Food Revolution

In this episode of Food Revolution, SFSI Director Matte Wilson chats with Garrett Waln, owner of Zaniya Botanicals. Zaniya Botanicals was launched after the start of the COVID-19 pandemic, and over the past seven months, Garrett has refined his craft and expanded his business. This past summer, he sold bath bombs and sugar scrubs at the Sicangu Harvest Market, and also sells via Facebook. Garrett shares with us the origin story of his business, his plans for the future, and provides insight from his experience running a small business on the Rosebud Reservation.

Full transcription & show notes available here.

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Enjoy listening to Food Revolution? Considerdonatingto the Sicangu Food Sovereignty Initiative to help us in our mission to build food sovereignty and a local foods economy to empower our tribal community through food! Donations are 501(c)3 tax deductible.

Website:www.sicangucdc.org

Facebook:Sicangu Community Development Corporation

Instagram:@sicangucdc

Twitter:@sicangucdc

YouTube:Sicangu Community Development Corporation

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(Intro) Hau Mitakuyapi, and welcome to Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative. Every other week, we'll be bringing you stories of food sovereignty from community members and tribal food producers working to build a more just, equitable, and regenerative food system for our Sicangu Lakota Oyate - the Burnt Thigh Nation. Together, we're building tribal sovereignty through food, and we've set a place at the table just for you. Join us and be part of the Food Revolution.

Matte (00:00:29) Hi, this is Matte with the Food Sovereignty Initiative. I'm here with Garrett Waln, owner of Zaniya Botanicals. Yeah, we'll get, let's get into it. All right, Garrett, can you tell us a little bit about yourself and your background? Where are you from?

Garrett (00:00:41) I'm from Arizona, and my background be best described as Jack-of-all trades, master of none. I've done nearly everything. Basically, anytime anybody needed help, they'd know call Garrett. I’ve even got an IT background.

Matte (00:00:56) How and why did you start your business? How long have you been in business and how has your business changed over time?

Garrett (00:01:03) I started basically as soon as COVID happened. My mom started doing bath bombs and she just was doing it to have fun with it. And I'm like, Oh, I think that looks interesting. And we were stuck at home for two weeks, so I'm like teach me. And then it just basically started snowballing. After so long, we had the bath bombs basically down pat. So I decided to start doing sugar scrubs. After a few months of research, I was able to figure those out. I think I went through about eight batches of sugar scrubs, which is a lot of sugar wasted, but I eventually got that one figured out and now those are taking off and now I'm trying a new soap blend offer.

Anpetu waste! In this episode of Food Revolution, you'll hear from three of the Food Sovereignty Initiative's returning summer garden interns: Maddie Kornely, Keshena One Star, and Mikey Boyd. They'll share what food sovereignty means to them, talk about some of the experiences they've had up at the garden, and discuss why they chose to come back this summer. The future of food sovereignty lies with our youth, and seeing the excitement and passion this group of interns brought to the garden this summer has us hopeful for the years to come. Be sure to tune in to future episodes to hear from the rest of the summer garden team!

Show notes & transcription available here.

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Enjoy listening to Food Revolution? Considerdonatingto the Sicangu Food Sovereignty Initiative to help us in our mission to build food sovereignty and a local foods economy to empower our tribal community through food! Donations are 501(c)3 tax deductible.

Website: www.sicangucdc.org

Facebook: Sicangu Community Development Corporation

Instagram: @sicangucdc

Twitter: @sicangucdc

YouTube: Sicangu Community Development Corporation

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Maddie (00:00:00) Food sovereignty, to me, is... freedom. I feel like everybody should be able to grow their own food and have that information, have that knowledge to be able to do it. And once we hit that step where either you can buy all of it locally or you're growing your own food, I feel like that's the ultimate goal for everyone. It’s important as a people to be able to do that.

(Intro) Hau Mitakuyapi, and welcome to Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative. Every other week, we'll be bringing you stories of food sovereignty from community members and tribal food producers working to build a more just, equitable, and regenerative food system for our Sicangu Lakota Oyate - the Burnt Thigh Nation. Together, we're building tribal sovereignty through food, and we've set a place at the table just for you. Join us and be part of the Food Revolution.

Mairi: Anpetu waste. I'm Mairi Creeden, the media coordinator for the Food Sovereignty Initiative and the producer of Food Revolution. Today on the show, you'll be hearing from three of our summer garden interns and community members, Maddie Kornely, Keshena One Star, and Mikey Boyd. They'll share what food sovereignty means to them, talk about some of the experiences they've had up at the garden, and discuss why they chose to come back this summer. The future of food sovereignty lies with our youth, and seeing the excitement and passion this group of interns brought to the garden this summer has left us hopeful for the years to come. Be sure to tune in to future episodes to hear from the rest of the summer garden team.

