This week the Museum of Indian Art and Culture (MIAC) in...
istock-pumpkins
Is orange the new green? Of course it probably isn’t; it...
forest-acorns
Acorns represented life for Indigenous Peoples, figuring...
istock-poached-egg-english-muffin
We can live without a lot of things, but protein isn’t one...
cronkite-news-prickly-pear
Sweet red fruit rests on the arm of a prickly Saguaro....
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Native Recipes

Anne Minard
1/11/13
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...
Dale Carson
12/30/12
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...
Dale Carson
12/15/12
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...
Lorraine Jessepe
12/7/12
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...
Stephanie Woodard
12/5/12
Kyle, South Dakota — John Yellow Hawk’s garden is one of many new feeders of Pine Ridge Indian Reservation’s developing economy...
Dale Carson
12/2/12
When we moved into our house in Connecticut, we were very happy to find many medicinal plants and some mature chestnut trees...
Jackleen de la Harpe
11/23/12
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...
ICTMN Staff
11/22/12
The first Thanksgiving that Navajo chef Freddie Bitsoie cooked for his family was in 2009...
ICTMN Staff
11/21/12
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...
Dale Carson
11/11/12
Crabapples—tart, green and crunchy— are Native to North America. The Abenaki call them apleziz ; the Mohegan-Pequot, appece ...

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