The Soul of Food: Afro-Indigenous Traditions of Harvesting
As cooler weather begins to debut, with it comes the warm hues of fruits, roots, and seeds that are ready to be gathered for the fall harvest. In honor of this abundant season, we’ll discuss traditions and technologies of harvesting across African and Indigenous diasporas, process some storage crops (e.g., sorghum and field peas, dependent upon their readiness), and prepare a simple yet satiating dish using some of the featured ingredients together.
This session is a continuation of The Soul of Food, a Deep Routes workshop series honoring the foodways that connect plants, peoples, and lands across Afro-Indigenous diasporas. Facilitated by Maya Marie S. (Deep Routes)