Maddie (00:01:41) My name is Maddie Kornely, I'm from the Mission/Antelope area. My parents are from here, they work in the school district and I live in teacher housing. Well, I did originally apply last year, but, something didn't work out. So I was really happy that they asked again this year if I wanted to do it, and I was able to get my application in and do it again because I love working out here. I just really like p

Anpetu waste! In this episode of Food Revolution, SFSI Garden Assistant & WIK intern Karen Moore chats with SFSI Director Matte Wilson about the Sicangu Food Sovereignty Initiative's vision for Rosebud's food system in the year 2050. The SFSI is one of ten finalists recently awarded the Food System Vision Prize from the Rockefeller Foundation. Along with our partners REDCO & Tatanka Funds, the SFSI team spent spring 2020 meeting with Rosebud community members & leaders to develop a vision that is just, equitable, regenerative, and grounded in Lakota culture & values.

Full show notes & transcription available here.

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Enjoy listening to Food Revolution? Considerdonatingto the Sicangu Food Sovereignty Initiative to help us in our mission to build food sovereignty and a local foods economy to empower our tribal community through food! Donations are 501(c)3 tax deductible.

Website:www.sicangucdc.org

Facebook:Sicangu Community Development Corporation

Instagram:@sicangucdc

Twitter:@sicangucdc

YouTube:Sicangu Community Development Corporation

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(Intro) Hau Mitakuyapi, and welcome to Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative. Every other week, we'll be bringing you stories of food sovereignty from community members and tribal food producers working to build a more just, equitable, and regenerative food system for our Sicangu Lakota Oyate - the Burnt Thigh Nation. Together, we're building tribal sovereignty through food, and we've set a place at the table just for you. Join us and be part of the Food Revolution.

Matte (00:00:32): “The alarm goes off. I open my eyes and start my day as usual. French press coffee made and I'm out the door. Today is the 30th annual Lakota Food Summit. I remember when I attended the 1st summit.Driving to the venue, I see the liveliness of Rosebud on a Saturday morning. People are out buying produce at the farmers market. I see the hot food vendors, and my mind immediately goes to the breakfast burrito stand where the woman makes homemade tortillas and gets her eggs from the vendor a few booths down. I can't stop today, I have something important to do. Pulling up to the venue, I feel honored that I was asked to prepare a dish and be a featured chef. Getting situated in the kitchen, feels so 2nd nature. I put on my custom apron, which has ribbon sewn into it. I feel like I just put on my battle armor, and in a sense, I did. My recipe for the day calls for bison. I open the walk-in cooler and pull out my slab of bison meat, feeling proud that I know this buffalo was raised and processed on Rosebud.

The dish is done and plated. As people in the conference room take their first bite, I know that the food they are eating is medicine. The bison was raised and harvested in a way that respected its sacrifice. And putting my good thoughts and energy into preparing it, the food now becomes medicine, nourish

Anpetu waste! In today's episode of Food Revolution, we chat with Jordan Arrow of Arrow Wild Harvesters. Arrow Wild Harvesters was a vendor at the 2019 Sicangu Harvest Market (formerly known as the Keya Wakpala Farmers' Market) and is a local, tribally owned family business operating on the Rosebud Reservation. Jordan recently returned to Rosebud after living off-reservation for a time. He now works with his father and sister, with each bringing their own skills and products to the table. Arrow Wild Harvesters provides edible & medicinal wild plants and herbs, as well as fresh bread and homemade jams and jellies to community members. In this episode, Jordan shares with us what it's like to work with his family, what goes on behind the scenes in his family business, how they got started, and more!

Full show notes & transcription available here.

_________________________________________

Enjoy listening to Food Revolution? Consider donating to the Sicangu Food Sovereignty Initiative to help us in our mission to build food sovereignty and a local foods economy to empower our tribal community through food! Donations are 501(c)3 tax deductible.

Website:www.sicangucdc.org

Facebook:Sicangu Community Development Corporation

Instagram:@sicangucdc

Twitter:@sicangucdc

YouTube:Sicangu Community Development Corporation

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(Intro) Hau Mitakuyapi, and welcome to Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative. Every other week, we'll be bringing you stories of food sovereignty from community members and tribal food producers working to build a more just, equitable, and regenerative food system for our Sicangu Lakota Oyate - the Burnt Thigh Nation. Together, we're building tribal sovereignty through food, and we've set a place at the table just for you. Join us and be part of the Food Revolution.

