In this episode of Food Revolution, SFSI Media Coordinator Mairi Creedon chats with Carmelita Sully, a Master Gardener and Manager of the Sinte Gleska University Community Greenhouse. Originally from the Okreek community, Carm shares a bit about her background, how she came to be involved with the SGU Greenhouse and the changes she's made to the program over the years, and her hopes for the future of food sovereignty on the Rosebud.
Transcription available here.
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Carmelita Sully: “It's going to be a major health improvement on our community. If we could get more people to be eating fresh vegetables and not from the grocery store. I mean, I'm not gonna lie. I go to the grocery store, I’ll buy stuff from the grocery store that I don't have in season or whatever, but the fewer trips that we can make to the grocery store and instead make them to our backyard garden, or to the farmer's market, or to whoever, your neighbor that has tomatoes or whatever is going to be healthier for our people in the long run.”
Intro (00:00:36) Han 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. 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.
Mairi (00:01:05) Hey everyone. This is Mairi with the Food Sovereignty Initiative. Today on the show, you'll be listening to an interview with Carmelita Sally, a Master Gardener, Manager of the Sinte Gleska University Community Greenhouse and Okreek community member. Carm will talk a bit about her background in regards to food sovereignty, how she came to be involved with the SGU greenhouse and other food sovereignty projects on the reservation, and will share her hopes for the future of food.
I was wondering if you could just introduce yourself and then tell me a bit about yourself and your background, and where you're from.
Carm (00:01:34) I'm Carmelita Sully. I work here at Sinte Gleska University Greenhouse. I grew up in Okreek on a ranch, I was the youngest of 15 kids. I've been working here at SGU for 10 years now, I started in April of 2010.
Mairi (00:01:53) I was wondering if you could tell me a bit about the history of the SGU greenhouse and how you became involved with it 10 years ago?
Carm (00:02:01) Well, it was, it was put up, I believe, 20 years before I started. So it's been around for about 30 years. It was a greenhouse, then a fish hatchery, then back to a greenhouse. Multiple people have been involved in it in the past. I was scheduled to start as the assistant greenhouse technician for Kim Wocinski. She called me up on a Thursday and said, “Can you start on Friday?” But I was working for the 2010 Census Bureau. So I said, I can start on Monday. And when I came in on Monday, I found out that she had had a stroke over the weekend. So I was given keys and the rest is chaos (laughter). Let’s say chaos. Um, yeah. Um, so yeah, it was just, I was supposed to be a student intern ‘cause I was going to college. I came back to school and just went from there. Then I, um, I finished my degree in Environmental Science. I got a Master Gardeners certificate from SDSU Extension. Just been doing this ever since.
Mairi (00:03:11) Based on your experience, you grew up gardening and then you've been managing the greenhouse for 10 years. What challenges do you think producers and vendors face when selling food on the Rosebud, or what challenges have you faced doing that as part of SU greenhouse?
Carm (00:03:27) Well, you know, once I started developing gardens, my challenge became finding a place to sell my produce in the first place. And then I started selling it out of the greenhouse. And then when REDCO came along, I teamed up with them and we all worked together to start the farmers’ market, and I've been participating in it ever since. I believe there was one year I didn't participate, but I had hail that year and I didn't have, I didn't have any crop that I could take to market that year. But other than that, you know, that was the first challenge, was finding an outlet. Then after that, was maintaining an affordable price. Because yeah, you want to sell your vegetables at top price because they're, you know, they're chemical free. I can't say organic because I don't pay for the label.
(00:04:24) We, I shouldn't say it's a challenge to keep things at a fair market value, but it's a challenge to let people realize that maybe we are a little bit too, we're cheaper than the grocery store. I make sure of that. I make sure that our prices are less than the grocery stores around us. But I guess it's getting people to look at that produce and realize that it's way healthier for them and to want to come to us instead of the grocery store. But I mean, when it comes down to it, I mean, we're, we sell out a lot of our stuff at farmers’ market every week. So I mean, it, this year has been way more, eventful at farmers’ market than in years past. So we're getting rid of a lot more produce a lot faster. I mean, we can't even keep up with some of our stuff.
Mairi (00:05:15) Would you say that most of it goes to farmers’ market and then you also produce some stuff for the SGU cafeteria as well?
Carm (00:05:24) We're not, we don't have a cafeteria right now because of the COVID, but yes, before we, you know, in years past we've produced enough for the cafeteria to have fresh tomatoes and fresh cucumbers, every, you know, for the salads every day. And, you know, they always had fresh watermelon and fresh cantaloupe in the fall and we made sure of that. We give them, you know, all this stuff to make chili or, you know, whatever they needed, you know, we provided whatever they would, whatever they could use. And you know, that was one of our other outlets for our produce, but right now we're keeping up with farmers’ market.
Mairi (00:06:06) Nice. And then I know you've mentioned to me in the past that you were going to be taking over the old kitchen [at SGU], and I was curious how that process was going.
Carm (00:06:15) We just got keys. We got keys, we started the cleaning out process and we got to order a new stove, new refrigerator, new freezer. So we're in the process of gutting and cleaning and redoing a kitchen. And we're going to have a nice, hopefully by next year, you know, we wanted to have it done by this year for canning and, and to do like podcasts out of it, how to do canning and stuff, but it's just not ready yet. So we're, we're in the process of that. So hopefully by next year, we'll have a kitchen that we can start, you know, canning our salsa instead of having it fresh all the time. But nothing beats fresh salsa. But you know, we want to be able to can pickles and, you know, one year we did eighty-nine quarts of pickles for the students and they were gone before the end of November.
(00:07:10) So if we want to make pickles that ast year round, we gotta make almost 400 quarts for the students. Cause they just, you know, I mean, we have a lot of stuff that we try to do and a lot more that we want to do. And we're getting there. We got, like I said, we got a kitchen now we're going to be able to - like right now we're dehydrating peppers in here to preserve them. And we chop stuff up and we freeze them because we have freezer room, but I would like to be doing a lot more canning and we'll be doing that as we get a kitchen going for us. We also, in years past, the past, I want to say it's the last four years now. We've made pumpkin pies out of our pumpkins for the Thanksgiving dinner that we do for the staff and students.
(00:07:58) And then SGU does a Christmas dinner every year for the elders. And we made, I believe around ninety-six pies last year altogether for both events. Well, last year, actually last year we skipped the Thanksgiving one. So we just, I just did forty-five pies last year. It was a year before that we did ninety-six pies and that was me and Tavis Bird in Ground. She was my assistant at the time. It was just two of us. We developed a system and it went really smooth by our third year doing it. We were really on top of it when it came to making pies. That's why last year, whenever I had to do it alone for the Christmas dinner, it wasn't that big of a deal.
It's, it's been interesting trying to, um, adapt. My first few years, I couldn't sell a zucchini. I couldn't give away zucchini. The zucchini I grow now, I can't keep up with it, with what people want. And so seeing that change and seeing more people interested in the farmers’ market, more people coming to get, I get people walking up and they got their list already. They got their shopping list. Okay. I want eight zucchini, you know, eight of these and six of these and three pounds of tomatoes. And, you know, I love it. I absolutely love it when people walk up to my booth with their shopping list already, ready to go. And, uh, that's something that to me, is, it's going to be a major health improvement on our community. If we could get more people to be eating fresh vegetables, and not from the grocery store. I mean, I'm not gonna lie. I go to the grocery store, I'll buy stuff from the grocery store that I don't have in season or whatever, but the fewer trips that we can make to the grocery store and instead make them to our backyard garden or to the farmer's market or to whoever, your neighbor that has tomatoes or whatever, is going to be healthier for our people in the long run.
Mairi (00:10:06) How do you pick what you sell at the farmers’ market or what you grow with it? What has sold well in the past or will store well?
Carm (00:10:13) It’s mostly what has sold well in the past. I grew summer ball squash one year and I couldn't, can't get rid of it. So I stopped growing it. Um, like this year I did a lot more varieties of peppers than I normally grow because I don't like to grow the extreme, hot peppers, ‘cause I don't use them, you know, but I grew them this year so that possibly I can, you know, sell them at farmers’ market. And the other thing is, you know, when I take such a variety of peppers to the farmers’ market, it also advertises the greenhouse for the kinds of peppers that are growing in the spring time. So, you know, this year I've expanded the types of peppers I grow just because I want to let people know that I grow all this, you know, and you can come get all this from me in the spring and grow it yourself.
(00:11:08) A lot of people don't even realize the SGU greenhouse exists and that we sell plants and stuff in the spring. To me, that's, I don't know. I don't know how you don't know it doesn't exist. I mean, it's my life. So I guess in my world it obviously exists, but yeah, I get it all the time. I didn't even know SGU had a greenhouse, like, you know, all the time when people ask me where I work and I tell them and, I'm like, yeah, you know, we sell plants in the spring and we grow vegetables, you know, in the summertime. And we're busy all year round growing a bigger variety of stuff to produce for the market. It also makes our table look a lot bigger and more attractive for people to come. And then you get the people who come over that spicy, hot pepper, and they might buy some of your tomatoes and find out that they love Cherokee purple tomatoes or whatever that you have. People buy tomatoes, people buy bell pepper, people buy jalapenos, people buy watermelon. I know I grow way more pumpkins than I need to, but I'm still hoping that people will realize it, that we have pumpkins too. We pulled out 122 the other day and we usually use about ten to fifteen of them for pies. So I have about a hundred pumpkins available for people if they need pumpkins. One that we grow is one of the original pumpkins grown in New England.
Mairi (00:12:36) I was wondering, could you tell me a little bit more about the other community work you do as part of the greenhouse? I know you've you do canning classes and you have helped with community gardens in the past.
Carm (00:12:46) I do canning classes. Well, we'll just say food preservation classes. ‘Cause we've taught jerky, we've taught dehydrating, we've taught pressure canning, water bath canning. I do gardening classes, basic gardening. How to start your garden, how, when to start your stuff indoors, I help with community gardens. If you have a community garden, come in, I help you get, I give you free plants, free starter plants, whatever tomatoes and peppers that you can handle. And anything else that I can help you with at the time, sometimes I have free seeds, sometimes I don't, but there's times whenever I get some free seeds donated in. I do gardening consultations. You know what I mean? You don't have to have a community garden in order for you to come in and ask me for any advice or whatever.
(00:13:28) I am a Master Gardener through SDSU. So that means that in this area, I am the person who is supposed to be answering your questions. I don't get paid for that. It's just a service that you do. We do tours with the Head Start and classrooms all the way from kindergarten up to college. If they're little kids, they get to transplant plants and take them home. For college kids, I've taught them how to, you know, air layer and grafting and a little more technical stuff of the botany. Um, so yeah, we do that. We're educational in all forms. If somebody wants to come in, I'm more than happy to do a classroom or whatever. Right now with COVID, it's a little bit different, but we've helped develop school gardens. We've helped develop other gardens and designed gardens. I love to sit down and design permaculture gardens with people on how you can do this and keep it sustainable. So yeah, those are some of the things we do.
Mairi (00:14:42) Yeah. That's awesome. What plans do you have for the future of the greenhouse?
Carm (00:14:49) I was just talking to my workers the other day. I want to do one more garden. I want to expand. I need to grow more winter squash. I can't keep up. I'm already sold out, almost sold out of hubbard squash, and we want to do more winter squash and we want to expand our winter squash. So that means we have to move our melons. So we needed a new melon garden and I know the current melon garden I have is very productive, but I think I can get more productive if I move it. So yeah, we want to, we want to build one more garden, possibly two, cause I want a corn patch. Um, so maybe a couple more gardens. Like I said, I'd love to do more canning and that's in the future with the kitchen that we've got.
(00:15:36) I'd love to have more community gardens out there. And I can support them plant wise and, you know, I'll share my knowledge with anybody who wants to live. Listen, I'm willing to sit down with people and talk gardens and talk soil and talk plants. The hard part has been getting community involvement and ownership of a garden. You know, we can, we can go put in a garden in any community, but you need somebody in that community who wants to take care of it. That's where I'd like to see us expand is finding people in those communities, and getting them trained on how to do a garden and getting gardens in communities. Maybe a couple more gardens here on site is all I can ever handle up here, I've got enough work.
(00:16:30) Like I said, another garden,you know, move my melons and start a corn patch is all I really want to further develop on my site. And then I want to further develop like our preservation side and our canning side of what we do. Other than that, I want to expand the gardens themselves on this reservation, the number of gardens on this reservation. I want to expand. I want more people gardening.
Mairi Do you guys save seeds from year to year?
Carm Yes and no. Um, we just got done saving some corn from the corn that we grew up this year. But the squash, we grow them too close. And because they’re heirlooms, they're open pollinated, which means they cross very easily out of my compost pile. I have a cross breed of pumpkin growing right now. ‘Cause I grow mini pumpkins that are white and I grow regular size orange pumpkins. And right now I have a big white pumpkin growing out of my compost pile because they crossed.
(00:17:31) So we can't save some seeds because we plant them too close. So there are a few things that we do save. Like we saved our corn and our bean seed this year. ‘Cause we only grew one type of corn. There's no other corn within a mile. And we saved that. But in general we don't save seeds because we grow too much stuff close together and they cross pollinate.
Mairi What is one piece of advice you'd offer to people looking to either start a business or grow and produce food? And this could be on Rosebud or just in general.
Carm Well, don't even worry about a business. Do it for yourself. I mean, it's wanting to grow and produce food. Don't get disheartened if something dies, I kill thousands of plants a year and I'm considered a plant expert. You're going to have setbacks. You're going to. I have setbacks. When you're doing stuff, but learn from your mistakes, keep records of what you're doing so that you know, what you did wrong or what you did right. Don't worry about becoming rich off of a garden, but worry about growing food for yourself and your family. I can't stress that enough. I have a garden at home. You might not think that somebody who does all this wants to go home and garden too. But I have a garden at home because I want myself prepared for the winter. And so like I just got done with all my stuff last night at home, chopping all my peppers, dehydrating. Actually I have stuff in the dehydrator I need to take out this afternoon and I have a couple more flats of, uh, tomatoes that are still turning that will become sauce whenever they turn [ripen].
(00:19:20) But what I'd like people to focus on is just getting back into having their own garden. It's not that far removed from our current generation. We're only two, three generations away from everyone having a garden. So if you don't know how to garden, talk to your parents, your grandparents, and most people have somebody, you know, a few generations away from them that lived off of a garden growing up, especially around here. So my opinion is we need to get back to the earth. We need to get back to taking care of her and let her take care of us with her garden, with the gardens that we can produce. And that's more important than trying to start a business out of it, what's more important is to feed yourself out of it. Don't get me wrong. I think that the more producers we have, the more it'll be helpful at farmers’ market.
(00:20:18) Some people don't like to see multiple vendors selling the same thing, but me, I love to see tomatoes on five or six different stands over there. I'd love to see five or six different producers out there with cucumbers and melons and everything else. You know, I'd love to see that because the more producers we have, the more people that they know that they can spread the word to that will come and see. And the more producers that we have, the more people we can feed that can't produce for themselves. So I'm all for both ends of it. But I say, prioritize your garden first. You know, before you try to become a producer, find somebody who you know, is profitable off of a garden. Worry about feeding yourself first, because that should be our number one priority right now, making sure that our own mouths are fed.
(00:21:18) And then once you get the hang of that, and once you start growing, you know, start small. Cause you know, if you want, if you say, well, I want to be a producer and I want to, you know, start living off of a garden. That means you have to have acres in order to do that. Whereas most people who are just getting into gardening don't know how to manage acres. So manage small first for yourself and learn how to do that first. And then you can go bigger because if you know, if you can't produce even enough for one or two or whatever the size of your family is, how are you going to produce for a market? So start small, always start small. At the greenhouse, like I said, I was given keys and I didn't get to start small. Well I did cause I didn't have gardens.
(00:22:07) I didn't have the grow house. It was just a greenhouse when I started. We've added the tree farms, we added the grow house. I've added the multiple gardens onsite, but it was still a huge thing for me because it was a greenhouse. Gardening is something I've always done. I've never ran a greenhouse before. That's, they’re two totally separate entities. There are Master Gardeners that I've worked with that tell me, well, I could never run a greenhouse. I'm like, but I come to you for advice! They're like, that doesn't mean I could run a greenhouse. You know, what you do is something totally different. And I see it, you know, I see how the greenhouse is totally different than the garden. So, you know, when I started at the greenhouse, I didn't get the chance to start with a small greenhouse. I had to start with one that was a production greenhouse.
(00:22:58) And I had no clue what I was doing. It took me a couple years to figure out what I was doing in there with my planting schedules and all that stuff. So if I could have, you know, started small where it's just myself, growing a few flowers here and there and knowing the dates of when to plant them, it would have been a lot less headache than, okay, I'm growing, you know, fifty varieties of flowers or so in here. And I need to know when to start each seed and you know, how to cover them. You know, it was, it was a huge undertaking that I could have easily - It was sink or swim and I could have easily sunk. Um, so start small. Don't don't bite off more than you can chew and go on from there because you know, I did sink my first year, in my opinion, you know, when I, when I planted stuff, I started everything in March.
