Indigenous foods and animals are the backbone of North America and the global food culture. Native Foodways magazine is a new publication that gives voice to the rich diversity and resilience of native people. Young and old are reviving their lost biocultural, agricultural and culinary traditions, one meal at a time. They are paving a way for all to eat, live and grow in the world sustainably. It’s time to listen.
About 5,000 copies of Native Foodways are distributed free to native wellness programs and communities. The magazine is published by Tohono O’odham Community Action, a nonprofit dedicated to creating a healthy, culturally vital and sustainable community on the Tohono O’odham Nation in Arizona. An additional 2,000 are available for retail sale.
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The organization Renewing America’s Food Traditions, or RAFT, created a Regional Map of North America’s Place-Based Food that redraws the continent’s borders. North America transforms into a series of distinct food nations: Clambake, Maple Syrup, Wild Rice, Corn Bread & BBQ, Gator, Bison, Chile Pepper, Pinyon Nut, Abalone, Salmon and Moose. The creators sing us back visually to the continent’s native legacy. They revitalize our memory and reimagine our notions of borders and boundaries. It reminds us, we North American citizens, of the region’s indigenous food foundations. With the visual map embedded, we suddenly see the people, the foods and the cultures that came before us.
Indigenous foods of the Americas make up 60% of the global food supply, according to the U.S. Department of Agriculture. These foods include mainly corn and potatoes but also chilies, beans, squashes, tomatoes, pineapples, avocados, manioc, chocolate, peanuts, vanilla, wild rice, cranberries, maple sugar, chewing gum, turkey and the beloved clambake.
Yet worldwide biodiversity loss continues with no change in rate and with an increase in the factors that increase loss, according to Science in 2010. North America is no exception. The mountains, canyons and deserts of the Southwest United States and northern Mexico form one of the richest biologically diverse regions. The area is home to more than 40 distinct indigenous communities alone, and within those communities reside important agrobiodiversity knowledge systems. It is not surprising that with the destruction of cultural knowledge also comes the loss of biodiversity and ecological knowledge. Today these declines are only exacerbated by climate change.
Luckily, descendants of native farmers and the culinary carriers who nourished the first settlers up to the present are actively revitalizing their foods, and not just for Thanksgiving. According to Mary Paganelli Votto, founder and editorial director of Native Foodways, “Too often, the focus in the mainstream media is on the health problems in native communities. Native Foodways focuses on the positive efforts taking place to address these issues and seeks to share practical and useful information and to inspire.”
First up, Native Foodways spotlights two chefs
I spoke with two chefs featured in the summer 2013 edition of Native Foodways Magazine: Lois Ellen Frank and Nephi Craig. Frank is a culinary anthropologist with master’s and doctorate degrees. Along with Walter Whitewater, she runs Santa Fe, N.M.-based Red Mesa Cuisine. She is of Kaiwo ancestry on her mother’s side and Sephardic on her father’s side. Her book, “Foods of the Southwest Indian Nations,” received the James Beard award in the Americana category. It was the first Native American work to win the award.
Frank left cooking school and became a commercial photographer for eight years in Los Angeles. Her thought was, “Why study cooking in an institution that championed one cuisine over the rest of the globe, let alone disregarded indigenous cuisines?” But she returned to her passion and the kitchen, this time on her own terms. “I need to work in diverse native communities across the country, especially with those suffering from diabetes. I cannot run a restaurant when I travel so much, an absent chef is just not productive,” Frank says of why she runs a catering business instead of a restaurant.
Her catering kitchen is filled with women. Native and non-natives, they find her. “It is only since the 1980s that a shift in the gender balance began in the kitchen.” Put plainly, when women are not in the kitchen, you lose. “In my kitchen, in our circle, we call in the ancestors to guide us. We do not just feed; we provide sustenance. We are powerful vehicles of cooking and techniques. And then we take the ancient foods, and we embody their knowledge, and present them in a contemporary form.”
Like Frank, but of a younger generation, Chef Craig invokes the circle. The four directions represent different and equally important aspects of the kitchen. “We work in a circular fashion instead of from the top down. We veer away from fear- and intimidation-cooking in the kitchen.” Craig added, “We work like ants, or in the Apache way, we activate ‘Ant Power’ where we are all equally strong and each is essential to the creation of the whole, that is the imagery we choose to use.” Craig, 33, is the executive chef at White Mountain Apache Tribe’s Sunrise Park Resort and the founder of The Native American Culinary Association. His core crew of eight is half men and half women, half elder and half younger and all native Apache. The elders in the crew distinctly remember the old hierarchical ways of running the back of the kitchen. Now, though, Craig proudly says he is actively “decolonizing culinary themes and the kitchen brigade by using the circle, White Mountain Apache values and qualities of leadership.”
In each instance, these pioneers of native cuisines are constructing a space to cook and create on their own terms. And they are up against not just a competitive environment but also historical odds. In the midst of fighting to use local, regional, indigenous foods sustainably, they work in and among populations that have had their education, cultures and lands stolen. Yet they plow forward with the confidence that they possess great cultural richness. Amid these obstacles, they symbolize grace, hope and possibility of inclusion for all at the big table. I know I want more.
Top photo: Chef Nephi Craig’s culinary crew includes, from left, Stephanie Dosela, Nancy James, Juwon Hendricks, Vina Reidhead, Herman Skidmore, Craig, Randall Cosen, Tamara Gatewood and Vincent Way. Credit: Courtesy of Nephi Craig
This article was partially underwritten by the The Christensen Fund, a nonprofit organization dedicated to biocultural and agricultural diversity of marginalized people and landscapes globally.