In a sunny November day, Sherry Pocknett, a Wampanoag chef, is cooking up traditional dishes in her restaurant Sly Fox Den Too in Rhode Island. Inspired by her tribe and family, Pocknett creates a menu full of cherished memories and foods passed down through generations. Recognized with a James Beard Award, Pocknett is part of a movement to reconnect with Indigenous foodways and culture in the region.
The loss of ancestral lands and language disrupted Indigenous food systems, but communities are working to restore food sovereignty through initiatives like seed stewardship and rematriation. Members of tribes like the Mashpee Wampanoag, Nipmuc, and Aquinnah are revitalizing traditional crops, recipes, and practices to reclaim their cultural heritage.
Individuals like Danielle Hill Greendeer and Juli Vanderhoop are leading the charge in preserving and sharing Indigenous food traditions, emphasizing the importance of community and balance in food sovereignty. Through their efforts, they hope to heal past wounds, reconnect with their roots, and create a more sustainable future for their tribes.
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Photo credit www.wbur.org
