Point of Origin

Indigenous Foodways: The Decolonized Diet

Recent media attention surrounding native indigenous foodways has brought to light what a decolonized diet means. This is in part thanks to individuals like Sean Sherman, the Sioux Chef, places like the Ohlone Cafe in Berkeley, Ca, Andi Murphy the host of Toasted Sister podcast and Brit Reed who works at Tulalip clinic. Through their work, and the work of many other indigenous people, they are revitalizing and bringing attention to the precolonial foods of their local indigenous tribes.On this episode of Point of Origin from Whetstone Magazine we explore how can we truly honor indigenous foodways, without it becoming the new, then forgotten trend? And why land and gathering are essential to indigenous foodways. Learn more about this <a href="https://www.whetstonemagazine.com/pointoforigin">episode</a>. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

Point of Origin is about the world of food, worldwide. Each week we travel to different countries exploring culture through food, examining its past and present, and what it teaches us about who we are and how we came to be. Join Whetstone Magazine co-founder host Stephen Satterfield as he connects with those most immersed in defining and preserving global foodways. Along the way we’re drinking natural wine in Australia, sipping tea — Taiwanese Oolong and Sri Lankan Ceylon — and eating frejon, a Nigerian staple with Brazilian origins. The power of food is that it has a story to tell. Point of Origin is a podcast that enthusiastically uplifts the voices of women and people of color. We believe that this diversity isn’t just noteworthy but part of what makes our work essential and distinguished. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences.