Why celebrate Indigenous Peoples’ Day with indigenous foods?
October 10, 2023 - By Rachel Kubik, Senior Content Writer for ARC
The evolution of Columbus Day to Indigenous Peoples’ Day in many states and cities reflects a growing recognition of the need to acknowledge the impact of colonialism on Indigenous communities and the importance of embracing their rich heritage.
Columbus Day was created to commemorate Christopher Columbus’ anniversary of arriving in the Americas. It began as a tribute to Italian-American heritage in San Francisco in 1869, according to Smithsonian Magazine. U.S. President Franklin Delano Roosevelt declared the first national Columbus Day in 1934, and in 1972, President Richard Nixon established its date as the second Monday in October. This year, it fell on Oct. 9.
In 1977, a proposal at the United Nations advocated replacing Columbus Day with Indigenous Peoples’ Day. This alternative holiday also on the second Monday of October recognizes Native Americans as the first inhabitants of the Americas. The movement to adopt Indigenous Peoples’ Day took some time but eventually spread across the country, with South Dakota leading the way in 1990. Several states and cities have since followed suit, including Hawaii, which renamed it Discoverers’ Day, and Berkeley, California, which made the change in 1992. Washington, D.C., additionally passed a resolution to embrace Indigenous Peoples’ Day, joined by many schools and universities.
Indigenous cuisine is additionally gaining attention as a way to foster both personal wellbeing and environmental sustainability. These culinary traditions encompass locally-sourced, culturally sanctioned ingredients, exemplified by dishes crafted from staples like potatoes, amaranth, quinoa and wild rice cherished by Native American communities. The primary crops of importance in Indigenous American agriculture have typically included Indian corn, beans, squash, pumpkins, potatoes/sweet potatoes, tomatoes, peppers, avocados, sunflowers, papayas, peanuts and chocolate.
Present-day Native communities continue to embrace their rich heritage of traditional foods while also incorporating certain post-contact food items that have become customary at contemporary Indigenous American social gatherings, such as frybread. Some foods like cornbread, turkey, cranberries, blueberries, hominy and mush have been integrated into the broader American culinary landscape from Native American cultures.
Indigenous cuisine in the Americas relies on both domesticated and wild native ingredients. Given the vast range of ecosystems across the Americas and the existence of over 574 federally recognized Native American tribes just in the United States, Indigenous cuisine exhibits significant regional and cultural variations.
The RDBA in March 2021 explored this topic which we are revisiting as we celebrate Indigenous Peoples’ Day this week. Here are eight reasons underscoring the significance of indigenous foods:
Mitigating health disparities: A fundamental part of understanding dietary habits comes from appreciating the cultural context behind why and how people eat. Conditions such as heart disease, stroke and Type 2 diabetes often stem, in part, from poor dietary choices, disproportionately affecting minority groups. Research indicates that integrating traditional foods into one’s diet tends to result in higher nutrient intake and reduced calorie consumption, promoting not only physical health but also a strengthened cultural identity and overall well-being.
Making culture matter in food communication: The Dietary Guidelines for Americans advocate for personalized, nutrient-rich food and beverage choices that align with individual preferences, cultural heritage and budgetary considerations. These guidelines are designed to be adaptable to the diverse cultural foodways within the United States, emphasizing that culture and ethnicity play a central role in how Americans nourish themselves.
Fostering local food systems: An increasing emphasis on conscious consumption, characterized by mindful eating that respects both the environment and the body, has gained traction among consumers. Health and wellness professionals can harness this trend by considering seasonal and locally-sourced ingredients when making recommendations to consumers. Such guidance can offer people nutritionally dense options that safeguard their health and reduce food waste. Exploring the availability of regional foods, like fish, beans, apples and corn presents opportunities to integrate them into educational resources.
Tailoring culinary and meal planning advice: Retailers should take into account the diverse ethnic groups present within the communities they serve. For those lacking cultural culinary knowledge, resources such as those from Oldways’ African American Heritage encompass recipes and health-conscious content. Exploring innovative ways to address any unmet needs for shoppers is also essential, ensuring inclusivity and relevance in culinary resources.
Building trust through cultural understanding: Evaluate your existing educational materials to ascertain if they inadvertently exclude specific individuals or groups. Familiarize yourself with the dietary preferences and culturally significant foods pertinent to your customers. Encourage shoppers to maintain their cultural culinary traditions while making adjustments to ingredients for improved nutrition. Leverage your cultural acumen to provide tailored product recommendations, particularly for the ethnic food sections in your stores. Recognize that food is linked to culture, and embracing the origins of your customers’ backgrounds fosters trust and cultivates customer loyalty.
Influencing nutritious meals: The “Three Sisters:” corn, beans and squash, served as fundamental staples. This trio thrives when grown together in the same soil and combines to create numerous nutrient-rich dishes, including soup or stew, according to Food Insight. While specific dishes and ingredients may differ among various Indigenous nations, many are prepared using seasonal ingredients and are rich in both protein and fiber. Additionally, herbs and medicinal plants, such as sage, cedar, tobacco and sweet grass, are known as sacred medicines. Colorado State University has several other recipe ideas, such as seared salmon with crushed blackberries and roasted squash salad with quinoa and cranberries.
Inspiring seasonal celebrations: Across diverse geographic regions, numerous distinct cultural groups view themselves as autonomous entities characterized by their unique language, culture and customs. Dietary preferences were therefore heavily influenced by geographical location and seasonal factors. This meant that many foods were only accessible at their peak during specific times of the year, highlighting the significance of food preservation techniques such as smoking, drying, curing and canning. While there is no single standardized cuisine for Indigenous peoples as a whole, traditional diets typically featured a combination of wild game and/or fish alongside an array of plant-based foods, including fruits, vegetables, roots, flowers, grains, nuts and seeds. These foods were primarily obtained through hunting and gathering, fishing and harvesting.
Encouraging spiritual and cultural celebration: Certain traditional foods were not only seen as nourishment, but also as a connection to Earth and ancestral knowledge, according to Food Insight. Foods considered sacred held a lot of value, as they were viewed as a gift, helped to sustain health and were an important part of ceremonies and community gatherings. When viewed through an Indigenous perspective, the concept of health and well-being encompasses a balance of social, physical, emotional and spiritual elements of life. This equilibrium, when achieved, results in both good health and overall well-being. Food holds a significance beyond just sustenance; aspects like culture, tradition, community, gratitude and love all play pivotal roles. Food serves as a means to preserve cultural identity, foster bonds and establish connections with nature and people through storytelling and the transmission of food knowledge and traditions to future generations.