How Native Cuisine Fits Into the Berkeley Food Scene | KCET

How Native Cuisine Fits Into the Berkeley Food Scene
Louis Trevino and Vincent Medina are bringing traditional Ohlone food practices to Berkeley with a menu that represents the region's Indigenous culture. Cafe Ohlone by mak-'amham offers contemporary, local, decolonized cuisine just minutes away from one of the catalysts of the modern farm-to-table movement, Chez Panisse.
Full Episodes
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Tending Nature
Tending Nature
S1 E1: Protecting The Coast with the Tolowa Dee-ni'
This episode journeys to the Smith River near the Oregon border to discover how the Tolowa Dee-ni’ are reviving traditional harvesting of shellfish while working with state agencies to monitor toxicity levels.
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Tending Nature
Tending Nature
S1 E2: Decolonizing Cuisine with Mak–‘amham
This episode explores how two Ohlone chefs Louis Trevino and Vincent Medina are revitalizing Ohlone language, food practices and adapting them for a modernist palate.
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Tending Nature
Tending Nature
S1 E3: Tribal Hunting with the Pit River Peoples
This episode explores how members of the Pit River Tribe in Northeast California are reviving traditional hunting practices and embracing Community Science initiatives to preserve and monitor wild elk and deer populations.
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Tending Nature
Tending Nature
S1 E4: Healing The Body with United Indian Health Services
Native peoples in rural areas have started several food sovereignty programs across California. The most prominent of these is United Indian Health Services’ Potawot Community Garden.
Upcoming Airdates
Healing The Body with United Indian Health Services
While “Food Deserts” is a term used by many to describe urban areas without access to fresh food, this issue is not just one that inner city areas are struggling with. Native peoples in rural areas often lack easy access to healthy, affordable food and a younger generation is witnessing the effects of health issues in their community. As a result, they have started several food sovereignty programs across California. The most prominent of these is in Arcata, CA at UIHS’ Potawot Community Garden which is serving as an inspiration for other initiatives across California.
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2019-02-20T12:30:00-08:00KCET-HD
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2019-02-21T12:00:00-08:00KCETLINK
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2019-02-22T23:30:00-08:00KCETLINK
Protecting The Coast with the Tolowa Dee-ni'
Today many California coastal ecosystems are under threat from human caused toxification of our oceans caused by industrial and residential development. This episode journeys to the Smith River near the Oregon border to discover how the Tolowa Dee-ni’ are reviving traditional harvesting of shellfish such as mussels, and in the process, working with state agencies to monitor toxicity levels and redefine the human role in managing marine protected areas.
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2019-02-27T12:30:00-08:00KCET-HD
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2019-02-28T12:00:00-08:00KCETLINK
Decolonizing Cuisine with Mak–‘amham
The entire American populace is “food-washed”, we are eating mass produced products that are often pumped full of harmful chemicals or are genetically modified. Even “organic” certification is being revised and caught in fraud to include non-organic processes. This episode explores how two Ohlone chefs Louis Trevino and Vincent Medina are revitalizing Ohlone language, food practices and adapting them for a modernist palate.
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2019-03-06T12:30:00-08:00KCET-HD
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2019-03-07T12:00:00-08:00KCETLINK
Tribal Hunting with the Pit River Peoples
The industrialized production of meat products has created numerous health issues: it has separated us from the animals it comes from, it is often inhumanely grown, and it is often filled with chemical additives. This episode explores how members of the Pit River Tribe in Northeast California are reviving traditional hunting practices, embracing Community Science initiatives to preserve and monitor wild elk and deer populations; as well as developing statewide intertribal trading networks for the distribution of humanely sourced and sustainable Native foods.
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2019-03-14T13:00:00-07:00KCETLINK
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