A few favorite cookbook recipes from a scholar of American Indian studies.
in America, namely the displacement of over 100,000 people from their ancestral homeland. “A lot of people, when they think of American Indian connections to the landscape, want to quickly and easily clump it all into one category,” Salmón says. “They don’t realize that our knowledge—and as a result our foodways—comes from a history of land management practices that are very, very localized.”
Helping people understand the local connections Indigenous peoples have to the land—and that no two tribes share exactly the same ancestral knowledge—is. It’s a passion that spans a broader scope than even the Native American diaspora, as he’s also engaged with tribes in Australia, New Zealand, and Ethiopia. “We’ve got to eat the food from where we’re living,” he says, speaking of Indigenous communities as a whole.
When you read Cabeza de Vaca’s journals, Salmón says, it’s not just the variety of foods he describes that's striking, but also “the complex and unique ways that [the various tribes he encounters] process and cook these foods.” For Salmón these records illustrate just how nutritious the Indigenous way of eating was—he calls it the. It also begins to tell a story about the different ways “Native peoples managed [and continue to manage] the various landscapes.
Salmón comes from a long line of agriculturalists. He remembers tending the large garden in his family’s yard and fondly recalls his grandmother sending him to collect the young pads of the prickly pear cactus from the field behind their house for dinner. His father was a truck driver for the fishing industry, so there was always a fair amount of
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