AGRICULTURE AND ACTIVISM
FEATURING:
Liz Hoover is an Associate Professor of American Studies at Brown University. Dr. Hoover also works with the Native American Food Sovereignty Alliance. Her courses focus on environmental health and justice in Native communities, Indigenous food movements and Native American museum curation Her PhD from Brown in Anthropology focused on environmental and medical anthropology as it relates to Native American communities. She has authored the book, The River Is In Us: Fighting Toxics in a Mohawk Community, discusses the Akwesane Mohawks’ experiences with contamination on their land and their fight to reclamation of its health and culture. Dr. Hoover is also the co-editor of Indigenous Food Sovereignty in the United States: Restoring Cultural Knowledge, Protecting Environment and Regaining Health which explores food sovereignty of Native peoples in the United States and ways it may be achieved and sustained.
Clint Carroll is an Associate Professor Ethnic Studies at the University of Colorado Boulder. His works centers around Cherokee people and focuses on various issues concerning land conservation, perpetuation of land-based knowledge and ways of life. He is also the author of Roots of Renewal: Ethnobotany and Cherokee Environmental Governance which explores how tribal natural resource managers navigate the intricacies of settler colonialism and the recent efforts of cultural revitalization and the impact it is having on Indigenous communities. Dr. Carroll is the recipient of fellowships from the Ford Foundation, the Udall Foundation, the US Environmental Protection Agency and the National Science Foundation.
“DeLesslin” “Roo” George-Warren (he/they) is a queer artist, researcher, and organizer from Catawba Indian Nation. From 2017-2019 he was the Special Projects Coordinator for the Catawba Cultural Preservation Project where he facilitated the Catawba Language Project – including developing and programming online digital assets, several food sovereignty initiatives, and other community education projects. Since 2019 he has continued to work for his tribe as a consultant on many projects including: language revitalization, cultural healing, teacher training, grant writing and much more. He has been recognized as a 2018 “40 Under 40” by the National Council on American Indian Enterprise Development and was selected as a Dreamstarter by Running Strong for American Indian Youth.
RESOURCES:
Decolonizing Together: Moving Beyond a Politics of Solidarity Toward a Practice of Decolonization
Indigenous Allyship: An Overview (free download)
Honor Native Land: A Guide and Call to Acknowledgement
We encourage our viewers to research and acknowledge the Indigenous land that they are reside on. For a quick introduction, we suggest referencing here.
GRASSROOTS AND GLOBAL CHEFS:
FEATURING:
Chef Lois Ellen Frank is a chef, author, Native foods historian and photographer based in Sante Fe, Mexico. She has spent over 25 years researching Native American foods and life ways. Her research culminated in her book, Foods of the Southwest Indian Nations and has since won multiple accolades. Chef Frank is also a featured cooking instructor at the Santa Fe School of Cooking where she specializes on Native American foods of the Southwest. She is also an adjunct professor at at the Institute of American Indian Arts (IAIA), in Santa Fe, New Mexico where she teaches on Indigenous Concepts of Native American Food.
Chef Taelor Barton is currently the executive chef at The Vault in Tusla, Oklahoma. She graduated from the OSU Institute of Technology’s School of Culinary Arts program. At the Vault, Chef Barton has created a menu inspired by her Native American roots and her grandmother, Edith Knight. She credits her grandmother for teaching her traditional techniques and ingredients.
Johnnie Sue Myers is a Cherokee Elder who specializes in wild game meats and the gathering and prepation of wild vegetables in the Cherokee and Southern Appalachian traditions. She is the author of The Gathering Place – Traditional Cherokee Dishes and Southern Appalachian Cooking. Johnnie was also featured in Bizarre Foods With Andrew Zimmern (starts at 22:00).