Indigenous Nutritionist

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Thank you! The Final Episode by Indigenous Nutritionist A short and bittersweet episode as I close out the Indigenous Nutritionist Podcast. I give a very big thank you to all of the listeners and guests I have had over the past ~5 1/2 years. Listen in during this brief final episode as I reflect on what has been and what is to come. Below are links to my...

Hello All! Please follow my new page Zavoir Global This new page (and business) will take the place of Indigenous Nutritionist. This page will no longer be active in one week (Feb 13, 2024). Please feel free to email me at my new email address, listed in the contact information on my new page. Thank you!

New Cafe Story is up on my website blog.

http://indigenousnutritionist.com/category/france/

New Substack Post is up!

Got Grass-Fed Milk? What is so special about dairy in Ireland and why does dairy get a bad rap

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Subscribe to my Substack and receive notifications by email when a new article is written. I will be launching a paid subscription soon as well which includes more personalized offerings about health and wellness (food, nutrition, exercise).

Click below to reach what it is all about.

About - Global Gusto Gazette A newsletter about what people can learn from other countries, cultures, and lifestyles at the intersection of themes such as art, literature, history, psychology, philosophy, sociology, and anthropology. Storytelling from a different angle. Click to read Global Gusto Gazette, by Kelly Jacqueline, a...

Female Athlete Representation and Dietary Control Methods Among Studies Assessing Chronic Carbohydrate Approaches to Support Training The aim of this audit was to assess the representation of female athletes, dietary control methods, and gold standard female methodology that underpins the current guidelines for chronic carbohydrate (CHO) intake strategies for athlete daily training diets. Using a standardized audit, 281 studies we...

Forest bathing in the Black Forest calls for a “deftig frühstück,“followed by ice cream made with Forest Berries, baths and some other fun favorites commonly found in Germany (white asparagus and “Apfelschorle“ - an apple spritzer. Oh yea, and I’m obsessed and impressed by how many food items are packed in glass and not plastic. 💯 🌲🌳

From May 13-March 21 A Taste of Kakadu, will be spread across Kakadu National Park and is the first indigenous food and culture festival of the Top End. Some of the highlights of this festival are a Kakadu native botanicals non-alcoholic drink-making workshop including the native peach, An-marabula, in a new bellini, cooking classes using native foods, a talk about the wild harvesting of the Kakadu mandudjmi plum, which is known for their high vitamin C content, a food-themed art exhibition with local artists, and much more. Read the full article below for more details.

Taste of Kakadu returns with the ultimate menu of Indigenous bush foods and culture - Food & Beverage Industry News A Taste of Kakadu will be staged across Kakadu National Park from Saturday 13 May until Sunday 21 May 2023.

I have written a bite about Chef Sean Sherman before, and I am sure this will not be the last time I mention him and his work. Congratulations Chef on being named one of Time's 100 most influential people in the world! A member of the Oglala Lakota Sioux tribe Chef Sherman is a leader in and advocate of indigenous foodways. He is also the founder of the North American Traditional Indigenous Food Systems NĀTIFS and the restaurant Owamni in Minneapolis, MN. The full story linked below.

SEAN SHERMAN, INDIGENOUS FOOD ACTIVIST AND AWARD-WINNING CHEF, NAMED TO TIME'S LIST OF 100 MOST INFLUENTIAL PEOPLE /PRNewswire/ -- TIME has named Sean Sherman, award-winning chef and advocate for Indigenous foodways, to the 2023 TIME 100, its annual list of the 100 most...

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Kelly Zinnoury, RDN - Profile by Zocdoc Hello! I am a Registered Dietitian-Nutritionist and Classical Pilates' Teacher. I have lived abroad a few times, and I have a lot of experience with various food cultures and customs. My specialties include the following: -fertility for men and women, natural and assisted -nutrition for reproductive...

I’m taking a Global Gusto Gazette (GGG) breather this week away from my regular posts to share a collection of short “cafe stories” written by yours truly. During my travels, mostly solo, I loved to stumble upon the local cafes, take out a notebook and pen, and scribble down some words that ultimately became a short story. Below is a selection of three of these stories.

G-G-G Breather: A Collection of Cafe Stories Creative writing on the road.

