This symposium examined 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.
1:56:25 – the Sioux Chef Sean Sherman (Oglala Lakota)
10:00 – Ganondagan State Historic Site Manager Peter Jemison (Seneca Haudenosaunee)
47:11 – Brown University Assistant Professor Elizabeth Hoover (Mohawk/Mi’kmaq descendant)
4:48 / 46:12 – NYU PhD Candidate Angelo Baca (Navajo – Hopi)
00:07 – NYU MA Candidate Alex Jimerson (Seneca Haudenosaunee)
1:30:38 – Chef Kini Kahauolopua (Kānaka Maoli)