#karlos baca

[indigenousidentitytheft]

Eating to Extinction credits Bruce Pascoe as an Aboriginal writer and farmer for introducing him to Murnong. (Correct your errs, Dan Saladino)

In actuality, he is evidently white - as per his ancestry, ie. all four of his grandparents were English. Yet he goes so far in his claim to aboriginal identity that he wrote an award winning booking on indigenous history and practices and operates a huge farm and company selling indigenous produce that he refers to in said book.

If you want to learn more about indigenous food culture, ie. more sustainable and nutritious eating -- look to actually indigenous people. That requires some work, but here's one example: Karlos Baca, an Indigenous Foods Activist from the Southern Ute Nation

https://www.instagram.com/tasteofn8vcuisine/?hl=en

Karlos Baca, formerly a chef, and now a teacher says his students travel from places where there are more gas stations than grocery stores.

"'Here I'm teaching them how to survive the American food system.' Baca is on the front line of a food war, one being waged against indigenous people. The way he sees it, the first casualty is health. 'That's why we need to decolonise our diets,' he says."

"During the class, he took a handful of blue maize flour and mixed in some water, turning the grey-white powder into a deep purple porridge. To this, he added a pinch of burnt wood ash that made the colour of the maize more intense. With a small blade, he sliced tiny slivers from what looked like a gnarled and blackened piece of wood. 'I can tell you my life story through this one bowl,' Baca said, 'and this food can also show you what happened to my people.'"

[3gnoticias]

Semifinales de boxeo en los Juegos Estatales Conade 2023

Este sábado se llevaron a cabo los combates de semifinales de Juegos Estatales Conade 2023 en el segundo día de actividad de la disciplina de boxeo. Los pugilistas se dieron cita desde medio día en las instalaciones del gimnasio Municipal Neri Santos, en la fronteriza Ciudad Juárez.

Con peleas simultáneas en dos rings, una pantalla con transmisión en vivo y porra en los graderíos, los jóvenes de del estado de Chihuahua buscan alcanzar la presea áurea, así como la oportunidad de representar a la entidad en juegos nacionales.

Dentro de los participantes destacó el peleador local y campeón mundial juvenil Ari Bonilla, quien venció al capitalino Karlo Ontiveros en la categoría de los 51 kilos. Ari, quién consiguió el título mundial en España el año pasado, participa en esta edición de Juegos Estatales junto con su hermano Andrey quién también triunfó, pero en la categoría de los 54 kilos.

Mañana a partir de las 11:00 horas se disputarán las finales del boxeo para concluir con la actividad de dicha disciplina.

