This Is What We’ve Lost About Food—And How to Get It Back

This episode is a deep conversation about traditional foodways and how food is so much more than calories. We explore how eating seasonally, preserving food, and building relationships with the land and each other can help restore our health, culture, and sense of belonging. From wild fermentation, to foraging, to regenerative land practices, this episode reconnects us with the flavors—and meaning—of food.

Episode Overview:

• How seasonal cooking and local food dinners connect people to place
• Traditional food preservation techniques like cheong and herbal salt blend
• The benefits of foraging wild herbs and flowers for nutrient-rich meal
• Why regenerative food systems rely on indigenous land management practices
• The power of communal eating to rebuild local food culture
• Why we need local food learning centers to restore traditional food knowledge
• A look into traditional cheesemaking, wild rice harvesting, and forgotten local flavors

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