CRST member aims to build local food economy, offer more choices

Donita Dubray Fischer opened a business on Cheyenne River, Wóyute, (groceries) a whole food, fresh produce and apothecary carrying bulk spices and teas located at the Four Bands Incubator building in Suite F. (Photo courtesy of Donita Dubray)

EAGLE BUTTE – Donita Fischer (Cheyenne River Lakota) of Eagle Butte, SD, has a vision and strategic long-term plans to enhance food sovereignty, build the local food economy, and offer more and better food choices to her people on the Cheyenne River Lakota Reservation. Phase One of that plan is now in place with the opening of Woyute (“groceries” in Lakota), a health food store, and a take-out restaurant featuring nutritious, traditional Lakota foods.

Phase 2 of Fischer’s long-term plan will include organizing a local grower network and establishing a non-profit entity to support that network. It will also include greenhouses to propagate and distribute plants. Phase 3 will include further development of the local food economy.

Both the store and the restaurant are located in the Four Bands Business Incubator at 412 S. Main St., Eagle Butte. The Incubator was built in 2018 and 2019 and is operated as one of many services provided by the Four Bands Community Fund established in 2000. The Fund’s purpose is to “create opportunity for Native American individuals, families, businesses, communities, and tribal nations who are taking the initiative to advance beyond systemic economic inequalities.” It now points to a number of successful businesses that began with its help (see fourbands.org/news-events/success-stories/).

Fischer has previously served on the board of the non-profit Business Incubator. She says that having the resources of the Incubator available definitely was a major factor in being able to open Woyute in late 2023. Being on the board with its emphasis on supporting entrepreneurial start-ups also definitely influenced the development and implementation of her business goals.

In opening the health food store, one of Fischer’s goals is to make sustainable and ethically sourced food options more convenient and accessible for the oyate. Before Woyute, the closest health food store was in Rapid City. Also, by offering staple food items in bulk, Woyute helps stretch food budgets.

The store occupies approximately 300 square feet in the business incubator. Fischer has maximized the space with vertical storage and display space. The take-out restaurant occupies a separate space in the building. In the store, one wall features a mural painted by local Native artists. The mural shows traditional Native animal and plant food sources, including the buffalo, sage, turnips, choke cherries, medicinal herbs, and other symbols meaningful to the Lakota.

In a recent Facebook post (www.facebook.com/share/v/grNDmmiUfpbyeLxP/?mibextid=FKknk) Fischer provided a virtual tour of the store and noted the following items in the inventory: fresh produce, snacks, seasonings, teas, bulk foods, staples (including rice, flour, quinoa, sugar, sprouted oats, pinto beans), canned vegetables, crackers, olives, popcorn, pasta, candy (snack size and larger), electrolyte drinks, bakery goods, condiments, healthy fats, coffee, essential oils, bath salts, meats, frozen vegetables, dairy products, and locally sourced eggs. There is also an apothecary.

On Wednesday, April 3, 2024, Woyute hosted an in-store cooking demonstration in partnership with Missouri Breaks. Fischer said the event was a huge success and plans to host more in-store cooking demonstrations once a month through September. At that time, she will review and decide whether or not to continue scheduling the events. Participants said that the April 3 demonstration was a pleasant social event as well as being instructional.

Fischer was born and grew up In Eagle Butte. She graduated from Black Hills State University in 1993 with a bachelor’s degree in business. She worked in non-profit organizations for thirty years. Her husband owns a trucking business and the couple have been ranching for fifteen years.

To other potential entrepreneurs, Fischer offers the following advice, “Being an entrepreneur can get hard and requires long hours and a variety of skills, but your passion and perseverance will motivate you to do the hard stuff. Trust your gut and go for it.”

Two of Fischer’s children relocated to Rapid City, SD, as young adults and became involved in a food co-op. She gives credit to those daughters for helping her become more deliberate and mindful about food purchases and healthier food choices. She says, “I watched my parents and grandparents succumb to chronic diseases (made worse by lack of access to healthy food choices). I’m hoping to break that cycle.”

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SOURCES:

Personal interview with Donita Fischer