1 00:00:01,040 --> 00:00:05,560 Speaker 1: My name is Evil Longoria and I am and welcome 2 00:00:05,720 --> 00:00:10,280 Speaker 1: to Hungry for History, a podcast that explores our past 3 00:00:10,320 --> 00:00:13,200 Speaker 1: and present through food. On every episode, we'll talk about 4 00:00:13,200 --> 00:00:16,919 Speaker 1: the history of some of our favorite dishes, ingredients, and beverages. 5 00:00:17,200 --> 00:00:23,680 Speaker 1: So make yourself at home. We are doing something different 6 00:00:23,720 --> 00:00:26,920 Speaker 1: this week. We've got a very special guest, Mike. Then 7 00:00:26,920 --> 00:00:29,800 Speaker 1: I have always had the action, We've had these conversations 8 00:00:29,840 --> 00:00:31,920 Speaker 1: a lot, but now we have a professional to guide 9 00:00:32,000 --> 00:00:35,839 Speaker 1: us through it exactly. We're so excited. So even I 10 00:00:35,920 --> 00:00:40,879 Speaker 1: were in Spain recently and eating cheese and drinking wine 11 00:00:40,920 --> 00:00:44,400 Speaker 1: and olive oil and celebrating all of these amazing foods. 12 00:00:44,479 --> 00:00:46,400 Speaker 1: And the last night that I was Zara walking to 13 00:00:46,400 --> 00:00:50,000 Speaker 1: a restaurant and we're like, okay, wait a minute, we're 14 00:00:50,000 --> 00:00:53,960 Speaker 1: in Spain. The colonizers and we took a step back 15 00:00:54,000 --> 00:00:56,040 Speaker 1: and we're like, okay, what is it. There's a larger 16 00:00:56,040 --> 00:00:59,960 Speaker 1: conversation about decolonizing the diet. Yeah, because we were eating 17 00:01:00,080 --> 00:01:01,880 Speaker 1: so many things that we were like, oh my god, 18 00:01:02,000 --> 00:01:06,880 Speaker 1: does come from this? And then we were like do 19 00:01:07,000 --> 00:01:09,880 Speaker 1: we celebrate it or are we shameful about it? Like 20 00:01:09,920 --> 00:01:11,840 Speaker 1: we were like, oh my gosh, you know the fact 21 00:01:11,880 --> 00:01:15,720 Speaker 1: that there's so much pork and vacca men in in 22 00:01:15,760 --> 00:01:19,200 Speaker 1: the Mexican diet. And you know, Mike and I are 23 00:01:19,440 --> 00:01:24,520 Speaker 1: paroled Mexicans, Like we are like whoa, but you know, 24 00:01:24,760 --> 00:01:29,440 Speaker 1: feeling guilty in in the colonizing country and at the 25 00:01:29,480 --> 00:01:32,959 Speaker 1: same time celebrating the food, right like we're like, this 26 00:01:33,040 --> 00:01:35,080 Speaker 1: is where this comes from, this is where this comes from. 27 00:01:35,120 --> 00:01:37,960 Speaker 1: And anyway, we just got into some territory we weren't 28 00:01:37,959 --> 00:01:42,240 Speaker 1: really comfortable with meaning we were we were like exploring 29 00:01:42,360 --> 00:01:45,440 Speaker 1: within our own emotional inventory of like how should we 30 00:01:45,480 --> 00:01:48,880 Speaker 1: feel about this? And so we have a really really 31 00:01:49,000 --> 00:01:53,680 Speaker 1: great guest today. Her name is Claudia. She's an indigenous 32 00:01:53,840 --> 00:01:59,160 Speaker 1: culinary anthropologist. She's a public scholar, she's a doctoral candidate. 33 00:01:59,240 --> 00:02:03,560 Speaker 1: She's a professor Ethnic and food studies, and an indigenous 34 00:02:03,800 --> 00:02:09,000 Speaker 1: meso American traditional plant based chef. This is like, I'm 35 00:02:09,040 --> 00:02:11,800 Speaker 1: so impressed, Claudia. You were born and raised in East 36 00:02:11,960 --> 00:02:19,400 Speaker 1: l A predominantly on a Mesoamerican sasson and diet, and 37 00:02:19,440 --> 00:02:22,560 Speaker 1: then at an early age she began to cook alongside 38 00:02:22,600 --> 00:02:26,560 Speaker 1: her elders and she gained all of this knowledge and 39 00:02:26,639 --> 00:02:31,800 Speaker 1: she's centered this knowledge in her academic studies and you're 40 00:02:31,880 --> 00:02:34,880 Speaker 1: the one that found her, might be. Cludia is amazing. 41 00:02:34,919 --> 00:02:37,680 Speaker 1: I've known Claudia for a few years now, and I 42 00:02:37,720 --> 00:02:41,640 Speaker 1: followed Claudia and we were talking about this decolonization. We're 43 00:02:41,760 --> 00:02:46,080 Speaker 1: proud Mexicans South Texans, but also Spanish backgrounds. When we 44 00:02:46,160 --> 00:02:49,359 Speaker 1: had this conversation, I was like Cloudia, Claudia's brilliant. Claudia 45 00:02:49,600 --> 00:02:52,400 Speaker 1: is the person to talk to. Welcome to the show, 46 00:02:52,440 --> 00:02:55,360 Speaker 1: Welcome to Hungary for history. Thank you, it's a pleasure 47 00:02:55,400 --> 00:03:02,680 Speaker 1: to be here. How did you even get interested in 48 00:03:02,720 --> 00:03:06,920 Speaker 1: this subject of like indigenous culinary anthropology that seems like 49 00:03:07,360 --> 00:03:11,720 Speaker 1: a hybrid of a of of a career. You know, 50 00:03:11,880 --> 00:03:14,880 Speaker 1: it definitely is a hybrid of a career, kid, You not, 51 00:03:15,680 --> 00:03:17,480 Speaker 1: I mean, and I think it's really it's a really 52 00:03:17,480 --> 00:03:19,960 Speaker 1: it's a testament to my identity, to be quite honest. 53 00:03:20,200 --> 00:03:22,799 Speaker 1: And you know, I've always cooked my whole life. I 54 00:03:23,280 --> 00:03:27,400 Speaker 1: don't know, like who I am without food. And you know, 55 00:03:27,520 --> 00:03:30,120 Speaker 1: it wasn't until I was in grad school. I was 56 00:03:30,160 --> 00:03:32,560 Speaker 1: working on my first Masters, and you know, I was 57 00:03:32,600 --> 00:03:35,920 Speaker 1: taking some Chikanda feminist courses and I came across Sherry 58 00:03:35,960 --> 00:03:39,080 Speaker 1: Modaga's work and she talked about it in an article 59 00:03:39,120 --> 00:03:42,480 Speaker 1: called Queer Aslan where she stated that Aslan was no 60 00:03:42,520 --> 00:03:45,480 Speaker 1: longer a mythological homeland, but was indeed flesh, skin and 61 00:03:45,520 --> 00:03:51,680 Speaker 1: bones that was under patriarchal, imperialist, capitalist United States, and 62 00:03:51,760 --> 00:03:54,040 Speaker 1: you know, we