{"id":339,"date":"2023-04-10T10:31:30","date_gmt":"2023-04-10T10:31:30","guid":{"rendered":"https:\/\/seansherman.com\/?page_id=339"},"modified":"2024-04-16T11:37:48","modified_gmt":"2024-04-16T11:37:48","slug":"vision","status":"publish","type":"page","link":"https:\/\/seansherman.com\/vision\/","title":{"rendered":"Vision"},"content":{"rendered":"

[et_pb_section fb_built=”1″ disabled_on=”off|off|off” admin_label=”Hero Section” _builder_version=”4.24.3″ background_color=”gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac” background_enable_image=”off” z_index=”29″ custom_margin=”||||false|false” custom_padding=”2px||35px||false|false” hover_enabled=”0″ border_color_top=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ global_colors_info=”{%22gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac%22:%91%22background_color%22%93,%22gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92%22:%91%22border_color_top%22%93}” sticky_enabled=”0″][et_pb_row column_structure=”2_5,3_5″ use_custom_gutter=”on” gutter_width=”1″ admin_label=”Hero Area” _builder_version=”4.20.2″ width=”100%” max_width=”2560px” custom_margin=”|||60px|false|false” custom_padding=”||50px||false|false” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.20.2″ custom_padding=”60px|100px|||false|false” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ text_font_size=”19px” text_line_height=”1.8em” header_font=”||||||||” header_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” global_colors_info=”{%22gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92%22:%91%22header_text_color%22,%22text_text_color%22%93}”]<\/p>\n

The vision<\/h1>\n

In response to requests from across the country to assist with tribal food sovereignty projects, Chef Sean Sherman<\/a> launched North American Traditional Indigenous Food Systems (N\u0100TIFS)<\/a>, a 501(c)(3) nonprofit organization dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. Their mission is to promote Indigenous foodways education and facilitate Indigenous food access. N\u0100TIFS<\/a> imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.20.2″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/Landback-scaled.jpg” alt=”Drum with #LANDBACK written on it” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}” z_index__hover_enabled=”off|desktop”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/NATIFS_Logo-small.png” alt=”NATIFS logo – North American Traditional Indigenous Food Systems (N\u0100TIFS)” url=”https:\/\/natifs.org” url_new_window=”on” _builder_version=”4.20.4″ _module_preset=”default” width_tablet=”” width_phone=”53%” width_last_edited=”on|phone” max_width=”100%” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”|300|||||||” text_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ text_font_size=”36px” text_line_height=”41.4px” background_layout=”dark” width=”99.9%” global_colors_info=”{%22gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92%22:%91%22text_text_color%22%93}”]<\/p>\n

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\u201cOur ancestors understood how to live in balance with the natural world. Indigenous foods are the original foods of this continent. It\u2019s important we recognize that and start celebrating those foods.\u201d <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.20.2″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.4″ _module_preset=”default” text_font_size=”22px” text_line_height=”29px” global_colors_info=”{}”]<\/p>\n

Indigenous Food Lab<\/h2>\n

A flagship project of N\u0100TIFS is its Indigenous Food Lab<\/a>, a culinary training center and professional Indigenous kitchen for Indigenous chefs and entrepreneurs located in the Midtown Global Market<\/a> on historic Lake Street in Minneapolis. The Indigenous Food Lab professional Indigenous kitchen has been in operation since 2020.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/05\/The-Indigenous-Food-Lab-Market-Midtown-Global-Market.jpg” alt=”Indigenous Food Lab kitchen” title_text=”The-Indigenous-Food-Lab-Market-Midtown-Global-Market” url=”https:\/\/natifs.org\/indigenous-food-lab\/” url_new_window=”on” _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”30px||||false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_video src=”https:\/\/www.youtube.com\/watch?v=zkuJJStDWvE” disabled_on=”off|off|off” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.20.2″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” custom_padding=”6px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/vision-square-1.jpg” alt=”NATIFS culinary team members Francesca and Paul record a cooking demonstration” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font_size=”22px” text_line_height=”29px” global_colors_info=”{}”]<\/p>\n

The demonstration\/training studio for sharing and capturing Indigenous knowledge, Spirit Kitchen for testing concepts, and IFL Market retail Indigenous store<\/a> opened in June 2023<\/a>. Plans are underway to expand Indigenous Food Labs across the country to support regional Indigenous food enterprises, starting with Alaska, Montana, and South Dakota.<\/span><\/p>\n

[\/et_pb_text][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ text_font_size=”17px” header_font=”||||||||” header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22text_text_color%22%93}”]<\/p>\n

