Food & Community Project: Indigenous Foodways Workshops
October 2018 in Afton, VA

Participants attending free and open to the public workshops gathered wild edibles and cooked a meal of precolonial foods based on ancestral foodways for the University of Virginia symposium on food sovereignty. Led by Virginia Indian tribal members and Indigenous chefs from the I-Collective, participants discussed the legacy of slavery in our food systems, genocide, food warfare, racism, ecocide, and migrant disenfranchisement.

Food sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems.
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