NOMENCLATURA

RSC = Referee suspende combate

DD = Decisión Dividida

DU = Decisión Unánime

WO = No se presentó rival

ACTIVIDAD EN RING 1

CAT. 48 KG Edgar Ponce de Chihuahua vence a Kevin Quiñonez de Parral por RSC

CAT. 48 KG Kevin Facio de Juárez vence a Evadió García de Camargo por RSC

CAT. 51 KG Ari Bonilla de Juárez vence a Karo Ontiveros de Chihuahua por DU

CAT. 54 KG Diego Oliva de UACH vence a Alan Grado de Parral por RSC

54 KG Andrey Bonilla de Juárez vence a Alejandro Reyes de Saucillo por RSC

57 KG César Osmael De Anda de Juárez vence a Omar Chacón de Chihuahua por DD

57 KG Fabián Martinez de Janos vence a Jaziel Chaparro de Parral por RSC

60 KG Ricardo Soto de Nuevo Casas Grandes vence a Kris Cháirez de Delicias por RSC

60 KG José Luis Magaña de Juárez vence a Antonio Aguilar de UACH por DD

63.5 KG Efraín Contreras de Camargo vence a Jimmy Márquez de UACH por RSC

63.5 KG Adrián Quintana de Parral vence a José Baca de Juárez por DD

67 KG Raúl Baca de Chihuahua vence a Ricardo Ordoñez de Juárez por DD

67 KG Antonio Castro de UACH vence a Eduardo Chávez de Camargo por DD

71 KG Eduardo Muñoz de Chihuahua vence a Diego Borges de Juárez por DD

71 KG Andrés Figueroa de Saucillo vence a Ricardo Rodríguez de Nuevo Casas Grandes por WO

75 Jesús Zamarrón de Aldama vence a César Palma de Chihuahua por RSC

ACTIVIDAD EN RING 2

CAT. 46 KG Alfonso Loya de Janos vence a José Luis Garibay de Parral por RSC

CAT. 46 KG Rafael Lozoya de Delicias vence a David Román de Juárez por DD

CAT. 48 KG Adriel Guel de Delicias vence a Marcos Cufiel de Chihuahua por DD

CAT. 50 KG Bryan Neri de Juárez vence a Alexis Vargas de Chihuahua por DD

CAT. 50 KG Daniel Loya de Janos vence a Andrés Rodríguez de Delicias por DD

CAT. 52 KG Samuel Duarte de Juárez vence a Alan Castillo de Aldama WO

CAT. 52 KG Derek Torres de Chihuahua vence a Kevin García de Nuevo Casas Grandes por DD

CAT. 54 KG Aaron Zamora de Delicias vence a Omar Soto de Nuevo Casas Grandes por DD

CAT 54 KG Jesús Delval vence a Nain Valdiviezo de Cuauhtémoc por RSC.

CAT 57 KG Saul Piñón de Chihuahua vence a Félix Figueroa de Parral por RSC

CAT 57 KG Ángel Carrillo de Juárez vence a Nahi Bustillos de Cuauhtémoc por WO

CAT 60 KG Sergio Espinoza de Parral vence a Omar Cruz de Cuauhtémoc por DU

CAT 60 KG Luis Flores de Juárez vence a Jesús Márquez de Chihuahua por DU

CAT 63 KG Freed Álvarez de Cuauhtémoc vence a Abdiel Reyes de Nuevo Casas Grandes por WO

CAT 63 KG Leonardo Sigala de Juárez vence a Paulo Lozoya de Chihuahua por DU

CAT 66 KG Brandon García de Saucillo vence a Fidel Fuentes de Aldama WO

CAT 66 KG Héctor Ponce de Chihuahua vence a Carlos Villanueva de Juárez por DU

CAT 70 KG Yael Quintana de Chihuahua vence a Edgar Talamantes de Parral por RSC

CAT 70 KG José Montes de Juárez venció a Edgar Rojo de Cuauhtémoc WO

[nutrigenetics]

"..Food shaped who we are, food that sustained our ancestors."

- Karlos Baca, Indigenous foods activist

[thasallweare]

Karlos Baca | October 18, 2018

My first flavor memory is the spicy taste of bear root, mixed with gritty San Juan Mountain soil, on my tongue and the sweet maple aroma in my nose. The second is blue corn mush with just a hint of honey. To tell the tale of the foodscapes in these homelands, from these snow-capped, 14,000 feet peaks to the scorpions and cactus in this high desert, is to define the juxtaposition of its people. My people; resilient, strong, rooted. Our ancestral memories reside on the winds here and guide these earth-toned hands through the ceremonies of our ecosystems.

Fanny and Manuel Baca, my paternal grandparents, are my compass through Indigenous Foodways and living with the land. My grandfather is Bear Root. He is loading up the hatchback of the baby blue Ford Pinto with a couple dozen milk jugs to collect spring water. He spends late spring nights pushing seeds into the earth, eating wild onions and high mountain lake trout on cool summer evenings, learning to harvest elk and deer alongside the bounty of the garden, and sneaking sips of chokecherry wine.

My grandmother is Blue Corn. She is homemade tortillas. She’s peeling gunny sacks-full of green chile, grocery bags filled with purslane and wild spinach, laughter as my cousins and I shake piñon nuts onto blankets, ice cream cones and candy, but most importantly she is the matriarch; the nourishment, the patience, the discipline, and the prayer.

As I look behind me, I can see the botanical map – their lineages maintained, from the Tewa, Dinè, and Nuuciu, and how these mountains are as bountiful and diverse as our people. How does one define entirely distinct cultures through the medium of our indigenous foods? What dye plants were used to color the hand-spun threads that connect us? How do we interface with this colonial model of “civilization” and maintain our cultural foodways in the face of continued ecocide in our homelands? These questions reverberate in this, and I dare say ALL, Indigenous hemispheres and are currently being confronted through the Indigenous Food Sovereignty Movement – a movement I find myself caught in the tides of, and one that is as personal as it is communal in its breadth. The teachings and tools I was blessed with by my grandparents, carry me into this territory as an eager student and often wary teacher – positions I humbly engage in daily – and connect our cosmologies as you read this.

