 1>routes long before settlers arrived. That's true for so many

673
00:39:01.119 --> 00:39:04.400
<v Speaker 1>roots in colonized lands. And the paper also quotes a

674
00:39:04.440 --> 00:39:08.239
<v Speaker 1>study in the journal American Anthropologist that traces trade connections

675
00:39:08.280 --> 00:39:13.280
<v Speaker 1>across the whole continent and they dispersed California shells and oil,

676
00:39:13.400 --> 00:39:17.719
<v Speaker 1>tar and obsidian to the east, while textiles and pottery

677
00:39:17.760 --> 00:39:21.280
<v Speaker 1>came west, it says, and on other continents in Australia

678
00:39:21.480 --> 00:39:24.360
<v Speaker 1>so called bush food things like nuts and grasses and

679
00:39:24.480 --> 00:39:29.199
<v Speaker 1>kangaroo meat, turtles, EMUs, fruits and nuts. Those have become

680
00:39:29.400 --> 00:39:32.840
<v Speaker 1>gourmet items. But Australian historians Echoa Maria is saying and

681
00:39:32.880 --> 00:39:36.480
<v Speaker 1>that trade among indigenous folks was widespread and still is,

682
00:39:36.960 --> 00:39:38.559
<v Speaker 1>just in case anyone ever doubted that.

683
00:39:39.039 --> 00:39:42.800
<v Speaker 2>I don't know if people have a lot of misconceptions

684
00:39:42.840 --> 00:39:47.119
<v Speaker 2>about native food. I think probably most people think potatoes

685
00:39:47.199 --> 00:39:51.360
<v Speaker 2>came from Ireland, for example, and that's a big South

686
00:39:51.400 --> 00:39:55.320
<v Speaker 2>American indigenous food. Regardless of your type of potatoes. The

687
00:39:55.320 --> 00:40:03.599
<v Speaker 2>Incan Empire had a massive agricultural knowledge about potatoes, and

688
00:40:03.639 --> 00:40:08.440
<v Speaker 2>there were and still are, thousands of varieties of potatoes. Tomatoes,

689
00:40:08.519 --> 00:40:13.400
<v Speaker 2>of course, aren't indigenous food. Italians didn't have tomatoes until

690
00:40:14.239 --> 00:40:20.119
<v Speaker 2>they were traded back to Italy with Columbus and future

691
00:40:20.400 --> 00:40:23.760
<v Speaker 2>generations of folks. I can make spaghetti, you know.

692
00:40:23.920 --> 00:40:26.719
<v Speaker 1>For a long time, just the smell of marinera sauce

693
00:40:26.880 --> 00:40:31.679
<v Speaker 1>reminded me of my Italian grandparents who frankly were assholes.

694
00:40:32.760 --> 00:40:35.960
<v Speaker 1>So given that food is loaded with so much emotion,

695
00:40:36.199 --> 00:40:39.480
<v Speaker 1>I wondered if Mariah notices the opposite effect, like if

696
00:40:39.519 --> 00:40:43.039
<v Speaker 1>this work makes her more excited about the things that

697
00:40:43.079 --> 00:40:43.599
<v Speaker 1>she's eating.

698
00:40:45.440 --> 00:40:53.760
<v Speaker 2>It's made me more conscious of the things that I'm

699
00:40:54.239 --> 00:40:57.000
<v Speaker 2>eating and trying to think about the ways in which

700
00:40:57.559 --> 00:41:02.400
<v Speaker 2>I can, you know, put good things into my body,

701
00:41:02.440 --> 00:41:05.119
<v Speaker 2>whether those be from the land, or whether those be

702
00:41:05.199 --> 00:41:09.320
<v Speaker 2>from farmers in my area, or from fish out of

703
00:41:09.360 --> 00:41:12.639
<v Speaker 2>the lake, or whatever it may be. And so that

704
00:41:13.440 --> 00:41:16.440
<v Speaker 2>gets me excited too. I have to be careful because

705
00:41:17.559 --> 00:41:20.599
<v Speaker 2>I talk about food all the time and good choices,

706
00:41:20.639 --> 00:41:25.880
<v Speaker 2>but also I, you know, one shouldn't feel guilty about eating.

707
00:41:26.960 --> 00:41:32.840
<v Speaker 2>So that is I think something to just be aware

708
00:41:32.880 --> 00:41:38.280
<v Speaker 2>of when approaching anything with food is that you should

709
00:41:38.320 --> 00:41:41.480
<v Speaker 2>be excited about the foods that you're eating, and you

710
00:41:41.519 --> 00:41:44.880
<v Speaker 2>should be eating them because they make you happy. And

711
00:41:45.159 --> 00:41:49.119
<v Speaker 2>eating traditional foods and foods that come from the area

712
00:41:49.280 --> 00:41:52.880
<v Speaker 2>and I get from other native harvesters and producers, those

713
00:41:52.880 --> 00:41:56.199
<v Speaker 2>things make me happy. And I'm not doing that to

714
00:41:56.280 --> 00:41:59.960
<v Speaker 2>try to feel skinny, or to try to you know,

715
00:42:00.079 --> 00:42:03.119
<v Speaker 2>look a certain way or any of that. So I

716
00:42:03.119 --> 00:42:06.920
<v Speaker 2>think that's important to emphasize too, just because so much

717
00:42:07.079 --> 00:42:12.559
<v Speaker 2>of our society is caught up in diet culture and

718
00:42:12.599 --> 00:42:18.360
<v Speaker 2>the obsession with food, and I think that's something that

719
00:42:18.400 --> 00:42:23.440
<v Speaker 2>I want to be very careful to avoid. I'm trying

720
00:42:23.440 --> 00:42:26.719
<v Speaker 2>to eat for health and wellness, but also not just

721
00:42:26.800 --> 00:42:33.400
<v Speaker 2>for myself, for my community and for the ecosystem around me.

722
00:42:34.239 --> 00:42:36.119
<v Speaker 1>I'm not sure if this had ever happened to you

723
00:42:36.119 --> 00:42:38.079
<v Speaker 1>in the past. But I'll get in ruts where I'll

724
00:42:38.119 --> 00:42:41.800
<v Speaker 1>just maybe eat whatever is around or available, or I

725
00:42:41.840 --> 00:42:45.400
<v Speaker 1>won't spend much time thinking about what I'm eating. But

726
00:42:46.119 --> 00:42:49.159
<v Speaker 1>I get so much more excited when I actually am

727
00:42:49.239 --> 00:42:51.599
<v Speaker 1>doing something intentionally that I want to eat, that I'm

728
00:42:51.639 --> 00:42:54.119
<v Speaker 1>excited to eat, that I'm learning about, that has more

729
00:42:54.199 --> 00:42:57.000
<v Speaker 1>value to me, you know. I think context can be

730
00:42:57.079 --> 00:42:59.719
<v Speaker 1>so important when you're excited about what you're eating. Is

731
00:42:59.760 --> 00:43:03.320
<v Speaker 1>a pot just like I gotta do, I gotta eat something,

732
00:43:03.400 --> 00:43:05.199
<v Speaker 1>and whatever's easiest, you know what I mean?

733
00:43:05.400 --> 00:43:06.280
<v Speaker 3>Oh yeah, for sure?

734
00:43:06.320 --> 00:43:08.440
<v Speaker 2>And I think you know, I get ideas all the

735
00:43:08.519 --> 00:43:11.000
<v Speaker 2>time about things that I want to try.

736
00:43:11.119 --> 00:43:18.480
<v Speaker 3>I keep thinking that now that the water is mostly out.

737
00:43:18.280 --> 00:43:21.119
<v Speaker 2>Of the wood for the year, it's transitioning into winter,

738
00:43:21.199 --> 00:43:25.280
<v Speaker 2>I want to go harvest some wood and specifically serviceberry

739
00:43:25.360 --> 00:43:28.519
<v Speaker 2>wood and cut it into wood chips and let those

740
00:43:28.599 --> 00:43:30.760
<v Speaker 2>dry and then put them in the smoker and see

741
00:43:30.800 --> 00:43:34.519
<v Speaker 2>if we can make like sarvicebury smoked elk or starvesberry

742
00:43:34.559 --> 00:43:37.400
<v Speaker 2>smoked fish or something like that, and try smoking with

743
00:43:37.920 --> 00:43:40.159
<v Speaker 2>woodchips that I make myself. I think that would be

744
00:43:40.199 --> 00:43:46.159
<v Speaker 2>super cool. So that excites me. I'm excited about trying

745
00:43:46.559 --> 00:43:51.119
<v Speaker 2>traditional drying methods for preserving squash, about all of these

746
00:43:51.119 --> 00:43:54.159
<v Speaker 2>different things. So I get to approach these from a fun,

747
00:43:54.199 --> 00:43:58.760
<v Speaker 2>sciencey perspective, but also, you know, with that kind of

748
00:43:58.920 --> 00:44:02.960
<v Speaker 2>culinary side where I'm trying to make things delicious too.

749
00:44:03.199 --> 00:44:05.639
<v Speaker 2>You know, it's not just about the science and about

750
00:44:05.639 --> 00:44:09.559
<v Speaker 2>making things food safe, but also it's all of these

751
00:44:09.639 --> 00:44:13.559
<v Speaker 2>other connections that go along with it, and ultimately I

752
00:44:13.639 --> 00:44:15.599
<v Speaker 2>just want to eat delicious food at the end of

753
00:44:15.639 --> 00:44:16.559
<v Speaker 2>the day too.

754
00:44:16.639 --> 00:44:21.679
<v Speaker 1>Yeah. Okay, So we have questions from listeners if I

755
00:44:21.719 --> 00:44:24.880
<v Speaker 1>may ask them, yes, okay, But before we do, we

756
00:44:24.880 --> 00:44:27.480
<v Speaker 1>always shout out a cause of the ologists choosing And

757
00:44:27.639 --> 00:44:30.239
<v Speaker 1>this is the weirdest one we've ever done. It's this

758
00:44:30.719 --> 00:44:35.480
<v Speaker 1>biggest single donation in ologies history for Fast Blackfeet. It's

759
00:44:35.519 --> 00:44:38.639
<v Speaker 1>food access and Sustainability Team, which is a group of

760
00:44:38.719 --> 00:44:42.679
<v Speaker 1>community leaders and health professionals and educators within the Blackfeet

761
00:44:42.760 --> 00:44:45.320
<v Speaker 1>Nation who are dedicated to identifying food and security in

762
00:44:45.360 --> 00:44:49.880
<v Speaker 1>their community, offering effective solutions related to access to healthy

763
00:44:49.920 --> 00:44:54.000
<v Speaker 1>food and nutrition, education, and addressing food sovereignty. And so

764
00:44:54.039 --> 00:44:57.280
<v Speaker 1>this week the donation went specifically to them. Right after

765
00:44:57.400 --> 00:45:00.239
<v Speaker 1>I hit stop on the record button, I asked mar Oh,

766
00:45:00.239 --> 00:45:01.840
<v Speaker 1>where do you want the donation to go? And she

767
00:45:01.920 --> 00:45:04.480
<v Speaker 1>mentioned this organization because she was on the board and

768
00:45:04.519 --> 00:45:07.800
<v Speaker 1>she was helping arrange to buy and harvest a bison

769
00:45:08.199 --> 00:45:10.960
<v Speaker 1>to feed families via the food pantry and to help

770
00:45:11.000 --> 00:45:14.320
<v Speaker 1>other indigenous folks get to know quality bison meat. And

771
00:45:14.360 --> 00:45:17.320
<v Speaker 1>I said, oh, that's great. My cousins I mentioned earlier

772
00:45:17.360 --> 00:45:19.360
<v Speaker 1>have a bison ranch up there, and she asked their

773
00:45:19.400 --> 00:45:22.400
<v Speaker 1>names and it turned out she had already arranged to

774
00:45:22.400 --> 00:45:25.880
<v Speaker 1>buy a bison from their herd. What what are the

775
00:45:25.920 --> 00:45:29.880
<v Speaker 1>fucking kids, guys. I'm so sad. I stopped recording because

776
00:45:29.880 --> 00:45:31.840
<v Speaker 1>it was such a fun and sweet and weird moment.

777
00:45:32.039 --> 00:45:34.840
<v Speaker 1>Right at the end, I was like, you're getting a

778
00:45:34.920 --> 00:45:37.480
<v Speaker 1>bison from Boyd. So I hopped on the phone with

779
00:45:37.519 --> 00:45:39.639
<v Speaker 1>my cousin Boyd do you think they'll get to do

780
00:45:39.679 --> 00:45:41.760
<v Speaker 1>any high tanning at all with it?

781
00:45:42.360 --> 00:45:42.559
<v Speaker 3>Oh?

782
00:45:42.599 --> 00:45:44.119
<v Speaker 2>I think so? Yes.

783
00:45:44.519 --> 00:45:46.519
<v Speaker 1>Is that part of the process for some folks who

784
00:45:46.519 --> 00:45:49.599
<v Speaker 1>come up to the ranch they kind of harvest them themselves.

785
00:45:50.719 --> 00:45:55.280
<v Speaker 6>Yeah, yeah, that's that's normally what we do. But we

786
00:45:55.400 --> 00:45:58.840
<v Speaker 6>have a local guy that started a packing house. Oh

787
00:45:59.119 --> 00:46:01.679
<v Speaker 6>she's iad it about three or four years ago, but

788
00:46:01.719 --> 00:46:05.360
<v Speaker 6>she just finally getting to the point where she's got

789
00:46:05.599 --> 00:46:09.000
<v Speaker 6>all of her equipment and everything. Looks like she can

790
00:46:09.039 --> 00:46:15.639
<v Speaker 6>probably process oh maybe six seven animals a week. Oh wow,

791
00:46:16.719 --> 00:46:17.760
<v Speaker 6>So that's helped a little.

792
00:46:17.920 --> 00:46:18.079
<v Speaker 2>Yeah.

793
00:46:18.119 --> 00:46:19.199
<v Speaker 1>What's that one called.

794
00:46:19.679 --> 00:46:22.639
<v Speaker 6>CNC Meats in Duck Lake.

795
00:46:22.519 --> 00:46:23.639
<v Speaker 1>Bab Oh cool.

796
00:46:23.760 --> 00:46:25.880
<v Speaker 6>She's got two of our buffalo there right now and

797
00:46:25.920 --> 00:46:26.800
<v Speaker 6>two stairs.

798
00:46:27.000 --> 00:46:27.519
<v Speaker 1>Oh wow.

799
00:46:27.679 --> 00:46:31.239
<v Speaker 6>So we kind of filled her up for there couple

800
00:46:31.320 --> 00:46:33.000
<v Speaker 6>of weeks. But yeah, so that's kind.

801
00:46:32.800 --> 00:46:36.679
<v Speaker 1>Of helped the Do you have any recipes that Lila's

802
00:46:36.719 --> 00:46:40.280
<v Speaker 1>gotten from previous generations that you cook with.

803
00:46:40.559 --> 00:46:46.079
<v Speaker 6>We mostly just eat steaks and burgers, nothing really fancy.

804
00:46:46.199 --> 00:46:49.559
<v Speaker 1>Mariah's got a great one where she makes lasagna with

805
00:46:50.280 --> 00:46:54.559
<v Speaker 1>like a butternut squash as the noodles and then layers it.

806
00:46:54.559 --> 00:46:58.440
<v Speaker 1>It looks good. I want to make that, she told

807
00:46:58.440 --> 00:47:02.519
<v Speaker 1>me about it. I was like, whoo, anyway, we did

808
00:47:02.559 --> 00:47:05.079
<v Speaker 1>some number crunching and because of patrons and how great

809
00:47:05.159 --> 00:47:07.920
<v Speaker 1>y'all are as an audience and the sponsors of the show,

810
00:47:07.920 --> 00:47:10.119
<v Speaker 1>we were able to cover the cost of a whole

811
00:47:10.239 --> 00:47:13.159
<v Speaker 1>bison and processing. So I got to call Marian back

812
00:47:13.199 --> 00:47:15.280
<v Speaker 1>and tell her because I was so excited, and I

813
00:47:15.360 --> 00:47:18.039
<v Speaker 1>emailed mackenzie if fast to arrange payment to them, and

814
00:47:18.079 --> 00:47:20.440
<v Speaker 1>it turns out she's an ologite, so that was fun too.

815
00:47:20.519 --> 00:47:23.239
<v Speaker 1>Hi everyone there, and she just let me know. McKenzie

816
00:47:23.280 --> 00:47:25.840
<v Speaker 1>did that their planned harvest went well in December and

817
00:47:25.880 --> 00:47:29.039
<v Speaker 1>that their local butcher, Christina Flemont, was there teaching folks

818
00:47:29.079 --> 00:47:32.079
<v Speaker 1>about the harvest. And Mackenzie says that that meat fed

819
00:47:32.159 --> 00:47:34.679
<v Speaker 1>around one hundred and twenty families and the hide will

820
00:47:34.719 --> 00:47:37.440
<v Speaker 1>be tanned and auctioned to go back into the Kiddy

821
00:47:37.679 --> 00:47:40.519
<v Speaker 1>with the ologies donation for the next bison, and then

822
00:47:40.679 --> 00:47:43.079
<v Speaker 1>both hides will be auctioned off, she wrote me, and

823
00:47:43.119 --> 00:47:45.880
<v Speaker 1>will hopefully fund another bison and keep the cycle going.

824
00:47:46.159 --> 00:47:48.559
<v Speaker 1>So that is the story of this week's donation, which

825
00:47:48.599 --> 00:47:52.119
<v Speaker 1>is like so exciting. I'm so stoked that this podcast

826
00:47:52.159 --> 00:47:53.920
<v Speaker 1>in the community folks were able to make that possible,

827
00:47:54.199 --> 00:47:57.039
<v Speaker 1>along with sponsors of the show who I genuinely like,

828
00:47:57.079 --> 00:47:58.239
<v Speaker 1>and then we take some of that money and we

829
00:47:58.280 --> 00:48:01.639
<v Speaker 1>give away. Okay, your questions. I went back in my

830
00:48:01.719 --> 00:48:05.280
<v Speaker 1>Questions doc to see who else asked this fun fungus question,

831
00:48:05.320 --> 00:48:08.679
<v Speaker 1>and it turns out only one of you, dirty birds did.

832
00:48:09.119 --> 00:48:12.679
<v Speaker 1>Dirty Dan wants to know what role do mushrooms play

833
00:48:12.800 --> 00:48:14.800
<v Speaker 1>typically in indigenous foods.

834
00:48:15.559 --> 00:48:18.880
<v Speaker 2>Oh, that's such a good question. It depends so much regionally,

835
00:48:19.119 --> 00:48:23.280
<v Speaker 2>but here it's interesting because you know, as I said,

836
00:48:23.400 --> 00:48:28.559
<v Speaker 2>I'm up in Montana, and so we have really fortunately

837
00:48:28.559 --> 00:48:31.800
<v Speaker 2>have morels that grow, especially in our old burnt forests,

838
00:48:31.880 --> 00:48:35.920
<v Speaker 2>and so that's a really fun activity for folks to

839
00:48:35.960 --> 00:48:39.039
<v Speaker 2>go out and do, is harvest morels a few years

840
00:48:39.039 --> 00:48:43.119
<v Speaker 2>after fires come through. But we also have puffballs, and

841
00:48:43.159 --> 00:48:48.199
<v Speaker 2>puffballs are of course, these big mushrooms that grow mostly

842
00:48:48.199 --> 00:48:52.000
<v Speaker 2>out on the prairies. But there is actually a story

843
00:48:52.599 --> 00:48:57.880
<v Speaker 2>that goes back that talks about a earth woman marrying

844
00:48:57.880 --> 00:49:00.800
<v Speaker 2>a sky man and when she came back down to

845
00:49:00.880 --> 00:49:04.559
<v Speaker 2>Earth and gave birth, there was a rule that her

846
00:49:04.599 --> 00:49:08.440
<v Speaker 2>baby wasn't supposed to touch the ground for five days,

847
00:49:09.039 --> 00:49:13.840
<v Speaker 2>and on the fifth day, his grandma, the girl's mother,

848
00:49:14.360 --> 00:49:19.320
<v Speaker 2>was watching the baby, and she wasn't really watching him

849
00:49:19.320 --> 00:49:22.079
<v Speaker 2>that well. And so the mom came back into the

850
00:49:22.159 --> 00:49:25.360
<v Speaker 2>lodge and was looking for her baby, and she's, oh,

851
00:49:25.480 --> 00:49:27.599
<v Speaker 2>he's under that blanket, and she lifted up the blanket

852
00:49:27.719 --> 00:49:30.119
<v Speaker 2>and instead of a baby being there, it was a puffball,

853
00:49:31.159 --> 00:49:32.559
<v Speaker 2>and the baby had.

854
00:49:32.480 --> 00:49:34.599
<v Speaker 3>Been turned into a puffball. And that's how we got puffballs.

855
00:49:34.599 --> 00:49:38.000
<v Speaker 2>And so now on some black Feet painted lodge designs,

856
00:49:38.079 --> 00:49:43.840
<v Speaker 2>you'll see these circles, and they're bright white circles on

857
00:49:44.199 --> 00:49:46.480
<v Speaker 2>a colorful background and real quick.

858
00:49:46.559 --> 00:49:49.000
<v Speaker 1>So a lodge is what most non natives generally see

859
00:49:49.039 --> 00:49:51.559
<v Speaker 1>and call a tepee, although a teepee is a word

860
00:49:51.599 --> 00:49:54.599
<v Speaker 1>from a different nation the Dakota folks. Now in Blackfeet

861
00:49:54.639 --> 00:49:57.440
<v Speaker 1>language it would be called a natali or a lodge.

862
00:49:57.599 --> 00:50:01.239
<v Speaker 1>But some individuals designs look like a band along the

863
00:50:01.239 --> 00:50:04.199
<v Speaker 1>bottom with this graphic row of big pulka dots.

864
00:50:04.480 --> 00:50:08.840
<v Speaker 2>But they're puffballs. They're mushrooms, is what they represent. And

865
00:50:08.880 --> 00:50:12.960
<v Speaker 2>of course there's so many other indigenous peoples with different

866
00:50:13.000 --> 00:50:17.559
<v Speaker 2>types of mushrooms, but we definitely have recognized mushrooms as

867
00:50:17.599 --> 00:50:20.559
<v Speaker 2>part of traditional diets. I was just reading a Cherokee

868
00:50:20.599 --> 00:50:25.360
<v Speaker 2>story from my mom's people. The other day about a

869
00:50:25.519 --> 00:50:30.760
<v Speaker 2>type of mushroom and our Cherokee stories tell us they say,

870
00:50:31.199 --> 00:50:34.519
<v Speaker 2>once you see the mushroom, it will stop growing, but

871
00:50:34.639 --> 00:50:37.440
<v Speaker 2>if you put a stick through it, then it will

872
00:50:37.480 --> 00:50:40.119
<v Speaker 2>keep growing. But it was interesting because I was reading

873
00:50:40.159 --> 00:50:44.880
<v Speaker 2>this translation of this Cherokee text and they also said,

874
00:50:45.079 --> 00:50:48.280
<v Speaker 2>in other words, if you see a mushroom with a

875
00:50:48.320 --> 00:50:50.559
<v Speaker 2>stick through it, it means it's already been claimed and

876
00:50:50.599 --> 00:50:51.840
<v Speaker 2>you have to leave it alone.

877
00:50:52.320 --> 00:50:54.440
<v Speaker 3>But if it doesn't have a stick through it.

878
00:50:54.519 --> 00:50:57.440
<v Speaker 2>Then you can claim it and you can come back

879
00:50:57.480 --> 00:50:59.559
<v Speaker 2>when it's ready to harvest.

880
00:51:00.320 --> 00:51:02.039
<v Speaker 3>Okay, I see what you did there.