I just love cafes. The Arts Centre Melbourne has a new cafe started by Niyoka Bundle, a Gunditjmara woman, and her chef husband Vincent Manning. Items on the menu are a little different than what you may see on an NYC or Paris cafe menu. Items such as charcuterie and cheese boards with kangaroo salami and smoked gum cheddar and Spirits that include homemade Taka gin with native lemongrass, and lemon-scented gum are just some of what makes Pawa Cafe differ from other traditional cafes. Pawa Cafe (pawa meaning "to cook" in the language of the Gunditjmara), presents basic dishes with a "native twist" such as danishes made with tart lilly pilly berries, quandong croissants, strawberry gum pain au chocolat. My mouth is watering just writing and then reading this. Read more by clicking the link below:

Now Open: Get Lilly Pilly Danishes and Quandong Croissants at Pawa Cafe, a New Indigenous-Owned Cafe and Bar at Hamer Hall Gunditjmara woman Niyoka Bundle and her chef husband Vincent Manning have opened a new spot at Arts Centre Melbourne. Stop in for a pre-show grazing platter with kangaroo salami and smoked gum cheddar, and the couple’s own Taka gin made with native lemongrass and lemon-scented gum.

Dietitian Feature: Adriana Duelo from Barcelona, Spain   In 2016 I traveled to Barcelona twice in a time frame of about two weeks. The first time I met up with fellow dietitian Adriana Duelo at Flax and Kale for a leisurely lunch (because even business lunches are leisurely at 2 pm in Spain). During this time I recieved the opportunity to learn …

When the Book Reviews You What we can learn about spiritual englightenment from Eckhart Tolle

The year was 2012. I just finished my dietetic internship at Beth Israel Medical Center, which has now transitioned to Mount Sinai, and I felt a sense of freedom. Where better to reap the benefits of this long-lost feeling than to wander around Eastern Europe, specifically Bohemia, more specifically, Prague?

Clear Head in Prague   The year was 2012. I just finished my dietetic internship at Beth Israel Medical Center, which has now transitioned to Mount Sinai, and I felt a sense of freedom. Where better to reap the benefits of this long-lost feeling than to wander around Eastern Europe, specifically Bohemia, more specifica...

The SFU Food sector of Simon Fraser University's Burnabay British Columbia Campus announces that it will be launching a new brand today Friday, March 24th called The Rooted Program focusing on indigenous flavors, cuisine, and ingredients. It is created in collaboration with Chef Steph Baryluk. Dishes such as Maple Glazed Trout Salad, Duck Taco with Charred Corn Salsa, and Bannock Donut Holes with Berry Sauce are on the menu.

These dishes and others will be available at SFU’s Dining Commons between 10:30 am and 2 pm and will continue to be available on a regularly rotating menu moving forward. Read the full story here.

SFU launching brand new Indigenous food menu this week (PHOTOS) | Dished SFU Food, in collaboration with Chef Steph Baryluk, will launch its brand new Rooted Indigenous menu at the Dining Commons tomorrow.

The Embrace of Therapy: It Only Took a Pandemic and a Social Dilemma What we can learn from therapists besides the obvious.

Welcome back for round two with the lovely Dietitian Moushumi! Moushumi recently arrived back in the US after a visit to her motherland of Kolkata, India. After reading one of my Substack articles discussing adda she reached out to me with pure joy in regards to reading about her homeland and had the wonderful idea to honor the Bengali foods of Kolkata with a Podcast dedicated to them. She is the founder of Dietitian Moushumi, a private practice and consulting company. Moushumi is a true dietitian wearing many hats and embracing this wonderful career. Listen in as we talk about what she has been up to since our last interview in 2020, and the people, culture, and foods of Kolkata, India.

Interview Part 2 with Michigan based and Kolkata born Dietitian Moushumi Mukherjee by Indigenous Nutritionist Welcome back for round two with the lovely dietitian Moushumi! Moushumi recently arrived back in the US after a visit to her motherland of Kolkata, India. After reading one of my Substack articles discussing adda she reached out to me with pure joy in regards to reading about her homeland and had th...

Weekly Bite: March 17, 2023

Willie Nelson's Luck Reunion is an annual music and food-infused festival he has been hosting since 2012. This year's kick-off is supporting three indigenous crops to the native community: maize (corn), squash, and climbing beans (which are tepary beans or common beans). The festival will also be a showcase of indigenous chefs including Brian Light of Ronin Farm and Restaurant, Crystal Wahpepah of Wahpepah’s Kitchen, Brit Reed and Sewa Yuli of I Collective, and Michel Nischan of Wholesome Wave. All funds raised for the Luck Reunion go to Farm Aid, The Texas Food and Wine Alliance, and Wholesome Wave.

Willie Nelson to Highlight Indigenous Cuisine at 2023 Luck Reunion The festivities kick-off with a family-style meal prepared by a diverse roster of chefs

Short Story: To Takimi in Paros, Greece     The sun kept chasing her eyelids as she shuffled from bench to chair. Her struggle to find a spot where she would not be blinded by the big yellow ball burning in the baby blue sky was undoubtedly an annoyance to her, and a scene of attraction for him. It was the unstoppable …

Let's Walk About It What global cities and writers can teach us about walking the walk.

