#chokecherry — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #chokecherry, aggregated by home.social.
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New week, new videos.
The Runarounds, STS9, VOILÀ, chokecherry, and The Sewing Club are on deck.
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New week, new videos.
Taylor Acorn, Fox Lake, chokecherry, The Toxhards, and The Frights, are on deck.
Want early access? Become a member at https://digtb.us/signup
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The #SiouxChef is Reclaiming North America’s #Indigenous Cuisine
Sean Sherman, co-author of a new cookbook and co-founder of The Sioux Chef, explains why original North American foods and #NativeFoodways are vital to creating a healthy and #SustainableFuture
Sean Sherman
October 18, 2017Excerpt: "Although hamburgers, pizza, and Coca-Cola are among the foods most often identified as 'American' cuisine, the truth is that over-sugared, over-salted, and fat-laden processed fare does not represent the true American diet. The original American cuisine arose from the vibrant and diverse indigenous cultures that thrived across the North American continent for thousands of years before #colonization.
"My grandparents were among the first generation to be systematically assimilated to 'American”' culture—I heard stories of children kidnapped and sent to boarding schools, their hair cut, their language forbidden. How I wish I had been taught more than the handful of recipes I learned as a child — #wasna (dried meat and berries), #taniga (tripe soup), #bapa (#bison jerky), and #wojape (#chokecherry sauce).
"When I was 13 years old, I began my working in professional kitchens, and by my early 20s, I had become an executive chef. I mastered the art of Italian, French, and Spanish cuisines until, at the height of my career, I knew I wanted to understand why there were so few #NativeAmerican restaurants across the U.S.
"As part of The Sioux Chef, I work with my partner #DanaThompson and a team of 10 chefs, plus a number of indigenous culinary partners across Indian country. Our vision is to create more than a restaurant—it will be a place where we can share our skills, knowledge, and passion, with the goal of spreading our work across the whole of North America. To help us achieve these ends, our new #NāTIFS non-profit will focus primarily on indigenous food education and access. Through NāTIFS, we have created a research-and-development team called the '#IndigenousFoodLab' to further our own research, document our work, and help us become better educators.
"We are also building a replicable model that will place an #IndigenousFoodHub in larger urban areas. The hubs will house a regionally unique indigenous restaurant that will not only make the indigenous foods available to the public, but also serve as a training center to educate students in the preparation, cooking, and preservation of #IndigenousFoods. They will also house education centers that offer classes based on the many curriculums we have been developing to help people identify, understand, and apply the knowledge of indigenous food systems."
Original story:
https://civileats.com/2017/10/18/the-sioux-chef-is-reclaiming-north-americas-indigenous-cuisine/Archived version:
https://archive.ph/jFFbO#DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanMonth #NativeAmericanHeritageMonth
#NativeAmericanFoodSovereignty #DecolonizeYourDiet #AnimalProducts #BuffaloHarvest #IndigenousFoodSystems -
The #SiouxChef is Reclaiming North America’s #Indigenous Cuisine
Sean Sherman, co-author of a new cookbook and co-founder of The Sioux Chef, explains why original North American foods and #NativeFoodways are vital to creating a healthy and #SustainableFuture
Sean Sherman
October 18, 2017Excerpt: "Although hamburgers, pizza, and Coca-Cola are among the foods most often identified as 'American' cuisine, the truth is that over-sugared, over-salted, and fat-laden processed fare does not represent the true American diet. The original American cuisine arose from the vibrant and diverse indigenous cultures that thrived across the North American continent for thousands of years before #colonization.
"My grandparents were among the first generation to be systematically assimilated to 'American”' culture—I heard stories of children kidnapped and sent to boarding schools, their hair cut, their language forbidden. How I wish I had been taught more than the handful of recipes I learned as a child — #wasna (dried meat and berries), #taniga (tripe soup), #bapa (#bison jerky), and #wojape (#chokecherry sauce).
"When I was 13 years old, I began my working in professional kitchens, and by my early 20s, I had become an executive chef. I mastered the art of Italian, French, and Spanish cuisines until, at the height of my career, I knew I wanted to understand why there were so few #NativeAmerican restaurants across the U.S.
"As part of The Sioux Chef, I work with my partner #DanaThompson and a team of 10 chefs, plus a number of indigenous culinary partners across Indian country. Our vision is to create more than a restaurant—it will be a place where we can share our skills, knowledge, and passion, with the goal of spreading our work across the whole of North America. To help us achieve these ends, our new #NāTIFS non-profit will focus primarily on indigenous food education and access. Through NāTIFS, we have created a research-and-development team called the '#IndigenousFoodLab' to further our own research, document our work, and help us become better educators.