needed to liberate. And I remember thinking 63 00:03:54,080 --> 00:03:58,200 Speaker 1: to myself, Okay, my body is colonized, and so what 64 00:03:58,240 --> 00:04:00,200 Speaker 1: am I going to do to decolonize it? Am I 65 00:04:00,200 --> 00:04:03,320 Speaker 1: gonna liberate myself? How is my body at the last 66 00:04:03,360 --> 00:04:08,360 Speaker 1: front colonial, you know frontier? And I thought, oh, through 67 00:04:08,360 --> 00:04:12,400 Speaker 1: my mouth, through what I'm eating, And immediately it was 68 00:04:12,480 --> 00:04:15,240 Speaker 1: like day and night. I was like, I need to 69 00:04:15,280 --> 00:04:18,160 Speaker 1: liberate myself. Like and it's not just about the colonizing 70 00:04:18,240 --> 00:04:21,279 Speaker 1: my mind being open minded, learning histories that have been erased, 71 00:04:21,320 --> 00:04:25,720 Speaker 1: but it was like, I need to truly do the 72 00:04:25,760 --> 00:04:29,159 Speaker 1: work necessary to honor my you know, my ancestors, to 73 00:04:29,240 --> 00:04:32,719 Speaker 1: honor my family by remembering what they ate, what my 74 00:04:32,760 --> 00:04:36,039 Speaker 1: grandparents say, what my great grandparents say. And so that 75 00:04:36,200 --> 00:04:39,440 Speaker 1: just took me down the trajectory of you know, really 76 00:04:39,760 --> 00:04:43,479 Speaker 1: aligning myself to what it means to de colonize, you know, 77 00:04:43,560 --> 00:04:46,520 Speaker 1: my taste buds, my diet, the way I moved in 78 00:04:46,560 --> 00:04:49,599 Speaker 1: the world. And so with that being really invested in 79 00:04:49,640 --> 00:04:54,320 Speaker 1: Goldtura and ceremony. You know, I was able to merge 80 00:04:54,400 --> 00:04:58,800 Speaker 1: these worlds and ultimately really emphasize it in my work. 81 00:04:59,279 --> 00:05:03,880 Speaker 1: That's an azing So what does it mean to decolonize 82 00:05:03,920 --> 00:05:08,880 Speaker 1: your diet? Yeah? Um, but it can mean a big question, right, Yeah, 83 00:05:08,920 --> 00:05:11,480 Speaker 1: it's a huge question. Um. You know, when I was 84 00:05:11,560 --> 00:05:15,200 Speaker 1: asked this question maybe about fifteen years ago, I always 85 00:05:15,200 --> 00:05:18,520 Speaker 1: centered it from the meso American experience, Chicana experience, and 86 00:05:18,560 --> 00:05:21,320 Speaker 1: for me it was like immediately my first response was 87 00:05:21,360 --> 00:05:23,880 Speaker 1: always we need to get away from the colonizer foods. 88 00:05:24,200 --> 00:05:26,000 Speaker 1: And folks would ask me, well, what does that mean? 89 00:05:26,040 --> 00:05:28,599 Speaker 1: What do you mean the colonizer foods? What that means? McDonald? 90 00:05:28,960 --> 00:05:35,680 Speaker 1: That absolutely means Veggonald, but it also but it also 91 00:05:35,800 --> 00:05:38,599 Speaker 1: means right at the time, the way I understood it 92 00:05:38,640 --> 00:05:41,320 Speaker 1: was getting away from the foods that were introduced, so 93 00:05:41,440 --> 00:05:45,880 Speaker 1: like chicken, beef, pork, the sugar, the processed food, you know, 94 00:05:45,920 --> 00:05:49,760 Speaker 1: these particular animals and their byproducts. That was like the 95 00:05:49,800 --> 00:05:52,840 Speaker 1: way I was preparing food, I was, you know, eliminating 96 00:05:52,880 --> 00:05:56,280 Speaker 1: these foods. So I was really you know, looking for 97 00:05:56,600 --> 00:06:01,560 Speaker 1: what was tangibly accessible, that was native, So returning to 98 00:06:01,680 --> 00:06:06,000 Speaker 1: native food waste, remembering native food waste, particularly Meso American 99 00:06:06,040 --> 00:06:09,440 Speaker 1: food waste, and so I was like, wow, let's start. 100 00:06:09,520 --> 00:06:12,640 Speaker 1: Let's start by, you know, understanding what we mean by 101 00:06:12,760 --> 00:06:16,640 Speaker 1: standard American diet. Let's understand, you know, how the food 102 00:06:16,640 --> 00:06:20,920 Speaker 1: palate has changed, how it's become politicized. And so when 103 00:06:20,920 --> 00:06:24,359 Speaker 1: we're talking about the colonizing the diet, I've learned that 104 00:06:24,440 --> 00:06:28,680 Speaker 1: it is definitely decentering what we're told we have to eat, 105 00:06:28,960 --> 00:06:31,560 Speaker 1: but it also means returning to our cultural heritage foods, 106 00:06:31,960 --> 00:06:34,920 Speaker 1: right so and no longer being embarrassed. I know some 107 00:06:34,920 --> 00:06:36,960 Speaker 1: folks are like, oh, I don't need beings out unless 108 00:06:36,960 --> 00:06:39,440 Speaker 1: it's from home, you know, or or even then, I've 109 00:06:39,480 --> 00:06:41,160 Speaker 1: had mothers say to me, I'm eat the holes. You know. 110 00:06:41,200 --> 00:06:43,440 Speaker 1: They don't want to eat their beings. They don't want 111 00:06:43,440 --> 00:06:46,599 Speaker 1: to eat these food they're shamed. Right, So, the colonizing 112 00:06:46,640 --> 00:06:48,680 Speaker 1: the diet also has a lot to do with letting 113 00:06:48,680 --> 00:06:52,280 Speaker 1: go of that shame um and being proud of, you know, 114 00:06:52,680 --> 00:06:57,280 Speaker 1: our cultural heritage foods. When I was little, I tested 115 00:06:57,320 --> 00:06:59,359 Speaker 1: into a different school, so I had to be bussed 116 00:06:59,400 --> 00:07:02,440 Speaker 1: to the to the white school, and I remember getting 117 00:07:02,440 --> 00:07:05,240 Speaker 1: on the bus with my beIN taco and everybody had 118 00:07:05,279 --> 00:07:07,640 Speaker 1: a pop tart and I didn't. I had never seen 119 00:07:07,680 --> 00:07:10,640 Speaker 1: a pop tart before. I was like, oh, what's that? 120 00:07:11,040 --> 00:07:13,480 Speaker 1: And they were like what is that? And I was like, 121 00:07:14,320 --> 00:07:17,880 Speaker 1: we're in my neighborhood. Everybody a beIN taco. And I 122 00:07:17,880 --> 00:07:20,640 Speaker 1: remember going home and crying, begging my mom to buy 123 00:07:20,640 --> 00:07:22,760 Speaker 1: pop tarts and she's like, no, I'm not. But you 124 00:07:22,760 --> 00:07:24,800 Speaker 1: know how much popped arts or they're like four dollars 125 00:07:24,840 --> 00:07:28,320 Speaker 1: for a box, Like, I'm not, that's crazy, Yeah, but 126 00:07:28,360 --> 00:07:32,240 Speaker 1: it was. I was embarrassed. I was embarrassed exactly. Yeah, 127 00:07:32,360 --> 00:07:34,880 Speaker 1: I can relate to that, and you know, and so 128 00:07:34,960 --> 00:07:37,200 Speaker 1: now I definitely own it. Right, So now I go 129 00:07:37,280 --> 00:07:39,600 Speaker 1: around saying, yes I am, I am a free holera 130 00:07:39,760 --> 00:07:42,320 Speaker 1: and not just that, but I'm also a no pallettra. Right. 