Name: Chef Lloyd George
Location: Fort Hall, ID Shoshone Bannock Reservation
Education/background: Le Cordon Bleu Seattle WA & Las Vegas NV, Culinary Institute of America (CIA) CEIP Program
Business name: Current Buffet Manager at the Shoshone Bannock Casino/Hotel.
Tribal Affiliation: Shoshone Bannock Tribal Member
What led you to your passion for indigenous foods?
My passion for Indigenous foods comes from being raised by my great-grandmother. She not only taught me our traditional ways but also how to cook traditional foods. I was fortunate to learn from her how to make breads and cook meats like deer, elk, and other game. Through these experiences, I developed a deep connection to the understanding that food is healing. This belief has carried into my career as a chef.
Why do you think it’s important to make traditional food accessible for natives?
I think food keeps Natives close. Food is medicine and keeps Tribes connected. We come together for ceremonies, funerals, birthdays and there is always food. The process of cooking and gathering those foods also helps keep the culture and our traditions alive.
What is the importance of an indigenous diet for a healthy lifestyle?
I think it is very important. It connects us to how our ancestors used to eat and how those traditional foods can keep us healthy. Salmon, Buffalo, berries and wild game provide a strong foundation to live a healthy lifestyle.
What ways are you involved in the education, restoration and accessibility of traditional native foods?
As a chef and a Shoshone-Bannock tribal member, I share my training from culinary arts school and experiences cooking across the country by teaching classes on traditional foods and cooking methods. I also try to learn from elders and community members about techniques I haven’t yet mastered. When building menus, I try to source traditional ingredients. Sakari Farms is a great resource for items like smoked cedar salt, which I’ve used on buffalo. On the Fort Hall Reservation, our Tribe raises buffalo and provides buffalo meat to the community.
How can community members be involved and support the cause of restoring and protecting indigenous food systems?
All tribal communities should be working together to protect our water, plants and animals, on a state and federal level, in any way they can. I think the best way to be involved is by participating in ceremonies and listening and learning from elders as much as we can before that knowledge is lost.