881
00:51:02.559 --> 00:51:04.360
<v Speaker 1>It's kind of just like putting a coaster on your beer,

882
00:51:04.559 --> 00:51:05.079
<v Speaker 1>like beer bee.

883
00:51:05.239 --> 00:51:05.760
<v Speaker 5>Thanks.

884
00:51:06.039 --> 00:51:08.039
<v Speaker 2>And so I was like, oh, okay, that makes sense.

885
00:51:08.159 --> 00:51:10.840
<v Speaker 2>But it's funny because they translated what that principle was.

886
00:51:10.880 --> 00:51:13.119
<v Speaker 2>It was like, we don't actually think the mushroom's going

887
00:51:13.159 --> 00:51:15.760
<v Speaker 2>to stop growing. Yeah, this is just how you claim it.

888
00:51:15.800 --> 00:51:17.760
<v Speaker 2>But like that's what the story is and that's why

889
00:51:17.800 --> 00:51:18.480
<v Speaker 2>it relates.

890
00:51:18.519 --> 00:51:20.280
<v Speaker 3>And so it's cool. But it's a delicacy.

891
00:51:20.400 --> 00:51:22.079
<v Speaker 2>And then they talked about how to cook it up,

892
00:51:22.199 --> 00:51:24.000
<v Speaker 2>and you know, fry it and a little bit of

893
00:51:24.079 --> 00:51:27.639
<v Speaker 2>animal fat and bread it with a little bit of

894
00:51:27.719 --> 00:51:34.000
<v Speaker 2>corn meal or something. So there's definitely traditional stories with fungi.

895
00:51:34.159 --> 00:51:37.400
<v Speaker 1>That's wonderful to think of paintings of just big puffballs.

896
00:51:37.480 --> 00:51:38.679
<v Speaker 1>They're so giant.

897
00:51:38.760 --> 00:51:40.039
<v Speaker 3>It was a coloring book too.

898
00:51:40.119 --> 00:51:42.519
<v Speaker 2>It was a children's coloring book that I was reading

899
00:51:42.519 --> 00:51:44.480
<v Speaker 2>it in and that was written in the Cherokee language,

900
00:51:44.480 --> 00:51:46.800
<v Speaker 2>and I was like reading these translations and I was like,

901
00:51:46.840 --> 00:51:49.199
<v Speaker 2>this is amazing, because of course there's like a black

902
00:51:49.239 --> 00:51:51.239
<v Speaker 2>and white sketch for children to color and that's like

903
00:51:51.440 --> 00:51:53.960
<v Speaker 2>this mushroom and it looks like a chicken of the woods.

904
00:51:54.000 --> 00:51:56.079
<v Speaker 2>But I'm not really sure. I need to find out

905
00:51:56.079 --> 00:51:59.400
<v Speaker 2>what the actual scientific name is of this mushroom because

906
00:51:59.440 --> 00:52:01.880
<v Speaker 2>it just had the chair keyword for it. But I

907
00:52:01.920 --> 00:52:03.840
<v Speaker 2>had this big stick through it and I was like,

908
00:52:03.920 --> 00:52:06.000
<v Speaker 2>this was great, okay.

909
00:52:06.039 --> 00:52:08.519
<v Speaker 1>Ps. I asked Maria later, and it's the Cherokee Nation

910
00:52:08.880 --> 00:52:12.360
<v Speaker 1>Education coloring book and it's called Cherokee First, and yes,

911
00:52:12.440 --> 00:52:16.800
<v Speaker 1>I will link that on my website. Also, side note,

912
00:52:16.840 --> 00:52:20.079
<v Speaker 1>a lot of Indigenous nations names were given to them

913
00:52:20.559 --> 00:52:23.559
<v Speaker 1>by other people kind of like gossiping about them, and

914
00:52:23.559 --> 00:52:26.159
<v Speaker 1>then that name stuck. So if you're like, wait, why

915
00:52:26.159 --> 00:52:28.199
<v Speaker 1>have I never heard of the hot NASANI or the

916
00:52:28.280 --> 00:52:32.480
<v Speaker 1>DNA before well, your grade school textbooks maybe used Iroquois

917
00:52:32.559 --> 00:52:37.199
<v Speaker 1>or Navajo respectively, or rather irrespectively, because a lot of

918
00:52:37.199 --> 00:52:39.079
<v Speaker 1>times they were like, what'd you call us? But there

919
00:52:39.159 --> 00:52:42.639
<v Speaker 1>are five hundred and seventy three tribes within the US,

920
00:52:42.679 --> 00:52:45.760
<v Speaker 1>each with their own history and traditions and culture and cooking.

921
00:52:45.960 --> 00:52:48.280
<v Speaker 1>I wish this episode were five hundred and seventy three

922
00:52:48.280 --> 00:52:49.760
<v Speaker 1>hours long, but we gotta get cracking.

923
00:52:49.760 --> 00:52:50.039
<v Speaker 2>Okay.

924
00:52:50.199 --> 00:52:53.719
<v Speaker 1>So a few patrons, including Alex Cows and beloved longtime

925
00:52:53.760 --> 00:52:57.159
<v Speaker 1>question asker Kelly Rockingon, had healthy food questions, but one

926
00:52:57.199 --> 00:53:02.440
<v Speaker 1>patron asked more specifically about symbiosis with your simmering intestines.

927
00:53:03.079 --> 00:53:07.880
<v Speaker 1>One listener, Earl Shaul Peleg, had a great question, has

928
00:53:07.920 --> 00:53:10.719
<v Speaker 1>there been any research on indigenous diet in relation to

929
00:53:10.800 --> 00:53:16.800
<v Speaker 1>gut health and bioinformatics and does indigenous diet help improve

930
00:53:16.840 --> 00:53:19.800
<v Speaker 1>gut health and thus indirectly help with mental health.

931
00:53:19.840 --> 00:53:23.320
<v Speaker 2>That's a great question. So yeah, there's I mean, there's

932
00:53:23.360 --> 00:53:30.440
<v Speaker 2>been a lot of research that talks more about indigenous

933
00:53:30.480 --> 00:53:35.480
<v Speaker 2>diets on glycemic spikes and things like that. Gut health

934
00:53:35.559 --> 00:53:40.119
<v Speaker 2>is still not talked about as much as it should be,

935
00:53:40.239 --> 00:53:42.519
<v Speaker 2>but I think when we look at the foods that

936
00:53:42.960 --> 00:53:48.440
<v Speaker 2>comprise indigenous diets, they are predominantly anti inflammatory foods. You're

937
00:53:48.440 --> 00:53:53.519
<v Speaker 2>looking at a lot of of course, fresh foods. There's

938
00:53:53.679 --> 00:53:57.320
<v Speaker 2>very few grains. You're not going to see any wheat,

939
00:53:57.440 --> 00:54:00.639
<v Speaker 2>you're not going to see any rice. Wild rice is

940
00:54:00.639 --> 00:54:03.199
<v Speaker 2>actually a grass seed that's not related to other rice,

941
00:54:03.320 --> 00:54:07.199
<v Speaker 2>if you were wondering. But it's interesting because of course

942
00:54:07.239 --> 00:54:12.920
<v Speaker 2>there's a lot of meats and proteins with relatively low

943
00:54:13.360 --> 00:54:18.079
<v Speaker 2>ratios of omega sixes. And so when you look at

944
00:54:18.119 --> 00:54:21.519
<v Speaker 2>like even bison versus beef, for example, the bison meat

945
00:54:21.639 --> 00:54:23.920
<v Speaker 2>is of course lower in fat. Even when you compare

946
00:54:24.400 --> 00:54:27.440
<v Speaker 2>grain fed bison versus grass fed beef, you still have

947
00:54:27.559 --> 00:54:32.320
<v Speaker 2>lower fats within the bison, but also your omega three

948
00:54:32.400 --> 00:54:35.079
<v Speaker 2>to omega six ratios are much higher. So you're getting

949
00:54:35.119 --> 00:54:37.519
<v Speaker 2>a lot of those really good fats with your wild

950
00:54:37.599 --> 00:54:41.760
<v Speaker 2>game meat, with your bison, and that helped people's diets.

951
00:54:41.760 --> 00:54:45.000
<v Speaker 2>It helped brain health, it helped of course inflammation, all

952
00:54:45.039 --> 00:54:47.519
<v Speaker 2>of these things that go into that. And then of

953
00:54:47.559 --> 00:54:51.159
<v Speaker 2>course we can look at your basic vitamins that people

954
00:54:51.199 --> 00:54:57.039
<v Speaker 2>are consuming, because even when folks were eating predominantly dried foods,

955
00:54:57.519 --> 00:55:00.440
<v Speaker 2>so you have things like rose hips which have incredibly

956
00:55:00.480 --> 00:55:03.760
<v Speaker 2>high rates of vitamin C, same for any type of

957
00:55:03.800 --> 00:55:07.599
<v Speaker 2>pine noodle tea. Even prairie turnips have high rates of

958
00:55:07.679 --> 00:55:13.239
<v Speaker 2>vitamin C. So there's documentation long before people knew what

959
00:55:13.360 --> 00:55:17.440
<v Speaker 2>vitamin C was or had any cures for scurvy. One

960
00:55:17.480 --> 00:55:20.199
<v Speaker 2>hundred years before the cure for scurvy was documented, there

961
00:55:20.239 --> 00:55:23.840
<v Speaker 2>actually was a written account of someone interacting with native

962
00:55:23.840 --> 00:55:26.239
<v Speaker 2>folks who told them to drink pine noodle tea and

963
00:55:26.800 --> 00:55:29.760
<v Speaker 2>cured they's scurvy, but no one acknowledged it until one

964
00:55:29.800 --> 00:55:33.280
<v Speaker 2>hundred years later. Just interesting things like that. So none

965
00:55:33.320 --> 00:55:38.440
<v Speaker 2>of that really relates to gut health explicitly, but there

966
00:55:38.480 --> 00:55:41.360
<v Speaker 2>is a lot of research about that type of anti

967
00:55:41.400 --> 00:55:45.800
<v Speaker 2>inflammatory diet, and you know, eating fresh foods, they're avoiding

968
00:55:46.199 --> 00:55:49.719
<v Speaker 2>preservatives things like that, and you're sticking to drying or

969
00:55:49.719 --> 00:55:53.000
<v Speaker 2>freezing is your predominant method of preservation. So that's all

970
00:55:53.039 --> 00:55:58.000
<v Speaker 2>really good. But I think the.

971
00:55:56.480 --> 00:56:01.159
<v Speaker 3>Researcher that's probably done the most is Value Secret. She

972
00:56:01.239 --> 00:56:02.159
<v Speaker 3>has a whole.

973
00:56:02.440 --> 00:56:06.880
<v Speaker 2>Unit about healthy beverage choices and relating that it's of

974
00:56:06.880 --> 00:56:09.840
<v Speaker 2>course related to diabetes in many cases, but she's actually

975
00:56:09.880 --> 00:56:15.079
<v Speaker 2>done some work on actual nutritional analysis specifically for folks

976
00:56:15.119 --> 00:56:18.559
<v Speaker 2>within her community around the Pacific Northwest. But she works

977
00:56:18.559 --> 00:56:20.719
<v Speaker 2>with a Native American Agricultural fund and she just came

978
00:56:20.719 --> 00:56:22.960
<v Speaker 2>out with her own cookbooks, so she's done some of

979
00:56:23.000 --> 00:56:27.639
<v Speaker 2>the best actual research and numbers documentation that I've seen.

980
00:56:28.199 --> 00:56:30.719
<v Speaker 1>Oh hello, Valerie also had a ted X talk.

981
00:56:30.920 --> 00:56:32.800
<v Speaker 7>My name is Valerie Seagrist, and I'm a member of

982
00:56:32.840 --> 00:56:36.480
<v Speaker 7>the Muckleshute Indian tribe. I work as a community nutritionist

983
00:56:36.519 --> 00:56:39.000
<v Speaker 7>and a Native foods educator, and for the past several

984
00:56:39.039 --> 00:56:42.480
<v Speaker 7>years have coordinated the Muckleshoot Food Sovereignty Project.