131 00:07:42,320 --> 00:07:44,600 Speaker 1: So I eat cactus. I'm proud of it. I'm not 132 00:07:45,120 --> 00:07:47,480 Speaker 1: ashamed of it, right. I don't put it to the side, 133 00:07:47,480 --> 00:07:50,200 Speaker 1: and I don't look at it as something inferior, because 134 00:07:50,200 --> 00:07:52,800 Speaker 1: I know it's not. You know, with with early colonialism, 135 00:07:52,800 --> 00:07:55,800 Speaker 1: when the Spanish first arrived, those were the ideas that 136 00:07:55,840 --> 00:07:58,760 Speaker 1: were instilled onto the indigenous people. They were told that 137 00:07:58,800 --> 00:08:02,680 Speaker 1: their food was inferior your food. Therefore they were inferior people, 138 00:08:03,120 --> 00:08:05,120 Speaker 1: and so folks didn't want to affiliate with that. They 139 00:08:05,120 --> 00:08:07,920 Speaker 1: wanted to feel superior, and so they wanted to eat 140 00:08:07,960 --> 00:08:12,280 Speaker 1: quote unquote the superior foods that the Spanish colonizers were eating, 141 00:08:12,760 --> 00:08:15,200 Speaker 1: and you know, and that trickles down to today's day 142 00:08:15,200 --> 00:08:22,000 Speaker 1: and age. I grew up, you know, in South Texas. 143 00:08:22,040 --> 00:08:25,320 Speaker 1: My parents were from Mexico, but I growing up in Laredo, 144 00:08:25,560 --> 00:08:29,080 Speaker 1: everybody spoke Spanish, So I didn't know what it meant 145 00:08:29,080 --> 00:08:31,720 Speaker 1: to be a minority until I was in college because 146 00:08:31,760 --> 00:08:36,040 Speaker 1: I wasn't. We were not allowed to speak English, we 147 00:08:36,040 --> 00:08:38,760 Speaker 1: were not allowed to go, you know, to McDonald's because 148 00:08:38,800 --> 00:08:41,680 Speaker 1: my mom was always like, that's not food, that's not real. 149 00:08:42,040 --> 00:08:44,720 Speaker 1: You know. Growing up, the border was so fluid. My grandparents, 150 00:08:44,760 --> 00:08:48,320 Speaker 1: my friends are across, lived lived across, so it was 151 00:08:48,679 --> 00:08:51,439 Speaker 1: it was sort of a very you know, different experience 152 00:08:51,480 --> 00:08:55,520 Speaker 1: that I never felt that shame of eating beans because 153 00:08:55,520 --> 00:08:58,360 Speaker 1: that's what everybody was doing. Yeah, but you know what's 154 00:08:58,880 --> 00:09:01,720 Speaker 1: my my my dad did not let us eat fast 155 00:09:01,720 --> 00:09:05,319 Speaker 1: food either, like it was. My mom on pay day, 156 00:09:05,440 --> 00:09:08,599 Speaker 1: which was once a month, would buy us a Domino's 157 00:09:08,679 --> 00:09:11,080 Speaker 1: pizza and we'd have to eat it before my dad 158 00:09:11,120 --> 00:09:13,760 Speaker 1: came home and hide the pizza box in my neighbor's 159 00:09:13,800 --> 00:09:18,480 Speaker 1: trash can because my dad was livid. And and we're 160 00:09:18,480 --> 00:09:21,040 Speaker 1: from the ranch where I'm also from South Texas, and 161 00:09:21,040 --> 00:09:23,040 Speaker 1: we would grow the food and my Dad's like, the 162 00:09:23,040 --> 00:09:25,120 Speaker 1: earth will give you what you need. And so if 163 00:09:25,120 --> 00:09:28,560 Speaker 1: it was Calabassa season, we had calabasa for months and 164 00:09:28,600 --> 00:09:31,480 Speaker 1: I was like, I, hey, Calabasa. And then it would 165 00:09:31,520 --> 00:09:34,320 Speaker 1: be watermelon season and it was like, oh my god, 166 00:09:34,320 --> 00:09:36,720 Speaker 1: I'm so tired of what but he he would grow. 167 00:09:36,920 --> 00:09:38,800 Speaker 1: You have to grow seasonally, and then we'd have to 168 00:09:38,880 --> 00:09:40,880 Speaker 1: pick it all the time, and I hated it. I 169 00:09:40,920 --> 00:09:43,680 Speaker 1: hated it. And now like, how is it expensive? Is 170 00:09:43,679 --> 00:09:48,280 Speaker 1: it to eat seasonally? You know? Like like, wait, this 171 00:09:48,320 --> 00:09:51,920 Speaker 1: is what I've been doing my whole life. Don't go 172 00:09:52,000 --> 00:10:03,520 Speaker 1: anywhere hungry for history will be right back. How do 173 00:10:03,559 --> 00:10:07,640 Speaker 1: you think that learning about our foods right about about 174 00:10:07,640 --> 00:10:12,120 Speaker 1: people about native foods help us treat people with more empathy? 175 00:10:12,640 --> 00:10:15,640 Speaker 1: I feel like, you know, one one we don't we 176 00:10:15,679 --> 00:10:20,240 Speaker 1: don't make that correlation right between people food land. But 177 00:10:20,320 --> 00:10:24,040 Speaker 1: I feel like if we begin to understand, you know, 178 00:10:24,200 --> 00:10:29,520 Speaker 1: these these cultural experiences. Then we understand the politics behind 179 00:10:29,640 --> 00:10:34,880 Speaker 1: why you know, there is migration, why folks are seeking asylum. 180 00:10:34,920 --> 00:10:38,600 Speaker 1: You know, people have been displaced because of capitalists food 181 00:10:38,679 --> 00:10:42,040 Speaker 1: endeavors that go and take over land. Again, this goes 182 00:10:42,040 --> 00:10:45,520 Speaker 1: back to those push and pool factors. It's very food centered, 183 00:10:46,080 --> 00:10:48,480 Speaker 1: and you know, to understand that folks are just trying 184 00:10:48,520 --> 00:10:52,560 Speaker 1: to survive here. And you know, it's not about taking resources. 