Last Wednesday, March 8th was International Women's Day.

"FAO studies confirm that while women are essential to small-scale agriculture, farm labor, and day-to-day family subsistence, they experience greater difficulty than men in accessing land, credit, as well as productivity-enhancing inputs and services." - Excerpt from article: Slow Food Women Forge Change in the Food System

This is an issue not to be ignored and only needs to be discussed more in order to move toward actionable change.

Dalí Nolasco Cruz is an indigenous woman from Tlaola Puebla, Mexico, and Slow Food Board Member. She discusses how women around the world are protecting food systems. From Rachel Olajumoke Okeola, a food scientist and gardener from Nigeria to Paula Silveira, a gardener, educator, and psychoanalyst from Argentina, and many, many more women who show again and again their power of nurturing and nourishing. Read more about some of the indigenous women in the world who are the natural guiding hands behind the Slow Food movement.

Slow Food women forge change in the food system - Slow Food International Slow Food commemorates International Women’s Day by highlighting women who grow food and preserve food cultures in their daily lives. According to the

Adda-ology What we can learn from Kolkatan gatherings that you cannot learn from presidential debates.

Carlie Adams is a Registered Dietitian-Nutritionist and Lactation Consultant, a unicorn of such in the field of LCs with her breadth of knowledge, education, and experience as a licensed nutrition professional. Three years ago Carlie moved from the USA to Mainz, Germany with her wife just 6 weeks before the breakthrough of the pandemic. Listen in as Carlie tells us about her path toward becoming both a dietitian and a lactation consultant, her adventure learning the German language, and some observational insights about German culture, complete with some words of wisdom at the end of the episode.

Interview with Registered Dietitian and Lactation Consultant Carlie Adams in Mainz, Germany by Indigenous Nutritionist Carlie Adams is a Registered Dietitian-Nutritionist and Lactation Consultant, a unicorn of such in the field of LCs with her breadth of knowledge, education, and experience as a licensed nutrition professional. Three years ago Carlie moved from the USA to Mainz, Germany with her wife just 6 weeks be...

One of the forefront Chefs of the indigenous cuisine and food movement is Chef Sean Sherman, owner of Owamni in Minneapolis, MN. I wrote a "bite" about Chef Sherman on January 27th of this year. Recently he visited Johnson & Wales University, which is actually where I attended college for a couple of years fresh out of high school majoring in Fashion Merchandising. After 2 years, I decided to create my own "gap year" and found my way to my real loves, nutrition, and Pilates. Nevertheless, I have fond memories of JWU, and the food was great!

Chef Sherman spoke of many issues to the students, staff, and faculty at JWU such as the scarcity of indigenous foods and lack of education about indigenous ways of life. Sherman, himself realized how little he knew about his own indigenous foods and recipes. He knew he wanted to create an intentional restaurant, but did not know how to go about doing so. This is where his journey really took off, from a realization and giving himself a twist on the "gap year," AKA a "break from the demanding pace of the food industry." Starting with the plate and identifying with the core of what indigenous food really is, is his way of "decolonizing." It may be a surprise to some of you that the indigenous foods of native regions in the US mean no dairy, cane sugar, or wheat flour. This does not mean these foods are "bad," and only that they are not native, as we may believe them to be.

Read more here about Chef Sherman's speech at Johnson & Wales University.

Chef Sean Sherman Visits Johnson & Wales to Share the Beauty and Plight of Indigenous Food Systems - Rhode Island Monthly You are on Native land. It may seem a bold message for a guest speaker to open a university lecture series with, but it’s an honest one. The Rhode Island

Taking a Fika Sometimes you just need a little intermission

In San Jose, Costa Rica lives Chef Pablo Bonilla, who has taken on a new culinary role quite different from his standardized culinary training. He had to “unlearn” what he knew in order to embrace and fully engage in indigenous culture. How do they harvest their ingredients? How do they prepare and cook them? What are they? Chef Pablo walked the walk before opening his restaurant Sikwa in San Jose in 2018. He lived with eight different indigenous communities to learn their ways and now serves indigenous cuisine with a modern twist. This came at a cost as the foods did not come with preservatives and are direct from the producer, which sometimes means traveling from the northern border to the southern jungle.

The menu serves up dishes such as eel cooked in banana leaves and roasted plantain ice cream with cocoa, which as an ice cream lover sounds absolutely tantalizing to me. Sikwa is now on the “World’s 50 Best’s list of top 100 restaurants in Latin America and the sixth best in Central America.”

Costa Rican chef showcasing Indigenous cuisine The recipes are not written down, the ingredients local. At Sikwa restaurant in the Costa Rican capital, a deep-rooted respect for Indigenous culture is what determines the menu.