NĀTIFS featured on MPR News and USDA for involvement in new Indigenous Food Sovereignty Initiative.
NĀTIFS was featured on MPR News and USDA websites in announcement of USDA Office of Tribal Relations Indigenous Food Sovereignty Project. You can read the full articles in the links above.
“The projects are small, with funding coming from the USDA internal budget, but Thompson said the plan is to build on what’s learned over the next couple of years and to expand the tribal initiatives. ‘We’re really excited about this,” said Thompson. “It’s possibly, hopefully, reversing 200 years of federal policy.'”
NĀTIFS Receives USDA Funding for Indigenous Food Sovereignty Project
Minneapolis, MN, Nov. 15, 2021: North American Traditional Indigenous Food Systems (NĀTIFS) announces its participation in a new U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative. This initiative supports the restoration of traditional Indigenous foodways, empowers Indigenous agricultural economies, and seeks to improve Indigenous health through Indigenous nutrition. The initiative is the latest in a series of bold, historic USDA actions to build equitable systems and programming. Read more about the project here!
A story about Chef Sean Sherman’s work from PBS News Hour, October 2019.
Watch Chef Sean Sherman speak about our mission and vision.
“Foundations of an Indigenous Food System Model” graphic. In the upper left-hand corner is the NATIFS logo. Beneath that is a column labeled “Understanding the Foundations of Indigenous Food Systems.” It reads: 1. Removal of colonized thought. 2. Reconnect spiritually, mentally, physically with the natural world. 3. Understand and build indigeous foundations. 4. Regain, retain, share, practice knowledge.”
In the second, right-hand column is a wheel divided into four equal sections. The top section is labeled “Indigenous Wisdom” and reads: Indigenous histories, languages, stories/songs, preserving artistry, spirituality/tradition, fermentation, crafting techniques, health, food preservation, seasonal lifestyles, cultural differences/commonalities, cooking techniques.”
The second section to the right is labeled “Animals” and reads: Large animals, smaller animals, fowl eggs, ocean life, fishing techniques, hunting, trapping, butchering, animal fats, insects.”
The third section on the bottom is labeled “Elements” and reads: “Protecting natural resources, fresh water, salt water, fire, pottery/clay, cooking rocks, sun drying, salt gathering, oceanography, knife making, wind drying, snow/ice usage.”
The final section on the left is labeled “Plants” and reads: “Farming, wild food identification, gathering, harvesting, water/ocean plans, soil maintenance, ancestral seeds, lichen/moss, tree foods, nuts, fruits, oils, medicinals.”