International Supper Club: Indigenous Meals

Care Doula is located in Mankato (Mahkato), on the traditional lands of the Dakota people. The United States government forcibly took this land, stripped Native people of their rights, and suppressed their culture. As we gather in November, traditionally known for Thanksgiving, we want to take a moment to acknowledge the history we are a part of and the responsibility that comes with it.

My first dietitian job was at the Indian Health Board in Minneapolis. This position forever changed my perspective of the role food plays in our lives.. I bore witness to the lasting impact of colonization and generational trauma inflicted on Native Americans. When the lands of Mni Sota Makoce (Minnesota) were colonized, Indigenous communities were pushed onto reservations and disconnected from the hunting, foraging and farming they previously subsisted on. I heard stories from clients that they didn’t know how to cook healthy foods because all they grew up on was commodity foods. Commodity foods were provided to Native Americans through the Food Distribution Program on Indian Reservations. When the program started in the 70’s most of the food provided was flour, canned meat and vegetables. It’s hard to learn how to cook with such limited access to foods, especially culturally relevant foods. On the flip side, clients told me about growing up eating traditional foods or reconnecting to traditional recipes in adulthood. Eating traditional foods not only helped with their health goals but it helped them feel connected to their culture and ancestors. It is beyond impressive that these recipes and traditions were preserved despite the government’s best efforts to have these foods and tradtitions eradicated. These experiences forever shaped my perspective of food. I know that food is so much more than the energy it provides. Food affirms our cultural identities and traditions. Food is a powerful tool to bring people together, build community, and enhance our social belonging.

The meals prepared for this month honor the stories and customs that Native American communities have protected, often in the face of unimaginable hardship. This month the International Supper Club dishes are: Bison Skewers with Wild Rice Pilaf and Cider- Braised Turkey Thighs with Three-Sisters Salad. These recipes have been adapted from The Sioux Chef: Indigenous Kitchen Cookbook. Let these meals be an act of gratitude and respect, not just for the food but for the people who have sustained these traditions. Each dish served is a reminder of their strength and an opportunity for all of us to learn, remember, and honor these enduring legacies. We hope this supper club encourages conversations that go beyond the plate—conversations that acknowledge history, foster understanding, and inspire respect for Indigenous traditions.