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





Search This Blog

Tuesday, October 4, 2011

Pectin from Crab Apples and Cherries

I spent a couple hours yesterday researching ways to get pectin from indigenous Great Lakes plants. Domesticated apples are the most common source of pectin on the market, but apparently they are not indigenous to this region. Certain varieties of crab apples are from this region and can be used to make pectin. There are also a couple of different species of cherries that can be used. Pectin is important for making jellies. I will try replacing sugar (also an important component of jellies) with maple sugar. Interestingly enough, the USDA plant database does not list crab apples as palatable (probably because they are so tart).

I also skinned the deer last night and quartered it. I will soak the skin for a couple of weeks and then try to remove the hair. I need to set-up an area out at the old school to do my hyde tanning. I have been giving some thought to a possible topic for the next project--decolonized clothing.