Guest instagrammer @lizhoover ; For the next week I will be featuring photos about efforts to keep the thousands of water protectors out in Standing Rock fed. What does it take to feed a movement? A lot of donations and dedicated chefs. On Wednesday Nov 28 Brian Yazzie, the Chef de cuisine for The Sioux Chef, arrived with a 20 foot long truck full of donations from Minneapolis from the Organic Consumers Association and others. The fresh produce was welcomed with open arms by the many cooks at camp, like Winona Katso from the Cheyenne River Sioux Tribe, who runs “Winona’s Kitchen”. #nodapl #waterislife #mniwiconi @the_sioux_chef @yazzie_thecook. Photo by @lizhoover

A photo posted by Conflict Kitchen (@conflictkitchen) on Dec 5, 2016 at 2:48pm PST

 

 

Elizabeth: I am an Assistant Professor of American Studies and Ethnic Studies at Brown University, where I am also working to develop a Native American and Indigenous Studies program. I am descended from Mohawk and Mi’kmaq communities, and serve as a faculty advisor for the Native Americans at Brown student group. I am also a co-leader of the Community Engagement Core of the Brown Superfund Research Project, which collaborates with the Narragansett Tribe as well as community organizations in RI contending with environmental issues.

In addition, I am on the Executive Committee of the Native American Food Sovereignty Alliance (NAFSA) which works to bring together and provide resources for Native American community projects looking to contribute to food sovereignty. Lastly, I also serve on the board of the Environmental Justice League of RI (EJLRI). To find out more about some of my work, readers can go to www.gardenwarriorsgoodseeds.com.

Elizabeth: I was at Standing Rock with a group of Native Americans at Brown (NAB) students, volunteering at the camp and taking part in the largest collective movement of Indigenous people of our time, who are seeking to fight against environmental racism and in favor of clean water and land rights.