{"id":245183,"date":"2024-02-06T09:00:16","date_gmt":"2024-02-06T09:00:16","guid":{"rendered":"https:\/\/news.republicofgreen.com\/indigenous-forager-linda-black-elk-says-we-should-listen-to-plants\/"},"modified":"2024-02-06T13:38:16","modified_gmt":"2024-02-06T13:38:16","slug":"indigenous-forager-linda-black-elk-says-we-should-listen-to-plants","status":"publish","type":"post","link":"https:\/\/news.republicofgreen.com\/indigenous-forager-linda-black-elk-says-we-should-listen-to-plants\/","title":{"rendered":"Indigenous Forager Linda Black Elk Says We Should Listen to Plants"},"content":{"rendered":"
For instance, why is fry bread so popular as an Indigenous food? It\u2019s not just that our palates now love gluten and sugary, salty foods. It\u2019s also that people have watched their grandma make fry bread, so there\u2019s this emotional and spiritual connection to that food. We need to rebuild those connections with our traditional foods, those really visceral memories of processing wild rice and cutting up bison meat to hang and dry. I have beautiful memories of making kimchi, a traditional Korean food, with my mom.<\/p>\n