Protect the Wilds of Wild Rice

Photo from a wonderful, in depth article on Wild Rice at Circle of Blue.

Real wild rice is at risk of disappearing.   

Manoomin, the “good grain” in Anishinaabeg, the only native grain to Northern America, the richly delicious and nutritious aquatic seed that is a keystone traditional food of Anishinaabeg tribes (Ojibwe/Chippewa, Ottawa/Odawa, and Algonquian) has yet another threat to its existence.   Unique to the Upper Great Lakes' region, Manoomin, which is on Slow Food USA’s Ark of Taste (and one of only seven US Presidia) for its amazing depth and diversity of flavors and its rich cultural heritage, is respected around the world as a true American food.  

But can we protect it here in Wisconsin?

Wisconsin State Assembly Bill 426, said to have been written “for” mining corporations, would repeal several environmental protections and limit public participation to streamline mining projects.  Of particular note is Gogebic Taconite's plan to open an open-pit iron ore mine in the Penokee Range in northern Wisconsin—a move which would directly affect the nearby Bad River Band of Lake Superior Chippewa Tribe.  An open-pit iron ore mine with relaxed environmental standards would be devastating to the tribe’s watershed—including the wetlands that are home to wild rice.   

Concerned? If in Wisconsin, contact your legislators. The Wisconsin League of Conservation Voters makes it easy here.

              

You can also help by supporting producers,  read more about wild rice and find Native distributors from our region in a recent post of mine and at Native Harvest..  

And, if you need some more inspiration, listen to my friend, writer and environmental advocate Eric Hansen, speak about the risk of mining to the ecology of the Upper Great Lakes here.

Celebrating Traditional Foods & Stories

Before french fries, pizza, ice cream and soda became mainstays of the American Diet (with an average of 29 pounds fries, 23 pounds pizza, 24 pounds ice cream and 53 gallons soda consumed annually per person,) before even apples or honeybees were brought by early colonists, there was widely diverse cuisine enjoyed by Native people across the Americas.  Foods like wild rice, corn, beans, squash, wild greens, roots, herbs, seeds, berries, fish and game just begin to tell the story of this land and its people.  Now the relative rarity of these foods, overshadowed by heavily processed commodities, bespeaks of drastic changes in a remarkably short period of time.   Interested in exploring the stories of Native food and people and how they might lead us on a path to wellness, I helped to create a compilation of Milwaukee area Native elders’ stories along with seasonal, healthy recipes to celebrate the traditional foodways of this region in book form.

Years in the making, this project was born of a long-time relationship between my health center, the Gerald L Ignace Indian Health Center (GLIIHC), and the Indian Council of the Elderly through the WOLFE group—a weekly fitness and food group for elders.  The project grew with the help of Milwaukee Public Theatre, Native Punx, Southeastern Oneida Tribal Services, and with funding from the Forest County Potawatomi Foundation.  At its root, the Mino Ayaa Project supports knowledge sharing of traditional foodways that promote wellness in the Milwaukee area Native community.  The e-version of the book can be downloaded for free here.  A spiral bound version is available at GLIIHC, where donations are appreciated and go to WOLFE group programming. 

As I frequently contend, all cultures have their healthy traditions. But the vast majority if the world’s cultural traditions have given way to the consumer culture and its modern monotonous landscape of sedentary activities and heavily processed, corporate foods.   Culture naturally changes over time, but I wonder how we might embrace these changes without losing the core traditions that keep people and places healthy.  Of relevance, is The Cultural Wellness Center’s People's Theory that says, “Individualism and loss of community and culture make us sick.”  Using this as a premise for understanding how to overcome our challenges, we could then say that reconnection with key aspects of culture (such as food) and building community (such as through foodways) can heal much of what ails us. 

We all live in a very different world than our ancestors just a few generations past.  The way we communicate, sleep, purchase, move goods, entertain ourselves, travel and commute, feed ourselves, stay warm or cool, work, think, move, seek information has changed.  With these changes has come the ability to do some very brilliant things—finding long lost relatives on Facebook, purchasing olive oil at the corner grocer, eating Korean barbeque squid one night and Ethiopian injera with lentils the next, taking women’s literature and nutritional genomics courses in a single college education, build grassroots movements through the internet, view images of people and places from around the world… And with these changes have come some real horrors—global warming, epidemics of diabetes and obesity, patenting of seeds and resulting loss of seed sovereignty, species extinction, rampant pollution, worldwide economic calamity…  It’s a brilliant, scary world we live in, in need of balance in so many ways.  I think the key in restoring balance lies in shedding the reigns of the consumer-corporate culture and re-embracing traditions that have served people very well for centuries—with a necessary modern twist because we and the world are always changing.   In our global society, we have access to a wide berth of cultural wisdom from a wide range of cultures.  We can look to these cultures for suggestions on how to live well.   And eat well.  With good food, the basic sustenance of life, we have an entry point for growing community, understanding, prosperity, and wellness.