985
00:56:42.800 --> 00:56:44.920
<v Speaker 1>And as long as I was just googling until my

986
00:56:45.039 --> 00:56:48.480
<v Speaker 1>nails broke. Another great voice in indigenous health is a

987
00:56:48.519 --> 00:56:51.360
<v Speaker 1>baky Beck, who is a Saint Louis based writer and

988
00:56:51.440 --> 00:56:54.239
<v Speaker 1>a public health researcher, and I will link her socials

989
00:56:54.519 --> 00:56:58.599
<v Speaker 1>and her work alongside Valeries on my website, also alongside

990
00:56:58.679 --> 00:57:01.519
<v Speaker 1>the work of Sean scherm Aka, the SIU chef who

991
00:57:01.519 --> 00:57:04.760
<v Speaker 1>co founded the North American Traditional Indigenous Food Systems with

992
00:57:04.840 --> 00:57:09.519
<v Speaker 1>Dana Thompson. It's just put on deodorant, get excited. There's

993
00:57:09.519 --> 00:57:10.840
<v Speaker 1>a link party in the show notes.

994
00:57:11.480 --> 00:57:14.159
<v Speaker 2>But more and more folks are doing the work every day,

995
00:57:14.320 --> 00:57:16.480
<v Speaker 2>and it's really really cool to see that. I also,

996
00:57:17.000 --> 00:57:21.199
<v Speaker 2>just on a side note, the Decolonizing Diet Project out

997
00:57:21.239 --> 00:57:25.920
<v Speaker 2>of Northern Michigan University, which was ran by Professor Marty

998
00:57:25.960 --> 00:57:33.840
<v Speaker 2>Reinhardt there actually did a project where folks switched their

999
00:57:33.880 --> 00:57:38.639
<v Speaker 2>diets over to indigenous foods from the region. Not all

1000
00:57:38.639 --> 00:57:42.440
<v Speaker 2>the participants were Native, but everyone switched their diets to

1001
00:57:43.000 --> 00:57:45.639
<v Speaker 2>foods that would have been found in the Great Lakes

1002
00:57:45.679 --> 00:57:49.679
<v Speaker 2>region prior to colonization. And I think they did an

1003
00:57:49.800 --> 00:57:52.559
<v Speaker 2>entire year of this. They have a cookbook now that's

1004
00:57:52.599 --> 00:57:54.559
<v Speaker 2>come out. It's you can buy it through the Northern

1005
00:57:54.599 --> 00:57:56.719
<v Speaker 2>Michigan University bookstore.

1006
00:57:56.760 --> 00:58:00.280
<v Speaker 1>So it's called the Decolonizing Diet Project Cookbook, and I'm

1007
00:58:00.320 --> 00:58:04.159
<v Speaker 1>linking to that study on my site of course. Also

1008
00:58:04.559 --> 00:58:08.400
<v Speaker 1>the Decolonizing Diet Project just yesterday Monday, January twenty fourth,

1009
00:58:08.639 --> 00:58:12.119
<v Speaker 1>posted that the National Congress of American Indians is seeking

1010
00:58:12.199 --> 00:58:17.559
<v Speaker 1>applicants for its Tribal Food Sovereignty Advancement Initiatives fellowship. They're

1011
00:58:17.599 --> 00:58:19.920
<v Speaker 1>looking for applicants. Of course, I'm going to put the

1012
00:58:19.960 --> 00:58:22.920
<v Speaker 1>link on my website. Move your bottoms. So it's a

1013
00:58:23.000 --> 00:58:27.159
<v Speaker 1>six month paid position for entry level college graduates. Amazing

1014
00:58:27.519 --> 00:58:31.079
<v Speaker 1>link of my website. They just posted this yesterday. Oh okay.

1015
00:58:31.320 --> 00:58:34.960
<v Speaker 1>So back to Martin's work and the Decolonizing Diet Project, and.

1016
00:58:34.840 --> 00:58:37.159
<v Speaker 2>Part of it's just recipes that they were experimenting with

1017
00:58:37.199 --> 00:58:38.440
<v Speaker 2>and trying to figure out what they were going to

1018
00:58:38.480 --> 00:58:41.480
<v Speaker 2>eat for a year. But it was interesting because they

1019
00:58:41.480 --> 00:58:46.000
<v Speaker 2>did the documentation on how their bodies felt and their

1020
00:58:46.079 --> 00:58:51.000
<v Speaker 2>vitals over that period of time and how that affected

1021
00:58:51.039 --> 00:58:54.159
<v Speaker 2>their own health. So that's again indigenous foods from the

1022
00:58:54.480 --> 00:58:59.920
<v Speaker 2>Great Lakes region. So they had corn bands, squash, hayl

1023
00:59:00.119 --> 00:59:04.960
<v Speaker 2>on nuts, black waalnuts, hickory nuts, they had turkey, pumpkin seeds.

1024
00:59:05.000 --> 00:59:09.079
<v Speaker 2>I remember my friend who is Marty Reinhart's daughter, Dobby,

1025
00:59:09.360 --> 00:59:14.000
<v Speaker 2>was telling me about having to eat some pizza that

1026
00:59:14.239 --> 00:59:18.840
<v Speaker 2>had like turkey and pumpkin on it or something, and

1027
00:59:18.880 --> 00:59:20.840
<v Speaker 2>it was like, but there was no cheese on it,

1028
00:59:20.880 --> 00:59:22.840
<v Speaker 2>of course, and so she was like, that was not

1029
00:59:22.880 --> 00:59:25.679
<v Speaker 2>a good pizza. Remember eat that. I remember she did

1030
00:59:25.719 --> 00:59:28.760
<v Speaker 2>not recommend the recipe, but they did have a ton

1031
00:59:28.800 --> 00:59:30.880
<v Speaker 2>of really cool recipes in that book and they did

1032
00:59:30.880 --> 00:59:35.079
<v Speaker 2>the documentation. So the Decolonizing Diet Project has also put

1033
00:59:35.119 --> 00:59:38.119
<v Speaker 2>that in place as an actual research project. And then

1034
00:59:38.360 --> 00:59:41.480
<v Speaker 2>in my home community on Blackfeet, they will be doing

1035
00:59:43.480 --> 00:59:46.679
<v Speaker 2>a similar type of research project where they have participants

1036
00:59:47.239 --> 00:59:50.000
<v Speaker 2>switched to Blackfeet diets and provide them with food and

1037
00:59:50.039 --> 00:59:54.880
<v Speaker 2>track their vitals over the course of I think ninety days.

1038
00:59:54.960 --> 00:59:57.599
<v Speaker 2>I think it's a three month program. So there are

1039
00:59:57.639 --> 01:00:00.679
<v Speaker 2>things happening. There are definitely research projects that are taking place.

1040
01:00:00.719 --> 01:00:04.119
<v Speaker 2>And also it's like, how do we prove to the

1041
01:00:04.159 --> 01:00:06.559
<v Speaker 2>IRB that this is totally fine and people are allowed

1042
01:00:06.599 --> 01:00:08.000
<v Speaker 2>to eat indigenous foods?

1043
01:00:09.039 --> 01:00:13.519
<v Speaker 1>Hey, hey, okay, the IRB Institutional Review Board under the FDA,

1044
01:00:13.639 --> 01:00:17.000
<v Speaker 1>they just need to make sure it's okay to eat

1045
01:00:17.039 --> 01:00:19.800
<v Speaker 1>a whole food s based diet, all right, got to

1046
01:00:19.840 --> 01:00:22.480
<v Speaker 1>be strict about it. And I looked around for this

1047
01:00:22.599 --> 01:00:25.199
<v Speaker 1>upcoming study and I reached out to a Bocky back

1048
01:00:25.199 --> 01:00:28.440
<v Speaker 1>and she pointed me to the Pagani Lodge Health Institute,

1049
01:00:28.519 --> 01:00:31.199
<v Speaker 1>which is run by Montana State University and Blackfeet member

1050
01:00:31.280 --> 01:00:33.960
<v Speaker 1>Kim Paul, who's done a ton of research on food systems.

1051
01:00:34.519 --> 01:00:37.320
<v Speaker 1>I'm going to link researchers, of course, on my website.

1052
01:00:37.440 --> 01:00:40.760
<v Speaker 1>And if you're like less research more foods, please well.

1053
01:00:40.960 --> 01:00:44.679
<v Speaker 1>Non Indigenous patrons had some questions. Alice Hickman, Aliv Conchetti,

1054
01:00:44.679 --> 01:00:48.039
<v Speaker 1>Gibson Alley Vessels, and Ryan McCullough wants to know, how

1055
01:00:48.039 --> 01:00:50.239
<v Speaker 1>can we make sure that we're buying that when we're

1056
01:00:50.280 --> 01:00:53.679
<v Speaker 1>buying indigenous ingredients and food, that investments are getting back

1057
01:00:53.719 --> 01:00:54.800
<v Speaker 1>to Native communities.

1058
01:00:55.599 --> 01:00:58.400
<v Speaker 2>So fur folks that are interested in buying native foods

1059
01:00:58.440 --> 01:01:03.679
<v Speaker 2>from Native producers, look up the American Indian Foods Program

1060
01:01:04.039 --> 01:01:07.280
<v Speaker 2>through the Intertribal Agricultural Council. They work with a whole

1061
01:01:07.320 --> 01:01:11.800
<v Speaker 2>bunch of Native producers across the entire United States and

1062
01:01:12.159 --> 01:01:14.519
<v Speaker 2>they partner. They work with really small producers that don't

1063
01:01:14.519 --> 01:01:17.840
<v Speaker 2>even have their own websites, so it's really cool because

1064
01:01:17.840 --> 01:01:23.000
<v Speaker 2>they help the market and sell their foods. Sometimes those

1065
01:01:23.000 --> 01:01:26.719
<v Speaker 2>are fish harvesters, Sometimes those are folks making traditional teas.

1066
01:01:26.960 --> 01:01:30.199
<v Speaker 2>Sometimes those are wild rice harvesters, whatever it may be.

1067
01:01:30.519 --> 01:01:34.000
<v Speaker 2>There's a lot of really great producers through that program.

1068
01:01:34.039 --> 01:01:38.840
<v Speaker 2>And if you're interested in buying foods, especially really really

1069
01:01:39.000 --> 01:01:42.599
<v Speaker 2>traditional foods like wild rice. For example, when you want

1070
01:01:42.599 --> 01:01:45.920
<v Speaker 2>to make sure you're buying hand harvested, wood parched wild

1071
01:01:46.039 --> 01:01:51.079
<v Speaker 2>rice from Native communities rather than the commercialized version that

1072
01:01:51.119 --> 01:01:53.519
<v Speaker 2>looks black, you probably find it at your local health

1073
01:01:53.559 --> 01:01:57.400
<v Speaker 2>food store. We call that driveway rice because the only

1074
01:01:57.440 --> 01:02:02.840
<v Speaker 2>thing it's good for is paving your driveway. But yeah,

1075
01:02:02.880 --> 01:02:06.280
<v Speaker 2>there are definitely ways of supporting native producers. So check

1076
01:02:06.280 --> 01:02:08.519
<v Speaker 2>out the American Indian Foods Program, and I think that's

1077
01:02:08.519 --> 01:02:09.320
<v Speaker 2>a great resource.

1078
01:02:09.559 --> 01:02:12.360
<v Speaker 1>So the American Indian Foods Program is a platform for

1079
01:02:12.480 --> 01:02:16.360
<v Speaker 1>American Indian food businesses to showcase their products, show people

1080
01:02:16.400 --> 01:02:18.920
<v Speaker 1>what they've got. They also have some of Maria's recipes up,

1081
01:02:18.960 --> 01:02:22.199
<v Speaker 1>including an instapot or pressure cooker, wild rice dish, and

1082
01:02:22.280 --> 01:02:25.480
<v Speaker 1>just shout out to Native listeners Seagueny Dana, who asked,

1083
01:02:25.480 --> 01:02:26.599
<v Speaker 1>how do I cook wild rice?

1084
01:02:26.639 --> 01:02:26.719
<v Speaker 2>So?