185 00:10:52,600 --> 00:10:56,600 Speaker 1: It's about you know what, We've been displaced and we 186 00:10:56,640 --> 00:10:58,640 Speaker 1: need to survive. We need to eat, we need to 187 00:10:58,760 --> 00:11:01,640 Speaker 1: feed our families. And you know, I feel when we 188 00:11:01,679 --> 00:11:06,080 Speaker 1: begin to understand you know, the cultural food politics and 189 00:11:06,080 --> 00:11:09,000 Speaker 1: and issues around diet, then it allows us to to 190 00:11:09,160 --> 00:11:13,000 Speaker 1: be exactly that, to be understanding that this food system, 191 00:11:13,080 --> 00:11:17,040 Speaker 1: it's so deep and it's so intricate. I mean that 192 00:11:17,160 --> 00:11:20,240 Speaker 1: it truly affects people's lives and not just you know health, 193 00:11:20,480 --> 00:11:22,280 Speaker 1: not just through the body, not just through you know, 194 00:11:22,360 --> 00:11:25,079 Speaker 1: the spiritual and the mental, but like we're talking about 195 00:11:25,080 --> 00:11:29,160 Speaker 1: like you know, economically, we're talking about you know, sustainably. 196 00:11:29,360 --> 00:11:34,040 Speaker 1: Just learning about food really helps us understand people's migration 197 00:11:34,080 --> 00:11:38,400 Speaker 1: experiences and and why it even happens. Quinoa, right, like, 198 00:11:38,440 --> 00:11:42,800 Speaker 1: it became so populars quinoa quinoa, and you know the 199 00:11:42,840 --> 00:11:46,400 Speaker 1: fact that it's from Peru and it's a very native, 200 00:11:46,520 --> 00:11:50,359 Speaker 1: ancient grain that they've been using for thousands of years, 201 00:11:50,440 --> 00:11:52,760 Speaker 1: and that now the value chain or the food chain 202 00:11:52,840 --> 00:11:56,520 Speaker 1: that's happening is difficult, right because it's a native crop, 203 00:11:56,640 --> 00:11:59,319 Speaker 1: but because now the world wants it, because it's them 204 00:11:59,360 --> 00:12:02,880 Speaker 1: all that rising in popularity. It's hard. You know, there's 205 00:12:02,920 --> 00:12:06,320 Speaker 1: an increased production and now other countries are producing it, 206 00:12:06,440 --> 00:12:09,520 Speaker 1: and and now the because other countries are producing it, 207 00:12:09,600 --> 00:12:12,160 Speaker 1: like China and the UK, the prices and bedu have dropped, 208 00:12:12,160 --> 00:12:14,520 Speaker 1: and now small farmers are suffering. It's like a whole 209 00:12:14,559 --> 00:12:19,200 Speaker 1: freaking chain of events that happens behind exactly. Yeah, and 210 00:12:19,200 --> 00:12:22,240 Speaker 1: then for some of these communities in Padu, they can't 211 00:12:22,240 --> 00:12:25,960 Speaker 1: even afford the cost of what kin what is because 212 00:12:26,000 --> 00:12:29,559 Speaker 1: of the production and the demand. It really speaks to yes, 213 00:12:29,679 --> 00:12:33,079 Speaker 1: small farmers being pushed off and having to seek another 214 00:12:33,600 --> 00:12:36,800 Speaker 1: type of living because they can no longer farm their lands. 215 00:12:37,760 --> 00:12:40,679 Speaker 1: Even in Mexico right with the Contorta, most people have 216 00:12:40,840 --> 00:12:44,719 Speaker 1: this like crappy co ya that's filled with it's all 217 00:12:44,800 --> 00:12:48,359 Speaker 1: fillers and don't even have the real you know, niam 218 00:12:53,760 --> 00:12:55,719 Speaker 1: I have a question that I'm going to sound like 219 00:12:55,720 --> 00:12:58,480 Speaker 1: an idiot. It's the the question of the biggers I 220 00:12:58,520 --> 00:13:01,800 Speaker 1: have about decolonizing. Three of us live in southern California, right, 221 00:13:01,800 --> 00:13:04,280 Speaker 1: and the land is so rich. You know, I have 222 00:13:04,320 --> 00:13:06,480 Speaker 1: a lemon and an orange tree in my backyard. I 223 00:13:06,559 --> 00:13:09,520 Speaker 1: love to cook with olive oil. Should I not? Like 224 00:13:09,600 --> 00:13:11,240 Speaker 1: you know what I mean? It's like like, where is 225 00:13:11,360 --> 00:13:14,440 Speaker 1: the line? Yeah, you know, that's a really good question. 226 00:13:15,040 --> 00:13:17,240 Speaker 1: At one point I would have said, yes, we got 227 00:13:17,240 --> 00:13:19,160 Speaker 1: to get rid of all those foods, right. We need 228 00:13:19,240 --> 00:13:21,240 Speaker 1: to recenter these you know, these native foods. And the 229 00:13:21,280 --> 00:13:24,240 Speaker 1: reason for that is because my elder said to me, Claudia, 230 00:13:24,559 --> 00:13:27,120 Speaker 1: if we do not eat our cultural heritage foods, they're 231 00:13:27,120 --> 00:13:29,719 Speaker 1: gonna go away. And for me, I was like, oh, 232 00:13:29,760 --> 00:13:31,360 Speaker 1: this is a call to action. I need to eat 233 00:13:31,400 --> 00:13:33,240 Speaker 1: these foods because the foods need to know that I 234 00:13:33,280 --> 00:13:35,320 Speaker 1: want to eat them. The foods need to know that 235 00:13:35,360 --> 00:13:38,880 Speaker 1: I need them to survive because their survival is my survival. 236 00:13:39,640 --> 00:13:42,439 Speaker 1: And then working with you know, chefs from the Native 237 00:13:42,480 --> 00:13:46,360 Speaker 1: American Food Sovereignty movement, I've learned that there's a way 238 00:13:46,440 --> 00:13:50,079 Speaker 1: to indigenize some of these foods, like the lemon, right, 239 00:13:50,080 --> 00:13:52,320 Speaker 1: we give them a new purpose because they have become, 240 00:13:52,840 --> 00:13:55,960 Speaker 1: you know, part of our cultural sason. They become what 241 00:13:56,120 --> 00:13:58,640 Speaker 1: we've grown up with, right, Like we use a lot 242 00:13:58,640 --> 00:14:01,600 Speaker 1: of lemon and see throw and some of these foods 243 00:14:01,640 --> 00:14:05,360 Speaker 1: that are not particularly native, however, right we we gave 244 00:14:05,400 --> 00:14:08,959 Speaker 1: them a new purpose. And and again what's beautiful about 245 00:14:09,000 --> 00:14:11,680 Speaker 1: them is that these are not you know, processed foods. 