The Sioux Chef

Sean Sherman is known as the Sioux Chef and he is on a mission to revitalize indigenous cuisine across North America.

Sean and his indigenous Sioux Chef team create delicious meals using local indigenous ingredients — game meat, foraged plants, and wild grains. They exclude ingredients introduced since colonization such as dairy products, wheat flour, processed sugar, beef, chicken and pork.  No bannock or fry bread! The traditional native foods are low glycemic, contain healthy fats and great proteins.  Amaranth, quinoa, wild rice,  vegetable flour, cedar, juniper, sage, bergamot, squash, corn, maple syrup …. these are just some of the staple ingredients in the Sioux Chef pantry.

The result, says Sean, is “vibrant, beautiful and healthy. It is a way to preserve and revitalize indigenous culture through food.”

As a chef, Sean found he could easily find food from all over the world but he had difficulty finding foods that were representative of his indigenous culture.  So he began researching what his Lakota ancestors were eating in times past.  His research took him into the foundations of indigenous food systems including Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migration histories, elemental cooking techniques, and Native culture and history.

Sean and the Sioux Chef team take knowledge from the past, apply it to modern day and create something new from it.

They have just released a  fantastic cookbook “The Sioux Chef’s Indigenous Kitchen”   complete with award winning recipes and teaming with knowledge.  This is Sean’s version of ‘The Joy of Native American Cooking’!

Through the non-profit organization NATIFS, North American Traditional Indigenous Food Systems, the Sioux Chef team have a dream to increase access to local indigenous food across North America.  They plan to help set up Food Hubs across the USA, Canada and Mexico, each consisting of a restaurant and a training centre that focuses on local indigenous foods of the area.

Check out the CBC Radio One interview with Sean Sherman on Unreserved with Rosanna Deerchild.

> Get more information about The Sioux Chef and NATIFS

 

In Far Northern Norway a Chef Strives for Polar Permaculture

Chef Benjamin Vidmar in front of his domed greenhouse. Photo courtesy of PolarPermaculture.com.

Local eco-chef and self-proclaimed foodie Benjamin l. Vidmar, has a dream. He wants to make the remote northern Norwegian community of Longyearbyen, Svalbard more sustainable, and to produce locally-grown food. Svalbard is an archipelago in the Arctic Ocean, located about midway between continental Norway and the North Pole. The latitude of the islands range from 74° to 81° North, making them some of the most northerly inhabited places on Earth.

Like many communities north of the arctic circle, there is no viable soil in Svalbard.  How does one grow local food if there is no local soil?

In 2015 Chef Vidmar started a company called Polar Permaculture Solutions, whose goal is to apply permaculture principles and ecological design to create a circular economy in Longyearbyen, and “to connect people back to their food.”

Working at the time as head chef at the Svalbar Pub, he noticed how all the food was being flown or shipped to the island. However, in the past food had been grown on Svalbard, and Vidmar wanted to return to that tradition — but with some modern enhancements and without having to ship in soil.

Vidmar started with hydroponic systems using commercial fertilizer, but felt he could do better. Why ship fertilizer up to the island, he reasoned, when there is so much food waste available to compost and produce biogas? Food waste in his town is dumped into the sea, and he took up the challenge to grow locally-grown food making use of available resources on the island.

Polar Permaculture researched what others were doing around the Arctic, and opted to go with composting worms, specifically red worms, which excel at producing a natural fertlizer from food waste. He got permission from the government to bring worms up to the island, which took a year and a half, but “was worth the wait.”

Vidmar’s company is now growing microgreens for the hotels and restaurants on the island.  Fine dining chefs use microgreens to enhance the attractiveness and taste of their dishes with their delicate textures and distinctive flavors. During the growing process, worm castings are produced, and this natural fertilizer that can be used to grown more food.

In addition to composting with worms, Polar Permaculture has started hatching quails from eggs and is now delivering fresh locally produced quail eggs to local restaurants and hotels. Their next step will be to get a bio-digestor setup and to produce biogas with it. The worms are mostly vegetarian, but with a digestor, the operation will be able to utilize manure from the birds, as well as food waste that would normally be dumped into the sea. This will also allow them to produce heat for their greenhouse, as well as produce electricity that can run generators to power the lights. A natural fertilizer also comes out of the digestor, which will then be used to grow more food for the town.

What started as one chef’s personal journey has become a local permaculture operation that is reshaping the nature of the local food economy, and providing an inspiration for other Northern communities interested in food sustainability.

10 Billion: What’s on Your Plate?

By the year 2050, the world’s population is expected to be 10 billion people.  How will we be able to feed 10 billion people?

