Food Sovereignty Cultural and Historical Approaches

Transcription

1 Food Sovereignty Cultural and Historical Approaches

2 Food Systems A Holistic Analysis What are the impacts of modern food production on people s health and culture? What are the impacts on the environment? What are the economic impacts? What are the social and community impacts?

3 Research Activities: Review of Existing Academic Research Community Food Assessment Interviews Surveys Group Discussions Advisory Circle with Traditional Din4 Knowledge Holders Case Studies Best Practices to Revitalize Agriculture

4 FRAMEWORKING COLONIZATION AND DECOLONIZATION IN FOOD SOVEREIGNTY

5 Thinking About Our Consumption Where does our food come from? How has this changed for us as Indigenous People? Is there a connection between colonization and our current health/economic/social issues? What role does food play? What would decolonization of our food system look like?

6 Colonization Conquest/Western Expansion/Manifest Destiney Take over Land and Natural Resources Enslavement, movement of people as commodities for labor Removal and Relocation of Indigenous People Policies of Assimilation Boarding Schools Neocolonialism of Land and Natural Resources continues today globally

7 Corporate Bio Neocolonism Control of Seeds Control of animals Patents on Life Extermination of Bio diversity *From Dr. Vandana Shiva

8 INDIGENOUS KNOWLEDGE AND FOOD ASSESSMENT

9 Why is Indigenous Knowledge and Culture important in thinking about the our Food Systems? Food and Identity Knowledge - Foundational Laws Seeds and Foods specific to our environment Climate Change adaptation Living with the context of your environment

10 Who do we consult to learn this knowledge? Elders Traditional Food Experts Medicine People Farmers, Fishermen, Hunters, Wild Food Collectors Both within your community and regionally *working with people is best but secondary sources (books, historical accounts) can also be useful

11 Dine Food Sovereignty Assessment All day advisory circle with knowledge holders, traditional food experts from across the Navajo Nation Consultation with DPI s Cultural Liaison Teachings from Farmer Focus Groups To a lesser extent, we found information in books

12 EXAMPLES OF WHAT WE LEARNED

13 Hajiinee Note: Emergence Water, Rainbow Four Main Plants Corn Beans Squash Tobacco Source: Avery Denny

14 Fundamental Laws: The Law of Mother Earth and Father Sky These laws were place before man kind existence and there were no human involvement. K e, Duty and Respect The Diné teaching of t 00 bik77n7go (take just enough)

15 THE MODERN AMERICAN FOOD SYSTEM

16 Food System Issues Genetically Modified Organisms Control of Seeds Herbicides, Pesticides, Insecticides Monocrops Environmental Degradation Labor Issues Treatment and Modification of Animals Fuel Dependence Climate Change How do we interpret these issues from an indigenous framework?

17 What Do We Do? There is a better way and it begins with restoring our traditional foods. The recovery of the people is tied to the recovery of food, since food itself is medicine, not only for the body, but for the soul, and for the spiritual connection. Winona LaDuke

18 UNDERSTANDING OUR FOOD HISTORIES

19 What are the research questions for historical analysis? In what specific ways has the food system changed in response to colonization? What are the (federal, state, and tribal) policies and programs that have impacted the food system? Specific questions: what is the relationship between the livestock reduction and the commodity foods program?

20 DINÉ FOOD TIMELINE

21 Diné Food Timeline; What is a traditional diet? Prior to European Arrival Cultivated Crops: Corn, Squash, Beans Wild Animals, Hunted Game Meats Big game: Elk, Deer, Antelope Small game: Prairie Dogs, Rabbits, Squirrels, Badgers Wild Plants Hundreds used for medicine, food, beverage Insects Locust Trade with other Tribes Hopi orchards Food Sources were self-sufficient and Local Largely Plant Based Diet

22 Diné Food Timeline; European Influence 1500 s s Influence of the Spanish Introduction of Sheep, Cattle, Horses, Melons, Wheat, Peaches and other Fruit Trees, integrated into Diné agriculture and the Diné Food System Diné became herders, but remained independent of the Spanish, and Mexican governments and maintained Food Sovereignty

23 Diné Food Timeline; American Policy : The Americans come to the Southwest : Scorch Earth Campaigns to Destroy Diné Food System : Removal to Fort Sumner Crop failure and restrictions on hunting Dependence on the US government for food; flour, lard, salted pork, coffee the origins of fry-bread; government rations in treaty illness and death from spoiled rations Starvation

24 Treaty of 1868 Declared an end to communal land usage Under minded Diné matrilineal system of land management Set up provision for rations Heavy emphasis on livestock Gave US Gov. (CIA then BIA) ultimate authority over Diné Agricultural lands

