Mary Allen

Mary Allen is a food educator and ancestral-food researcher with deep experience in Indigenous food traditions, traditional foodways, fermentation, foraging, and the connection between what we eat and our health & well-being. Her work explores how time-tested practices- from the Three Sisters tradition of corn, beans, and squash to wild-food foraging, seasonal eating, traditional preservation, and indigenous fermentation can inform a more natural approach to everyday nutrition. Through her work with Food Is Our Medicine, Mary is particularly interested in preserving food knowledge that connects people to the land, seasons, community, and traditional food systems. She brings a practical, deeply grounded perspective to various topics related to farmers markets and local food access, ancestral diets, food preservation, and she is deeply passionate about long history of fermented and minimally processed foods.