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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Friday, January 27, 2012

Table Salt, Kosher Salt or Sea Salt Your Choice

After reviewing the differences between table salt, kosher salt, and sea salt, I have decided to leave it up to the research subjects to choose which salt they wish to use if any as part of their DDP experience. Table salts apparently have an anti-caking agent and iodine added to them during processing, sea salt has more trace elements like iron, sulphur and magnesium. Kosher salt can be either one, but it is not suppose to have any additives. I will probably use kosher salt or sea salt as they would lack the anti-caking agent.

Introducing DDP Physician Dr. Scott Doughty

Dr. Scott Doughty is a family medicine physician in Marquette. He has taught for the past 5 years at the Marquette Family Medicine Residency, the same program which graduated him in 1995. From 1997-2007, he was a staff physician at the Zuni Comprehensive Community Health Center in Zuni, NM. For most of that term, he served as the director of the Zuni Diabetes Program, and enjoyed many opportunities to assist with community wellness projects. Other Indian Health Service experiences include work at the SEARHC/Mt Edgecumbe Hospital in Sitka, Alaska, and a student rotation in Fort Washakie, Wyoming. Scott is honored to have an opportunity to contribute to the DDP, and looks forward to a year of learning with, and being a part of, the DDP community. He lives in Skandia with his wife, Amy, a certified nurse midwife, and three young daughters.