Valentin Thurn’s documentary “10 Billion:  What’s on Your Plate?” takes the viewer across the world to examine possible solutions to this question – from insects to artificial meat, from industrial farms to micro-farms.  If you eat food, this documentary is a ‘must see.’    And, although the feature length version is difficult to view from Canada, until Jan 21, 2018 you can watch the 53-minute version for free online thanks to TVO. Ontario’s educational TV network.

https://tvo.org/video/documentaries/10-billion-whats-on-your-plate

The conclusion might surprise you.  Or it might not.

Start the New Year with a sense of hope for the future and take 53 minutes of your time to watch “10 Billion: What’s on Your Plate” before January 21st.

How to Grow Food for 200 People

Photo courtesy of Northern Farm Training Institute.

The Northern Farm Training Institute (NFTI) in Hay River is turning an abandoned, industrial pig farm into a teaching campus, with the help of a contribution from the Canadian Northern Economic Development Agency (CanNor).

Since 2013, NFTI has trained more than 150 people from 30 communities, and 13 of those people have gone on to start their own farm businesses. With the 260-acre farm campus, NFTI will demonstrate and teach how to feed 200 people. “Our most isolated communities are 200 people are or less, so we wanted to show, in a realistic way, what does it take to feed community of that size,” said Kim Rapati of NFTI.

The farm will develop the sustainable systems needed to provide a complete diet for 200 people, including greenhouses, permanent food forests and orchards, hardy northern grains and pastures, meat and dairy farming, food storage and marketing.

The focus is on “regenerative agriculture”, or agriculture that supports a healthy and abundant ecosystem, that will also help northern people protect wild herds and wild harvesting.

Rapati said that the failure of the pig farm, established in 1990 and abandoned in 1995, demonstrates that industrial, confinement agriculture does not work in a northern context, “for our people and our markets.” The NFTI farm campus is representative of a new model of agriculture taking hold in Canada–small-scaled, highly productive farming systems. “It is now possible for small, bio-intensive market gardens to earn between $25,000 and $150,000 in Canada,” Rapati said.

For more information on the NFTI farm campus, watch Rapati’s presentation on the Northern Food Network’s Webinar # 3

Northern Farm Training Institute’s Founder Receives National Honour

Jackie Milne, NFTI Founder & President.

One of the leaders in Northern food sustainability, Jackie Milne, the Founder and President of the Northern Farm Training Institute, was in Ottawa last Friday to receive the Meritorious Service Decoration from the Governor General.

With global warming affecting traditional hunting grounds, Jackie saw a need to increase access to fresh produce in Canada’s northern communities. She established the NFTI in Hay River, NWT to teach the local population about sustainable, environmentally sound farming practices that would supplement traditional diets. Since 2013, the institute has trained nearly 100 farmers from across the north, with Indigenous students making up more than half of the program’s graduates.

The Meritorious Service Decorations were established by Queen Elizabeth II to recognize the extraordinary people who make Canada proud. Their acts are often innovative, set an example or model for others to follow, or respond to a particular challenge faced by a community. The best candidates are those who inspire others through their motivation to find solutions to specific and pressing needs or provide an important service to their community or country.

Vertical Agriculture Coming to Carcross

A vertical agriculture facility is in the planning stages with the goal of having it built in Carcross this fall. This innovative project will be the first  of its kind in the Yukon.

Tami Grantham, Natural Resources Coordinator with the Carcross-Tagish First Nation, says:  “What attracted us to this technology is the ability to grow greens year-round. It’s a goal and a mission for the government of Carcross-Tagish First Nation to become food-secure.”

Construction would be managed through a new corporation created as a partnership between the Carcross-Tagish First Nation and Northstar Agriculture of which the First Nation will be 51 per cent owner.

The system will recirculate water from a fish tank through a vegetable grow bed. Nutrients from the fish waste feed the plants, and the plants filter the water to keep the fish healthy. In normal aquaculture, excretions from the animals being raised can accumulate in the water, increasing toxicity. In an aquaponic system, water from an aquaculture system is fed to a hydroponic system where the by-products are broken down by bacteria into nitrates, which are utilized by the plants as nutrients, and the water is then recirculated back to the aquaculture system.

The vertical part of this type of farming will be in the form of stacked layers that could be up to 10 meters high, in order to maximize production, contained in a warehouse-style space.

Not only would this mean a possibility for fresh local produce and lower food prices in the community, but also the promise of food security, as this system allows year-round growing of vegetables in a sustainable way.

The fish raised would be Tilapia, which is common in farming systems. Vegetables grown would include kale, spinach, and perhaps even strawberries and other vine crops.