Sponsored by the NYU Department of Nutrition and Food Studies, Asian/Pacific/American Institute at NYU, and Native Studies Forum.
Co-convened and co-facilitated by Angelo Baca and Alex Jimerson with support from Hi‘ilei Hobart.
In 2007, the United Nations Declaration on the Rights of Indigenous Peoples focused, in part, on guidelines stating that human rights to food is comprised of culturally specific components–that the “cultural acceptability of food is an element of the normative content of the right to food, and is of particular relevance to indigenous peoples.” Within this framework, the politics of taste have come to be governed, not by personal preference, but instead by historical processes of territorialism, forced removal, and colonialism. Furthermore, through growing concerns over the age of the anthropocene, lack of access to traditional foods for indigenous people have been compounded with human-generated environmental changes.
This symposium will examine the various ways that indigenous communities across the globe have engaged with, adjusted to, resisted, circumvented, and challenged these ruptures to their traditional foodways: from establishing community health centers to native gardens, from settler colonial theory to food studies and cultural history, and from anti-GMO activism to the protection of customary fishing rights.
Featuring the Sioux Chef Sean Sherman (Oglala Lakota), Ganondagan State Historic Site Manager Peter Jemison (Seneca Haudenosaunee), Brown University Assistant Professor Elizabeth Hoover (Mohawk/Mi’kmaq descendant), NYU PhD Candidate Angelo Baca (Navajo – Hopi), NYU MA Candidate Alex Jimerson (Seneca Haudenosaunee), and Chef Kini Kahauolopua (Kānaka Maoli).
12:30-1:00 p.m. Registration|
1:00-1:10 p.m. Opening Remarks – Angelo Baca & Alex Jimerson
1:10-1:50 p.m. Ganö:nyök -Thanksgiving Address + Presentation – Peter Jemison
1:50-2:05 p.m. Screening of Garden Warriors – Angelo Baca
2:05-2:35 p.m. Indigenous Food Project Updates + Presentation Elizabeth Hoover
2:35-2:55 p.m. Hawaiian Foods Sampling – Chef Kini Kahauolopua Presentation
2:55-3:10 p.m. Break + Book Promotion
3:10-3:40 p.m. Sean Sherman Sioux Chef Company Presentation
3:40-4:10 p.m. Round Table Discussion
4:10-4:20 p.m. Closing – Ganö:nyök – Peter Jemison
4:20-5:00 p.m Reception