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This program takes place online Tuesday, May 4
Indigenous food sovereignty is the right of Native peoples to protect their wild foods, water, soil, and air on tribal lands, as well as to produce and control the quality standards and distribution of farmed and ranched food. This presentation explores the importance of nuts, vegetables, grains, and fruits tribes gather and cultivate, and the importance of these resources to cultural continuity and good health.
About the Instructor:
Devon Mihesuah, PhD, is an enrolled citizen of the Choctaw Nation of Oklahoma and is the Cora Lee Beers Price Professor in the Humanities Program at the University of Kansas. She is the author of numerous award-winning books, including Indigenous Food Sovereignty in the United States: Restoring Cultural Knowledge, Protecting Environments, and Regaining Health, co-edited with Elizabeth Hoover, which won the Austin Award of the Society for Economic Botany and Gourmand’s Best in the World Indigenous Book. She is former Editor of the American Indian Quarterly and the University Nebraska Press book series, “Contemporary Indigenous Issues.” She oversees the American Indian Health and Diet Project at KU and the Facebook page, Indigenous Eating.