"We are also building a replicable model that will place an #IndigenousFoodHub in larger urban areas. The hubs will house a regionally unique indigenous restaurant that will not only make the indigenous foods available to the public, but also serve as a training center to educate students in the preparation, cooking, and preservation of #IndigenousFoods. They will also house education centers that offer classes based on the many curriculums we have been developing to help people identify, understand, and apply the knowledge of indigenous food systems."
Original story:
https://civileats.com/2017/10/18/the-sioux-chef-is-reclaiming-north-americas-indigenous-cuisine/Archived version:
https://archive.ph/jFFbO#DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanMonth #NativeAmericanHeritageMonth
#NativeAmericanFoodSovereignty #DecolonizeYourDiet #AnimalProducts #BuffaloHarvest #IndigenousFoodSystems -
The #SiouxChef is Reclaiming North America’s #Indigenous Cuisine
Sean Sherman, co-author of a new cookbook and co-founder of The Sioux Chef, explains why original North American foods and #NativeFoodways are vital to creating a healthy and #SustainableFuture
Sean Sherman
October 18, 2017Excerpt: "Although hamburgers, pizza, and Coca-Cola are among the foods most often identified as 'American' cuisine, the truth is that over-sugared, over-salted, and fat-laden processed fare does not represent the true American diet. The original American cuisine arose from the vibrant and diverse indigenous cultures that thrived across the North American continent for thousands of years before #colonization.
"My grandparents were among the first generation to be systematically assimilated to 'American”' culture—I heard stories of children kidnapped and sent to boarding schools, their hair cut, their language forbidden. How I wish I had been taught more than the handful of recipes I learned as a child — #wasna (dried meat and berries), #taniga (tripe soup), #bapa (#bison jerky), and #wojape (#chokecherry sauce).
"When I was 13 years old, I began my working in professional kitchens, and by my early 20s, I had become an executive chef. I mastered the art of Italian, French, and Spanish cuisines until, at the height of my career, I knew I wanted to understand why there were so few #NativeAmerican restaurants across the U.S.
"As part of The Sioux Chef, I work with my partner #DanaThompson and a team of 10 chefs, plus a number of indigenous culinary partners across Indian country. Our vision is to create more than a restaurant—it will be a place where we can share our skills, knowledge, and passion, with the goal of spreading our work across the whole of North America. To help us achieve these ends, our new #NāTIFS non-profit will focus primarily on indigenous food education and access. Through NāTIFS, we have created a research-and-development team called the '#IndigenousFoodLab' to further our own research, document our work, and help us become better educators.
"We are also building a replicable model that will place an #IndigenousFoodHub in larger urban areas. The hubs will house a regionally unique indigenous restaurant that will not only make the indigenous foods available to the public, but also serve as a training center to educate students in the preparation, cooking, and preservation of #IndigenousFoods. They will also house education centers that offer classes based on the many curriculums we have been developing to help people identify, understand, and apply the knowledge of indigenous food systems."
Original story:
https://civileats.com/2017/10/18/the-sioux-chef-is-reclaiming-north-americas-indigenous-cuisine/Archived version:
https://archive.ph/jFFbO#DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanMonth #NativeAmericanHeritageMonth
#NativeAmericanFoodSovereignty #DecolonizeYourDiet #AnimalProducts #BuffaloHarvest #IndigenousFoodSystems -
The #SiouxChef is Reclaiming North America’s #Indigenous Cuisine
Sean Sherman, co-author of a new cookbook and co-founder of The Sioux Chef, explains why original North American foods and #NativeFoodways are vital to creating a healthy and #SustainableFuture
Sean Sherman
October 18, 2017Excerpt: "Although hamburgers, pizza, and Coca-Cola are among the foods most often identified as 'American' cuisine, the truth is that over-sugared, over-salted, and fat-laden processed fare does not represent the true American diet. The original American cuisine arose from the vibrant and diverse indigenous cultures that thrived across the North American continent for thousands of years before #colonization.
"My grandparents were among the first generation to be systematically assimilated to 'American”' culture—I heard stories of children kidnapped and sent to boarding schools, their hair cut, their language forbidden. How I wish I had been taught more than the handful of recipes I learned as a child — #wasna (dried meat and berries), #taniga (tripe soup), #bapa (#bison jerky), and #wojape (#chokecherry sauce).
