Documenting the Indigenous Food Movement Across North America

The article explores the growing Indigenous food movement across North America, as writer Kate Nelson and chef Sean Sherman travel to document the efforts of people preserving and spotlighting traditional culinary practices. In Oaxaca, Mexico, they meet with chefs and activists who are reviving ancient Indigenous ingredients and techniques. In Minneapolis, they visit the Indigenous Food Lab, a non-profit working to increase access to traditional foods. In New Orleans, they highlight the work of a chef who incorporates Indigenous elements into his modern Creole cuisine. The article underscores the significance of these initiatives in honoring and safeguarding Indigenous food cultures, which have been threatened by colonial influences and industrialization. By sharing the stories of these pioneers, the article aims to raise awareness and support for the broader Indigenous food movement across North America.