Anpetu waste! In this episode of Food Revolution, SFSI Garden Assistant & WIK intern Karen Moore chats with SFSI Director Matte Wilson about the Sicangu Food Sovereignty Initiative's vision for Rosebud's food system in the year 2050. The SFSI is one of ten finalists recently awarded the Food System Vision Prize from the Rockefeller Foundation. Along with our partners REDCO & Tatanka Funds, the SFSI team spent spring 2020 meeting with Rosebud community members & leaders to develop a vision that is just, equitable, regenerative, and grounded in Lakota culture & values.
Full show notes & transcription available here.
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(Intro) Hau Mitakuyapi, and welcome to Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative. Every other week, we'll be bringing you stories of food sovereignty from community members and tribal food producers working to build a more just, equitable, and regenerative food system for our Sicangu Lakota Oyate - the Burnt Thigh Nation. Together, we're building tribal sovereignty through food, and we've set a place at the table just for you. Join us and be part of the Food Revolution.
Matte (00:00:32): “The alarm goes off. I open my eyes and start my day as usual. French press coffee made and I'm out the door. Today is the 30th annual Lakota Food Summit. I remember when I attended the 1st summit.Driving to the venue, I see the liveliness of Rosebud on a Saturday morning. People are out buying produce at the farmers market. I see the hot food vendors, and my mind immediately goes to the breakfast burrito stand where the woman makes homemade tortillas and gets her eggs from the vendor a few booths down. I can't stop today, I have something important to do. Pulling up to the venue, I feel honored that I was asked to prepare a dish and be a featured chef. Getting situated in the kitchen, feels so 2nd nature. I put on my custom apron, which has ribbon sewn into it. I feel like I just put on my battle armor, and in a sense, I did. My recipe for the day calls for bison. I open the walk-in cooler and pull out my slab of bison meat, feeling proud that I know this buffalo was raised and processed on Rosebud.
The dish is done and plated. As people in the conference room take their first bite, I know that the food they are eating is medicine. The bison was raised and harvested in a way that respected its sacrifice. And putting my good thoughts and energy into preparing it, the food now becomes medicine, nourish