25 American Policy on Navajo Reservation Early Reservation: Build up of Navajo herds Rug Weaving Economy 1930 s: Livestock Reduction Destroyed Family Subsistence and Wealth - Increased dependence, movement to wage economy (jobs) Research suggests that soil quality didn t actually improve 1930 s: BIA Land Permit System, Fencing, and Water Projects

26 Commodity Foods Program Determined by US Subsidies to Industrial Ag. Boarding Schools Insistence on Dairy even though 75% of Native Americans are lactose-intolerant Relocation Programs WIC FOOD STAMPS Dietary Influence Value placed on Western Foods; Native Foods viewed as dirty backwards

27 Diné Food Timeline, s Food Surveys 1968 First Grocery Store, Window Rock By the 1980 s, soda and sweetened drinks, store bought bread, and milk were commonplace in the Navajo Diet gardens were generally small and no longer appeared to be a major source of food for many families. according to one study, many of the traditional foods were rarely if ever consumed. early 1990 s Fruits and vegetables were reportedly consumed less than once per day.

28 Diabetes and Other Nutritional Illnesses Navajo Diabetes 1 person in 6000 with diabetes in 1937 Now close to 1 in 3 Navajos have diabetes; this rate is increasing. On-reservation rate my be closer to 1 in 2. The rise of nutritionally related illnesses extend to Obesity, Heart Disease, Hyper-Tension, and some Cancers. There is a direct correlation in a Westernized Diet and Nutritional Illness. Every Indigenous population that encounters Western Diet sees these Illnesses in a few decades.

29 Diné Food Timeline; Current Trends Today: fried potatoes, fry-bread and tortillas, sugary drinks, and processed meats most consumed The general trend: the decline of pre-contact foods and the increase of non-native foods. These dietary changes did not occur by chance, but were fostered by a series of American interventions and policies; namely forced removal, the livestock reduction, boarding schools, relocation, and food distribution programs, along with the changes in a subsistence lifestyles to wage based society.

30 DINÉ FOOD SOVEREIGNTY

31 Diné Food Sovereignty Diné Food Sovereignty is fundamental to rebuilding a healthy and self-sufficient Food System for the Diné people. Diné Food Sovereignty is the right of Diné people to define their own policies and strategies for sustainable production, distribution, and consumption of food, with respect to Diné culture, philosophy, and values, and is considered to be a precondition for food security on the Navajo Nation. Diné Food Sovereignty ensures the ability to establish our own culturally appropriate and sustainable systems of managing natural resources including lands, territories, waters, seeds, livestock and biodiversity. Diné Food Sovereignty empowers Diné people by putting the Diné people, farmers, and livestock-owners at the center of decision-making on policies, strategies, and natural resource management.

32 Political Sovereignty and Self-Determination for the Diné people and Diné Nation is not possible without Diné Food Sovereignty. Our indigenous foods are a gift from the Diyin Dine é and that these foods provided the sustenance and well-being of Diné people within Diné Bikeyah. In this respect, the right to food is sacred, and cannot be constrained by colonial laws, policies, institutions, and economic systems; Diné Food Sovereignty works to restore H0zh= and is fundamentally achieved by upholding our sacred responsibility to nurture healthy interdependent relationships with the land, plants, and animals, that provide us with our food.

33 Survey Overview 36 Questions: Demographics Grocery Shopping Where, When, What, How Much Influences Food Purchases Interest in Farmer s Market Food System Assessment Availability, Nutrition, Appropriateness Traditional Foods Causes of Health Problems Who Should Address Food Issues Where Food Comes From

34 COMMUNITY FOOD ASSESSMENT

35 Listening = Empowering People

36 Survey Overview 230 respondents Grocery Shopping Where, When, What, How Much Influences on Food Purchases Interest in Farmer s Market Food System Assessment Availability, Nutrition, Appropriateness Traditional Foods Causes of Health Problems Who Should Address Food Issues Where Food Comes From

37 Project Area

38 The majority of households are far below the poverty line, 52% below and 11% at risk of falling below the poverty line This demonstrates that the Navajo Nation faces extreme vulnerability to food insecurity, that is nutritional deficiencies in relation with chronic hunger, and risk of starvation. Demographic Overview Poverty Line 4% Below 33% At Risk Above 52% Other 11%

39 Nutrition Assistance Programs Women Infant Children (WIC), Food Stamps (EBT), Food Distribution Program, Free Lunch Program In order to meet its basic food needs, the communities in the survey project area are dependent on Food Assistance Programs.

40 Are there people that don t get enough to eat in your community? 57% survey respondents report that their communities are food insecure, even when considering current food assistance programs.

