I was born and raised on the West side of Buffalo and am the mother of four daughters. I studied at SUNY Cortland College, University at Buffalo, NY and University of Salamanca, Spain. I have worked as Youth Leader at Native American Community Services in Buffalo, Graduate Assistant in Native American Studies at UB and Cultural Resource Specialist at the Native American Magnet School #19. I was a Diversity Educator with the National Conference for Community and Justice, co-founder of the Indigenous Women’s Initiatives and have certifications in Eating Psychology, Massage, Reiki and Yoga. I am co-founder and Nutrition Motivator of Skaronhyase’ko:wa Tyohterakentko:wa tsi Yontaweya’tahkwa/the Everlasting Tree School. I was a collaborator on the Healthy Roots committee at Six Nations and developed the Haudenosaunee Food Guide for the Community Challenge. I am the founder of Kakhwa’on:we/Real People Eat Real Food, exploring links between people, food, mothering, homemaking, art, language, technology and land. I am a graduate of the Onkwawen:na Kentyohkwa adult Mohawk language immersion program, and am currently a PhD student at York University in the Faculty of Environmental and Urban Change. I live on Six Nations of the Grand River Territory.
My Passion with Food
I have been a foodie and health food junkie for as long as I can remember. I have been navigating the waves of the schizophrenic health and nutrition fields since I was in high school. At any given moment I am thinking about food, preparing food or thinking about preparing food for my family.
My Perspective on Food Sovereignty
Food Sovereignty to me is being in control of self and body around food. That includes access to knowledge and foods that support a healthy lifestyle. Freedom of choice is not enough. It includes support while in recovery from food related trauma and trauma that is being played out through food.
My Participation in the Legacies Project
I was fortunate to meet Deb Barndt five years ago. We immediately connected through love of food, culture and community. I remind the Legacies collaborators that the food that is grown, hunted, fished and gathered is meant to be shared and enjoyed.
Originally posted on Earth to Tables