(00:23:54) Just like you would for tomatoes. Like I said, I was a gardener. I knew about gardening. I didn't know about greenhouses. My petunias were the size of a pin head. Just tiny, little bit. You guys. And I'm trying to sell those in June. I didn't know I had to start them in January. You know? So some stuff that you don't start until May I started in March and I had sunflowers that were three foot tall and petunias that you could barely see poking out of the ground. So, you know, because I wasn't able to start at a small scale. All of a sudden I was thrown all of this to do so start small, you know, because you don't want to get overwhelmed and you don't want to get discouraged and you don't want to just throw your hands in there and say, fine, I'm done with this, I can't do it.
There are so many things to consider when you garden, do you have access to outdoor water? Do you have a spigot? Do you have a tap? When people are starting, you know, you just, you, they need to be aware of what all it is. It's time consuming, the time that they need to put in, the resources that they need to have in order to have a garden and, um, you know, general knowledge of plant care, which you learn on the way. You learn throughout what you're doing. You learn to notice when a plant looks a little off, you learn to notice whenever all this, this guy, he looks way better after I fertilized him or whatever. But, you know, I guess, I guess it just comes back to start small. Don't, don't go overboard because you just get overwhelmed and then people throw their hands up in the air and then they just don't want a garden anymore.
(00:25:34) And it's too much work. And gardening is a lot of work. I'm not gonna lie, but you can minimize your work by doing different gardening methods. You can, you know, use plastic as a weed barrier. You can use raised beds so that you don't have to get up and down on your knees. As much you can use a, um, we use a soaker hose watering system. So we don't have to drag hoses and sprinklers around everywhere. And you use a lot less water when you use the soaker hose system. So you mean there's, there's ways to make gardening resourceful for you and not just a whole bunch of work for a couple tomatoes. You know, my garden at home is so simple and I get so much stuff out of it. I grow in lick tubs at home. I grow in lick tubs that most ranchers throw away and they're raised beds to me. It's a raised bed garden,I have to weed, very little, you know, and I don't get that much time in my garden at home because you know, I'm in this garden all day long, but I just, I just think that we need to go to the individual gardens and people need to be gardening. Everybody needs to be gardening, not just a few select producers, but everybody needs to be gardening. I will always plug that. I will always preach that, but that's how I was raised. So that's how, that's why I believe that.
Mairi (00:27:01) I just have one final question. So I guess the phrasing I said is, what is your vision for a food revolution? But I guess in 10, 15, 20, 25 years- you pick - what do you want the food system to look like on Rosebud in 10 to 15 years or 25 years?
Carm (00:27:19) I want gardens in every community. I want each community specializing in their heirloom crops so that they can trade with other communities. I want to a seed bank going on this reservation. I want to have a year where I sell out of tomato and pepper plants at the greenhouse. I sell out the marigolds and petunias and all those flowers every year and never sell out of tomato and pepper plants. I want to sell out of tomato and pepper plants because I want them to be planted. And I want people to be, um, using them. Not that I want the greenhouse to make extra money. I want to be challenged to produce enough plants for our community because I produce way too much right now when it comes down to it, you've seen how many plants I produce. And every year I still plug away at my tomatoes and peppers and I still produce just as many. You know, sometimes I cut back a little bit of what I'm planting because you know, I, you know, I know these guys ain't going to sell, but I still try.
(00:28:26) And I'm still, can't keep jalapenos in stock even as plants, just so you know, if you, if you ever want to go into a business, start growing jalapenos, jalapeno plants, and jalapenos, there's a business for somebody. That's all you need to grow. But I'd like to see community gardens in every community. And like I said, an heirloom program where each community grows their own heirloom corn or heirloom tomato. You know, if we had say, Okreek community growing beefsteak tomatoes, and Antelope community growing Amish paste tomatoes, and St. Francis community growing Cherokee purple tomatoes, and so on and so forth. The twenty-one communities, twenty-two, if we count Sicangu Village as a separate entity or community, so we can have twenty-two varieties of heirloom tomatoes being grown without the risk of any cross-pollination. Twenty-two varieties of heirloom corn being grown. Then we have an entire trade system between our communities and work it out where it's a crop rotational system between all the gardens and this year, this community grows tomatoes.
