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Tending Nature
Native Foodways with the Cultural Conservancy
Season 3
Episode 4
The commodification of food has led to a bottom-line approach that has disconnected people from their food sources entirely. The Cultural Conservancy, an inter-tribal organization headquartered on Ohlone land in modern-day San Francisco, is revitalizing Indigenous knowledge by inviting us to re-engage with the land, honor heirloom seeds, grow clean food and medicines, and decolonize our foodways.
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Season
26:39
the Yocha Dehe people are combining ecological knowledge with modern science to rethink community-centered agri-business using sustainability practices that include high-efficiency irrigation.
24:40
The Native American Land Conservancy protects sacred tribal lands in the Mojave Desert.
26:39
The Wiyot tribe from Humboldt County have fought for restored access to their land.
26:42
California’s Native peoples have lived with drought cycles for millennia and today, the Paiute are shepherding conversations around access to water resources, raising key questions about how our snowpack, streams and aquifers are used and maintained.
26:42
The environmental costs of timber extraction and damming have reached a tipping point in the North Coast region of California.
26:42
Scientists and doctors are embracing alternative concepts that Indigenous peoples have practiced for thousands of years, by using medicinal plant knowledge that informed much our pharmacopeia.
26:42
Climate change and urban development have significantly altered ocean conditions and our ability to access the coast, making it more and more difficult for the Tongva tribe to carry on their long-held seafaring traditions.
26:40
A new generation is jump starting several food sovereignty programs across California.
26:40
This episode explores how members of the Pit River Tribe in Northeast California are reviving traditional hunting practices and embracing Community Science initiatives to preserve and monitor wild elk and deer populations.
26:40
This episode explores how two Ohlone chefs Louis Trevino and Vincent Medina are revitalizing Ohlone language, food practices and adapting them for a modernist palate.
26:40
This episode journeys to the Smith River near the Oregon border to discover how the Tolowa Dee-ni’ are reviving traditional harvesting of shellfish while working with state agencies to monitor toxicity levels.