North American Traditional Indigenous Food Systems (NĀTIFS), founded by The Sioux Chef Sean Sherman, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. For more information and to support us, please visit natifs.org
Wow. I was raised this way a long time ago. I don't live in the US anymore, but I actually just got a bit tearful. To see our own chefs with cooking shows is amazing - having to explain to my European family why I don't put a bunch of salt into my cooking has been difficult, but this will help! Pilamayaye for your work.
Purslane...for anyone trying to find it and not living in the south. Fry up onion, throw in tomato, cook till saucy, add spices (salt pepper and whatever you'd like), and chopped Purslane. Cook until leaves are soft and enjoy.
I love that you are sharing the blessings of your indigenous lineage with the whole. Embracing the beauty of your people with food and supporting and integrating the oneness of unification of all people into the oneness that we are all headed towards. Celebrating the unique piece of the all… Much love and blessings to you and your people. ✌️💜🙏😢
Thanks for watching! You can use any dried corn for this, which is sold in most stores, but if you’re looking for traditional Indigenous varieties of corn, check out the Indigenous Food Lab Market - they ship! Also, if you don’t feel like making your own wood,ash, which is just the ash from any clean fire, then you can also buy wood ash from the IFL as well!
Wow! So glad I found you! You are close to me too. Just found poor man's pepper in my food forrest and I am going to make pesto with it and more. Thank you for sharing your knowledge.😊😊
:Starts popping: ALEXA Add Amaranth to my shopping list. I think she's playing a song. Anyway, I had it on my list to grow this year and blanked. Better see if Fred Meyer still has them :) Can't wait.
I did not know that pokeweed was edible! I was told the berries were poisonous, so I just thought the whole plant was poisonous. Thank you! I am going to forage a lot this spring. I'd love to see a video about foraging pokeweed.
i love those recipes im lactose and gluten intolerant and i anyways try to find new ways to cook .This cuisine is the one that suits me the most .I try to combine it with recipes from my country( Greece) as well and it works perfect for me .
These look delicious! I'm from New Mexico so our family make our enchiladas like this with Hatch green or Chimayo red chile sauce. I love the addition of mushrooms and black beans!
Sumac and hemlock look similar how do you tell the difference? How did you get this idea to share your knowledge? Thank you for sharing your history! Yummy.
Hi! Thanks for your comment. Poison hemlock, or Conium maculatum, is a member of the carrot family with white flowers. Sumac, or Rhus typhina, is a shrub with show spikes of red berries (sometimes referred to as “staghorns”). You can use the scientific names to find photos and more info!
Thank you for these videos! I actually started (urban) foraging during the pandemic, but the only things I was confident that I could identify were dandelions and lambs quarters. Having access to videos that teach this with additional traditional information, and with an indigenous hostess, is really appreciated! Shared!
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