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WSJ Sides With Soto on Eagle Feathers
Symposium: School-to-Prison Pipeline
Clerk to Indian: 'You Lost the War'
Jude Schimmel Puts Team in Sweet 16
Speaker Series to Feature Sherman Alexie
All-Women Drum Group Serenades Wab Kinew
New Sulfate Limits in Minnesota
Let’s Celebrate Annie Dodge Wauneka
Preparing the Next Native Lawyers
Dental Therapy Providers Help Indians
EPA Gives $1 Million to NW Tribes
Native Actors Needed for Longmire
Danish Ambassador's Misdirected Apology
Jaguars: Protecting the Sacred Cat
Yamasee War Ends Native Slave Trade
Oklahoma Tribe Latest to Combat Meth
The Civilizing (Dominating) Process
Golf Courses Ranked in Top Ten
Judge’s Racist Emails Must Be Preserved
Potential Canal Catastrophe in Nicaragua
Thing About Skins
Chowders and Cornbreads: Northeastern Comfort Foods, 4 Recipes
Though times have changed, some foods have not changed all...
Start Eating Paleo Today: An Easy Beef Stew and a Fresh Fruit Salad
Everyone is raving about the paleo diet. But what is the...
You’ve Met the Master Chefs: Now Sample Their Must-Taste Recipes, Part 1
Native Foodways: New Seasons is pleased to present some of...
Native Cooking: Eating Paleo Starting With Sweet Potatoes, a Superfood
I can’t seem to get sweet potatoes off my mind, they are a...
Video: ‘You All Eat’ Says Muscogee Creek Cook Carol Tiger
Carol Tiger, Muscogee Creek, has been cooking since she was...
Agricultural Co-op Teaches Navajos How To Butcher a Hog
About 50 people who attended a hog-butchering workshop on the Navajo Nation last week are used to processing sheep. But for most, handling a 300-pound hog was something new...
Native Soup for the Soul
It is often said the mark of a true chef, a natural in the kitchen, is a person who can create a delicious dish without following a recipe step-by-step...
Native Food: A Potlatch Tradition
It may be selfish but I consider all of Indian country my extended family. I also feel honored to be able to express my heartfelt thoughts about Native food to all of you...
Diabetic-Friendly Cooking Class Gets Lesson From Chef at Mitsitam Native Foods Café
Citizens from the four tribes of Kansas enjoyed a hands-on cooking lesson for better health at the 2nd Annual Intertribal Solutions Cooking Class, November 15-16 at the Prairie Ban...
Gardens Flourish on Pine Ridge
Kyle, South Dakota — John Yellow Hawk’s garden is one of many new feeders of Pine Ridge Indian Reservation’s developing economy...
Native Food: Roasted Chestnuts
When we moved into our house in Connecticut, we were very happy to find many medicinal plants and some mature chestnut trees...
Salish Bounty: Tulalip Tribes Host Traveling Food History Exhibit to Illustrate its Correlation to Indian Health
Jackleen de la Harpe
If the food history of Coast Salish people were arranged as a timeline, past to present, it might look like this: The distant past: traditional hunting and gathering; The last cent...
Navajo Chef Freddie Bitsoie Shares a Truthful Family Thanksgiving Story
The first Thanksgiving that Navajo chef Freddie Bitsoie cooked for his family was in 2009...
Diné Chef Freddie Bitsoie Recommends Goose for Thanksgiving
For those looking for an innovative approach to this year's Thanksgiving feast, try goose instead of turkey, suggests Navajo chef Freddie Bitsoie , the owner of FJBits Concepts and...
Native Food: Crabapple Jelly With Sumac
Crabapples—tart, green and crunchy— are Native to North America. The Abenaki call them apleziz ; the Mohegan-Pequot, appece ...
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