The American Indian Religious Freedom Act was enacted August 11, 1978, two-and-a-half years after I was born. That means the ceremonies guiding our relationship with our food have only been legal for 40 years. The modern landscape of foods, or pseudo foods to be more direct, is one rarely deciphered, unfortunately by design. It has become a maze for those caught in the systemic traps of socioeconomic disparities, the poverty consciousness imposed through settler colonialism, that we navigate with undernourished bodies, manipulated understandings, and empty pockets. It is here that I navigate through heart disease, thyroid problems, high blood pressure, and systemic levels of diabetes in my communities. It is here that the battles must be fought. And it is here that I hold myself accountable to my people. Just as my grandparents nourished, tended, sang to, and prayed over the seeds they planted with me, I now find myself planting alongside our elders and children as we find our way through the imposed darkness of warfare against our Indigenous food systems and tending the sacred commitments we have to our homelands and lineages.

[aberrate]

No one was hungry before capitalism. The scars of the forest show what colonialism and capitalism has done.

- M. Karlos Baca, Tree Food: Forests, Indigenous American Cuisines, & Native Food Sovereignty

[flowersandfutures-blog]

Among the nine courses at Takesgiving, Hillel Echo-Hawk offered Navajo parched corn and squash soup; M. Karlos Baca, of Tewa/Diné and Nuche heritage, cooked niche blue corn and bear root with popped amaranth, popcorn shoot, and smoked chokecherry. David Rico’s dish, plated on a slate and dubbed “Na Cano Blanco,” was a Mexican sope stuffed with succotash, served atop a puree of cushaw squash and topped with parched blue corn, amaranth, and crunchy yellow bits that turned out to be crumbled dry ramen.

”This dish is me wrestling with my own identity — native, Chicano, and white,” Rico said. The succotash was made from the “three sisters” of corn, beans, and squash, a primary trio of sustenance for native tribes. The slate represented nature, from which the food itself and the people nourished by it had come, and reminded him of the shale he found in the Appalachian Mountains, where he lived as a child. The sope represented his Chicano roots, while the sprinkle of Top Ramen offered a taste of a cheap and filling food often found in American households. The creaminess of the squash contrasted the unexpected crunch of the processed noodles; it was cognitive dissonance on a plate.

“Food, while nourishment,” Rico said, “also has its own kind of narrative.”

[mipacko]

Rayakan HUT ke-11, KA Pariwisata Luncurkan Store dan Komunitas

Rabu, 09 September 2020 Afri Rismoko PT KA Pariwisata (Kawisata) merayakan hari jadi yang ke-11 secara virtual. (dok)   A A Comments SEMARANG TENGAH, AYOSEMARANG.COM -- PT KA Pariwisata (Kawisata) merayakan hari jadi yang ke-11. Perayaan ulang tahun dilakukan secara virtual dengan judul Virtual HUT ke-11 Kawisata.  ADVERTISEMENT Perayaan secara virtual ini merupakan puncak acara dari rangkaian kegiatan Semarak HUT Kawisata yang telah berlangsung dari tanggal 1 - 8 September 2020. Pada perayaan virtual dilaksanakan seremonial peresmian logo 11 tahun PT KA Pariwisata, peluncuran Kawisata Store dan Komunitas Millenial Kawisata 2020.  AYO BACA : Museum Kereta Api Ambarawa Kembali Dibuka Perayaan secara virtual dipimpin oleh Komisaris PT KA Pariwisata, Karlo Manik, Direktur Operasi PT KA Pariwisata, R Agus Dwinanto Budiadji, Direktur Keuangan, Adang Sujana. Kebersamaan, semangat dan kesadaran diri tentang kesehatan adalah hal penting untuk tetap bergerak dan berinovasi di masa ini. Oleh karena itu, pada kesempatan yang spesial ini Kawisata meluncurkan Kawisata Store yang merupakan akun resmi penjualan produk Kawisata yang bisa dikunjungi di beberapa e-commerce terkemuka seperti Tokopedia, Shopee dan Bukalapak.  AYO BACA : Raisa Menangis Umumkan Pembatalan Konser di GBK “Kawisata Store menyediakan berbagai produk menarik untuk memenuhi kebutuhan lifestyle, hobi, olahraga dan merchandise kereta api,” ujar R Agus Dwinanto Budiadji, Direktur Operasi PT KA Pariwisata. Kawisata juga meresmikan Komunitas Millennial Kawisata 2020. Jumlah millennial Kawisata mencapai hingga 2.600 orang yang tersebar di seluruh area kerja PT Kereta Api Indonesia (Persero).  “Dengan diresmikannya Komunitas Millennial Kawisata 2020 diharapkan generasi millennial bisa berkontribusi dan memberikan peran serta yang kreatif dan produktif untuk menumbuhkan perusahaan serta meningkatkan daya saing perusahaan,” tandasnya.