1085
01:02:26.800 --> 01:02:28.440
<v Speaker 1>I like it. When I've tried it in the past,

1086
01:02:28.480 --> 01:02:30.360
<v Speaker 1>the taste was overpowering, So do I need to cook

1087
01:02:30.360 --> 01:02:34.079
<v Speaker 1>it for longer or overcompensate with other flavors? So, Seguenny,

1088
01:02:34.119 --> 01:02:36.880
<v Speaker 1>you might want to try Mariah's recipe with temperi beans

1089
01:02:37.239 --> 01:02:40.320
<v Speaker 1>and cedar, smoked salt and some elk if you've got

1090
01:02:40.320 --> 01:02:42.880
<v Speaker 1>it or want it. So those recipes and resources are

1091
01:02:42.960 --> 01:02:46.760
<v Speaker 1>up at Indianagfoods dot org, which yes linked in the

1092
01:02:46.760 --> 01:02:50.239
<v Speaker 1>show notes. Do you need more recipes, like a book

1093
01:02:50.280 --> 01:02:54.159
<v Speaker 1>of them? So, patrons Mackenzie, Sere, Katie Pinnett, Rosaria Nira

1094
01:02:54.239 --> 01:02:56.480
<v Speaker 1>and R. J. Doytsch, who's a member of the Oligites

1095
01:02:56.480 --> 01:03:00.159
<v Speaker 1>who Cook Facebook group, wanted to know any cookbooks that

1096
01:03:00.199 --> 01:03:01.159
<v Speaker 1>you would recommend.

1097
01:03:02.000 --> 01:03:04.599
<v Speaker 2>Oh, there's so many good cookbooks right now. I mentioned

1098
01:03:04.679 --> 01:03:08.199
<v Speaker 2>Valerie Seacrest's cookbook. The Sioux Chef came out with a

1099
01:03:08.199 --> 01:03:11.639
<v Speaker 2>cookbook a few years ago that's still an awesome one.

1100
01:03:11.960 --> 01:03:18.639
<v Speaker 2>It's really I mean beautifully plated dishes.

1101
01:03:18.800 --> 01:03:20.920
<v Speaker 3>And I think that one won a James Beard Award.

1102
01:03:21.360 --> 01:03:25.599
<v Speaker 1>Okay, I did fact check this and Sean Sherman aka

1103
01:03:25.719 --> 01:03:29.280
<v Speaker 1>The Sioux Chef did not win a James Beard Award.

1104
01:03:29.559 --> 01:03:35.360
<v Speaker 1>He won two, two of them, two James Beard Awards.

1105
01:03:35.440 --> 01:03:39.039
<v Speaker 1>So in twenty eighteen, The Sioux Chef's Indigenous Kitchen Cookbook

1106
01:03:39.280 --> 01:03:42.199
<v Speaker 1>won the James Beard Award for Best Book in the

1107
01:03:42.239 --> 01:03:46.719
<v Speaker 1>American category overall, which is giant, big, huge, big deal.

1108
01:03:46.920 --> 01:03:49.559
<v Speaker 1>And then in twenty nineteen, Sean won the twenty nineteen

1109
01:03:49.679 --> 01:03:52.599
<v Speaker 1>Leadership Award. So yes, look for his book, The Sioux

1110
01:03:52.639 --> 01:03:57.119
<v Speaker 1>Chef's Indigenous Kitchen. Shawn's nonprofit called North American Traditional Food

1111
01:03:57.119 --> 01:04:00.400
<v Speaker 1>Systems and the Indigenous Food Lab that he co found

1112
01:04:00.840 --> 01:04:04.239
<v Speaker 1>so many links on the website, So many great people

1113
01:04:04.400 --> 01:04:05.239
<v Speaker 1>such as.

1114
01:04:05.880 --> 01:04:08.519
<v Speaker 2>Tashi A Heart just came out with a Good Buried

1115
01:04:08.599 --> 01:04:12.159
<v Speaker 2>cookbook which is a wonderful cookbook, especially for folks in

1116
01:04:12.199 --> 01:04:15.960
<v Speaker 2>the Great Lakes region that are interested in learning a

1117
01:04:16.000 --> 01:04:19.239
<v Speaker 2>million ways to use wild rice for everything. That's an

1118
01:04:19.239 --> 01:04:23.920
<v Speaker 2>awesome one. So those are three that come to mind

1119
01:04:24.280 --> 01:04:24.760
<v Speaker 2>right now.

1120
01:04:25.159 --> 01:04:28.880
<v Speaker 1>And also that Decolonizing Diet Project cookbook we mentioned earlier.

1121
01:04:29.119 --> 01:04:31.480
<v Speaker 1>Mariah suggested another one that was across the room on

1122
01:04:31.519 --> 01:04:35.880
<v Speaker 1>her shelf out of eyeshot that divides recipes into different regions,

1123
01:04:36.119 --> 01:04:38.960
<v Speaker 1>and it turns out it was Spirit of the Harvest. Yes,

1124
01:04:39.440 --> 01:04:43.920
<v Speaker 1>thanks website. I thought this was a great question. This

1125
01:04:43.960 --> 01:04:46.159
<v Speaker 1>is from Stephanie Shirley, who is a first time question

1126
01:04:46.239 --> 01:04:49.880
<v Speaker 1>asker and dine. How do you propose natives decolonizing our

1127
01:04:49.920 --> 01:04:52.159
<v Speaker 1>diet when most reservations are food deserts and lack of

1128
01:04:52.199 --> 01:04:54.760
<v Speaker 1>resources to fresh fruits and vegetables and planting crops in

1129
01:04:54.800 --> 01:04:58.800
<v Speaker 1>a drought is costly in an already economically disadvantaged community. Also,

1130
01:04:58.880 --> 01:05:01.639
<v Speaker 1>what are your opinions on trad foraging and herbalist knowledge

1131
01:05:01.760 --> 01:05:03.880
<v Speaker 1>being lost every day because of the increasing rate of

1132
01:05:03.920 --> 01:05:06.440
<v Speaker 1>elders passing away due to COVID among other things before

1133
01:05:06.440 --> 01:05:09.320
<v Speaker 1>teaching the younger generations this knowledge because of language extinction.

1134
01:05:09.679 --> 01:05:11.840
<v Speaker 1>I asked, because my grandma was an herbalist and that

1135
01:05:11.920 --> 01:05:14.079
<v Speaker 1>knowledge was not passed down because my siblings and I

1136
01:05:14.079 --> 01:05:16.840
<v Speaker 1>could not speak our language. Sorry, this question is so long,

1137
01:05:17.079 --> 01:05:17.440
<v Speaker 1>but I.

1138
01:05:17.440 --> 01:05:19.000
<v Speaker 2>Thought a great question.

1139
01:05:19.360 --> 01:05:22.880
<v Speaker 1>I know so many good ones. So decolonizing a diet

1140
01:05:23.000 --> 01:05:27.239
<v Speaker 1>in a food desert and also not being able to

1141
01:05:27.320 --> 01:05:31.800
<v Speaker 1>pass down knowledge in terms of herbalism and foraging because

1142
01:05:31.800 --> 01:05:32.519
<v Speaker 1>of language.

1143
01:05:33.320 --> 01:05:37.760
<v Speaker 2>Okay, so many good questions. So food deserts, of course

1144
01:05:38.000 --> 01:05:41.159
<v Speaker 2>are It's a term used by the USDA to define

1145
01:05:41.840 --> 01:05:44.800
<v Speaker 2>people's distance from a place where they can buy food,

1146
01:05:44.960 --> 01:05:48.079
<v Speaker 2>like a grocery store, and of course, grocery stores on

1147
01:05:48.159 --> 01:05:53.119
<v Speaker 2>reservations have their own challenges within the food distribution system, including,

1148
01:05:53.800 --> 01:05:58.159
<v Speaker 2>of course, the last mile transport costs, so a lot

1149
01:05:58.159 --> 01:06:01.760
<v Speaker 2>of high premiums added to fresh foods like fruits and vegetables.

1150
01:06:01.800 --> 01:06:05.320
<v Speaker 1>For example, one article about the fast food pantry noted

1151
01:06:05.360 --> 01:06:09.800
<v Speaker 1>that a reservation the size of Delaware, like the Blackfeet Reservation,

1152
01:06:10.239 --> 01:06:13.360
<v Speaker 1>can have two grocery stores like their reservation, and that

1153
01:06:13.440 --> 01:06:16.480
<v Speaker 1>a box of tea or ahead of cauliflower can cost

1154
01:06:16.679 --> 01:06:20.599
<v Speaker 1>ten or eleven bucks, which is hardly accessible. Even like

1155
01:06:20.639 --> 01:06:23.480
<v Speaker 1>the whole foods, organic moms I know would not spend

1156
01:06:23.480 --> 01:06:26.039
<v Speaker 1>eleven dollars on ahead of cauliflower. Who's going to buy

1157
01:06:26.039 --> 01:06:28.159
<v Speaker 1>an eleven dollars head of cauliflower.

1158
01:06:28.280 --> 01:06:31.480
<v Speaker 2>So that in itself can be a challenge to navigate.

1159
01:06:31.880 --> 01:06:37.159
<v Speaker 2>That said, there are a lot of foods that folks

1160
01:06:37.519 --> 01:06:41.639
<v Speaker 2>likely do have within their communities. Wherever you're living, whether

1161
01:06:41.679 --> 01:06:47.679
<v Speaker 2>it's a true desert or not, there are foods that

1162
01:06:47.719 --> 01:06:51.000
<v Speaker 2>people have been eating there four thousands of years, and

1163
01:06:51.159 --> 01:06:53.840
<v Speaker 2>so sometimes it's just learning some of the plants in

1164
01:06:53.880 --> 01:06:56.840
<v Speaker 2>your area. Even if it's just little plants that you

1165
01:06:56.920 --> 01:06:59.239
<v Speaker 2>know that you can harvest and dry and make tea

1166
01:06:59.280 --> 01:07:03.000
<v Speaker 2>out of later, that's something that can bring you connection

1167
01:07:03.079 --> 01:07:04.039
<v Speaker 2>to your landscape.

1168
01:07:04.320 --> 01:07:06.119
<v Speaker 3>It's relatively little.

1169
01:07:05.880 --> 01:07:09.280
<v Speaker 2>Investment, and those things are native plants, so they likely

1170
01:07:09.360 --> 01:07:12.800
<v Speaker 2>do well in your climate because they're from that climate.

1171
01:07:12.920 --> 01:07:19.159
<v Speaker 2>So for example, here we have yarrow, which is a

1172
01:07:19.199 --> 01:07:22.119
<v Speaker 2>great plant grows all over the northern hemisphere, has a

1173
01:07:22.119 --> 01:07:24.800
<v Speaker 2>flavor profile similar to terragon, so it could be used

1174
01:07:24.800 --> 01:07:26.480
<v Speaker 2>as a spice, or it can be.

1175
01:07:26.480 --> 01:07:28.519
<v Speaker 3>Dried and made into a tea.

1176
01:07:28.840 --> 01:07:31.760
<v Speaker 2>Yarrow is also incredible if you ever get cut, and

1177
01:07:31.840 --> 01:07:34.039
<v Speaker 2>you won't stop bleeding. You can show up some yarrow

1178
01:07:34.159 --> 01:07:37.239
<v Speaker 2>leaves and put that on your wound and it will

1179
01:07:37.280 --> 01:07:40.599
<v Speaker 2>clot your blood. It's the og band aid. It was

1180
01:07:40.639 --> 01:07:43.199
<v Speaker 2>said that's what made Achilles invincible.

1181
01:07:43.480 --> 01:07:45.320
<v Speaker 3>Really, the scientific.

1182
01:07:44.960 --> 01:07:48.760
<v Speaker 2>Name is actually Achillea millifolium, so it comes from that story.

1183
01:07:49.400 --> 01:07:51.760
<v Speaker 2>But it is common all over the northern hemisphere. So

1184
01:07:51.760 --> 01:07:53.760
<v Speaker 2>if you're lucky enough to live in a place with yarrow,

1185
01:07:54.320 --> 01:07:56.920
<v Speaker 2>that's super helpful and it's a good field medicine technique too.

