Banking on Seeds
Around 2015, I was inspired to start my own organic seed bank. This is one box of twenty. I simply save seeds from the food I eat. Considering the state of our current food supply in the United States., I decided to create an “Ark” of organic and indigenous seeds. In December 2021, I was invited to work with James Beard Awarding-winning chef Sean Sherman to work at his restaurant Owamni and Indigenous Food Farm in Minneapolis, MN. Chef Sherman's main culinary focus is indigenous food preservation, harvesting and land stewardship. This is such an important step in my culinary evolution, as my goal has always been to "return to the earth". By learning Native American farming and hunting techniques, wild food usage and cultural contributions, I will gain an understanding of the value of the seedtime, harvesting, and eating foods from its natural origins. Update: At the end of January 2022, my trip to Minneapolis was post-poned due an implementation of COVID-19 safety protocols at the Indigenous Food Farm and Owamni. I look forward to working with Chef Sherman and the IFF community in 2022.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.