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Artikel ini sudah Terbit di AyoSemarang.com, dengan Judul Rayakan HUT ke-11, KA Pariwisata Luncurkan Store dan Komunitas, pada URL 

Penulis: Afri Rismoko

Editor : Adib Auliawan Herlambang

https://www.ayosemarang.com/read/2020/09/09/63379/rayakan-hut-ke-11-ka-pariwisata-luncurkan-store-dan-komunitas

[malangtoday-blog]

Kian Menjanjikan, Kabupaten Malang Belum Mampu Penuhi Ekspor Kopi

MALANGTODAY.NET - Kesempatan Kabupaten Malang untuk menjadi eksportir kopi skala besar masih terbuka lebar. Permintaan kopi dari luar negeri terus mengalami peningkatan. Setiap tahun, Kabupaten Malang memiliki kuota ekspor hingga 70 ribu ton kopi. Namun, sampai saat ini Kabupaten Malang baru mampu memenuhi kuota 30 ribu ton per tahun. Baca Juga: Antara Hoax dan Tidak dalam Berita Gempa Palu Bupati Malang, Rendra Kresna mengatakan, kebutuhan dunia terhadap kopi Indonesia sejatinya sangat tinggi. Rendra ingin para petani kopi tetap konsisten, karena dulu petani kopi Kabupaten Malang mampu memenuhi kuota ekspor tersebut. "Harga kopi yang dirasakan para petani tidak menarik dengan kejadian klasik saat panen raya justru harganya jatuh dan sebagainya, kemudian banyak petani beralih dengan bertanam tanaman lain. Kita bersyukur, mereka kini sudah kembali bersemangat menanam kembali tanaman kopi. Terlebih, penggemar kopi juga tumbuh berkembang dan warung kopi bertebaran di tingkat desa, kecamatan dan kota. Hal ini menjadi salah satu pintu masuk agar para petani kembali senang bertanam kopi," kata Rendra, belum lama ini. Lebih jauh, Rendra juga berharap produksi kopi Kabupaten Malang tidak lagi dijual dalam bentuk masih mentah atau biji kopi. Namun, lebih baik jika sudah dalam bentuk olahan. "Jangan lagi kemudian masih rata-rata menjual kopi secara glondongan (biji) namun sudah packing olahan, baik untuk konsumsi rumah tangga hingga dijual ke luar provinsi dan sebagainya. Apalagi dalam perkembanganya, branch kopi Malang kini jumlahnya sudah banyak dan semakin dikenal masyarakat, seperti Amstirdam, Bangelan, Kopi Merah dan Karlos," terangnya. Rendra mengakui, masih ada sejumlah persoalan yang membuat pihaknya masih harus melakukan pendampingan kepada petani kopi. Seperti saat panen terjadi pada musim hujan, menurut Rendra, kualitas kopi akan ikut turun akibat proses pengeringanya kurang cukup sehingga kurang maksimal. "Kita sudah membantu tetapi nilainya hanya sedikit karena keuangan Pemkab Malang terbatas. Kita berusaha meminta pemerintah pusat yakni alat pengering kopi," ucapnya. Baca Juga: Wakil Ketua KPK Minta Seluruh Kepala Daerah Terapkan Zero Tolerance Pria berkacamata itu tidak menampik, bila permintaan kopi di pasaran terus mengalami peningkatan, hal itu akan berdampak positif pada kesejahteraan petani. "Jika penggemar kopi semakin banyak maka turut mendongkrak harga kopi yang bisa memakmurkan petani kopi Kabupaten Malang," pungkas Rendra

Reporter : Dhimas Fikri Editor : Kistin Septiyani

Source : https://malangtoday.net/malang-raya/kabupaten-malang/kian-menjanjikan-kabupaten-malang-belum-mampu-penuhi-ekspor-kopi/

MalangTODAY

[redmiqq-blog]

Prediksi Skor Bola Atl. Madrid vs Club Brugge 04-10-2018

New Post has been published on http://prediksiterakurat.org/prediksi-skor-bola-atl-madrid-vs-club-brugge-04-10-2018/

Prediksi Skor Bola Atl. Madrid vs Club Brugge 04-10-2018

Update post by moderator Mbahskor.com – .