1186
01:07:57.239 --> 01:07:59.639
<v Speaker 2>Lots of people grow in places that have wild mints.

1187
01:07:59.840 --> 01:08:03.159
<v Speaker 2>That's something to know. You learn to identify whatever wild

1188
01:08:03.199 --> 01:08:05.519
<v Speaker 2>onions are in your area. There's so many types of

1189
01:08:05.519 --> 01:08:09.039
<v Speaker 2>wild onions that grow all around. If you have any

1190
01:08:09.079 --> 01:08:13.239
<v Speaker 2>types of fruit trees, you know berries. Obviously, all blueberries

1191
01:08:13.280 --> 01:08:18.520
<v Speaker 2>are indigenous. We have indigenous raspberries as well. Wild strawberries

1192
01:08:18.840 --> 01:08:20.840
<v Speaker 2>grow all over, but sometimes you have to hunt for

1193
01:08:20.880 --> 01:08:23.680
<v Speaker 2>them because you have to look underneath the leaves. There are,

1194
01:08:23.880 --> 01:08:27.119
<v Speaker 2>of course sarvice berries or service berries which grow all

1195
01:08:27.159 --> 01:08:29.399
<v Speaker 2>over as well. Some people call them juneberries if you're

1196
01:08:29.399 --> 01:08:33.199
<v Speaker 2>in Canada, or Saskatoon berries. So there's lots of different

1197
01:08:33.359 --> 01:08:34.920
<v Speaker 2>types of things. I'm not even going to get into

1198
01:08:34.960 --> 01:08:37.720
<v Speaker 2>the many other hundreds of types of berries because it

1199
01:08:37.920 --> 01:08:40.560
<v Speaker 2>varies so much based on where you are. Nut trees,

1200
01:08:40.720 --> 01:08:45.199
<v Speaker 2>whether they're you know, black walnuts or hickory nuts, those

1201
01:08:45.319 --> 01:08:49.000
<v Speaker 2>nice beautiful shelled tree nuts like pecans, those are all

1202
01:08:49.000 --> 01:08:53.520
<v Speaker 2>indigenous foods acorns, learn how to process them. So there's

1203
01:08:53.520 --> 01:08:56.600
<v Speaker 2>foods that are out there, and I love folks getting

1204
01:08:56.640 --> 01:08:59.119
<v Speaker 2>out and just connecting more with our landscapes, learning to

1205
01:08:59.159 --> 01:09:01.960
<v Speaker 2>identify what plant it's in your area and what you

1206
01:09:02.000 --> 01:09:03.800
<v Speaker 2>can do with them, how to prepare them.

1207
01:09:04.199 --> 01:09:06.319
<v Speaker 1>So for more on that, you can see the Foraging

1208
01:09:06.399 --> 01:09:10.239
<v Speaker 1>Ecology episode of Alexis Nelson aka Black Forager. Yes I'm

1209
01:09:10.239 --> 01:09:11.880
<v Speaker 1>going a linker episode, so.

1210
01:09:11.840 --> 01:09:14.680
<v Speaker 2>I think that's always great. I think that also we

1211
01:09:14.720 --> 01:09:19.720
<v Speaker 2>need to work on, obviously, institutional solutions to this status

1212
01:09:19.800 --> 01:09:26.119
<v Speaker 2>as food deserts. Work with local producers to find out

1213
01:09:26.159 --> 01:09:29.399
<v Speaker 2>what people are growing. If you can buy directly from

1214
01:09:29.760 --> 01:09:35.159
<v Speaker 2>farmers in your community that are already practicing sustainable food solutions,

1215
01:09:35.600 --> 01:09:39.479
<v Speaker 2>talk about partnering and setting up a CSA community supported

1216
01:09:39.479 --> 01:09:43.079
<v Speaker 2>agriculture where you can buy it directly from the farmer

1217
01:09:43.239 --> 01:09:46.439
<v Speaker 2>because they'll get a higher benefit for their food and

1218
01:09:46.479 --> 01:09:48.600
<v Speaker 2>they don't have to worry about transporting it to a

1219
01:09:48.600 --> 01:09:51.760
<v Speaker 2>major hub things like that, So that could be really beneficial.

1220
01:09:51.800 --> 01:09:54.920
<v Speaker 2>On my own community, we don't have a lot of

1221
01:09:54.960 --> 01:09:59.079
<v Speaker 2>local producers. We have a really short growing season, and

1222
01:09:59.159 --> 01:10:01.560
<v Speaker 2>so that in itself it can be really challenging to navigate.

1223
01:10:01.680 --> 01:10:05.039
<v Speaker 2>But we also started a lot of folks this year

1224
01:10:05.119 --> 01:10:09.319
<v Speaker 2>through our local food pantry actually growing native plants that

1225
01:10:09.319 --> 01:10:12.520
<v Speaker 2>we've traditionally used as peas. Because they're native, they grow

1226
01:10:12.560 --> 01:10:16.600
<v Speaker 2>easily even in drought years, and we taught them how

1227
01:10:16.640 --> 01:10:19.840
<v Speaker 2>to harvest them, and now they're selling those dried plants

1228
01:10:19.880 --> 01:10:22.720
<v Speaker 2>back to the food pantry so they can be distributed

1229
01:10:22.920 --> 01:10:27.159
<v Speaker 2>back to community members as part of Blackfeet Traditional beverages,

1230
01:10:27.520 --> 01:10:30.520
<v Speaker 2>and so it helps provide a healthy beverage to food

1231
01:10:30.560 --> 01:10:33.600
<v Speaker 2>pantry participants that are relying on an emergency food supply,

1232
01:10:34.199 --> 01:10:40.000
<v Speaker 2>and it's helping provide an economic source for community members

1233
01:10:40.000 --> 01:10:43.720
<v Speaker 2>that are interested in growing native plants. So there's ways

1234
01:10:43.760 --> 01:10:46.960
<v Speaker 2>to do things, but it depends so much on the

1235
01:10:47.039 --> 01:10:52.760
<v Speaker 2>area you're from and what the resources are. I think

1236
01:10:53.439 --> 01:10:57.319
<v Speaker 2>that many of us are really fortunate to still have

1237
01:10:57.520 --> 01:11:00.880
<v Speaker 2>food within our communities, but part of us been the

1238
01:11:00.920 --> 01:11:03.960
<v Speaker 2>knowledge that has been lost and how not only you

1239
01:11:04.000 --> 01:11:06.000
<v Speaker 2>know when do we harvest those things, what do we harvest,

1240
01:11:06.039 --> 01:11:09.000
<v Speaker 2>how do we preserve those things so that we have

1241
01:11:09.079 --> 01:11:12.960
<v Speaker 2>food throughout the year, And then how do we ensure

1242
01:11:13.000 --> 01:11:15.880
<v Speaker 2>that we have a food distribution system that also makes

1243
01:11:15.920 --> 01:11:18.920
<v Speaker 2>sense for our communities. Also, there was a question about

1244
01:11:19.600 --> 01:11:22.840
<v Speaker 2>traditional knowledge in there. Briefly, I would just say that

1245
01:11:23.000 --> 01:11:27.000
<v Speaker 2>if you're lucky enough to know someone that has traditional

1246
01:11:27.279 --> 01:11:30.720
<v Speaker 2>medicinal or botanical knowledge, even if it's just someone that

1247
01:11:30.880 --> 01:11:33.479
<v Speaker 2>knows a few plants in your area, go learn those plants.

1248
01:11:33.520 --> 01:11:36.960
<v Speaker 2>Go out with them, and then share that information. They

1249
01:11:36.960 --> 01:11:39.399
<v Speaker 2>don't have to be an elder, they don't have to

1250
01:11:39.439 --> 01:11:42.239
<v Speaker 2>be native. If they can teach you to identify a

1251
01:11:42.239 --> 01:11:46.159
<v Speaker 2>couple plants, great, that gives you a starting point, and

1252
01:11:46.239 --> 01:11:48.159
<v Speaker 2>you can go and you can network, and you can

1253
01:11:48.199 --> 01:11:51.000
<v Speaker 2>work with other native folks who may have a little

1254
01:11:51.039 --> 01:11:53.960
<v Speaker 2>bit more information on that, and you can just keep

1255
01:11:54.079 --> 01:11:57.279
<v Speaker 2>building that knowledge. If there's a way for you to

1256
01:11:57.399 --> 01:12:00.640
<v Speaker 2>document it yourself, that's awesome as well, even if it's

1257
01:12:00.840 --> 01:12:03.520
<v Speaker 2>taking out your iPhone and recording what they're saying so

1258
01:12:03.560 --> 01:12:05.920
<v Speaker 2>that you can reference back to it. That's why I

1259
01:12:05.960 --> 01:12:08.760
<v Speaker 2>got started doing the work that I do, because people

1260
01:12:08.760 --> 01:12:11.640
<v Speaker 2>would share information with me and I'd want to share

1261
01:12:11.720 --> 01:12:13.560
<v Speaker 2>it on a greater level, so of course I'd get

1262
01:12:13.600 --> 01:12:17.800
<v Speaker 2>their permission, and then I am able to use that

1263
01:12:18.239 --> 01:12:21.159
<v Speaker 2>as a knowledge resource and really create a database where

1264
01:12:21.560 --> 01:12:25.760
<v Speaker 2>we can reference back to that over time and ensure

1265
01:12:25.840 --> 01:12:29.920
<v Speaker 2>that that information stays alive and people continue to add

1266
01:12:29.960 --> 01:12:30.600
<v Speaker 2>to it as well.

1267
01:12:31.279 --> 01:12:33.439
<v Speaker 1>Just a side note, this past week, my native plant

1268
01:12:33.479 --> 01:12:37.079
<v Speaker 1>nerd friend David Newsom from LA's Wild Yards Project gave

1269
01:12:37.119 --> 01:12:41.000
<v Speaker 1>me a wonderful educational tour of the buffet of edible

1270
01:12:41.000 --> 01:12:45.000
<v Speaker 1>plants in my yard. He left. I forgot every single

1271
01:12:45.039 --> 01:12:47.000
<v Speaker 1>one of them, and then I stood in front of

1272
01:12:47.399 --> 01:12:51.039
<v Speaker 1>each weed asking myself can I eat you? I don't remember,

1273
01:12:51.119 --> 01:12:53.880
<v Speaker 1>so I second the video taping with your phone machine

1274
01:12:54.239 --> 01:12:56.680
<v Speaker 1>so you don't have to sheepishly text your teachers later

1275
01:12:56.720 --> 01:12:59.159
<v Speaker 1>and be like, what was this? One and last listener

1276
01:12:59.239 --> 01:13:02.359
<v Speaker 1>question we got from a few people Ali Vessels, Consetta Gibson,

1277
01:13:02.640 --> 01:13:06.640
<v Speaker 1>Ali v Elise Hickman. And this is for non native folks.

1278
01:13:06.920 --> 01:13:10.479
<v Speaker 1>Cross cultural implications. How do non indigenous friends do right

1279
01:13:10.560 --> 01:13:13.880
<v Speaker 1>by our indigenous friends when making and sharing your incredible food?

1280
01:13:14.279 --> 01:13:17.640
<v Speaker 1>Are there appropriation concerns we should consider? How do you

1281
01:13:17.640 --> 01:13:21.319
<v Speaker 1>feel is the best way for non natives to appreciate

1282
01:13:21.760 --> 01:13:25.119
<v Speaker 1>and to participate in indigenous food.

1283
01:13:26.399 --> 01:13:29.399
<v Speaker 2>Yeah, that's a good question, regardless of the time of year,

1284
01:13:29.600 --> 01:13:33.640
<v Speaker 2>regardless of where you're living. I think one of the

1285
01:13:33.640 --> 01:13:37.960
<v Speaker 2>great things anyone can do is just learn more about

1286
01:13:38.439 --> 01:13:42.279
<v Speaker 2>the local foods that are accessible. So I reiterate, learn.

1287
01:13:42.079 --> 01:13:42.880
<v Speaker 3>About your plants.

