The Decolonizing Diet Project (DDP) was a pilot study of the relationship between humans and Indigenous foods of the Great Lakes Region. Dr. Martin Reinhardt, associate professor of Native American Studies served as the principal investigator and a research subject for the DDP.

The planning phase of the project ran from 2010 to 2012. The implementation phase ran from March 25, 2012 to March 24, 2013. The analysis and reporting phase was from March 25, 2013 to Summer of 2014.

Dr. Reinhardt authored a chapter in the following publication about the outcomes of the DDP:

Reinhardt, M. (2015). “Spirit food: A multidimensional overview of the Decolonizing Diet Project”. Indigenous Innovation: Universalities and Peculiarities, eds., E. Sumida Huaman and B. Sriraman. Rotterdam: Sense.

Reinhardt co-authored a DDP Cookbook with fellow research subjects Leora Lancaster and April Lindala:

Reinhardt, M., Lancaster, L., and Lindala, A. (2016). Decolonizing Diet Project Cookbook. Featuring Indigenous food recipes from the Great Lakes Region. Marquette, MI: Northern Michigan University, Center for Native American Studies. Reinhardt is currently working on another chapter for an upcoming publication which will feature his and his wife's (Tina Moses) reflections about the DDP.

A DDP Three Year Follow-Up Study was recently conducted by K. Nim Reinhardt, a senior nursing student and Indian Health Services Scholar/McNair Scholar at NMU (and yes, she is Dr. Reinhardt's older daughter too). Findings from this study may be submitted for publication soon also.

The DDP continues to influence many other projects and has a wide following on Facebook and in communities around the world. Dr. Reinhardt continues to present on the project and will be looking at future projects related to the outcomes of the DDP.

We would like to thank all of those who have assisted with the DDP over the years and would be more than happy to answer any questions about the DDP via email at: mreinhar@nmu.edu





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Monday, October 17, 2011

Sweet Fern, Wintergreen, and a Slippery Jack Mushroom

While out deer hunting this weekend (nope didn't get any, but saw like 15 or so) I took an opportunity to harvest some sweet fern and wintergreen leaves. I gathered the dried sweet fern one day, and then I gathered some that were still green the next day. The green ones have a much more potent smell to them, but the dried ones were easy to crush and make into powdery form. I am going to try sweet fern and wintergreen both as a seasoning on venison and also as tea. I also picked a mushroom that I later identified as a bolet using the USDA field guide. I emailed mushroom expert Dr. Dana Richter a few photos, and he confirmed my suspicion that it was in fact a bolet probably of the slippery jack variety. Kenn Pitawanakwat and I sampled the mushroom and it tasted ok, nothing to jump up and down about, but it was edible. I also showed the mushroom to Dr. Alan Rebertus, who teaches a class on mushrooms here at NMU, and he agreed that it was likely an edible bolet species. We hope to have both Alan and Dana do some consulting for the DDP next year. By the way, Alan said that there have been more than a few mushroom poisonings this year, so please be very careful if you intend to collect mushrooms.

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