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iEat Green – Guest: Hartman Deetz – 10.12.17

Hartman Deetz is a member of the Wampanoag of Mashpee. He has recently returned to his homeland after spending 7 years in Huchin Ohlone territory, or Oakland/Richmond California. During his time in California, Hartman was an active part of Idle No More SF bay, the most active INM chapter in the US. Idle No More is an environmentalist and Native American group focused on issues in environmental and social justice. As a member of INM SF bay, Deetz organized with native community and allies against the Glen Cove development, Kinder Morgan, the Keystone XL pipeline and the Chevron Refinery. Deetz was a part of the creation of the Refinery Cooridoor Healing Walks in 2014, that highlighted the connected struggles of 5 refineries and the communities they impact along a 40 mile stretch of the San Francisco bay. Deetz traveled to the People’s Climate March in New York City 2014, and to Standing Rock North Dakota on 3 occasions spending more than a month combined in Oceti Sakowin camp. Deetz has also spent his life as an educator teaching 4 years in the Wampanoag language program, and as a teacher at Oakland’s Deecolonize Accadamy, an independent school focused on providing “quality, relevant and realistic education to black and brown youth.” In addition he has presented at various colleges and panels in 8 different states, and recently contributed to the book “Land Justice-Re- imagining Land Food and the Commons in the United States”

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Butternut Squash Coconut Curry

To serve 6 to 8
1 Tbs. coconut oil
2 medium size butternut squash, peeled, seeded, and cut into 1” wedges
1 teaspoon, finely chopped fresh ginger root
1 teaspoon finely chopped garlic
1 onion, sliced into crescent moons
1 cup finely chopped potatoes
2 cayenne peppers
1 long Jamaican green pepper
1 teaspoons salt
2 teaspoon ginger powder
½ t. coriander
2 t. cardamom
2 t. cumin
½ t. turmeric
½ t. Garam Masala
1 Tbs. fresh coriander (cilantro) plus more for garnish
1 can coconut milk
¼ t. cayenne pepper (optional for spiciness)
1. In a heavy stainless steel pot, sauté the onions in coconut oil with the fresh garlic and ginger for a few minutes.
2. Add the butternut squash, peppers, potatoes and all of the spices, except the Garam Masala, and cook for 3 more minutes.
3. Then add the water, bring to a boil, and reduce the heat to a simmer. Stir well and cover. Let the pot simmer for about 10 minutes, stirring occasionally, not letting the bottomn stick.
4. Add the coconut milk, Garam Masala and fresh coriander, and cook for 5 more minutes.
5. Taste and adjust spices to your liking.
6. Garnish with more fresh coriander
7. Serve with Basmati Rice or Rice Noodles

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