""We want people to feel invited into the space, to encourage them to learn with and from Indigenous knowledges and sciences," said Cutcha Risling Baldy, who speaks and moves as though unafraid to take up space as she serves up pie and tea."
""It was a store that primarily served, like, donuts and Red Bull," Risling Baldy said."
""It's the first lab in a California State University dedicated to researching Indigenous food systems - the acorns, salmon and seaweed of the Wiyot, Karuk, Yurok, Hoopa and Tolowa people along with Native foods from other regions, like maize.""
The Rou Dalagurr Food Sovereignty Lab and Traditional Ecological Knowledges Institute at Cal Poly Humboldt integrates Indigenous food systems research with public food sharing and student support. Cutcha Risling Baldy (Hoopa), associate professor and former Native American Studies chair, founded the lab. The lab researches acorns, salmon and seaweed of the Wiyot, Karuk, Yurok, Hoopa and Tolowa people and other Native foods such as maize. The space functions as a kitchen and community refuge, stocked with herbs, jars and traditional ingredients, offering meals, tea and learning opportunities. Students initiated the project in 2019 by repurposing an empty campus convenience store. The lab invites people to learn with and from Indigenous knowledges and sciences.
#indigenous-food-systems #food-sovereignty #traditional-ecological-knowledge #community-based-research
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