Reclaiming Culture Through Culinary Tradition: A Native American Feast in South Dakota

In the heart of South Dakota's vast grasslands, a unique culinary movement is unfolding. Matte Wilson, a 30-year-old Sicangu Lakota, along with his community, is reviving their cultural heritage through food. This story unfolds amid the majestic backdrop of the Wolakota Buffalo Range, where a herd of over 1,000 buffalo, once nearly extinct, now thrives as the world's largest Native American-owned buffalo herd.

Wilson, the Food Sovereignty Director at Sicangu Co, is at the forefront of this cultural renaissance. He emphasizes the spiritual aspect of their buffalo harvest, rooted in prayer and gratitude, reflecting a deep connection with nature. This bond extends to their agricultural practices at Keya Wakpala Gardens, where they embrace regenerative farming, fostering a harmonious relationship with the land.

The narrative then shifts to the preparation of a community feast, highlighting the fusion of traditional Lakota cuisine with modern influences. Wilson's buffalo banh mi, a creative blend of indigenous and Asian flavors, showcases his approach to "indigenizing" dishes. The story illustrates how the community gathers and prepares various ingredients, embodying their ethos of self-sufficiency and respect for nature.

Personal anecdotes from Wilson and other community members, such as Robert, a fellow forager, and Carmelita, a teacher, add depth to the narrative. They share their journeys of reconnecting with their heritage, emphasizing the importance of preserving language and culinary traditions. The feast, featuring dishes like buffalo banh mi and blue corn cookies, becomes a symbol of this cultural revival.

As the story concludes, the focus shifts to the communal aspect of the feast. The gathering not only celebrates their culinary heritage but also serves as a medium for healing and passing down knowledge to the next generation. The experience leaves a lasting impression of the vibrant and evolving nature of Native American cuisine, a testament to their resilience and adaptability.