246 00:14:11,720 --> 00:14:15,280 Speaker 1: These are not fake foods. Right. But I also feel that, 247 00:14:15,360 --> 00:14:18,360 Speaker 1: you know, part of you know, decolonizing and part of 248 00:14:18,400 --> 00:14:22,320 Speaker 1: doing this this food work responsibly is understanding what I 249 00:14:22,360 --> 00:14:28,400 Speaker 1: like to call the lesson. So it's an acronym for local, ecological, sustainable, seasonal, organic, 250 00:14:28,400 --> 00:14:31,760 Speaker 1: and native. When we do our best right to you know, 251 00:14:31,840 --> 00:14:35,280 Speaker 1: stick with those particular principles, then it allows us to 252 00:14:35,520 --> 00:14:40,360 Speaker 1: also align ourselves right with our natural ecology, align ourselves 253 00:14:40,400 --> 00:14:43,960 Speaker 1: with with what is available, you know, during these particular seasons, 254 00:14:44,000 --> 00:14:46,680 Speaker 1: because to be honest with you, certain foods that are seasonal, 255 00:14:46,720 --> 00:14:48,960 Speaker 1: they prepare it for the season to come. Like my 256 00:14:49,000 --> 00:14:51,360 Speaker 1: front yard right now, the raine just came down there. 257 00:14:51,360 --> 00:14:54,800 Speaker 1: It's covered were stinging nettle of you know, stinging nettle 258 00:14:54,960 --> 00:14:58,360 Speaker 1: is not native. However, I'm gonna consume it because it's 259 00:14:58,360 --> 00:15:01,240 Speaker 1: going to prepare my body for the spring, the flowers, 260 00:15:01,320 --> 00:15:04,720 Speaker 1: the blossoms, everything's gonna be happening. I'm gonna build my immunity. 261 00:15:05,120 --> 00:15:06,920 Speaker 1: I'm you know, it's gonna build so that I don't 262 00:15:06,920 --> 00:15:11,280 Speaker 1: get inflammation. And so, you know, there's really something beautiful about, 263 00:15:11,720 --> 00:15:14,200 Speaker 1: you know, finding the balance. And that's what I've been 264 00:15:14,240 --> 00:15:18,080 Speaker 1: told over and over again, you know, because balance equals ecology, 265 00:15:18,160 --> 00:15:21,080 Speaker 1: and and that's what's important here because ultimately, at the 266 00:15:21,160 --> 00:15:23,640 Speaker 1: end of the day, the work that we're doing here 267 00:15:24,080 --> 00:15:26,240 Speaker 1: and the way we eat and how we eat, it's 268 00:15:26,280 --> 00:15:28,400 Speaker 1: it's yes, it's about us, but it's also about the 269 00:15:28,440 --> 00:15:31,720 Speaker 1: generations to come. And that's why I do this work 270 00:15:32,000 --> 00:15:34,680 Speaker 1: because I constantly think about that, and I think about 271 00:15:34,720 --> 00:15:36,920 Speaker 1: what does this mean for me? You know, what is 272 00:15:37,000 --> 00:15:40,080 Speaker 1: my responsibility? Because I feel like the food has called 273 00:15:40,120 --> 00:15:42,720 Speaker 1: me to do this work. It said, okay, girl, you're 274 00:15:42,760 --> 00:15:46,200 Speaker 1: into it. So you know what, here you go now, 275 00:15:46,520 --> 00:15:49,640 Speaker 1: you know, turn this into medicina. Turned this into the 276 00:15:49,640 --> 00:15:53,080 Speaker 1: medicine for the people. Help them. Remember well, you know, 277 00:15:53,240 --> 00:15:56,000 Speaker 1: it's funny because that's the conversation might then I we're 278 00:15:56,080 --> 00:15:58,200 Speaker 1: having here in Spain. I'm in Spain right now, because 279 00:15:58,200 --> 00:16:01,760 Speaker 1: I'm shooting. But it's like should we not you know, 280 00:16:01,920 --> 00:16:04,000 Speaker 1: like should we not eat the pork chops? Should we 281 00:16:04,120 --> 00:16:08,680 Speaker 1: not celebrate harmony vedicle? And it's hard obviously to to 282 00:16:09,320 --> 00:16:14,160 Speaker 1: eat a decolonized diet entirely, but the knowledge that, like 283 00:16:14,200 --> 00:16:17,320 Speaker 1: you can tell some Mexicans today maybe pork pork wasn't 284 00:16:17,320 --> 00:16:19,120 Speaker 1: here before they came, and they were like, of course 285 00:16:19,160 --> 00:16:22,040 Speaker 1: it was. And you're like, no, no, you know, like 286 00:16:22,080 --> 00:16:25,960 Speaker 1: I said, we've always had pork. No, you know a 287 00:16:26,080 --> 00:16:29,080 Speaker 1: month away in the north, you know, all the beef 288 00:16:29,520 --> 00:16:32,720 Speaker 1: and it was like, you know, this was a vegetarian country, 289 00:16:32,840 --> 00:16:36,560 Speaker 1: like the whole country, Like they had maybe maybe foul 290 00:16:36,920 --> 00:16:41,280 Speaker 1: some foul maybe some you know, not chicken, turkeys and 291 00:16:41,360 --> 00:16:49,440 Speaker 1: some and some. Yeah. It was like yeah, it's very small. 292 00:16:50,040 --> 00:16:56,280 Speaker 1: But if you tell somebody from Monterrey there wasn't garten, 293 00:16:56,320 --> 00:16:59,160 Speaker 1: it like got it wasn't always here, they wouldn't believe 294 00:16:59,240 --> 00:17:08,480 Speaker 1: you wouldn't leave you because it got grand exactly. They do. Think. 295 00:17:08,480 --> 00:17:13,040 Speaker 1: It's just knowing what was that native diet like, and 296 00:17:13,040 --> 00:17:16,440 Speaker 1: and the benefits of that diet, like it was so 297 00:17:16,840 --> 00:17:22,200 Speaker 1: amazingly healthy to eat that way in indigenous times, and 298 00:17:22,200 --> 00:17:24,280 Speaker 1: and then again like you said, to celebrate and honor it. 299 00:17:24,359 --> 00:17:27,200 Speaker 1: So I went to the corn farmers in Wahaka and 300 00:17:27,200 --> 00:17:30,040 Speaker 1: and these corn farmers have a rainbow of corn and 301 00:17:30,119 --> 00:17:33,560 Speaker 1: purple and black and blue and green and and the 302 00:17:33,680 --> 00:17:36,800 Speaker 1: mixed and the this. And they said, because the US 303 00:17:37,000 --> 00:17:40,159 Speaker 1: only wants the white corn, all the other corns are 304 00:17:40,240 --> 00:17:43,879 Speaker 1: dying out. And I was heartbroken because if you go 305 00:17:43,920 --> 00:17:45,680 Speaker 1: there and you see it, you're like, I want a 306 00:17:45,800 --> 00:17:49,119 Speaker 1: purple tortilla. I want to reck tortia. I want the 307 00:17:49,240 --> 00:17:54,359 Speaker 1: flavor so different. Yeah, the nuances, the nuances of the 308 00:17:54,800 --> 00:17:58,200 Speaker 1: colors taste different, and it is we think that things 309 00:17:58,240 --> 00:18:00,840 Speaker 1: are going to be around forever, right, we think that 310 00:18:01,080 --> 00:18:03,320 Speaker 1: the purple card is going to be around forever. But 311 00:18:03,400 --> 00:18:06,800 Speaker 1: if you don't continue growing it and honoring it and 312 00:18:06,960 --> 00:18:10,760 Speaker 1: educating people about it and eating it, things do disappear. 