"When I was 13 years old, I began my working in professional kitchens, and by my early 20s, I had become an executive chef. I mastered the art of Italian, French, and Spanish cuisines until, at the height of my career, I knew I wanted to understand why there were so few #NativeAmerican restaurants across the U.S.
"As part of The Sioux Chef, I work with my partner #DanaThompson and a team of 10 chefs, plus a number of indigenous culinary partners across Indian country. Our vision is to create more than a restaurant—it will be a place where we can share our skills, knowledge, and passion, with the goal of spreading our work across the whole of North America. To help us achieve these ends, our new #NāTIFS non-profit will focus primarily on indigenous food education and access. Through NāTIFS, we have created a research-and-development team called the '#IndigenousFoodLab' to further our own research, document our work, and help us become better educators.
"We are also building a replicable model that will place an #IndigenousFoodHub in larger urban areas. The hubs will house a regionally unique indigenous restaurant that will not only make the indigenous foods available to the public, but also serve as a training center to educate students in the preparation, cooking, and preservation of #IndigenousFoods. They will also house education centers that offer classes based on the many curriculums we have been developing to help people identify, understand, and apply the knowledge of indigenous food systems."
Original story:
https://civileats.com/2017/10/18/the-sioux-chef-is-reclaiming-north-americas-indigenous-cuisine/Archived version:
https://archive.ph/jFFbO#DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanMonth #NativeAmericanHeritageMonth
#NativeAmericanFoodSovereignty #DecolonizeYourDiet #AnimalProducts #BuffaloHarvest #IndigenousFoodSystems -
The #SiouxChef is Reclaiming North America’s #Indigenous Cuisine
Sean Sherman, co-author of a new cookbook and co-founder of The Sioux Chef, explains why original North American foods and #NativeFoodways are vital to creating a healthy and #SustainableFuture
Sean Sherman
October 18, 2017Excerpt: "Although hamburgers, pizza, and Coca-Cola are among the foods most often identified as 'American' cuisine, the truth is that over-sugared, over-salted, and fat-laden processed fare does not represent the true American diet. The original American cuisine arose from the vibrant and diverse indigenous cultures that thrived across the North American continent for thousands of years before #colonization.
"My grandparents were among the first generation to be systematically assimilated to 'American”' culture—I heard stories of children kidnapped and sent to boarding schools, their hair cut, their language forbidden. How I wish I had been taught more than the handful of recipes I learned as a child — #wasna (dried meat and berries), #taniga (tripe soup), #bapa (#bison jerky), and #wojape (#chokecherry sauce).
"When I was 13 years old, I began my working in professional kitchens, and by my early 20s, I had become an executive chef. I mastered the art of Italian, French, and Spanish cuisines until, at the height of my career, I knew I wanted to understand why there were so few #NativeAmerican restaurants across the U.S.
"As part of The Sioux Chef, I work with my partner #DanaThompson and a team of 10 chefs, plus a number of indigenous culinary partners across Indian country. Our vision is to create more than a restaurant—it will be a place where we can share our skills, knowledge, and passion, with the goal of spreading our work across the whole of North America. To help us achieve these ends, our new #NāTIFS non-profit will focus primarily on indigenous food education and access. Through NāTIFS, we have created a research-and-development team called the '#IndigenousFoodLab' to further our own research, document our work, and help us become better educators.
"We are also building a replicable model that will place an #IndigenousFoodHub in larger urban areas. The hubs will house a regionally unique indigenous restaurant that will not only make the indigenous foods available to the public, but also serve as a training center to educate students in the preparation, cooking, and preservation of #IndigenousFoods. They will also house education centers that offer classes based on the many curriculums we have been developing to help people identify, understand, and apply the knowledge of indigenous food systems."
Original story:
https://civileats.com/2017/10/18/the-sioux-chef-is-reclaiming-north-americas-indigenous-cuisine/Archived version:
https://archive.ph/jFFbO#DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanMonth #NativeAmericanHeritageMonth
#NativeAmericanFoodSovereignty #DecolonizeYourDiet #AnimalProducts #BuffaloHarvest #IndigenousFoodSystems -
Chokecherry blossoms just before their peak, caught in soft morning light. These native Colorado shrubs turn white blooms into dark berries by summer’s end.
Follow for more native plants and close-up moments — and share if you love seeing nature in detail.
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*edit @Spaceways Suggested a Yellow-haired Sun Fly, Myathropa florea, the Batman hoverfly, and they have been identified in the region, and it really looks like one.
