Indigenous foodways run deep. Despite the forces of assimilation, the corporate food industry, the near eradiction of once-plentiful plants (like American chestnut) and animals (like bison), against all odds, Indigenous foodways are alive and well. Thriving in fact, thanks to a renaissance that began in Indigenous kitchens and has spread to restaurant and catering businesses across Turtle Island.
Like restaurants everywhere, the pandemic has taken a huge toll on these eateries, threatening to stymie this growing movement.
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