I was heartened to read the news of President Biden’s apology for the government’s 150 years of moving Native American children into boarding schools. This comes as many Americans prepare for Thanksgiving in November, which is also Native American Heritage Month. The timing of these two commemorations comes with more than a bit of irony given that a traditional Thanksgiving celebrates a coming together of early European immigrants with Native Americans, the result of which was the tragic loss of Indigenous tribes and the colonization of Native American land and communities.
Moving children to abusive boarding schools wasn’t the only strategy used to remove Native Americans from our traditional ways of life, however. Indigenous foods and dietary practices were changed as a tool in trying to extinguish our culture. As we were removed from our land and held on reservations, our people were introduced to government rations, like lard cheese, and canned meat, that did not reflect our traditions. Milk, cheese, and other dairy products were never part of our tradition. In fact, 75% of Native Americans can’t digest the lactose in dairy products. These foods contributed to the higher rates of obesity, diabetes, liver disease, and other ailments Native Americans face today.
As a Native Food for Life Instructor, I teach others how to prevent, treat, and even reverse Type 2 diabetes and other health problems with ancestral plantbased food. Food for Life is a program of the Physicians Committee for Responsible Medicine, a public health nonprofi t, which teaches people about plant-based nutrition and cooking.
Native Americans have traditionally relied on the Three Sisters — corn, beans, and squash — which are high in protein, calcium, and other nutrients. Beans and legumes are rich in protein and minerals, as well as fiber and other healthful nutrients, with essentially no saturated fat or cholesterol.
As we approach Thanksgiving, these are the messages that I am sharing with others. My family and I now refer to Thanksgiving as a fall harvest holiday in which we celebrate all the foods that are available this time of year.
Fortunately, Michigan’s fall harvest offers an abundance of apples, pumpkins, squash, root vegetables, and other nutritious staples that are far more sustainable. On any Thanksgiving table, the attractively arranged vegetable roasts steal the show with their vibrant colors and smells.
I have seen firsthand in my family and community the health benefits of shifting to a plant-based diet. You can live longer with more quality years toward the end of life and have the positive feeling that comes with eating with the planet and animals in mind as well. For all of these reasons, and at this time of year especially, I am thankful.
Darylin Sue Berryman-Madweaasinookwe is a member of the Grand Traverse Band of Ottawa and Chippewa Indians member. She is a Native Food for Life Instructor with the Physicians Committee for Responsible Medicine, a public health nonprofit of more than 17,000 doctors.
