'By utilizing these ingredients, we honor ourselves with the traditional medicine they bring to our bodies and spirits,' said Kimberly Tilsen-Brave Heart.
, Haudenosaunee and Tetlit Gwich’in, owner of The Seventh Fire Hospitality Group, prides himself in using cooking to aid decolonization. Through his dinner series and cooking workshops for Indigenous youth, he aims to change what people think of as Indigenous food, and believes food is an accessible entry point into the issues Indigenous people face, including diabetes, obesity and food sovereignty.Gladstone said wild rice has generational significance in Native American cultures.
"The wild rice pilaf recipe is one of my favorites for the fall ," she said."Wild rice is actually a grass that grows in wetlands around the Great Lakes region. It is traditionally harvested by a two-person team in a canoe. One person propels the boat using a long pole that pushes off the bottom of the pond while the other shakes the grass seeds into the bottom of the canoe.
"The variety of Indigenous ingredients reminds us of the gifts of the land and grants us a way to share those with our families. My family often mixed leftover wild rice into the next day's pancake mix; this recipe works perfect to mix in as well . Cranberry apple pecan wild rice pancakes are sure to delight everyone."Courtesy Chef Brave Heart MODERN INDIGENOUS™"These recipes resonate with me because it reminds me of my childhood," she said.
"Buffalo was the original center of the Lakota people's diet, it sustained us all year round and is considered medicine for our bodies, it gives us power and strength to sustain our body, mind and spirit," Tilsen-Brave Heart continued."Squash and buffalo are the traditional staples of the Lakota diet. They are not just ingredients, they are our connection to our history, culture and land.
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