Indigenous foodways and Native ingredients are becoming buzzwords in the food world today. From the impact indigenous practices can have on battling climate change to the ways in which learning about your own cultures’ food can heal you from generations of trauma.
The Show talked with Kathleen Merrigan, director of the Swette Center for Sustainable Food Systems at ASU and former deputy secretary of the USDA, and Janie Simms Hipp, the CEO of the Native American Agricultural Fund, which provides grants to support Native farmers and ranchers.
The Show sat down with them recently when they were preparing for a summit at ASU earlier this week titled “The Wisdom on Indigenous Foodways.”
They talked about the momentous challenges our food systems face in climate change and how we can learn from indigenous communities’ foodways to solve them.
