Turning Points Magazine5 Feb 2020

Indigenous Food Sovereignty

When you think of cooking in college, do the words “budgeting” and “microwave chef” come into mind? Many college students today rely heavily on scholarship funding and family aid to survive hectic semesters. And when it comes to keeping your fridge stocked, the healthiest foods can be the most expensive. For this episode, we sit down with special guest Sean Sherman (Oglala Lakota), founder and CEO of the Sioux Chef. Tune in as Sherman chats about his passion for bringing back Indigenous ways of cooking, the turning point in his life that led him to be a chef, and his advice for students cooking on a budget (hint: lots of veggies and potluck with friends!). Arizona State University students: did you know that there are several foodbank resources available to you on campus? The Borderlands Produce Rescue allows students to purchase 35 pounds of fresh produce for $6 (must have ID). For specific campus information, visit the links: Tempe Specific: links.asu.edu/BorderlandsTempe Poly Specific: links.asu.edu/BorderlandsPoly West Specific: links.asu.edu/BorderlandsWest The ASU Pitchfork Pantry, Student Foodbank is available at the Tempe and Downtown Phoenix campuses. This resource is a foodbank on campus for students struggling with food issues or lack of food. Website: https://www.facebook.com/asupitchforkpantry/ Subscribe to the Turning Points Magazine Podcast in Apple Podcasts, Spotify, Stitcher, Pocket Casts and wherever you listen to podcasts! Follow us on Twitter at https://twitter.com/asuturningpoint/. The music for today's episode was provided by Christopher Luna and the Sun Devil Drumtie Circle.

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