41 There Is Food I Want But Don't Have Access To Identifying lack of access in the communities 40% 60% Yes or Somewhat No/Other/No Response

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43 Would you shop at a Farmer s market in Tsaile, Arizona?

44 Where do you do your grocery shopping? First Choice Total 220 Off the Reservation On the Reservation Where do you do your grocery shopping? Second Choice Total 220 Off the Reservation On the Reservation - 73 On 49% Off 51% On 35% Off 65% Round Trip Distances to Off-Reservation Food Stores To Gallup, NM To Farmington, NM Tsaile 155 mi 174 mi Round Rock 240 mi 236 mi Lukachukai 173 mi 155 mi Chinle 183 mi 225 mi Many Farms 210 mi 218 mi

45 Are you interested in information on Traditional foods? No, 22 Yes/Somewhat, 208 Chinle Elder Ida Yazzie demonstrating how to prepare Chilchin at the Tsaile Farmers Market

46 Do you know where your community s food supply comes from? Comments: Town? Not very far From other cities Dallas The whole state Mexico, other countries Flagstaff Commodity miles Very far Don t know

47 WHAT ARE THE FARMERS TELLING US?

48 Themes from Farmer Meetings The importance of Culture, Traditional, Spirituality Self-Sufficiency and Sustainability Buried by Bureaucracy Cultural Detachment and Shifts Decline of Family and Community Loss of Farming Knowledge Water and Land Access

49 Why Examine Policy? Provide Policy Recommendations for Communities and the Navajo Nation Long Term, Systemic Changes Understanding Systemic Barriers Who is the policy serving?

50 Assessment is key to Policy Development Empowering the voice of the people Traditional teaching and laws Who are your policy partners? How do you get your tribal government on board? How do you empower people and rebuild community?

51 Important considerations in the development of these recommendations Restore Hozh= Sovereignty K é rebuilding capacity of Navajo growers, livestock owners, and food gathers. Must be able to create livelihoods for people again economic capacity cannot be the central focus focus is on how to feed a community in a self-sufficient manner consideration of environmental sustainability and ecological conservation, limited water soil quality working within the context of your environment, indigenous, wild foods leveraging non-monetary resources to include community based resources that may not otherwise be considered

52 RECOMMENDATIONS - MOVING FORWARD WITH DINÉ FOOD SOVEREIGNTY AND EMPOWERING INDIGENOUS KNOWLEDGE

53 How can we create access to healthy and traditional foods that support Dine Farmers and Ranchers? Farmers Markets Mobile Farmers Markets Requirements for NN Programs, Hotels, and Casinos to purchase local food Agreements with Stores to carry local and traditional foods Farm to Institution

54 Access to Diné Heritage Seeds GMO Ban This is already happening on Navajo Seed Protection Bill in Congress Seed Banks Seed Libraries Access to Native Seeds

55 Establishing Navajo Nation Food Safety Standards that incorporate traditionally grown and collected foods, as well as foods that are prepared in traditional methods and do not require costly infrastructure Food Safety Standards and Regulations are immense and complex. Currently regulation of food safety is overseen by several federal agencies (the USDA, FDA, Department of Homeland Security), individual States, and, on reservations, Indian Health Services. To meet many of the standards, costly infrastructure and running water is required. Regulates out Indigenous Knowledge

56 Processing Facilities and Tribal Industry Looking at models that don t just consider business or profit Models to consider: CSAs, Cooperatives Mobil Slaughter Facilities Community Kitchens Food Storage

57 Land Use Policy Reform Turning over BIA authority on Navajo Land Peace-making process for land disputes Community level decision making Rethinking the permit system Land Management (water, agricultural land, grazing, wild plants and animals) Cooperation is essential to rebuilding our food system

58 Holistic Land Management Permaculture Theory; Allan Savory Research How can community be included in decision making?

59 Water Harvesting Black Mesa Water Coalition s (BMWC) Community Food Security Project in Pinon, AZ. Monsoon rain is collected and slowed through brush damns and tiered fields. Photo credit: Roberto Nutlouis. Brush dams were used by our ancestors to control water to irrigate their fields. Such simple technology can do so much for the land to produce healthy foods. Roberto Nutlouis, BMWC Green Economy Coordinator and Director of the Community Food Security Project

60 Community-Based Public Education Food System Awareness GMO education Planting Range land management Wild Food Collection Cooking Food Storage Butchering Traditional Teachings OUR ELDERS ARE OUR KNOWLEDGE HOLDERS

61 Let s work together to take action and empower our communities

62 Contact Info Dana Eldridge Independent Researcher, Community Advocate and Organizer, and Beginning Farmer