Today we’d like to introduce you to Claudia Serrato.
Claudia, we appreciate you taking the time to share your story with us today. Where does your story begin?
My journey started in my childhood kitchen, where I absorbed the culinary traditions of my ancestors, melding our culture’s resilience with its essence. This experience laid the groundwork for Indigenous foodways, enriched by academic and activist insights.
Key turning points were shaped by the works of thinkers like Cherríe Moraga and Enrique Salmón, who brought the impacts of colonization on Indigenous food systems and the concept of ‘kincentric’ ecology to light. Influenced further by Robin Wall Kimmerer, I deepened my connection to the natural world, focusing on reciprocity and respect.
As an Indigenous chef and culinary anthropologist, I’ve aimed to integrate traditional practices with modern sustainability, focusing on food sovereignty and the decolonization of the diet. This effort extends to community education and advocating for sustainable land interactions, with the teachings of Valerie Segrest and Rowan White emphasizing the importance of reconnecting with Indigenous food sources and seed sovereignty.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
My journey towards nourishing communities has been far from a smooth road. It has been a path marked by both profound discovery and significant challenges.
One of the initial struggles was navigating the deep-rooted impacts of colonization on Indigenous food systems. The loss of traditional knowledge and displacement from ancestral lands posed a significant barrier to reconnecting with my ancestors’ Indigenous practices and foodways. Uncovering and reclaiming the rich culinary heritage that had been systematically eroded over generations was a challenge.
Additionally, integrating traditional Indigenous food practices into the contemporary food movement presented its own set of challenges. There was often a tension between mainstream veganism, which sometimes overlooks the nuances of cultural and historical contexts, and the Indigenous approach to plant-based eating that is deeply tied to the land, seasons, and community. Bridging these worlds requires culinary creativity and a deep commitment to education and advocacy.
Another struggle has been advocating for food sovereignty within communities that have been marginalized and whose access to land and traditional food sources has been restricted. Working to support Indigenous food producers and promote sustainable interactions with the land has involved navigating bureaucratic hurdles and challenging systemic inequities in the food system.
Despite these challenges, the journey has been incredibly rewarding. Each struggle has been an opportunity to learn, grow, and further commit to the path of decolonizing diets and reclaiming the Indigenous wisdom that guides sustainable and harmonious living with the earth. The resilience, creativity, and solidarity encountered along the way have been sources of inspiration and strength, driving the continuous effort to nurture and sustain communities through the power of Indigenous foodways.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar with what you do, what can you tell them about what you do?
My work spans the rich and multifaceted realms of culinary anthropology, education, and Indigenous culinary practices. Rooted deeply in my Mesoamerican heritage and upbringing in East Los Angeles, my approach is distinguished by a lifelong dedication to understanding and preserving the intricate connections between food, culture, and identity, particularly within Indigenous communities.
Specializing in Indigenous foods, I focus on the revival and promotion of traditional culinary techniques and ingredients, advocating tirelessly for food sovereignty and the sustainability of Indigenous food systems. My work is characterized by a holistic blend of rigorous academic research and practical culinary expertise aimed at fostering a profound appreciation for Indigenous foodways and their relevance in today’s world.
What sets me apart is my unique position as an Indigenous/Mesoamerican traditional plant-based chef, a culinary anthropologist, and an educator. Since 2008, I have been actively engaged in the Native food justice and sovereignty movement, collaborating with renowned Indigenous chefs across Turtle Island (North America) and earning recognition, such as an honorary title from the Native American Culinary Association in 2015.
I’m most proud of co-founding Across Our Kitchen Tables in 2017, a culinary hub and event series dedicated to uplifting socially responsible food work by women of color. This initiative reflects my commitment to community empowerment and the nurturing of spaces where the voices and culinary traditions of Indigenous women are celebrated and propagated.
My work has gained recognition through speaking engagements, conferences, and media features, highlighting my contributions to the field of food studies and Indigenous culinary practices. As an educator, I share this knowledge with students in the California State University system, further extending my impact.
What truly distinguishes my journey is the combination of personal heritage, academic achievement, and community engagement. Holding degrees in Gender, Ethnicity, Multicultural Studies, Chicano/a Studies, Anthropology, and a Ph.D. in Sociocultural Anthropology with an emphasis on culinary anthropology, my educational background informs and enriches my culinary and anthropological endeavors. Living in Los Angeles with my family, I remain deeply connected to my roots while actively contributing to the future of Indigenous food sovereignty and cultural preservation.
What does success mean to you?
For me, success is defined by the impact of my work on preserving and revitalizing Indigenous culinary traditions, promoting food sovereignty, and fostering a deeper connection between people and the natural world. It’s not merely about personal achievements or recognition but rather the positive change and empowerment that my efforts bring to Indigenous communities and beyond.
Success is measured in the ways in which traditional knowledge and practices are kept alive and passed down to new generations, ensuring that the rich culinary heritage of Indigenous peoples continues to flourish and adapt in contemporary society. It’s seen in the increased awareness and appreciation among wider audiences of the importance of Indigenous foods, their cultural significance, and their role in sustainable food systems.
Moreover, success encompasses the building and nurturing of engaged, educated, and empowered communities that reclaim their food sovereignty and advocate for environmental and social justice. It’s about creating spaces where dialogue, learning, and growth can occur, bridging divides between academic research and grassroots movements and between Indigenous knowledge and modern sustainability practices.
Ultimately, success is about contributing to a more equitable, just, and sustainable world where the value of Indigenous knowledge is recognized and integrated into our collective approach to food, health, and community well-being. It’s about leaving a legacy that ensures the survival and vitality of Indigenous culinary traditions for generations to come, enriching our global tapestry of cultures and cuisines.
Contact Info:
- Website: www.claudiaserrato.net
- Instagram: @xicana_indigena
