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:

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Sunday, October 30, 2011

Week of Eating Indigenous Foods

I started my week of eating Indigenous foods this morning. I plan to go until next saturday, but will not include dinner on Saturday as we are going to a spaghetti dinner fundraiser, and I don't think they will be serving anything free of post-colonial food. I encourage folks to visit the Week of Eating Indigenous Foods blog to see how things turn out. This is a good exercise for me and others that are planning on applying as research subjects for the DDP.

Wild Rice Milk

I woke up Saturday morning (my Dad's birthday) at 6am because we forgot to shut an alarm off. It sure would have been nice to sleep in! Oh well, I made good use of the time. I decided to make some wild rice milk. I used 2 pounds of wild rice, and cooked it down for 3 hours by constantly stirring and adding water when it got down to the top of the rice. After it looked like rice pudding, I used the blender to mix it with water in a 1 to 1 ratio (I filled the blender half with the rice and half with water). Oh yeah, before I forget, make sure you hold the lid down on the blender! After it was blended I poured it through a wire mesh strainer to remove the big stuff from the liquid. I set the solids aside and then further strained the liquid through an old (clean) white t-shirt (yep, the same one we used for crab apples). What remained afterward was a slightly tan colored liquid. Each blender full made about 1 quart. I mixed 1/4 cup of maple sugar with each quart and ended up with 5 quarts. I am going to use the leftover solids (what I am calling wild rice meal) in other recipes, so I froze it in 2 portions.