313 00:18:10,960 --> 00:18:14,879 Speaker 1: Like there is this extinction that can happen if people 314 00:18:15,040 --> 00:18:18,960 Speaker 1: don't continue to grow and eat and and teach about 315 00:18:19,000 --> 00:18:22,040 Speaker 1: these foods. Yes, you know, And it goes back to 316 00:18:22,080 --> 00:18:25,560 Speaker 1: like the GMOs. It's a type of bioengineering that occurs, 317 00:18:25,640 --> 00:18:29,160 Speaker 1: and you know, it creates this this change. Right when 318 00:18:29,160 --> 00:18:31,400 Speaker 1: I think about GMOs, I think about it in terms 319 00:18:31,480 --> 00:18:34,840 Speaker 1: of how it reduces biodiversity. It's a different type of 320 00:18:34,960 --> 00:18:39,520 Speaker 1: ecological colonialism. And the same thing, right, the original form, 321 00:18:39,640 --> 00:18:43,479 Speaker 1: the original food way, it changes, it alters, it no 322 00:18:43,520 --> 00:18:46,399 Speaker 1: longer is what it was. And so when we stop 323 00:18:46,480 --> 00:18:50,520 Speaker 1: eating these cultural heritage foods because they're purple or red, 324 00:18:50,600 --> 00:18:54,399 Speaker 1: because they're not quote unquote white, our palates are becoming colonized. 325 00:18:54,480 --> 00:18:57,480 Speaker 1: You know, what we desire, what we crave right now, 326 00:18:57,480 --> 00:19:02,919 Speaker 1: it's colorized. And so to decolonize, right, it could also mean, 327 00:19:02,960 --> 00:19:06,240 Speaker 1: you know, how we decolonized Dorothea. It's perhaps no longer 328 00:19:06,600 --> 00:19:09,879 Speaker 1: eating the yellow and the white, but eating the blue 329 00:19:10,080 --> 00:19:12,760 Speaker 1: and the red, you know. And so there's just so 330 00:19:12,800 --> 00:19:16,840 Speaker 1: many intricate aspects to what it means to decolonize who. 331 00:19:16,840 --> 00:19:18,320 Speaker 1: I love that you talk, because you know, I do 332 00:19:18,400 --> 00:19:22,080 Speaker 1: a lot of advocacy for farm workers, and people go, oh, 333 00:19:22,160 --> 00:19:25,120 Speaker 1: were you a farm worker? And I go, no, I eat, 334 00:19:26,080 --> 00:19:28,480 Speaker 1: Like you know what I mean, why why do you 335 00:19:28,560 --> 00:19:31,159 Speaker 1: care so much? Would you a farm worker? No? I 336 00:19:31,240 --> 00:19:33,480 Speaker 1: care because I eat. If you eat, you should care 337 00:19:33,520 --> 00:19:36,960 Speaker 1: about farm workers. And I remember reading an article one time, 338 00:19:37,480 --> 00:19:39,919 Speaker 1: and I want to say, like bone a petite or 339 00:19:39,960 --> 00:19:41,720 Speaker 1: one of the one of the food and wine one 340 00:19:41,720 --> 00:19:44,440 Speaker 1: of those you know, fancy food magazines, and they were 341 00:19:44,680 --> 00:19:47,480 Speaker 1: comparing is it should you buy organic or not? And 342 00:19:47,560 --> 00:19:50,760 Speaker 1: they were doing the cost of organic and the cost 343 00:19:50,840 --> 00:19:53,879 Speaker 1: of a regular avocado, the cost of organic milk, the 344 00:19:53,920 --> 00:19:58,840 Speaker 1: cost and nobody factored in the human cost of not 345 00:19:58,920 --> 00:20:03,879 Speaker 1: having testa sides sprayed on a person. But they were like, oh, well, 346 00:20:03,960 --> 00:20:07,640 Speaker 1: not an organic avocado is three dollars, but really all 347 00:20:07,680 --> 00:20:11,639 Speaker 1: that means is like the skin. And nobody talked about 348 00:20:11,680 --> 00:20:15,199 Speaker 1: the humanity and the people who plant and pick and 349 00:20:15,240 --> 00:20:20,320 Speaker 1: produce our food. And I find there's a huge miscommunication 350 00:20:20,400 --> 00:20:23,639 Speaker 1: about that. And I feel like during COVID, you know, 351 00:20:23,720 --> 00:20:27,600 Speaker 1: farm workers were declared essential workers, and I said, they've 352 00:20:27,640 --> 00:20:30,760 Speaker 1: always been essential, always, Like we didn't, we didn't need 353 00:20:30,800 --> 00:20:35,480 Speaker 1: a pandemic to tell us farm workers are essential. Exactly, yes, exactly, 354 00:20:35,920 --> 00:20:40,639 Speaker 1: because there is this idea of disfoldable bodies and you know, no, 355 00:20:40,920 --> 00:20:45,280 Speaker 1: I'm sorry, you know, but that work. It's vital for 356 00:20:45,320 --> 00:20:47,920 Speaker 1: the survival of the food and for the survival of people. 357 00:20:50,000 --> 00:20:52,600 Speaker 1: Don't go anywhere hungry for history will be right back. 358 00:20:58,240 --> 00:21:01,000 Speaker 1: Do you think we're a lost cause you know what 359 00:21:01,040 --> 00:21:02,520 Speaker 1: I mean When you're like, where are they too far? 360 00:21:02,680 --> 00:21:05,880 Speaker 1: Gone like like, eventually we're gonna forget the corn toda 361 00:21:05,960 --> 00:21:08,960 Speaker 1: eventually or do you find there is a reclaiming Yeah, 362 00:21:09,000 --> 00:21:10,960 Speaker 1: you know, at one point I would have said, man, this, 363 00:21:10,960 --> 00:21:13,280 Speaker 1: this whole thing is a lost cause, you know, but 364 00:21:13,440 --> 00:21:17,000 Speaker 1: now a days, I honestly don't feel that way anymore. 