By Lilliana V. Sandoval
This part of the series discussed how there is a lack of access to indigenous foods. Zora Wolfe is the woman to start and run her families business who has limited supplies to make a special indigenous dish, The Hungry Wolf Deli. While Blake Jackson works with the Indigenous food and agriculture initiative, which works on policy analysis and takes federal food policies and applies them to Native American Indian Nations. Jackson also helps those opening businesses set up a business plan.
Through out the talk there was much discussion around the dish that Wolf and her daughters make, which is bean bread , taters fat back and the lack of ramps for other dishes. Her business makes these dishes a special way and often times they’re sold out after 30 minutes of having them out. Ramps are similar to green onions in a way, however they are hard to access . They tend to take a long time to grow and it must be picked a certain way so that the plant’s growth isn’t hindered. There was a point in time which they were in high demand, however they were neglected and there has been a limit placed on them now. In order to preserve these plants which are apart of Native Americans cultural dishes. The reservation is the only place in which they grow. This issue needs to addressed so that these aren’t lost for good. This consultation has brought the topic of sustaining tribal food sytems as more recurring.
A lot of knowledge of these food practices, how to pick, grow or cook them, has been lost over time. Due to the fact that Indigenous culture has been stripped from them . Whether it be through land allotment or restrictive policies. By placing these harsh policies on Native tribes, they are suppressing the people economically and culturally .