Francesca Garcia and Paul Molina film an educational video on how to prepare manoomin, or wild rice. The recipe, educational materials and instructional video our team created was distributed to school cafeteria professionals across Minnesota.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.4″ _module_preset=”default” text_font_size=”22px” text_line_height=”29px” global_colors_info=”{}”]<\/p>\n

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Food access and justice are inextricably intertwined. <\/span>By providing education and training that give Native people access to healthy, local, Indigenous food<\/a>, we can not only address serious issues of malnutrition, food-related illness, and economic impoverishment on tribal lands<\/a> \u2014 we can also use our shared heritage to build bridges and build power within and between Native communities<\/a> and our allies. <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/et_pb_text][et_pb_blurb use_icon=”on” font_icon=”||divi||400″ icon_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ icon_placement=”left” disabled_on=”on|on|on” module_class=”lwp-blurb-right” _builder_version=”4.20.2″ _module_preset=”default” body_font=”|600|||||||” body_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ disabled=”on” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22icon_color%22,%22body_text_color%22%93}”]<\/p>\n

Heirloom corn is prepared outdoors in a cast iron pan at the Food Sovereignty Symposium and Festival in Michigan. The Indigenous Food Sovereignty movement is filled with incredible community members who bring knowledge, passion, and energy to our work and theirs.<\/p>\n

[\/et_pb_blurb][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ text_font_size=”17px” link_text_color=”gcid-3232d831-3c6b-42fa-a690-dae96aa130f5″ header_font=”||||||||” header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22text_text_color%22%93,%22gcid-3232d831-3c6b-42fa-a690-dae96aa130f5%22:%91%22link_text_color%22%93}”]<\/p>\n

Heirloom corn is prepared outdoors in a cast iron pan at the Food Sovereignty Symposium and Festival in Michigan<\/a>. The Indigenous Food Sovereignty movement<\/a> is filled with incredible community members who bring knowledge, passion, and energy to our work and theirs.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/spoon.jpg” alt=”Heirloom corn on a wooden spoon” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.20.2″ _module_preset=”default” background_color=”gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac” global_colors_info=”{%22gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac%22:%91%22background_color%22%93}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ text_font_size=”19px” text_line_height=”1.8em” header_font=”||||||||” header_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92%22:%91%22header_text_color%22,%22text_text_color%22%93}”]<\/p>\n

Advocacy and Education<\/h2>\n

N\u0100TIFS<\/a> advocates for policies that support Indigenous food systems<\/a> and tribal food support programs<\/a>, and provides education and resources to individuals and organizations interested in learning more about Indigenous foodways<\/a>.
We aim to unite Native people around a common food heritage and its ability to bridge the tradition of our past with the promise of our shared futures. We will offer classes on Native American agriculture, farming techniques, seed saving, wild foods, ethnobotany, indigenous medicines, cooking techniques, regional diversity, nutrition, language, history, health and healing.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/Vision-Advocacy-copy-scaled.jpg” alt=”Chef Sean Sherman speaks in front of a sign that says \u201cUSDA Indigenous Food Sovereignty Initiative\u201d” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ text_font_size=”17px” link_text_color=”gcid-3232d831-3c6b-42fa-a690-dae96aa130f5″ header_font=”||||||||” header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22text_text_color%22%93,%22gcid-3232d831-3c6b-42fa-a690-dae96aa130f5%22:%91%22link_text_color%22%93}”]<\/p>\n

Chef Sean Sherman<\/a> speaks to youth and governmental leaders attending the White House Native Youth Summit<\/a> about the USDA Indigenous Food Sovereignty Initiative<\/a>. With initiatives like these, we work to increase access to healthy Indigenous foods.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.20.2″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” custom_padding=”105px|||||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.4″ _module_preset=”default” text_font_size=”22px” text_line_height=”29px” global_colors_info=”{}”]<\/p>\n

Seed and Knowledge Sovereignty<\/h2>\n

N\u0100TIFS<\/a> is developing alternatives to traditional food systems that lift up Indigenous entrepreneurs, producers, farmers, foragers, seed savers and educators, helping to preserve and protect traditional agricultural knowledge and practices.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/vision-square-4.jpg” alt=”A hand holding heirloom beans” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.2″ text_font=”||||||||” text_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ text_font_size=”17px” header_font=”||||||||” header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22text_text_color%22%93}”]<\/p>\n

Heirloom seeds and beans like Dakota bush beans are held by someone harvesting. We work with seeds, beans, and plants that have been cared for by generations of food producers who work to maintain the integrity of the plant.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/vision-square-5.jpg” alt=”Tallie crouched, foraging for wild wild mint on a lakeshore” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ text_font_size=”17px” link_text_color=”gcid-3232d831-3c6b-42fa-a690-dae96aa130f5″ header_font=”||||||||” header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22text_text_color%22%93,%22gcid-3232d831-3c6b-42fa-a690-dae96aa130f5%22:%91%22link_text_color%22%93}”]Forager Tallie Large (Comanche Nation of OK)<\/a> demonstrates ethical harvest of wild mint. Reincorporating foraging and teaching folks the traditions around harvesting wild foods are an essential part of our mission.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.4″ _module_preset=”default” text_font_size=”22px” text_line_height=”29px” global_colors_info=”{}”]<\/p>\n

