Native Americans have inhabited the Americas for at least 15,000 years. However, celebrating Indigenous people and their unique culture didn’t start until 1990, when President George. W Bush approved a resolution designating November as Native American Heritage Month.
574 Native American tribes, as well as Alaska Native Entities, exist, according to the Bureau of Indian Affairs. Those 574 are the only ones federally recognized, and there are said to be more existing outside of that number. 574 different languages, cultures and people, with each nation maintaining their rich history through tradition and revitalization. Despite this diversity, public attention in November often centers on Thanksgiving rather than the heritage and contributions of Indigenous peoples.
The highlight of Thanksgiving and also the biggest worries for families is the feast. A modern holiday meal usually consists of an oven-roasted turkey, mashed potatoes, pumpkin pie and other standard side dishes. However, historical accounts of the 17th-century gathering between the Pilgrims and the Wampanoag people consisted of an entirely different meal lacking the dishes to what is now known as the usual Thanksgiving spread.
The Wampanoag people served earthier, leaner meats like venison and geese. In lieu of sweeter side dishes like pumpkin pie and cranberry sauce, they dished up vegetables native to their land like squash and corn. Even though the more modernized celebration of Thanksgiving has new additions like mashed potatoes and turkeys, the recognition of dishes that Indigenous people once served were forgotten and almost replaced with more “common” foods you see in supermarkets.
Native American food hasn’t made a big appearance in the huge screens of food media as of late because of factors like the Native Population in America and the general misunderstanding of Native people. However, food journalist and producer of the Toasted Sister Podcast Andi Murphy says, “You might not see it, but this is the height of Native cuisine in food media,” in a personal interview.
Sean Sherman, a popular chef activist known for revitalizing Indigenous food systems, is a member of the Oglala Lakota Sioux tribe. His 2019 collection of “10 Essential Native American Recipes,” published by The New York Times, highlights Sherman’s works such as bison roast with hominy as well as tepary beans with chile-agave glaze, both dishes incorporating Native elements in order to change the narrative for the representation of Indigenous food.
Sherman isn’t the only chef to have made an appearance in the social scene. Food creators and chefs combined–like the Fancy Navajo, Indigikitchen, Chef Pyet and Patuk Glenn–are all using their social platforms to promote Indigenous cuisine as well as reclaim narratives about their culture. They tell their own stories through their restaurants, cookbooks, blogs and even simple things like one Instagram post.
Learning about various types of Native American foods and supporting Native creators underscores the importance of Native American Heritage Month. The month encourages deeper understanding of the diverse cultures and histories of nations such as the Cherokee, Haudenosaunee, Diné, Choctaw, Lakota and many others.
Additionally, the month promotes better, more accurate representation beyond stereotypes found in “Native-inspired” fashion, books, films, trends and any media portrayals that often exclude any Native involvement. It also encourages continued progress toward meaningful representation and greater autonomy for Indigenous peoples.
Native American Heritage Month is just as important as Black History Month and Pride Month, yet barely any coverage for Indigenous people appears in the media in the month of November.
Approximately 9.7 million Native Americans make up the population of America. Better treatment, better representation and better recognition of the Native people doesn’t have to begin next November or the November after that one; it can always begin now.