Michelle (00:00:27): Anpetu waste Oyate, and thanks for tuning into this episode of Food Fevolutionl brought to you by the Sicangu Food Sovereignty Initiative. I'm Michelle, the FSI Market Manager and your host for today's episode. Our next episode will air two weeks from today. Today we're chatting with Jordan arrow, owner of Arrow Wild Harvesters, and a vendor at the Lakota Harvest Market, formerly known as the Keya Wakpala Farmers' Market located in Mission. Hi Jordan, thanks for joining us. Can you tell us a bit about yourself and your background?

Jordan (00:00:59): I'm spent most of my life here, left to Wyoming and just came back recently the past, close to two years, to do this type of a business.

Michelle (00:01:18): What does it mean to you to be able to provide food for your community?

Jordan (00:01:23): There's a lot of, uh, different things that people kind of want as far as indigenous plants or, you know, local people… know what grows around where, I know roughly where it's at, but it's kind of a [challenge] to try and get through these wild plants, uh, that are just growing way out and like the middle of nowhere essent

In this episode of Food Revolution, we hear from Karen Moore, one of the SFSI's WIK interns. The WIK internship, short forWaicahya Icagapi Kte or ‘They Will Grow into Producers,' is a year-long paid adult internship for tribal members interested in becoming food producers. Our first intern cohort has been working and learning with the SFSI since November 2019. The internship was designed in collaboration with Dakota Rural Action to provide both on-farm and classroom training for community members who want to be a part of building a local foods economy right here on the Rosebud Reservation.The two types of training allows them to learn the technical skills needed to grow and produce food and also ensures they have the business background necessary to make their future operations financially sustainable and profitable.

Full show notes & transcription available here.

________________________________

Enjoy listening to Food Revolution? Consider donating to the Sicangu Food Sovereignty Initiative to help us in our mission to build food sovereignty and a local foods economy to empower our tribal community through food! Donations are 501(c)3 tax deductible.

Website:www.sicangucdc.org

Facebook:Sicangu Community Development Corporation

Instagram:@sicangucdc

Twitter:@sicangucdc

YouTube:Sicangu Community Development Corporation

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(Intro) Hau Mitakuyapi, and welcome to the Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative. Every other week we'll be bringing you stories of food sovereignty from community members and tribal food producers working to build a more just, equitable, and regenerative food system for our Sicangu Lakota Oyate - the Burnt Thigh Nation. Together, we're building tribal sovereignty through food, and we've set a place at the table just for you. Join us and be a part of the Food Revolution.

Michelle: Anpetu waste, and thanks for tuning in to this episode of Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative. I'm Michelle, the FSI Market Manager and your host for today's episode. Our next episode will air two weeks from today. Today we're talking to our WIK intern, Karen Moore. Our WIK internship also known as Waicahya Icagapi Kte, or They Will Grow Into Producers, is a year-long paid internship for tribal members interested in becoming food producers. It began in November 2019 and was designed to provide teaching and learning opportunities for community members who want to help build a local food economy to feed our Oyate. Interns receive both on-farm as well as classroom training over the course of the year. The two types of training allows them to learn the technical skills needed to grow and produce food, and also ensures they have the business background necessary to make their future operations financially sustainable.

In our inaugural episode, SFSI Market & Garden Manager Michelle Haukaas shares the backstory behind the Sicangu Food Sovereignty Initiative and provides an overview of our current programming to build food sovereignty on the Rosebud Indian Reservation, home of the Sicangu Lakota Oyate in south-central South Dakota.

Full show notes + transcription available here. _____________________

Food is more than just food. It's part of our 7 generational plan to create sustainable systems for the next 7 generations. Your giving helps us to expand our Food Sovereignty Initiative and amplify our impact. With your donations, we're able to strengthen Lakota food ways, and as a result, our people.

Website: www.sicangucdc.org

Facebook: Sicangu Community Development Corporation

Instagram: @sicangucdc

Twitter: @sicangucdc

YouTube: Sicangu Community Development Corporation

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Food Revolution Ep. 1

Anpetu waste, Oyate, and thanks for tuning in to our first episode of Food Revolution, brought to you by the Sicangu Food Sovereignty Initiative! I’m Michelle, the FSI Market Manager. Some of you may be familiar with our 2019 radio show ‘Growing in the Garden.’ This year, we’ll still be bringing you information on growing and harvesting cultivated & wild foods, but we’ll also be bringing you stories of food sovereignty from community members and food producers who are working to transform the food system here on the Rosebud.

For those of you who may not have heard of our program before, welcome! The Sicangu Food Sovereignty Initiative was founded in 2014 and until last fall, was housed under REDCO, the Rosebud Economic Development Corporation. It came about after a series of community meetings and discussions that demonstrated a desire and need for a community garden, farmers’ markets, and other programs to strengthen Rosebud’s food sys