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 ...

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 — ...

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 ...

Plant-based foods are center stage in the new scientific report from the Dietary Guidelines Advisory Committee (DGAC). The committee recommended that the 2025-2030 Dietary Guidelines “include more ...

In her 2023 cookbook “Seed to Plate, Soil to Sky,” New Mexico-based chef and historian Lois Ellen Frank said the present era of Indigenous cuisine revolves around modern chefs understanding the ...

A bipartisan group of senators is calling on the USDA to address what they characterize as "unacceptable" services a federal food distribution program is providing to Native American reservations. The ...

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 ...

Chef Jack Strong remembers the first time he created a dish. An Oregon-born member of the Confederated Tribes of Siletz Indians, Strong had grown up in Siletz, worked at a fish and chip shop in ...

If you stop at a roadside restaurant anywhere between North Dakota and Oklahoma, you might not immediately get a sense of culinary diversity. Many menus in rural and small-town middle America consist ...

Jason and Melissa Harris travel the country touting Catawba tribal culture. Back home, they’re feeding it to people. “We have good food and people like to eat,” Jason said. “We thought this would be a ...