An indigenous way of being may be just what the world needs – starting with an indigenous view of food. Decolonizing our diets will lead to an expansive palate that creates a relationship with traditional, seasonal, everyday foods. Karuk tribe member Sara Calvosa Olson is a food writer and editor living in the Bay Area with her husband and
two sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. ChimiNu’am is her book of Native California foodways for the contemporary kitchen.
akihsara.com, @thefrybreadriot.
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