Smologies #31: INDIGENOUS COOKING with Mariah Gladstone

Ologies with Alie Ward

Alie Ward

Comedy, Science, Society & Culture

4.9 • 23.8K Ratings

🗓️ 11 November 2023

⏱️ 25 minutes

🔗️ Recording | iTunes | RSS

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Summary

Dig in for a bite-sized episode about how native foods aren’t just a part of a past, but an essential and exciting aspect of the future. We talk flower bulbs, acorns, sunflower butter popcorn, frybread debates, mushroom foraging tips, corn magic, puffball mythology, decolonized diets, Instapots and – most importantly – food sovereignty with the WONDERFUL Indigikitchen cooking show host and environmental scientist Mariah Gladstone.

Transcript

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0:00.0	Oh, hi, it's that mechanical pencil that's out of lead. Oh wait, click, wait, oh look, there you go, alleyward.
0:07.2	I hope you're hungry for a small bite-sized version of indigenous cooking.
0:12.0	So this is an episode of Smologies and Smologies are shorter
0:16.4	edited episodes of longer full length episodes, but we cut out all the swear words and we make
0:21.2	it safe for all ages. If you're looking for the full
0:23.6	version it's linked right in the show notes but if you're here for Smologies you're in the
0:27.6	right place. This episode's great. It's just a wonderful romp through time and
0:31.7	identity and history and
0:32.8	culture and food was someone who you may know as
0:35.2	indigit kitchen online.
0:37.4	indigenous digital kitchen online cooking lessons.
0:40.8	Indiga kitchen.
0:41.6	Can you dig it?
0:42.4	You can.
0:42.9	So this guest is of both Pagani Blackfeet
0:45.1	and Cherokee Heritage, and is based on the 1.5 million acre
0:49.2	blackfeet reservation in Northwestern Montana.
0:51.8	I was so excited to get to know her and I was
0:55.0	nervous because she's very cool and I had a bunch of questions and I didn't want to
0:58.9	be annoying and you know what after all that worrying I was annoying and I did ask embarrassing questions, but she
1:05.4	rolled with it because she's awesome and that's what I'm here for.
1:08.2	Okay, but let's get on with it.
	...

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