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The fight for Native food sovereignty is more than just a return to traditional diets — it's an act of resistance, resilience and reclamation. Centuries of colonization, which methodically dismantled ...

The American Indian Center’s new Food is Medicine program marks a generational and culinary shift — through braised bison with a blackberry mole sauce, and a venison dip sandwich with giardiniera — ...

Sean Sherman grew up on his grandfather's ranch on the Pine Ridge Reservation in South Dakota, surrounded by antelope, grouse and the scent of juniper trees. Today as a Twin Cities chef, he's tapping ...

Blue corn gnocchi and frybread tacos are the modern iterations of Indigenous cuisine, complete with the three sisters and New Mexico's trademark chile peppers. Veronica Stoddart is a ...

After seven years in the foster care system, he left Colorado Springs at age 16 and drove to the Rosebud Indian Reservation in South Dakota, where he was born, to rejoin his Sicangu Lakota tribe. He ...

Native American cuisine is more than just the ingredients. It tells a story of tradition, memories and stories passed down from generations.Norma Naranjo, of the Ohkay Owingeh tribe, has been passing ...

Frybread is a traditional Native American flatbread. The Tiwa Kitchen Restaurant & Bakery in Taos Pueblo, N.M., in sells prepackaged blue corn frybread mix in its online store. The Thanksgiving origin ...

Walking into Gatherings Café, you immediately feel a sense of community. Newspapers in Ojibwe and Dakota are near the entrance, and a large gathering place reminiscent of traditional Ojibwe ...

A near-empty warehouse for a Native American food distribution program. The federal Food Distribution Programs on Indian Reservations and other food programs are running out of staples such as fruit ...