365 00:21:17,520 --> 00:21:21,040 Speaker 1: I see, you know, folks awakening their taste buds and 366 00:21:21,040 --> 00:21:24,160 Speaker 1: their palates and their memories. Right, there's a desire, there's 367 00:21:24,160 --> 00:21:29,240 Speaker 1: a need to return to to understand, and I see it, 368 00:21:29,320 --> 00:21:31,439 Speaker 1: you know, even here in l A, you know, folks 369 00:21:31,440 --> 00:21:33,840 Speaker 1: are like, you know, how do we you know, decolonize 370 00:21:34,000 --> 00:21:37,240 Speaker 1: or how do we you know, go about in um, 371 00:21:37,440 --> 00:21:40,720 Speaker 1: you know, making our you know, Mexican traditional foods more 372 00:21:40,760 --> 00:21:44,359 Speaker 1: plant base. Right, So people are asking, people are curious, 373 00:21:44,400 --> 00:21:47,960 Speaker 1: and they're understanding the correlation between diet, food and health, 374 00:21:48,240 --> 00:21:50,960 Speaker 1: and people don't want to be sick, which is beautiful 375 00:21:51,000 --> 00:21:53,440 Speaker 1: and wonderful because that means, you know, folks are actually 376 00:21:53,720 --> 00:21:56,960 Speaker 1: doing what it takes. And and for some people it 377 00:21:57,000 --> 00:22:00,280 Speaker 1: does require learning how to plant, how to grow, but 378 00:22:00,359 --> 00:22:02,720 Speaker 1: for a large majority of people how to cook. Not 379 00:22:02,800 --> 00:22:05,040 Speaker 1: a lot of folks know how to cook. Nobody knows that, 380 00:22:06,960 --> 00:22:10,439 Speaker 1: No nobody knows what you know, so I feel, you know, 381 00:22:10,480 --> 00:22:13,399 Speaker 1: hopefully in my lifetime, that there's going to be a 382 00:22:13,440 --> 00:22:18,000 Speaker 1: shift because more and more folks ancestral, you know, memories 383 00:22:18,000 --> 00:22:20,480 Speaker 1: are going to be activated so that way they desire 384 00:22:20,560 --> 00:22:25,040 Speaker 1: more of what their grandparents, grandparents ate. I like that 385 00:22:25,080 --> 00:22:27,399 Speaker 1: You're so hopeful, cloud yet that this is we're not 386 00:22:27,480 --> 00:22:33,400 Speaker 1: a loss cost. It's that it's about educating. Yeah, right, 387 00:22:33,520 --> 00:22:36,320 Speaker 1: And to that end, like when you teach this course 388 00:22:36,400 --> 00:22:40,359 Speaker 1: in class and you talk about declalonizing the diet, what's 389 00:22:40,359 --> 00:22:42,720 Speaker 1: the response. I am, to be honest with you, I'm 390 00:22:42,720 --> 00:22:46,080 Speaker 1: really shocked because at the end of courses that are 391 00:22:46,080 --> 00:22:48,919 Speaker 1: truly emphasized food, and that's usually what I do. No 392 00:22:48,920 --> 00:22:51,000 Speaker 1: matter what the topic is, I always find a way 393 00:22:51,000 --> 00:22:54,159 Speaker 1: to connect it to food. I've had students cry to me. 394 00:22:54,800 --> 00:22:57,520 Speaker 1: I've had students talk to me how now they're bonding 395 00:22:57,560 --> 00:23:00,200 Speaker 1: with their parents or their mothers or their grandparents, they're 396 00:23:00,200 --> 00:23:03,399 Speaker 1: asking them questions about food. I've had friends that have 397 00:23:03,560 --> 00:23:08,120 Speaker 1: actually started food businesses by you know, centering their cultural 398 00:23:08,160 --> 00:23:11,359 Speaker 1: heritage foods and be very successful at it. I've also 399 00:23:11,400 --> 00:23:14,800 Speaker 1: had students returned to ceremony because it was the food 400 00:23:14,840 --> 00:23:19,160 Speaker 1: that guided them into ceremony. Spaces and ceremony circles. I've 401 00:23:19,200 --> 00:23:22,600 Speaker 1: also had students who changed their diets completely. I've had 402 00:23:22,640 --> 00:23:26,240 Speaker 1: even some that had were diabetic and they're like, miss, 403 00:23:26,280 --> 00:23:29,399 Speaker 1: you're not gonna believe this. You know, I'm no longer diabetic, 404 00:23:29,560 --> 00:23:32,679 Speaker 1: or you know what, I've lost over fifty pounds. And 405 00:23:32,840 --> 00:23:35,719 Speaker 1: you know, we we bump into each other in the community. 406 00:23:35,760 --> 00:23:39,240 Speaker 1: They're cooking, They're like, look, I'm making you know, oyster 407 00:23:39,320 --> 00:23:44,240 Speaker 1: mushroom pole. You know, thank you, It's delicious, you know. 408 00:23:44,440 --> 00:23:47,040 Speaker 1: And and so I've just been like, you know, we 409 00:23:47,119 --> 00:23:50,560 Speaker 1: we want, we need more courses like this because it's 410 00:23:50,560 --> 00:23:53,760 Speaker 1: really impacting students. And you know, to this day, I've 411 00:23:53,840 --> 00:23:56,320 Speaker 1: never had anyone say, oh, this was a waste of time, 412 00:23:56,440 --> 00:23:59,280 Speaker 1: or oh, you know, I'm just gonna continue eating my 413 00:23:59,400 --> 00:24:02,280 Speaker 1: food from the streets, you know, fast food, right, could 414 00:24:02,440 --> 00:24:04,960 Speaker 1: mean I totally support you know, street vendors and so forth, 415 00:24:04,960 --> 00:24:08,159 Speaker 1: because you know that's where the tackles are at. But no, 416 00:24:08,400 --> 00:24:10,840 Speaker 1: it's been it's been such you know, received with such 417 00:24:10,880 --> 00:24:15,320 Speaker 1: great success, and um, it's been very transformational, very transformed. 418 00:24:16,400 --> 00:24:18,760 Speaker 1: I'm sure, like I said, I would love to take 419 00:24:18,800 --> 00:24:26,440 Speaker 1: this class me too. It's amazing. I have a question 420 00:24:26,800 --> 00:24:30,400 Speaker 1: about the stinging nettles that you collected over the rain 421 00:24:30,440 --> 00:24:33,280 Speaker 1: and eat and are gonna eat? What are they and 422 00:24:33,320 --> 00:24:36,040 Speaker 1: what what are you making with them? Yeah? So do 423 00:24:36,119 --> 00:24:37,960 Speaker 1: I have them in my backyard? I don't know that, 424 00:24:38,520 --> 00:24:42,719 Speaker 1: you're most likely you do? Most likely? Yeah, So singing 425 00:24:42,760 --> 00:24:46,680 Speaker 1: nettle it's you know, quote unquote invasive weed and if 426 00:24:46,720 --> 00:24:49,680 Speaker 1: you touch it, it'll sting you, right, so it'll kind 427 00:24:49,680 --> 00:24:52,000 Speaker 1: of give you a little like like a little pika. 428 00:24:52,480 --> 00:24:57,560 Speaker 1: They're beautiful, bright, vibrant green. They have their their leaves 429 00:24:57,600 --> 00:25:00,879 Speaker 1: almost looked like feathers. So I'll make a batch of 430 00:25:00,920 --> 00:25:03,639 Speaker 1: tea so that way when the spring comes for allergies 431 00:25:03,880 --> 00:25:07,800 Speaker 1: and then was my live harvest, what I'll do is 432 00:25:07,840 --> 00:25:10,199 Speaker 1: I'll blanch them and I make pisto out of him. 433 00:25:10,600 --> 00:25:13,880 Speaker 1: So I usually make like a stinging nettle pesto, which 434 00:25:13,880 --> 00:25:16,600 Speaker 1: actually I'll be making in a few weeks at a 435 00:25:16,600 --> 00:25:19,520 Speaker 1: at a chefs table, I'll be offering a stinging nettle pesto. 