The modern era of Indigenous cuisine is focused on understanding ancestral ingredients and farming methods. Each Native American community and chef is defining their version of New Native American Cuisine. Young women chefs in the Denver area are establishing food businesses and planting gardens to reconnect with their land and traditions. Frank emphasizes this movement is significant as it occurs during a time of repossession from historical traumas, including forced relocations and government rations. Prior to colonization, Indigenous diets predominantly featured corn, beans, and squash, but these were replaced by less nutritious government-issued food, leading to health disparities.
The present era of Indigenous cuisine revolves around modern chefs understanding the ingredients and the farming practices of their ancestors.
Several young women chefs are redefining New Native American Cuisine by reconnecting with the land and the traditions of the past.
Their work is moving Indigenous cuisine forward during a critical time of repossession after historical forced relocations.
The nutritional deficit faced by Native Americans due to government rations is described as a form of "nutritional genocide."
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