N\u0100TIFS<\/a> is partnering with tribes across the country to help them reach their Indigenous food sovereignty goals, and here in Minneapolis, they\u2019re working with the Indian Health Board on the Mashkiikii Gitigan<\/a> (medicine garden<\/a>), promoting Indigenous foodways education by creating learning opportunities around gardening, Native plants<\/a> and their cultural importance, and Indigenous understandings of the land.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.20.2″ _module_preset=”default” background_color=”gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac” global_colors_info=”{%22gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac%22:%91%22background_color%22%93}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/Vision-Indig-Foodways-Curriculum-copy-scaled.jpg” alt=”Linda Black Elk holds a shovel on a plant walk” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ text_font_size=”17px” link_text_color=”gcid-3232d831-3c6b-42fa-a690-dae96aa130f5″ header_font=”||||||||” header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22text_text_color%22%93,%22gcid-3232d831-3c6b-42fa-a690-dae96aa130f5%22:%91%22link_text_color%22%93}”]<\/p>\n

Ethnobotanist Linda Black Elk<\/a> leading a group on a plant walk to forage plants and medicines. Connecting with educators and knowledge-keepers in our community creates hands-on learning opportunities to pass on important knowledge.<\/p>\n

[\/et_pb_text][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.2″ text_font=”||||||||” text_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ text_font_size=”19px” text_line_height=”1.8em” header_font=”||||||||” header_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92%22:%91%22header_text_color%22,%22text_text_color%22%93}”]<\/p>\n

Indigenous Foodways Curriculum<\/h2>\n

Indigenous Education is thousands of years of ancestral, regional knowledge that passed down countless generations, giving us the blueprint for a healthy, sustainable, community-based lifestyle. Realizing the loss of our Indigenous Education through boarding and residential school assimilation efforts, it is imperative as Indigenous peoples that we define and share our own knowledge base.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/04\/vision-square-6.jpg” alt=”Two pairs of children\u2019s hands in corn” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ text_font_size=”19px” text_line_height=”1.8em” header_font=”||||||||” header_text_color=”gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92″ header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-2553d6eb-1de0-47a1-9178-1bdc3e39aa92%22:%91%22header_text_color%22,%22text_text_color%22%93}”]<\/p>\n

Reclamation of ancestral education is a critical part of reversing the damage of colonialism and forced assimilation, and food is at the heart of this reclamation. N\u0100TIFS<\/a> is designing Indigenous education curricula for all ages to help fill the knowledge gaps left by forced assimilation, including Indigenous foodways and the importance of preserving and protecting Indigenous food systems.<\/p>\n

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Two little pairs of hands involved in a touch-based learning station at Anishinaabe Academy\u2019s Family Night. At local events such as these, we connect with the local Indigenous community to provide a variety of ways to learn, touch, taste, and understand their food.<\/span><\/p>\n

[\/et_pb_blurb][et_pb_text admin_label=”Subtitle” _builder_version=”4.20.4″ text_font=”||||||||” text_text_color=”gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7″ text_font_size=”17px” link_text_color=”gcid-3232d831-3c6b-42fa-a690-dae96aa130f5″ header_font=”||||||||” header_font_size=”38px” background_layout=”dark” custom_margin=”|||” custom_padding=”|||” animation_style=”fade” locked=”off” global_colors_info=”{%22gcid-04d4c351-8be5-4c24-b42a-52b0b203d7f7%22:%91%22text_text_color%22%93,%22gcid-3232d831-3c6b-42fa-a690-dae96aa130f5%22:%91%22link_text_color%22%93}”]<\/p>\n

Two little pairs of hands involved in a touch-based learning station at Anishinaabe Academy\u2019s Family Night<\/a>. At local events such as these, we connect with the local Indigenous community to provide a variety of ways to learn, touch, taste, and understand their food.<\/span><\/p>\n

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Our ancestors understood how to live in balance with the natural world. Indigenous foods are the original foods of this continent. It\u2019s important we recognize that and start celebrating those foods.<\/p>\n","protected":false},"author":1,"featured_media":221,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"dipi_cpt_category":[],"yoast_head":"\nSean Sherman imagines a new North American food system<\/title>\n<meta name=\"description\" content=\"N\u0100TIFS is a nonprofit organization to promote Indigenous foodways education and facilitate Indigenous food access. 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