436 00:25:20,640 --> 00:25:22,320 Speaker 1: And so that's one of my favorite dishes to make. 437 00:25:22,359 --> 00:25:24,840 Speaker 1: So whatever I can use, I just you know, throw 438 00:25:24,880 --> 00:25:26,879 Speaker 1: it in wherever you would use any kind of green, 439 00:25:27,000 --> 00:25:29,080 Speaker 1: any kind of leafy green. But you do have to 440 00:25:29,160 --> 00:25:32,040 Speaker 1: blanch it so that way you take the sting out 441 00:25:32,040 --> 00:25:37,800 Speaker 1: of it. Okay, Okay, so it's like a nice better green, Yes, okay, 442 00:25:37,880 --> 00:25:46,080 Speaker 1: I'm gonna look for them so good. That sounds so yeah. Um, 443 00:25:46,119 --> 00:25:49,000 Speaker 1: I'm just so fascinated by your line of work, and 444 00:25:49,040 --> 00:25:53,399 Speaker 1: I'm so I really applaud you because it is definitely 445 00:25:53,880 --> 00:25:55,560 Speaker 1: not easy, but I love that, you know what. I 446 00:25:55,640 --> 00:25:58,840 Speaker 1: always feel like like people are most productive when the 447 00:25:58,880 --> 00:26:03,560 Speaker 1: agenda is something totally outside of what you think it is. Right, 448 00:26:03,560 --> 00:26:06,600 Speaker 1: So you're like, I've got to save you know, the 449 00:26:06,640 --> 00:26:10,119 Speaker 1: indigenous ways and foods. Like you didn't go like I 450 00:26:10,160 --> 00:26:14,160 Speaker 1: want to lose weight. I wanna, Yeah, I I don't 451 00:26:14,160 --> 00:26:16,480 Speaker 1: want to spend so much under it, Like like the 452 00:26:16,560 --> 00:26:20,800 Speaker 1: motivation is really you know, about the survival of this 453 00:26:20,880 --> 00:26:25,000 Speaker 1: indigenous foods and ways and and so I just applaud 454 00:26:25,040 --> 00:26:27,280 Speaker 1: you for that because I can't be easy. But when 455 00:26:27,320 --> 00:26:31,520 Speaker 1: you have such a clear vision and intention, I guess 456 00:26:31,560 --> 00:26:34,919 Speaker 1: you know, makes it a little easier. Yeah. And you know, 457 00:26:35,040 --> 00:26:38,440 Speaker 1: the food itself, right, also is a carrier of this knowledge. Right, 458 00:26:38,680 --> 00:26:42,800 Speaker 1: It's something we call traditional ecological knowledge. These foods, you know, 459 00:26:42,920 --> 00:26:46,280 Speaker 1: let us know when to harvest, let us know what 460 00:26:46,359 --> 00:26:48,760 Speaker 1: season it is. It also lets us know, you know, 461 00:26:48,920 --> 00:26:53,359 Speaker 1: the importance of cosmology. They also, you know, remind us 462 00:26:53,400 --> 00:26:55,560 Speaker 1: of how to be in relation to one another, how 463 00:26:55,560 --> 00:26:58,280 Speaker 1: to how to grow together, how to be a community 464 00:26:58,320 --> 00:27:00,760 Speaker 1: of plants. And so for me, that's something I also 465 00:27:00,840 --> 00:27:03,760 Speaker 1: recognize an honor you know, in the food itself, because 466 00:27:03,800 --> 00:27:06,399 Speaker 1: I know that I'm gonna you know, consume this food, 467 00:27:06,920 --> 00:27:09,560 Speaker 1: and I'm therefore I'm going to embody that knowledge. And 468 00:27:09,600 --> 00:27:11,960 Speaker 1: that's something I truly give thanks for because for me, 469 00:27:12,440 --> 00:27:16,640 Speaker 1: you know, food is a carrier of the ancestral traditional knowledge, 470 00:27:17,040 --> 00:27:19,159 Speaker 1: and it teaches us a lot about you know, the ecology. 471 00:27:19,240 --> 00:27:22,440 Speaker 1: It's no botany, and it also allows us to explore 472 00:27:22,880 --> 00:27:26,800 Speaker 1: our recipes and create menus. And for me, these menus 473 00:27:26,840 --> 00:27:29,920 Speaker 1: become you know, quotices in the flesh, right, they become 474 00:27:30,400 --> 00:27:34,040 Speaker 1: stories of the food. And and for me, that's just 475 00:27:34,119 --> 00:27:37,560 Speaker 1: another element of how to preserve and you know, to 476 00:27:37,600 --> 00:27:40,640 Speaker 1: be able to continue to pass down this taste sasson 477 00:27:40,760 --> 00:27:46,919 Speaker 1: to the generations to come. Thank you, gar Yeah, this 478 00:27:46,960 --> 00:27:49,720 Speaker 1: has been so enlightening. Thank you so much for the 479 00:27:49,760 --> 00:27:52,280 Speaker 1: work that you do. Thank you for taking the time 480 00:27:52,359 --> 00:27:56,000 Speaker 1: to chat with us. This has been truly enlightening. And 481 00:27:56,080 --> 00:28:00,119 Speaker 1: we are cloudy. We're gonna share everybody, your info and 482 00:28:00,320 --> 00:28:02,840 Speaker 1: your handles with everybody because if they want to know 483 00:28:02,920 --> 00:28:06,479 Speaker 1: more about decolonizing the diet, like they really, look you up, 484 00:28:06,560 --> 00:28:08,800 Speaker 1: look up the work you're doing, and we want to 485 00:28:08,800 --> 00:28:12,200 Speaker 1: connect those dots for sure. So I appreciate that. So 486 00:28:12,240 --> 00:28:14,720 Speaker 1: great to have you on the show. Thank you, thank you, 487 00:28:17,240 --> 00:28:20,280 Speaker 1: and thank you all for listening to this very special episode. 488 00:28:20,720 --> 00:28:24,680 Speaker 1: It wasn't our normal recipe and ingredient show, but wow 489 00:28:25,080 --> 00:28:31,960 Speaker 1: was it good. Hungry for History is an unbelievable entertainment 490 00:28:31,960 --> 00:28:36,280 Speaker 1: production in partnership with I Hearts Michael podcast Network. For 491 00:28:36,359 --> 00:28:39,040 Speaker 1: more of your favorite shows, visit the I Heart Radio app, 492 00:28:39,120 --> 00:28:42,000 Speaker 1: Apple podcast, or wherever you get your podcasts.