Diggings 31 March 2021

Maniwara ants are used in several Biatüwi dishes. ANA PAULA LUSTOSA

‘I wanted to reflect my culture’: Indigenous-owned cafe serving healthy food with a native twist

She’s glad that she’s been able to help the community think differently about what they consume.

“We have some people that come here on a daily basis that I know for a fact were eating hot chips every day. They’re slowly learning not just to get back into our own traditional foods, but look at healthier options to eat.”Also at the front of Ms Frail’s mind is keeping her Country healthy.

“I am a Ngemba woman. I love my culture, I love my Country. I can’t be a hypocrite and talk about Country and then use every plastic product that’s around, so I try to use as many biodegradable products as what I can get. We don’t need to make more of an impact on the environment.”

https://bit.ly/2O69Nrw

Kere to Country and Foodbank SA team to support food support security in Alice Springs

“Food insecurity is a massive issue in our communities, particularly in remote Aboriginal Communities. Kere to Country look forward to working with Foodbank in this space, ensuring accessibility and culturally appropriate service delivery for all.” The Foodbank Food Hub will allow low income families a place to access items at an affordable price thanks to Newmont Australia’s recent donation of $250,000 donation as part of the Newmont Global Community Support Fund. The Food Hub will enable Foodbank to distribute up to an additional 250,000 kg for those in need in the region in the first 12 months of operation.

https://bit.ly/3m6RXkO

Nut From 20-Pound Pine Cones Is Back on Australian Menus

“One of the big things for me,” he says, “is that we’ve got a lot of kids that are going to school hungry, and they’re walking past these food sources on the way to and from class. I also thought this would be a good opportunity to share a bit about our Aboriginal history and the stories that go with it.” A quick Facebook post gauging local interest told him all he needed to know. “I was only expecting a few people to respond,” he says, “but instead I heard from more than 100.” The majority were non-Aboriginal Australians.

https://bit.ly/3m6VNuf

The Trailblazing Brazilian Restaurant Serving a Taste of the Amazon

Studying anthropology inspired a husband-wife team to ignore mockery and share their native foods.

Perhaps the hardest ingredient to source, however, is japurá, a small, brown, acidic, and earthy tasting fruit, which Ramos and Barreto use to make a paste that seasons mujeca, a soup of shredded fish thickened with tapioca starch. The fruit must be harvested in a flooded forest and the pulp ground, put into a kind of straw tube, and buried for two to three months to ferment. “Who says we don’t have elaborate cooking techniques?” asks Barreto, who points to how indigenous people laboriously extract cassava juice with a tipiti (a press made of wooden straw) and cook fish slowly with a wooden grill called a moquem.

I continue to marvel at how people across all cultures developed these complex techniques for treating food over millennia of trial and error and happy  – and at times deadly no doubt – accident.

http://bit.ly/3bAJfHX

‘Like champagne, mate’: how a US kangaroo ban could kill off an Indigenous opportunity

 “Who’s creating the rules here?” Mallard says. “If you had fair representation of First Nations people from northern America, and they heard our story, there wouldn’t be a ban. There would be understanding. “Why should others have rights over our native animal? Over us? They’ve taken our land, they’ve locked us out of political decision making and the corporate power base. “There should be a process of authenticity and integrity. We should be treating kangaroo with reverence like champagne, mate.”

Sentiments I agree with and questions that I think should be asked of those wanting to ban the trade in roo meat.

http://bit.ly/38FQsnV

Cows fed small amount of seaweed burp 86 per cent less methane in trial

They also found that meat quality and taste were not affected in any way that was discernible by a tasting panel, and bromoform was not present in the meat at the detectable threshold of 0.06 milligrams per kilogram.

Less methane, no loss of flavour – what could go wrong? Well, there’s the small problem of how much ozone depletion may happen from the bromine released if it’s used at scale.

http://ab.co/3eWzLsB