Mbahskor.com kali ini akan mencoba untuk melakukan sedikit preview pertandingan dan Prediksi Skor Bola Prediksi Skor Bola Atl. Madrid vs Club Brugge 04-10-2018. Pada pertandingan pekan kali ini akan digelar sepak bola Liga Champions Eropa antara Atl. Madrid vs Club Brugge 04-10-2018

Pertandingan sepak bola sepak bola Liga Champions Eropa antara Atl. Madrid vs Club Brugge 04-10-2018 akan diselenggarakan di Wanda Metropolitano, pada pukul 02.00 WIB.

Berikut data dan preview Prediksi Skor Bola antara Atl. Madrid vs Club Brugge 04-10-2018

Prediksi Skor Bola Prediksi Skor Bola Atl. Madrid vs Club Brugge 04-10-2018 pada pertandingan pekan kali ini akan berlangsung pertandingan sepak bola Liga Champion Eropa antara Atl. Madrid vs Club Brugge. Dini hari nanti, Laga seru kembali terjadi di Liga Champions Eropa yang mempertemukan Atl. Madrid vs Club Brugge, dimana laga akan terjadi di Wanda Metropolitano.

Banyak orang melihat laga ini adalah hasil drawing yang sangat menguntungkan bagi Atl. Madrid yang menjadi Tim Tuan Rumah di laga ini, namun fakta nya status favorit hanyalah sebuah status dan harus dibuktikan dilapangan, terlebih Club Brugge adalah tim yang sangat berbahaya jika bermain Tandang.

Sementara itu Atl. Madrid tak mau mengalami kekalahan, saat bermain di markas mereka sendiri di Wanda Metropolitano.dengan catatan mereka harus bisa menahan gempuran Wesley dkk di Wanda Metropolitano. Hal ini juga memaksa Thomas, Lemar, Victor Vitolo, Koke,Dan Antoine Griezmann, Diego Costa,Dan Patrick Schick.

Ayo lihat juga Klasemen Lengkap Sementara Liga Inggris 2018-2019

Melalui beberapa data-data dan info yang kami dapat dan kumpulkan untuk kedua tim, terdapat beberapa pertemuan terakhir antara keduanya.

Data-data yang dikumpulkan untuk Prediksi Skor Bola Prediksi Skor Bola Atl. Madrid vs Club Brugge 04-10-2018 :

Pertandingan terakhir Atl. Madrid :

26.09.2018 Atletico Madrid 3 – 0 Huesca 22.09.2018 Getafe 0 – 2 Atletico Madrid 19.09.2018 Monaco 1 – 2 Atletico Madrid 15.09.2018 Atletico Madrid 1 – 1 Eibar 01.09.2018 Celta Vigo 2 – 0 Atletico Madrid

Pertandingan terakhir Club Brugge :

27.09.2018 Deinze 2 – 0 Club Brugge KV 23.09.2018 Gent 0 – 4 Club Brugge KV 19.09.2018 Club Brugge KV 0 – 1 Dortmund 15.09.2018 Club Brugge KV 2 – 1 Lokeren 01.09.2018 Waregem 2 – 5 Club Brugge KV

Head To Head :

Belum Pernah Bertemu

Perkiraan starting lineup Atl. Madrid ( 4-4-2 ) : Jan Oblak, Filipe Luis, Diego Godin, Jose Maria Gimenez, Juanfran, Angel Correa , Thomas, Lemar, Victor Vitolo, Koke, Antoine Griezmann, Diego Costa

Perkiraan starting lineup Club Brugge ( 4-3-2-1 ) : Karlo Letica; Stefano Denswil, Matej Mitrovic, Benoit Poulain, Emmanuel Dennis, Ruud Vormer, Hans Vanaken, Mats Rits, Arnaut Danjuma Groeneveld, Kaveh Rezaei, Wesley

Bursa Taruhan :

1×2 Handicap Over/Under 1: 1.29 | x: 5.36 | 2: 11.45 1.90 | 0 : 1 1/2 | 2.00 2.00 | 2 3/4 | 1.875

Prediksi Skor Sepak Bola Atl. Madrid vs Club Brugge 04-10 2018 Hari Ini oleh mbahskor.com

1×2 Handicap Over/Under Prediksi Skor Bola 1 Atl. Madrid – 1 1/2 Over 3 – 1

Baca Juga : Prediksi Skor Bola Prediksi Skor Bola Atl. Madrid vs Club Brugge 04-10-2018

  The post Prediksi Skor Bola Atl. Madrid vs Club Brugge 04-10-2018 appeared first on Mbahskor.com.