1288
01:13:42.920 --> 01:13:47.880
<v Speaker 2>And that's just me as an ecologist thinking about, you know,

1289
01:13:47.880 --> 01:13:50.720
<v Speaker 2>how do you connect with your landscape? What do you know?

1290
01:13:52.079 --> 01:13:54.800
<v Speaker 2>How will you survive a zombie apocalypse or whatever it

1291
01:13:54.840 --> 01:14:01.720
<v Speaker 2>may be, But how do you really, you know, learn

1292
01:14:01.880 --> 01:14:04.880
<v Speaker 2>about the land that you're on. And obviously a big

1293
01:14:04.920 --> 01:14:07.479
<v Speaker 2>part of that is learning about the plants and the

1294
01:14:07.520 --> 01:14:10.880
<v Speaker 2>animals and all of those things that are in the

1295
01:14:10.920 --> 01:14:13.119
<v Speaker 2>same space that are sharing space with you. And I

1296
01:14:13.159 --> 01:14:16.520
<v Speaker 2>think that that's important. Whenever you get outside and you

1297
01:14:16.600 --> 01:14:19.479
<v Speaker 2>just learn a little bit more about those spaces, it

1298
01:14:19.840 --> 01:14:24.079
<v Speaker 2>can help inherently build that connection. If you go out

1299
01:14:24.119 --> 01:14:28.680
<v Speaker 2>berry picking, you also see the birds that are out

1300
01:14:28.720 --> 01:14:33.079
<v Speaker 2>there picking berries with you, yelling angrily. Maybe you might

1301
01:14:33.159 --> 01:14:35.760
<v Speaker 2>run into a bear, right, but you understand all of

1302
01:14:35.800 --> 01:14:40.079
<v Speaker 2>those other creatures that are part of that connection with

1303
01:14:40.159 --> 01:14:44.760
<v Speaker 2>the berries too, And if something threatens the berries, you

1304
01:14:44.800 --> 01:14:47.319
<v Speaker 2>suddenly know that it's not just your berry patch that's

1305
01:14:47.359 --> 01:14:49.600
<v Speaker 2>being threatened, but you know all of the other beings

1306
01:14:49.600 --> 01:14:52.760
<v Speaker 2>that rely on that too, and so you're more inclined

1307
01:14:52.800 --> 01:14:57.479
<v Speaker 2>to take care of that because of your vested interest

1308
01:14:57.560 --> 01:15:00.399
<v Speaker 2>in it. And that sounds selfish, but that's also kind

1309
01:15:00.399 --> 01:15:03.359
<v Speaker 2>of how people work. And then you know, with with

1310
01:15:03.720 --> 01:15:06.720
<v Speaker 2>my recipes, I think food is meant to be shared.

1311
01:15:07.039 --> 01:15:11.439
<v Speaker 2>I think that there is a lot of value in

1312
01:15:11.479 --> 01:15:15.720
<v Speaker 2>just recognizing where those foods come from and knowing you know,

1313
01:15:15.760 --> 01:15:20.439
<v Speaker 2>whether it's butternut squash that has been you know, specifically

1314
01:15:20.720 --> 01:15:24.960
<v Speaker 2>bread by Native people, but you pick this butternut squash

1315
01:15:25.039 --> 01:15:28.279
<v Speaker 2>up by from your local farmer down the road, and

1316
01:15:28.800 --> 01:15:32.000
<v Speaker 2>you're going to make it into a lasagna with some

1317
01:15:32.319 --> 01:15:35.319
<v Speaker 2>bison meat or whatever it may be. There's just value

1318
01:15:35.359 --> 01:15:39.119
<v Speaker 2>in recognizing that, even if it's silently, because I think

1319
01:15:39.199 --> 01:15:47.319
<v Speaker 2>that you're acknowledging these these connections and all of this

1320
01:15:47.520 --> 01:15:51.239
<v Speaker 2>role that we each have on this landscape. So I

1321
01:15:51.279 --> 01:15:53.479
<v Speaker 2>think that that's a good place. I'm not trying to

1322
01:15:53.479 --> 01:15:56.920
<v Speaker 2>like make people feel guilty when eating food. For sure,

1323
01:15:57.199 --> 01:16:03.079
<v Speaker 2>there's benefit to eating local, fresh foods from your community

1324
01:16:03.479 --> 01:16:05.560
<v Speaker 2>for anyone. I don't think there's a downside of that,

1325
01:16:06.479 --> 01:16:07.520
<v Speaker 2>right I think.

1326
01:16:07.399 --> 01:16:12.720
<v Speaker 1>It's so much better for our mentality to get excited

1327
01:16:12.800 --> 01:16:17.600
<v Speaker 1>about eating healthier foods than to feel bad about eating

1328
01:16:17.640 --> 01:16:21.960
<v Speaker 1>foods that are thought of as unhealthy. For sure, it's

1329
01:16:22.000 --> 01:16:24.920
<v Speaker 1>better to pick up a new habit than to shame

1330
01:16:24.960 --> 01:16:27.239
<v Speaker 1>yourself for an old one, you know.

1331
01:16:27.640 --> 01:16:32.159
<v Speaker 2>And if you're eating foods that are native to your location,

1332
01:16:32.560 --> 01:16:37.560
<v Speaker 2>you are also inherently eating things that have lower transportation costs,

1333
01:16:38.079 --> 01:16:42.520
<v Speaker 2>lower input costs, are more resilient to your climate, all

1334
01:16:42.560 --> 01:16:45.279
<v Speaker 2>of those things. So there's a lot of benefit in

1335
01:16:45.479 --> 01:16:48.840
<v Speaker 2>that as well. But ultimately, we get to eat delicious

1336
01:16:48.920 --> 01:16:53.760
<v Speaker 2>foods and you know, share that with our people in

1337
01:16:53.800 --> 01:16:56.479
<v Speaker 2>our community. And I think that there's a lot of

1338
01:16:56.560 --> 01:16:57.039
<v Speaker 2>value in that.

1339
01:16:58.520 --> 01:17:01.479
<v Speaker 1>Last questions I always ask, are the hardest thing about

1340
01:17:01.520 --> 01:17:02.000
<v Speaker 1>your job?

1341
01:17:03.600 --> 01:17:08.960
<v Speaker 3>Ooh, the hardest thing about my job? I'm thinking.

1342
01:17:13.600 --> 01:17:17.359
<v Speaker 2>I honestly, the hardest thing about my job is that occasionally,

1343
01:17:17.399 --> 01:17:19.520
<v Speaker 2>I like really have to clean my kitchen so that

1344
01:17:19.600 --> 01:17:22.079
<v Speaker 2>it can be on zoom for everybody else.

1345
01:17:24.119 --> 01:17:26.520
<v Speaker 3>No, it's I'm really lucky.

1346
01:17:26.600 --> 01:17:30.920
<v Speaker 2>I get to I get to create new things, I

1347
01:17:30.960 --> 01:17:34.439
<v Speaker 2>get to create recipes, I get to spend time outside.

1348
01:17:34.640 --> 01:17:39.119
<v Speaker 2>I get to garden and hunt and make it part

1349
01:17:39.159 --> 01:17:41.880
<v Speaker 2>of my career, and no one told me in high

1350
01:17:41.880 --> 01:17:44.439
<v Speaker 2>school that I could do that, that that was an

1351
01:17:44.479 --> 01:17:48.920
<v Speaker 2>actual job, And honestly, it's really funny. I think the

1352
01:17:48.960 --> 01:17:53.279
<v Speaker 2>hardest part of my job is maybe just dealing with

1353
01:17:53.920 --> 01:17:56.479
<v Speaker 2>people that don't understand that I have a real job,

1354
01:17:58.439 --> 01:18:01.439
<v Speaker 2>you know, despite it being full time work, and I

1355
01:18:01.479 --> 01:18:04.359
<v Speaker 2>get to spend all of my time educating and teaching

1356
01:18:04.399 --> 01:18:08.000
<v Speaker 2>and working with foods, whether that be as a contractor

1357
01:18:08.039 --> 01:18:12.520
<v Speaker 2>that's developing educational materials, whether that be teaching cooking classes

1358
01:18:13.079 --> 01:18:16.159
<v Speaker 2>or being in the community teaching folks how.

1359
01:18:16.000 --> 01:18:18.199
<v Speaker 3>To harvest native plants. Whatever it is.

1360
01:18:18.680 --> 01:18:22.079
<v Speaker 2>It is full time work and it's varied and I

1361
01:18:22.159 --> 01:18:25.079
<v Speaker 2>don't have a real schedule, and that works for me.

1362
01:18:26.159 --> 01:18:28.640
<v Speaker 2>But it's interesting because people go.

1363
01:18:29.039 --> 01:18:30.680
<v Speaker 3>What do you do for work?

1364
01:18:31.840 --> 01:18:35.479
<v Speaker 2>And they're like, and that you can survive doing that,

1365
01:18:35.680 --> 01:18:39.039
<v Speaker 2>and I'm like, yeah, I can't. Actually. Also, I'm just

1366
01:18:39.920 --> 01:18:42.840
<v Speaker 2>I get to grow and harvest and hunt a lot

1367
01:18:42.840 --> 01:18:48.359
<v Speaker 2>of food, and that also helps keep me fed with delicious,

1368
01:18:48.399 --> 01:18:51.560
<v Speaker 2>healthy things. From here, there is new and exciting things

1369
01:18:51.600 --> 01:18:55.600
<v Speaker 2>every day, and sometimes I get frustrated trying to learn

1370
01:18:55.920 --> 01:18:59.760
<v Speaker 2>how to use video editing software and trying to clean

1371
01:18:59.760 --> 01:19:02.800
<v Speaker 2>my can and all the other fun things, but honestly,

1372
01:19:02.920 --> 01:19:07.880
<v Speaker 2>it's it is the most fun and rewarding thing I

1373
01:19:07.920 --> 01:19:08.439
<v Speaker 2>could be doing.

1374
01:19:09.560 --> 01:19:12.079
<v Speaker 1>What about last question? I would usually ask what your

1375
01:19:12.079 --> 01:19:14.239
<v Speaker 1>favorite thing about your job is? But that was that

1376
01:19:14.319 --> 01:19:17.720
<v Speaker 1>was so beautiful already. What about your favorite dish? A

1377
01:19:17.800 --> 01:19:19.199
<v Speaker 1>lot of listeners want to know this too.

1378
01:19:20.079 --> 01:19:23.520
<v Speaker 3>Favorite dish? I'm a lasagna person.

