Since the 20th century, Western medicine has focused on treating a patient’s symptoms, not the underlying cause. Today, scientists and doctors are realizing that we should be wary of a health system that relies on direct-to-consumer pharmaceutical advertising and are embracing alternative, preventive whole body options, which start with a healthy mind, body, and spirit. These are concepts Indigenous peoples have practiced for thousands of years, by using medicinal plant knowledge that informed much our pharmacopeia. 

For the past two centuries, California has relied heavily on the natural resources of the North Coast region, exploiting its pristine watersheds for agriculture and its forests for timber. But today, the environmental costs of timber extraction and damming have reached a tipping point. Now the Yurok are working with local and state organizations to revitalize the forests, rivers and wildlife, a comprehensive feat requiring collaboration among community leaders up and down the Klamath and Trinity Rivers. This episode features interviews with:

In the wake of the recent drought, scientists and politicians are beginning to understand that reserving and maintaining groundwater is essential for addressing the state’s water needs. California’s Native peoples have lived with drought cycles for millennia and today, the Paiute are shepherding conversations around access to water resources, raising key questions about how our snowpack, streams and aquifers are used and maintained.

Today many California coastal ecosystems are under threat from human caused toxification of our oceans caused by industrial and residential development. This episode journeys to the Smith River near the Oregon border to discover how the Tolowa Dee-ni’ are reviving traditional harvesting of shellfish such as mussels, and in the process, working with state agencies to monitor toxicity levels and redefine the human role in managing marine protected areas.

The entire American populace is “food-washed”, we are eating mass produced products that are often pumped full of harmful chemicals or are genetically modified. Even “organic” certification is being revised and caught in fraud to include non-organic processes. This episode explores how two Ohlone chefs Louis Trevino and Vincent Medina are revitalizing Ohlone language, food practices and adapting them for a modernist palate.