...Some kind of drone fly I guess. Seems more yellow than most of the photos of the 'Common' one. It's on a chokecherry blossom.
#NativePollinators #insects #hoverfly #DroneFly #pollinators #bees #NotaBee #chokecherry #BloomScrollingWithInsect #BloomScrollingWithBee
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*edit @Spaceways Suggested a Yellow-haired Sun Fly, Myathropa florea, the Batman hoverfly, and they have been identified in the region, and it really looks like one.
...Some kind of drone fly I guess. Seems more yellow than most of the photos of the 'Common' one. It's on a chokecherry blossom.
#NativePollinators #insects #hoverfly #DroneFly #pollinators #bees #NotaBee #chokecherry #BloomScrollingWithInsect #BloomScrollingWithBee
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*edit @Spaceways Suggested a Yellow-haired Sun Fly, Myathropa florea, the Batman hoverfly, and they have been identified in the region, and it really looks like one.
...Some kind of drone fly I guess. Seems more yellow than most of the photos of the 'Common' one. It's on a chokecherry blossom.
#NativePollinators #insects #hoverfly #DroneFly #pollinators #bees #NotaBee #chokecherry #BloomScrollingWithInsect #BloomScrollingWithBee
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*edit @Spaceways Suggested a Yellow-haired Sun Fly, Myathropa florea, the Batman hoverfly, and they have been identified in the region, and it really looks like one.
...Some kind of drone fly I guess. Seems more yellow than most of the photos of the 'Common' one. It's on a chokecherry blossom.
#NativePollinators #insects #hoverfly #DroneFly #pollinators #bees #NotaBee #chokecherry #BloomScrollingWithInsect #BloomScrollingWithBee
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*edit @Spaceways Suggested a Yellow-haired Sun Fly, Myathropa florea, the Batman hoverfly, and they have been identified in the region, and it really looks like one.
...Some kind of drone fly I guess. Seems more yellow than most of the photos of the 'Common' one. It's on a chokecherry blossom.
#NativePollinators #insects #hoverfly #DroneFly #pollinators #bees #NotaBee #chokecherry #BloomScrollingWithInsect #BloomScrollingWithBee
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#ScribesAndMakers 4/24: Show us an image that inspires your creativity with source.
Candy blushing
Crab apple red
The choke cherry
That never blooms
bursts con amourNara Moore Copyright 2025 Do not use in AI
#Waka #和歌 #WakaPoetry #Haiga #俳画
#haiku #poetry #詩 #poetrycommunity
@poetry
#Photography #マストドン写真部 #写真
#urbanphotography #都市写真
#ChokeCherry #上不見桜 #うわみずざくら
#Spring #春 -
🇺🇦 #NowPlaying on #KEXP's #MiddayShow
chokecherry:
🎵 Messy Starhttps://chokecherry4ever.bandcamp.com/track/messy-star
https://open.spotify.com/track/66fOyR2G0kf8hH9NMTbIBQ
Please 🔁 BOOST to share what you like
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Here’s the first in a series of #giftbox photos showcasing the #entrepreneurial spirit of the interior borderlands.
For years, I’ve sent my dear west coast friends #parcels full of #PrideofDakota #treats.#Coffee, #chokecherry #taffy & #honey, #sunflowerseeds, #bison #jerky.
I think the #gardenseeds have Hidasta & Arikara origins?
The #Norwegian Dakotan #chocolate is so good it will make you say #UffDa!
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Here’s the first in a series of #giftbox photos showcasing the #entrepreneurial spirit of the interior borderlands.
For years, I’ve sent my dear west coast friends #parcels full of #PrideofDakota #treats.#Coffee, #chokecherry #taffy & #honey, #sunflowerseeds, #bison #jerky.
I think the #gardenseeds have Hidasta & Arikara origins?
The #Norwegian Dakotan #chocolate is so good it will make you say #UffDa!
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First #IndianPlums spotted.
The #berries eaten in small quantities - fresh, cooked or dried. Some #BritishColumbia #FirstNations made a purgative tonic out of the bark. Their crushed leaves smell like cucumbers.Good soil-binding qualities on moist sites. Possible #BioEngineering species (Washington State Department of Ecology, 1993).
#OemleriaCerasiformis #NativePlants #WildFoods #osoberry #chokecherry #QuicksBottom #Nature #VancouverIsland #VictoriaBC #VanIsle #PNW #PlantIdentification