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Slow Food is an organization that promotes local food and traditional cooking. It was founded by Carlo Petrini in Italy in 1986 and has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem. It promotes local small businesses and sustainable foods. It also focuses on food quality, rather than quantity. It was the first established part of the broader slow movement. It speaks out against overproduction and food waste. It sees globalization as a process in which small and local farmers and food producers should be simultaneously protected from and included in the global food system.
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.
Frybread is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, generally wheat flour, baking powder, salt, and water, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Frybread can also be made into taco-like meals.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy and mush have been adopted into the cuisine of the broader United States population from Native American cultures.
Terra Madre is a network of food communities. Terra Madre network was launched by the Slow Food grass roots organization, and the intent is to provide small-scale farmers, breeders, fishers and food artisans whose approach to food production protects the environment and communities. The network brings them together with academics, cooks, consumers and youth groups so that they can join forces in working to improve the food system.
Gavin Kaysen is executive chef and owner of Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara all in Minneapolis. He received the James Beard Award for Best Chef: Midwest in 2018. Previous to his move to Minneapolis, he served as Executive Chef and Director of Culinary Operations for Daniel Boulud in New York City, over seeing Café Boulud in Palm Beach, Toronto and New York City.
Melanie Yazzie is a Navajo sculptor, painter, printmaker, and professor. She teaches at the University of Colorado at Boulder.
David Guas is a chef, TV personality, restaurateur and cookbook author from New Orleans, Louisiana.
Billy Luther is a Native American Independent film producer and director producing documentaries and short films. He currently belongs to the Navajo, Hopi, and Laguna Pueblo Tribes. He is best known for his documentary Miss Navajo which tells the story about woman competing in the beauty pageant of Miss Navajo.
Rhiana Yazzie is a Navajo playwright, actor, and filmmaker. She is based in the Twin Cities where she founded New Native Theater in 2009.
Vincent Medina is a Chochenyo Ohlone indigenous rights, language, and food activist. He is a member of the Muwekma Ohlone Tribe and co-founded Cafe Ohlone, an Ohlone restaurant in Berkeley, California which serves indigenous cuisine made with native ingredients sourced from the San Francisco and Monterey Bay Areas. As of 2019 he was serving on the Muwekma tribal council, and he is Capitán of the ‘Itmay Cultural Association. He is also a member of the Board of Directors of Advocates for Indigenous California Language Survival. Medina speaks English, Spanish, and Chochenyo.
Steven Yazzie is a Native American artist, who is enrolled in the Navajo Nation and of Laguna Pueblo descent of his father's side. He creates video art and installation environments but described painting as his first and most important medium.
The COVID-19 pandemic impacted the United States restaurant industry via government closures, resulting in layoffs of workers and loss of income for restaurants and owners and threatening the survival of independent restaurants as a category. Within a week after the first closures, industry groups representing independent restaurateurs were asking for immediate relief measures from local, state, and federal governments, saying that as many as 75 percent of independent restaurants could not survive closures of more than a few weeks. By late July, nearly 16,000 restaurants had permanently closed.
Aaron Yazzie is a Diné (Navajo) mechanical engineer at NASA's Jet Propulsion Laboratory. His work involves planetary sample acquisition and handling. He has worked on the Mars Science Laboratory, InSight, and Mars 2020 missions.
Rethink Food NYC Inc, commonly called Rethink Food or just Rethink, is a non-profit organization based in New York City. The organization was founded to address hunger in the United States by contributing to a sustainable and equitable food system. Rethink collects excess food from restaurants, grocery stores, and corporate kitchens to provide nutritious meals for people living without food security at low or no-cost. The organization expanded its operations in March 2020 to meet growing food demands amid the COVID-19 pandemic in the United States.
The impact of the COVID-19 pandemic on Native American tribes and tribal communities has been severe and has emphasized underlying inequalities in Native American communities compared to the majority of the American population. The pandemic exacerbated existing healthcare and other economic and social disparities between Native Americans and other racial and ethnic groups in the United States. Along with black Americans, Latinos, and Pacific Islanders, the death rate in Native Americans due to COVID-19 was twice that of white and Asian Americans, with Native Americans having the highest mortality rate of all racial and ethnic groups nationwide. As of January 5, 2021, the mortality impact in Native American populations from COVID-19 was 1 in 595 or 168.4 deaths in 100,000, compared to 1 in 1,030 for white Americans and 1 in 1,670 for Asian Americans. Prior to the pandemic, Native Americans were already at a higher risk for infectious disease and mortality than any other group in the United States.
Loretta Barrett Oden is an American chef, Native foods historian, food writer, and television show host. She is an enrolled member of the Potawatomi tribe. She wrote and hosted the PBS series Seasoned With Spirit: A Native Cook's Journey. Oden writes a column, Spirit of the Harvest, for Native Peoples Magazine.
Meals 4 Heels is a food delivery service and restaurant in Portland, Oregon. Nikeisah Newton founded the food delivery service catering to sex workers and strippers in 2019, and Meals 4 Heels began operating from Redd on Salmon Street in 2021. The company's tagline is "Pro Black, pro Brown, pro trans, pro science, pro hoe." The menu includes vegan noodle bowls. Beth Nakamura of The Oregonian described the food as "health-minded".
Kaibeto Boarding School is a public K-8 boarding school in Kaibito, Arizona, operated by the Bureau of Indian Education (BIE). The school has a capacity of 640 students and has 22 classrooms, four dormitories, and one cafeteria.
C.N. Gorman Museum is a museum focused on Native American and Indigenous artists, founded in 1973 at University of California, Davis in Davis, California.
References
- 1 2 3 Chuculate, Eddie (6 October 2020). "Gatherings Cafe gets new executive chef and a makeover" . Retrieved 2021-02-07.
{{cite web}}: CS1 maint: url-status (link) - ↑ "'Food is medicine': Native chefs feeding MN elders". MPR News. Retrieved 2021-02-07.
- 1 2 Tormoen, Erik (2020-05-22). "Brian Yazzie Stands Up for Native American Recipes". Minnesota Monthly. Retrieved 2021-02-07.
- 1 2 "Gatherings Cafe puts Indigenous foods at the forefront". kare11.com. Retrieved 2021-02-07.
- ↑ "This Chef Is Feeding The Elderly And At-Risk In Indian Country During". UPROXX. 2020-03-31. Retrieved 2021-02-07.
- 1 2 "Slow Food Leaders: Brian Yazzie • Slow Food USA". Slow Food USA. 2019-12-11. Retrieved 2021-02-07.
- ↑ "Independent Lens: What Native Elders Think About Indigenous Cooking". Independent Lens. 19 November 2019. Retrieved 2021-02-07.
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