Meegan Lim

Decolonize Pure Lard

Lard, the semi-solid white fat product is one of the notable ingredients in bannock or fry bread. This deceivingly simple food holds a complex history that produces varying opinions. According to Navajo tradition, fry bread was created in 1864 with US government rations. These rations were given during the Long Walk of the Navajo - the deportation and attempted ethnic cleansing of the Navajo people by the US federal government. It’s often referred to as “die bread” due to its associations with diseases endemic to Indigenous peoples.However, not all Indigenous chefs reject this food. Although it may be a symbol of colonialism, it still holds a sense of comfort and nostalgia to those who grew up with it. Chef Shawn Adler delivers his take on Indian Tacos by bringing depth and intricacy to food that has rarely claimed proper space, celebrating traditions that were previously ignored/erased. From Treaty #3, Lac des Mille Lacs First Nation, Adler is a big advocate for foraging as seen on his CBC Gem Series “Forage”, where he states is a way to stay connected to his community & culture by doing something his people have always done.

“'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.”