Source: Mbah Skor

[tebbyclinic11]

Brit Reed Is Leading a New Generation of Indigenou...

New Post has been published on http://kitchengadgetsreviews.com/brit-reed-is-leading-a-new-generation-of-indigenou/

Brit Reed Is Leading a New Generation of Indigenou...

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Brit Reed did not set out to become a cook, teacher, farmer, historian, and activist for the food sovereignty movement, preparing and preserving Indigenous foodways. Until college, she wasn’t even an active member of her native Choctaw community. But today, as she leaves culinary school at 29, she is set to become a leader in a food movement spurred by a new generation of Indigenous chefs.

The Choctaw now live in Oklahoma, but Reed was raised by a non-Indigenous family in Dallas. When she arrived at Evergreen State College in 2010, she enrolled in Native American Studies, before entering a masters program in tribal governance. She learned how government-run commodity food programs and food deserts on reservations cause rampant diabetes, hypertension, and heart disease. She also learned about corn. “There were over eight thousand varieties of corn at the point of Contact [with Europeans], and even in 1900 there were still a thousand,” she says. “Today you can get maybe two or three in a regular grocery store. I talk about corn a lot. In Japanese cuisine, you can’t not have rice. For Choctaw, corn is our staple in that way.”

Her interests quickly led her beyond the classroom. Her essay, “Food Sovereignty Is Tribal Sovereignty” (named for a speech by Native nutrition educator Valerie Segrest), exploded from a class project into an online forum for Indigenous cooks. But it was a story about Indigenous rights icon Winona Laduke that really transformed Reed from academic to food activist. Laduke’s father challenged her academic background, telling her, “I don’t want to hear about what you have to say until you can grow corn.” Reed recalled, “That kind of sunk in for me, and I thought, ‘I should stop this theorizing about all these things and actually get my hands dirty.’”

Reed enrolled in the Seattle Culinary Academy, though she wasn’t drawn to professional cooking as just another job. Community service is the norm for Indigenous chefs. Reed worked with the Tulalip Health Clinic, a healthy eating education program for the Coast Salish community near Seattle, and with Yappalli in Oklahoma, a program in which community members walk sections of the Trail of Tears. Straight out of culinary school, Reed joined I-Collective, a group of Indigenous chefs and activists who organize pop-up dinners and seminars to educate mainstream media about Indigenous foods and rising cooks.

The program highlights the work of young female cooks. Reed says she’s thankful that well-established chefs like Mixteco chef and I-Collective cofounder Neftalí Durán and cofounder M. Karlos Baca (Tewa/Diné/Nuche), have given female cooks the spotlight because, even as women work alongside male chefs to heal Indigenous communities, they’ve had to fight for gender equality within the kitchen.

Durán and Reed agree that female Indigenous cooks should be honored, both in modern kitchens and for their historic roles in feeding Native communities. Before Contact, Reed explains, women took the lead on tending the corn, squash, and sunflowers that sustained the community. When first Spanish then French explorers came through Choctaw land, it was women who dominated trading decisions, determining who got to share in their harvest. Female control of foodways in the Choctaw community gave women powerful, even deified status by extension. “For us, corn was sacred,” Reed says. “And women were the main providers of that sacred food.”

After colonizers stripped the Choctaw of their lands, traditional foods took on a magnified role in resistance, and women continued to feed their families Indigenous foods as a subtle act of defiance. Reed explains that by reframing Sunday church services by serving traditional meals or teaching children to forage for wild onion dinners, women ensured the survival of fragments of their pre-colonial traditions.

As Brit Reed leaves school and grows into her role as a leader in the Indigenous food sphere, she inherits power and perspective from this history of strong Indigenous women. Back in college, she would spend summers cooking in Oklahoma, where her auntie would always remind her to “embrace traditional women’s roles,” and that advice has become a source of both power and appreciation.

“Grandmas have been holding it down and making sure we still have these foods and this knowledge. We’re just embracing who we are,” Reed says. She has also taken Laduke’s father’s lesson to heart, getting her hands dirty. “I recently took it upon myself for the first time to try my hand at gardening,” she says. “I tried to grow corn, and thankfully it grew pretty well.”

