Friday, September 27, 2024 – The Menu: Weaponizing food, Dietary Guidelines, and a new place on Southwest comfort food

A Navajo baker is adding ingredients from her culture into the breads, cakes and convections into her new Tempe, Arizona restaurant called ReddHouse Pastry.

How much do the proposed USDA Dietary Guidelines for Americans reflect what industries want to promote as opposed to what Native Americans consider nutritious? When the new version of the guidelines is released, it has implications for the food that makes its way into school lunches, the Food Distribution Program on Indian Reservations, and SNAP.

Former President Donald Trump won’t back away from promoting a false rumor about Haitian immigrants in Ohio eating cats and dogs. The Haitian residents now fear for their safety and say Trump is dehumanizing them for political gain. The same tactic has been used against Native Americans as well, and food is one means to do it.

GUESTS

Sean Sherman (Oglala Lakota), chef and owner of Owamni; co-founder of The Sioux Chef and North American Traditional Indigenous Food Systems

Carly Griffith Hotvedt (Cherokee), interim executive director of the Indigenous Food & Agriculture Initiative

Angel Lincoln (Navajo), chef and owner