Meegan Lim

Decolonize All-Purpose Flour

Common wheat flour found in grocery stores is not indigenous to North America. Before colonization, grains that were commonly eaten were manoomin (wild rice, pictured on the front), quinoa and amaranth - all depending on the region. In this piece, you will find Chef Brian Yazzie’s food, philosophy and community featured on all four sides.Yazzie is Diné from Dennehotso, Arizona, he focuses on bringing together hyper-local Indigenous ingredients from streams, rivers and forests to revitalize healthy cuisine. He does not use European ingredients and instead uses ancestral knowledge with modern techniques. He is an active member of his community, working as a travelling chef and working with native youth to advocate for his culture’s cuisine.

“'Grain of Salt' applies the idiom to the context of manipulated colonial history & reclaims it through four sculptures of commodity staples; showcasing the stories and food of Indigenous peoples across North America.”