(00:29:44) And this year, this community grows peppers and something like that, where we work together as communities and as a whole tribe to feed our whole tribe, instead of putting it all on one or two entities to try and produce enough food for everybody. Work together, have paid people in each community to take care of the gardens. I mean, it's a lot of work and to find somebody to volunteer, to do that, it's hard.
Mairi: Yeah. It would be a full time position.
Carm: It would be, it would be easily a full time position or two in a, in a community. You know, we don't, it wouldn't be year round, but it would be, you know, four to six month position in each community in gardening. And then, you know, maybe that's something that REDCO and I could get together, where we get some people certified in Master Gardening in each community, and we get them to be the Master Gardeners of the community garden, something along those lines so that you know, that they, they go into the challenge of a community garden with as much knowledge as we can give them beforehand.
(00:30:59) SDSU even does trainings on how to run a community garden. Maybe we can send some people to that, but that would be, in my opinion, I would even love to see small greenhouses at every school and gardens at every school, and every school incorporating food from the garden in their cafeteria. When I first started, I had people come in that never gardened before, they came to the greenhouse because they knew me and they wanted to come shopping, see what I had. And they'd ask me questions about growing this stuff. And I’d tell them, but I couldn't show them. So that's why I wanted to start gardens, so that I could show people, this is how you trellis a tomato. This is how you trellis a cucumber. This is how you can do your mound garden. This is how you do a three sisters garden and so on and so forth.
(00:32:03) And so that's kind of how this erupted. I wanted to show people how to garden, not just because I wanted a garden on campus. Even though I think that every college campus, every high school, every elementary should have a garden on campus. I really truly believe that. Um, but it was mainly, I wanted to show people how to grow stuff. You know, I didn't want to just sit there and tell people how to do it. I wanted, you know, people learn by touching and by seeing and having tangible. And that's what I wanted to give, to give tangible to people. There's one person in particular - I’m not going to name names, but she came in and “I killed it!” And I said, “How did you kill that plant?” You know? And she was like, “I don't know, I have a black thumb.”
(00:32:54) I said, “No, you don't.” I said, “You planted, that makes you successful. Whether or not it lives. You are a successful gardener for even going out there and planting. You can plant a hundred seeds and not one of them grow, but you're still a successful gardener.” She now grows a pretty nice garden. I was really sad to see it destroyed by hail this year in her posts, but she grows a pretty successful garden now every year. And I'm extremely proud of her. And I know that that's because of this place right here.
Mairi: Anything else you want to share?
Carm: Big shout out to all my employees. It sounds like I do a lot of work. I don't. My employees do the work.
Mairi (00:33:44) Who do you work with right now?
Carm: Um, well, I had three this summer and we just, and I lost one in August, so two. She started her teaching career and we just added three more for some, we're going to build beds and we're at, like I said, we're expanding for next year. So we're getting ready for next year. Right now. Um, this early frost is kind of a blessing, so that we can get focused on next year. ‘Cause you know, some of the reports coming out is we're going to be in this pandemic until the end of next year. We can't, can't let up on, on, on, uh, continuing to try and grow for the future. You know, that's our slogan here is “Growing Our Future” and that's what we're doing. And everyone needs to be growing their own future.
Outro (00:34:36) You've been listening to Food Revolution with the Sicangu Food Sovereignty Initiative. Don't forget to follow us on Facebook at Sicangu Community Development Corporation, Instagram @sicangucdc, and check out our website at www.sicangucdc.org, where we post weekly blog posts. Thanks for tuning in and we'll catch you next time in two weeks!
Hosted, produced, and edited by: Mairi Creedon
In this episode of Food Revolution, host Matte Wilson chats with Vi Waln, a He Dog community member and the founder of the Lakota Wellness Society. Matte & Vi talk about pressing issues facing the Oyate, the idea of food as medicine, an Oceti Sakowin community fire cider project, and her work to provide wild medicinal and edible plants to relatives on the Rosebud. Full transcript 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 TikTok: @sicangucdc Intro 00:00:00 Han 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. In today's episode of food revolution, Matt chats with Vi Waln, a He Dog community member and the founder of the Lakota Wellness Society about pressing issues facing the Oyate, the idea of ...
In this episode of Food Revolution, we hear from Karen Moore, one of the SFSI's WIK interns. The WIK internship, short for Waicahya 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 ________________________________ (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 ...
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. ________________________________________ 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 ____________________________________________ (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 ...