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[foodsovereigntytribalsovereingty]

On November 12, 2017 Hillel Echo-Hawk, Amy Beaumier, and Brit Reed will be putting on a pop-up at Joli in Ballard. We will be serving an Indigenous based menu.

This will have passed appetizers and cocktails, silent auction, Abigail Echo-Hawk will be speaking and Howie Echo-Hawk will be MC of the evening. $75 per ticket and cash bar. Signature cocktail by Adam Critzer. Dave Flatman, owner of Screwdriver Bar in Belltown, is also one of the bartenders helping us out. It's going to be really great! The menu is finally decided on!!! Please buy your tickets through event bright https://www.eventbrite.com/e/indigenous-foods-pop-up-ticket…-Smoked salmon mousse, berry, corn flour tartlet -Duck fat, maple, popcorn -3 sisters with apple cider vinaigrette -Braised boar, roasted squash purée, mustard seed crackers -Wild rice, herbs, cranberries*Everything can be altered to your specific diet if requested*

This pop-up is a fundraiser to support both Hillel and myself going to NYC during thanksgiving week to join up with several other Indigenous Chefs - such as Karlos Baca, Neftali Duran, and Brian Yazzie as a part of the I-Collective - as we take over Manhattan serving Indigenous cuisines there Nov 22-25.

During Thanksgiving, a time that most Americans are gathering to celebrate a nostalgic story that erases this country’s history of genocide, the I-Collective pop up In NYC offers a different narrative that highlights Indigenous communities’ resilience as well as our innovations in gastronomy, agriculture, the arts, and society at large. Strengthening inter-tribal relationships with food, agriculture, and technology are key components in our work to revise Thanksgiving in the American imagination and present a more truthful history.

Our work is guided by indigenous values that prioritize balance and reciprocity for all living things. For us, “thanksgiving” is not a singular event- we gather regularly to appreciate changing seasons and renew our sacred connections to the land and each other. Together, let’s celebrate a new Thanksgiving with an indigenous framework: collective promotion of a healthy food system that values people, traditional knowledge, and the planet over profit.

So come join us at Joli on 7th and 65th NW at 6pm on Sunday 11/12!

[kenweene]

Chef Karlos Baca, Founder of Taste of Native Cuisine, Talks Decolonizing Foodways and Waking Up the Indigenous Consciousness - Indian Country Media Network

See on Scoop.it - enjoy yourself

Karlos Baca, the Diné/Tewa/Nuche founder of Taste of Native Cuisine, is making waves in the collective indigenous food sovereignty movement.

Kenneth Weene's insight:

I would love to try this chef's food. While there is no way our culture can survive on such hunting-gathering sustenance, there is surely much to learn from Chef Baca and his ilk about flavors and ingredients. The closest I've come is eating on a few of the reservations, where the food has been mostly Mexican or starchy American, and a couple of "indigenous" meals at the Heard Museum for Thanksgivings, at which my wife and I were among the few who ate the venison, rabbit, fish, and the like instead of the farm-raised turkey with stuffing that most of the attendees favored. 

If any of my Native American friends are into cooking and especially into finding food for their tables in the woods and waters of their lands, I'd love an invite to dinner. How about you? Ready to try food that's not your norm? 

[two-step-theatrics-drummer]

Cooking Indigenous American Cuisine

Watch chefs Sean Sherman and Karlos Baca as they explain their approach in removing all European influence from their cooking. from Fine Dining Lovers http://ift.tt/2mWTsSU via http://ift.tt/1BkEnz4

[lingkarmalang]

#kopikarangploso Berbagai kafe dan kedai kopi di dalam maupun di luar kota #Malang sudah tidak asing lagi dengan kopi karlos. Bahkan beberapa #kafe sudah me roasting sendiri biji #kopi yang dibeli langsung dari petani. Jadi kalau anda suatu saat pergi buat nongkrong di salah satu kafe dan menemukan jenis karlos di menu nya jangan lupa untuk mencobanya, tunggu sejenak rasanya di lidah dan ceritakan pada kami bagaimana rasa kopinya menurut versi kalian..? . Baca Selngkapanya di www.lingkarmalang.com . 📷Photo fikri. R ✍ Penulis Kartiko. P . #KotaMalang #KotaBatu #KabupatenMalang (di Karangploso, Jawa Timur, Indonesia)