This Indigenous food page has resources that connect food, culture, and health.
Our Indigenous food page shares resources available that connect food, culture, and health. There are many concepts and factors that make up indigenous wellness and identity, and food is critical part of that. The history of Indigenous food systems has changed dramatically throughout time, due to the impacts of colonization and historical trauma. The implications of this have adversely affected current health conditions across many Indigenous tribes throughout the nation. With this page we share resources that promote Indigenous food because we recognize the important role food. of the abundance in nutrition, wholistic benefits the earth and furthers food security.
The Indigenous e-recipe book is one resource that shares recipes inspired by Indigenous culinary experts and cooks. The goal of this recipe booklet was to ensure all ingredients are accessible and likely to be affordable to most people. We want our health professionals to feel confident in directing patients to a resource that best suits their cultural background. We hope this Indigenous recipe booklet makes it to the hands of community members that may find this useful to their wellbeing and encourages reclaiming cultural foods.
*Note: If you are non-Indigenous, please refrain from culture appropriation and exploitation. We ask that this booklet and knowledge be utilized with respect. These practices of Indigenous food knowledge are intended for community members who have cultural connection and/or are in positions that serve Indigenous communities.
Contact [email protected] for hard copies, questions, or feedback.
Indigenous Food Cooking Activities
Cooking activities have been one way to engage students into health careers, such as Nutrition, this provides hands-on learning, cultivates interests, and cultural competency.
Picture to the right: Cooking activities led by Community Health Programs Associate, Chelsie Begoody. Montezuma-Cortez High School, Indigenous Club: Students created six recipes from Hózhó Meals, while having conversation around Indigenous food.
Picture below: Health Careers Institute: In collaboration with Marnie Clay, Fort Lewis College Assistant Professor of Nutrition, created a Three Sisters’ dish from Hózhó Meals.
“My work has allowed me to expand on the field of Nutrition… by exploring Indigenous food knowledge and applying it to useful resources that connect food and health. All work is promoting diversity in the health workforce because it builds upon that connection piece- students may feel more influenced and inclined to enter a field that is relatable and addresses the communities they come from.”
– Chelsie Begoody
The Healthy Home Cooking video demonstrates steps on creating blue corn mush, a minimal dish that is nutritious, Indigenous, and delicious.
View the Health Home Cooking Video.
SWCAHEC will pilot the Native Food For Life program, facilitated by Chelsie Begoody.
Please view the video below to learn more information about the program.
Recorded zoom link: https://youtu.be/l779cmMQvMw