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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Monday, November 7, 2011

Salt and Other Updates

It was a very busy week last week. I finished up with my Week of Eating Indigenous Foods challenge. I stopped after lunch on Day 6 so I could eat the foods at our 11th Annual First Nations Food Taster which presents a mix of traditional and contemporary foods. I have now found enough evidence to convince me that salt was part of our pre-colonial diet, and is accessible through salt springs in Lower Michigan or near surface salt deposits in other areas. I had a really interesting conversation with Lori Roman, the president of the Salt Institute about the importance of sodium in our diets. I made leak salt by drying the white parts of several leeks and then grinding them. We also dried some cranberries which I will save for snacks at the beginning of the DDP. I ordered 100 pounds of bison hearts, livers, kidneys and tongues. This should be some interesting eating! Tina and I have also started experimenting with making wild rice sour dough bread using natural yeast. We are into day 3 of our mix with that, and it is starting to smell like yeast, so we are excited and hopeful! We will have a DDP group site up and running soon. I will announce it as soon as it is ready for the public.