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The Constitution: Dead or Alive?
The Week That Was: February 14, 2016
Food Fight! GOP Debate
Lloyd Kiva New’s 100th Birthday & Legacy
Video: In Memory of Raymond Hummingbird
USDA Allocates Nearly $6 Million
Don't Fall For 'Wound-A-Kneeism'
Red Lake High: 'Dream Team of the Week'
10 Funny Native-Style Valentine’s Gifts
Food Oppression: Mic Features Sioux Chef
Home Sweet New Home
Judgment Returns Remains to Tribe
Skins: No Dem. Deserves Our Vote (Yet)
Saved DiCaprio in The Revenant: RedCloud
February 14 MMIW Marches in Canada
Video: What Is the Heirloom Seed Program
To Change Congress: Rethink the Money
Koshare Dancers Guilty of Appropriation
Small Business to Insure, Protect Tribes
Holy Shih Tzu! Bernie Flies Coach
Thing About Skins
Frybread 101: A Basic Recipe and Timeline
Of all the foods most commonly associated with Native...
Turning Over a Few New Leaves: Salads By Season—Focus on the Eastern Seaboard
Welcome to the fourth and final installment of “Turning...
Native Cooking: Bring Them to the Table With Corn Chowder
Wouldn’t it be awful if we didn’t eat together? I don’t...
Native Cooking: A New Year Means a Fresh Start
A new year means a fresh start, if we make it so. The...
Native Cooking: Surprise Holiday Guests With Breakfast Burritos
“The most important meal of the day,” “you can’t run on...
Native Cooking: Use Cranberries for Bread This Season, They Pack a Vitamin C Punch
Cranberries are so totally Native American and versatile—...
Winter Eats: Chilled and Chopped
Each year at this time when I look out the window or walk around outside in the cold, wind, sleeting rain or snow, I can’t help but think to myself, “What did the Old Ones do to su...
Use the Whole Animal: How To Cook Sweetbreads
If one was ever to visit the butcher and ask for sweetbreads, and the butcher replied, "I'm not a baker," it is time to change butchers...
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...
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