1379
01:19:23.720 --> 01:19:29.800
<v Speaker 2>No, I one of my favorite things for any time

1380
01:19:29.800 --> 01:19:34.279
<v Speaker 2>of the year. And maybe it's because my family used

1381
01:19:34.319 --> 01:19:38.720
<v Speaker 2>to My mom didn't like making like a big turkey

1382
01:19:38.800 --> 01:19:43.800
<v Speaker 2>or ham during holiday meals, and so we would just

1383
01:19:43.840 --> 01:19:46.600
<v Speaker 2>get together and we would make a homemade lasagna for

1384
01:19:47.239 --> 01:19:50.720
<v Speaker 2>holiday meals, and we would make it with bison meat

1385
01:19:51.039 --> 01:19:54.319
<v Speaker 2>rather than beef or sausage or something like that. And

1386
01:19:54.399 --> 01:19:59.439
<v Speaker 2>so bison lasagna became this holiday meal. And when I

1387
01:19:59.439 --> 01:20:02.119
<v Speaker 2>started doing did you Kitchen? I realized I could substitute

1388
01:20:02.199 --> 01:20:06.840
<v Speaker 2>butternut squash for the noodles in the recipe, and I

1389
01:20:06.840 --> 01:20:09.920
<v Speaker 2>actually just cut off the cheese. It wasn't necessary, but

1390
01:20:10.000 --> 01:20:12.800
<v Speaker 2>you could make a butternut bison lasagna with cheese if

1391
01:20:12.800 --> 01:20:16.039
<v Speaker 2>you really wanted to. I just I love the comfort

1392
01:20:16.239 --> 01:20:18.800
<v Speaker 2>food of eating lasagna for some reason. And of course,

1393
01:20:18.880 --> 01:20:21.960
<v Speaker 2>you know tomatoes are indigenous and squash is indigenous, and

1394
01:20:22.359 --> 01:20:25.319
<v Speaker 2>you could use any type of wild game. Whatever ground

1395
01:20:25.359 --> 01:20:28.000
<v Speaker 2>meat you have access to works in lasagna. And you

1396
01:20:28.000 --> 01:20:30.560
<v Speaker 2>can add whatever veggies you wanted if you wanted to

1397
01:20:31.119 --> 01:20:33.439
<v Speaker 2>put a whole bunch of substitutions in. It's really easy

1398
01:20:33.479 --> 01:20:38.800
<v Speaker 2>to change up lasagna. And so that is probably one

1399
01:20:38.840 --> 01:20:42.760
<v Speaker 2>of my favorite recipes because it's so simple. It requires,

1400
01:20:43.079 --> 01:20:46.000
<v Speaker 2>you know, a basic meat sauce and a butternut squash

1401
01:20:46.720 --> 01:20:49.000
<v Speaker 2>and you just layer it and you bake it and

1402
01:20:49.079 --> 01:20:54.000
<v Speaker 2>tell everything soft. And I'm excited now because that's that's

1403
01:20:54.039 --> 01:20:58.600
<v Speaker 2>a recipe that is going to accompany the harvest of

1404
01:20:58.600 --> 01:21:04.439
<v Speaker 2>the month materials or buffalo in the state. But also yeah,

1405
01:21:04.439 --> 01:21:07.039
<v Speaker 2>but also it's just it's good comfort food. And every

1406
01:21:07.039 --> 01:21:09.359
<v Speaker 2>time I eat Azaangna, I feel guilty because I'm like,

1407
01:21:09.399 --> 01:21:12.399
<v Speaker 2>I should be eating a vegetable, right, And then when

1408
01:21:12.439 --> 01:21:14.359
<v Speaker 2>I eat that, I'm like, I am eating a vegetable.

1409
01:21:14.359 --> 01:21:16.319
<v Speaker 2>It's the noodles. The noodles are a vegetable.

1410
01:21:16.520 --> 01:21:18.960
<v Speaker 1>This is fine, And I've seen pictures of it and

1411
01:21:19.000 --> 01:21:20.439
<v Speaker 1>it looks so good.

1412
01:21:20.840 --> 01:21:21.720
<v Speaker 3>It's really funny.

1413
01:21:21.760 --> 01:21:25.159
<v Speaker 2>When I do gigs anywhere in the country, I run

1414
01:21:25.159 --> 01:21:28.520
<v Speaker 2>into someone who's like, I love the Lasagna, and I'm like, cool,

1415
01:21:28.760 --> 01:21:32.960
<v Speaker 2>that's great, That's the best. Who's ever? So do I amazing?

1416
01:21:33.039 --> 01:21:34.600
<v Speaker 1>Any cookbook plans in the works.

1417
01:21:35.039 --> 01:21:37.560
<v Speaker 2>I have to finish my master's degree, which oh that

1418
01:21:37.800 --> 01:21:41.479
<v Speaker 2>should hopefully happen in December, and then and then I

1419
01:21:41.520 --> 01:21:46.000
<v Speaker 2>can talk to folks and see if someone wants to

1420
01:21:46.000 --> 01:21:46.560
<v Speaker 2>publish me.

1421
01:21:46.640 --> 01:21:51.319
<v Speaker 8>Who knows publishers, lit agents get at you go for it,

1422
01:21:52.199 --> 01:21:56.479
<v Speaker 8>so ask generous people, not genius questions, and just do

1423
01:21:56.520 --> 01:21:59.359
<v Speaker 8>it out of respect and curiosity, and everyone will walk

1424
01:21:59.359 --> 01:22:00.239
<v Speaker 8>away better for it.

1425
01:22:00.239 --> 01:22:02.880
<v Speaker 1>It's a huge, huge thank you too, Mariah Gladstone. I'm

1426
01:22:02.920 --> 01:22:05.640
<v Speaker 1>a giant fan of her, and in digit Kitchen she

1427
01:22:05.760 --> 01:22:08.319
<v Speaker 1>let me lob so many questions at her and shared

1428
01:22:08.359 --> 01:22:11.079
<v Speaker 1>so much knowledge and pointed out so many great people

1429
01:22:11.079 --> 01:22:13.680
<v Speaker 1>also working this space. Thank you to Lyla and Boyd

1430
01:22:13.680 --> 01:22:17.079
<v Speaker 1>Evans and my wonderful cousins Jamie, James, Crystal and all

1431
01:22:17.119 --> 01:22:19.520
<v Speaker 1>of you for raising bison for the community and let

1432
01:22:19.560 --> 01:22:23.119
<v Speaker 1>me ask questions about it. For more episodes with indigenous ologies,

1433
01:22:23.159 --> 01:22:25.359
<v Speaker 1>I will link those on my website. You can also

1434
01:22:25.439 --> 01:22:28.239
<v Speaker 1>always find more topics at aliward dot com. Slash ologies

1435
01:22:28.359 --> 01:22:31.920
<v Speaker 1>dash by dash topic easy to find whatever interests you

1436
01:22:32.760 --> 01:22:35.760
<v Speaker 1>more links for everything I mentioned are at aliwar dot

1437
01:22:35.760 --> 01:22:41.119
<v Speaker 1>com slash Ologies slash Indigenous Queisonology that'll be linked to

1438
01:22:41.159 --> 01:22:42.520
<v Speaker 1>write in the show notes. You can just go to

1439
01:22:42.560 --> 01:22:46.560
<v Speaker 1>that and then just an absolute wardrobe, deep and never

1440
01:22:46.680 --> 01:22:49.399
<v Speaker 1>ending filled with links. For more of Mariah's work, you

1441
01:22:49.439 --> 01:22:51.840
<v Speaker 1>can go to in digitkitchen dot com. You can follow

1442
01:22:51.880 --> 01:22:55.039
<v Speaker 1>Mariah Gladstone and congratulate her for getting her Masters a

1443
01:22:55.039 --> 01:22:58.079
<v Speaker 1>few weeks ago. She's at in digit Kitchen on Instagram

1444
01:22:58.239 --> 01:23:02.319
<v Speaker 1>and Mariah Gladstone on Twitter and Instagram. Also shout out

1445
01:23:02.319 --> 01:23:05.880
<v Speaker 1>to Split Sun Creations for their beautiful drums and rattles

1446
01:23:05.960 --> 01:23:08.479
<v Speaker 1>and crafts. It's her partner. They'll be linked on my

1447
01:23:08.560 --> 01:23:11.600
<v Speaker 1>page two because they make great stuff. We are at

1448
01:23:11.640 --> 01:23:14.319
<v Speaker 1>Ologies on Twitter and Instagram. I'm at Elie Ward with

1449
01:23:14.359 --> 01:23:16.600
<v Speaker 1>one al on both. Happy Happy, Happy birthday to the

1450
01:23:16.600 --> 01:23:19.359
<v Speaker 1>dear Aaron Talbert, who not only admins the Ologies podcast

1451
01:23:19.359 --> 01:23:23.319
<v Speaker 1>Facebook group, but also spent countless hours with me cracking

1452
01:23:23.319 --> 01:23:26.840
<v Speaker 1>acorns from the oaks behind our houses since we were four.

1453
01:23:27.239 --> 01:23:29.800
<v Speaker 1>Love you so much. Thank you to Shannon and Bonnie

1454
01:23:29.800 --> 01:23:31.920
<v Speaker 1>of the Your That podcast for helping with the Facebook work.

1455
01:23:32.119 --> 01:23:33.720
<v Speaker 1>Thank you to Emily White of the word Reef for

1456
01:23:33.760 --> 01:23:36.640
<v Speaker 1>making our professional transcripts available for free on our website

1457
01:23:36.640 --> 01:23:39.840
<v Speaker 1>to anyone who needs them. Caleb Patton bleeps episodes to

1458
01:23:39.880 --> 01:23:42.680
<v Speaker 1>make them kid friendly, and then about every fortnight we've

1459
01:23:42.720 --> 01:23:46.479
<v Speaker 1>been putting out Asmologies episode, which is a condensed, shorter,

1460
01:23:47.199 --> 01:23:50.760
<v Speaker 1>very classroom friendly cut of classics. So thank you to

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01:23:50.800 --> 01:23:54.000
<v Speaker 1>Zeek Rodriguez Thomas for handling those and Stephen Ray Morris

1462
01:23:54.000 --> 01:23:57.640
<v Speaker 1>for the assist. Thank you to lead editor head cheerleader

1463
01:23:57.720 --> 01:24:01.079
<v Speaker 1>Jared Sleeper of mind Jam Media for putting these episodes

1464
01:24:01.119 --> 01:24:04.479
<v Speaker 1>and my brain together. Every week. Nick Thornburn made the

1465
01:24:04.479 --> 01:24:06.720
<v Speaker 1>theme music and if you listen until the very end,

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01:24:06.800 --> 01:24:09.239
<v Speaker 1>I'll tell you secret. And this week it's that in

1467
01:24:09.279 --> 01:24:13.359
<v Speaker 1>my bathroom, we have a tooth brusholder and one of

1468
01:24:13.399 --> 01:24:17.560
<v Speaker 1>them has been broken for about eight or nine months,

1469
01:24:17.600 --> 01:24:20.520
<v Speaker 1>and I tried to weld it back together. I tried

1470
01:24:20.520 --> 01:24:23.039
<v Speaker 1>to super glue it, and every day I just look

1471
01:24:23.079 --> 01:24:26.279
<v Speaker 1>at it and I've got one that works. Jarrett's side,

1472
01:24:26.399 --> 01:24:28.920
<v Speaker 1>his toothbresholder is broken, and I don't know what is

1473
01:24:29.079 --> 01:24:32.479
<v Speaker 1>wrong with me, but I'm like, just order another toothbrushoulder.

1474
01:24:32.680 --> 01:24:34.520
<v Speaker 1>Then I'm like, well do I have to order shite?

1475
01:24:34.600 --> 01:24:35.039
<v Speaker 5>Order two?

1476
01:24:35.399 --> 01:24:38.119
<v Speaker 1>Then just use one of them. Do I just scrap

1477
01:24:38.199 --> 01:24:40.760
<v Speaker 1>the whole set. I don't know, but every day I

1478
01:24:40.760 --> 01:24:43.680
<v Speaker 1>look at it, I go I gotta fix a toothbrusholder Anyway,

1479
01:24:43.840 --> 01:24:46.800
<v Speaker 1>next week's episodes on ADHD, in case you've ever wondered

1480
01:24:46.880 --> 01:24:49.960
<v Speaker 1>why can't I do this very simple thing, we'll dive

1481
01:24:50.000 --> 01:24:53.199
<v Speaker 1>into executive functions and it's a great episode for everyone

1482
01:24:53.199 --> 01:24:56.960
<v Speaker 1>who struggles with ever doing anything ever, which is exactly

1483
01:24:57.039 --> 01:24:59.000
<v Speaker 1>all of us. Also, thank you to everyone who sent

1484
01:24:59.000 --> 01:25:01.479
<v Speaker 1>me such sweetweet messag just after I ended last week's

1485
01:25:01.479 --> 01:25:04.800
<v Speaker 1>episode falling. You are great and I love you, and

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01:25:04.920 --> 01:25:07.920
<v Speaker 1>I will be back next week with another episode, of course,

1487
01:25:08.199 --> 01:25:09.279
<v Speaker 1>because I love doing it.

1488
01:25:09.600 --> 01:25:50.319
<v Speaker 5>Okay, bye bye now.

1489
01:25:33.039 --> 01:25:36.520
<v Speaker 6>Right, Live off Land mainly looks like you go to

1490
01:25:36.600 --> 01:25:37.439
<v Speaker 6>Sonics a lot.

1491
01:25:39.159 --> 01:25:40.199
<v Speaker 2>Why are you here?