| Please join the CICSC, CSUSM Native Studies and AISA in supporting the 2nd Annual Week of Indigenous Eating November 2-9, 2012
Last year, the American Indian Health and Diet Project (http://www.aihd.ku.edu/) invited interested parties to join in the "Week of Indigenous Eating Mini-Challenge" in honor of the Decolonizing Diet Project (DDP), headed by Professor Martin Reinhardt, Anishinaabe Ojibway and Assistant Professor of Native American Studies at Northern Michigan University. Reinhardt's group embarked on the quest: to incorporate pre-contact Anishinaabe Ojibway foods into 25% to 100% of their diets for one year. The DDP group has been adhering to the challenge since March. You can read about the group's experiences here: Decolonizing Diet Project (DDP) blog: http://decolonizingdietproject.blogspot.com/.
Almost one hundred people took part in the AIHDP Challenge last year. This year the week is Nov. 2-9. This AIHDP Challenge is at the same time that Marty Reinhardt will be conducting his Great Lakes Region Mini-Challenge
of eating only Anishinaabe foods. These mini-challenges may inspire people to prepare indigenous foods for Thanksgiving.
Numerous groups have recently voiced their support for the AIHDP Challenge: California Indian Culture & Sovereignty Center, Native American Studies at Northern Michigan University, Native Studies at California State University at San Marcos, Oneida Nation of Wisconsin Tsyunhehkw^, KU Tribal Law and Government Center, KU Native Faculty and Staff Council, KU Farm Hands, KU Environs, Cherokee Arts & Humanities Council, the Cherokee National Theater Company, and the KU Native Medicinal Research Program.
Any group that wants to express their support for this project--participation is not a requirement-let me know and I will add your name to the list.
 The Challenge: As they did last year, participants in the Challenge can focus on one tribe or, because some foods may be expensive, out of season, contaminated, endangered, or not available, they may choose to eat only one or two indigenous meals per day or widen meal possibilities by choosing any foods indigenous to the Western Hemisphere. The
American Indian Health and Diet Project contains recipes that feature ingredients indigenous to this hemisphere. There are many more, of course, so I have also created the Mini-Diet Challenge: A Week of Eating Indigenous Foods blog (http://weekofeatingindigneousfoods.blogspot.com/) where you can chime in about what you plan to eat.
"Traditional" for these projects means pre-contact foods. No beef, mutton,
goat, chicken, pork, eggs, milk, butter, cream, wheat flour (no fry bread), rye, barley, okra, black-eyed peas, or any other "Old World" foods that a lot of us have lovingly incorporated into our diets and tribal cultures. No processed foods even if the base is corn or potatoes (that is, fried chips; ones you bake or dry yourself are ok). Drinks consist of water, herb tea and beverages you may know how to make, such as mescal and pulque. Chocolate candy is not on the list unless it is unsweetened or sweetened with honey (of the Melipona bee), fruit, stevia, camas or agave. The diet may take  a bit of planning!
Please consider taking part in this activity. The goals of this second Mini-Challenge are to lend support to Martin's Decolonizing Diet Project, to familiarize ourselves with the varied, healthy and tasty foods that have sustained countless indigenous peoples, and to spark new ideas for healthy living.
Devon A. Mihesuah
Cora Lee Beers Price Professor
Humanities and Western Civilization
Bailey Hall Room 308
1440 Jayhawk Blvd.
The University of Kansas
Lawrence Kansas 66045-7574
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