As Easter approaches, why not infuse your holiday table with a delightful blend of tradition and innovation? Embrace the richness of Indigenous ingredients by incorporating them into your dessert offerings this season. From the sweet earthiness of maple syrup to the vibrant hues of wild berries, these three desserts showcase the diverse flavors and cultural […]
Name: Bryce Michael Edward Stevenson Location: Mooingwanekaaning-minis (Madeline Island) Education: Associate of Art in Graphic Design; Bachelor of Art in Indigenous Literature/Creative Writing; Master of Legal Studies in Indigenous Law (current) Business name: Miijim Tribal affiliation: Red Cliff Band of Lake Superior Chippewa What led to your passion for indigenous foods? Food has always been an issue for me. […]
Name: Anthony L. Warrior Location: Nebraska Indian Community College – Santee, NE Education/background: Bachelor of Business Management/Human Resources Business name: Warriors’ Palate Catering and Consultation Tribal affiliation: Absentee Shawnee/Mvskoke-Father; Sicangu Lakota-Mother What led to your passion for indigenous foods? I believe it started when I was a young man participating in tribal ceremonies in Oklahoma. […]
Established in 2020, Navajo Mike’s Barbecue started as a small dream in the kitchen and now has become a reality in the heart of Tempe, Arizona. Blending old-fashioned-style barbecue sauce with the homegrown taste of Arizona and diverse herbs and spices. Navajo Mike’s “Original” Southwest Style Barbecue Sauce can be used as more than a […]
As the holiday season approaches, there’s an undeniable magic in the air, and what better way to capture and share that enchantment than with a delicious, home-cooked meal? In this festive time of year, our kitchens become the heart of our homes, filled with the enticing aromas of spices, warmth, and the promise of memorable […]
Rooted in a long-standing tradition with Native American communities, wild rice holds a sacred place among the Ojibwe and Menominee, ingrained in ceremonies and harvest rituals. As we uncover these five facts about wild rice, we unravel a narrative that spans centuries, reflecting its enduring importance in both cultural traditions and contemporary cuisine. Wild rice […]
Name: Jacques T. Watso Location: Odanak Education/background: Carpenter by trade Business name: Sagamité Watso Tribal affiliation: Abenaki Nation of Odanak What led to your passion for indigenous foods? Discovering and cultivating a passion for indigenous foods is often a unique and personal journey shaped by various factors. In my case I was raised with a […]
Whether it’s the handcrafted items, the irresistible gourmet treats, or the carefully curated lifestyle products, SweetGrass Trading certainly has something for everyone. And each team member at SweetGrass has a unique preference and a favorite product they enjoy using. This Holiday season, SweetGrass team members enthusiastically share some of their favorite products and recipes with you…even […]
There’s no better way to celebrate the season’s embrace than by savoring the heartwarming flavors of fall. With its rich, earthy flavors and vibrant hues, squash offers a delicious canvas for creating comforting dishes that warm the soul. Whether you’re a seasoned chef or a novice in the kitchen, these three delicious fall squash recipes […]
Fall equinox is upon us, and soon the air will turn crisp, the leaves will start to change beautiful colors, and you’ll crave something warm, hearty and comforting to warm your bones. Below, we’ve listed five delicious soup and stew recipes that are perfect for the autumn months. Using indigenous ingredients such as beans, wild […]
Whether you have your own garden, use a community garden or buy fresh produce from a roadside stand, the recipe options using fresh garden fruits and veggies are nearly limitless. We’ve listed five recipes below using some of our favorite summer vegetables. Crunchy corn saladfull recipe at https://www.cookingclassy.com/corn-salad/ This recipe features freshly cut corn kernels, […]
article from pemmicanpatty.com My name is Patricia Mabin. I am a descendant of Chief Little Thunder (Joseph Gourneau) and his father before him, Old Wild Rice, one of the earliest recorded chiefs of the Pembina/Turtle Mountain Band of Chippewa Indians. I began this journey when my brother Mike and I were driving home after spending […]
Summertime is finally here, and it’s the perfect time for a good cookout with family and friends. Whether you’re making burgers, steaks, fish or veggies, we have some great Indigenous products that will kick your cookout up a notch. Get creative and share with us in the comments how you use your favorite SweetGrass Trading […]
Tepary beans have been part of the Native way of life for years. They have been cultivated for at least a thousand years by the Natives of the Sonoran Desert, the Akimel O’odham and Tohono O’odham people. The Tepary bean is believed to be the world’s most drought tolerant bean; they are grown along the Gila […]
Canned seafood, or conservas as they are known in Spain, has been a popular snack for centuries. It is a traditional part of the Spanish diet and can be found in most kitchens across the country. It is also an excellent source of protein and healthy fats, making it an ideal snack for those looking […]
Pinon Pine has been used for thousands of years by Indigenous people. The trees grow primarily in the Southwest, especially in New Mexico, Colorado, Arizona and Utah. Pinon Pine trees are most known for yielding edible pine nuts, a staple in Indigenous cooking. Because Pinon Pine trees thrive in dry climates, they don’t require a […]
Name: Andrea Murdoch Location: Denver Education/background: Culinary Institute of America and community members Business name and title: Founder and Chef at Four Directions CuisineTribal affiliation: Andean What led to your passion for indigenous foods? I am a transracial adoptee which means my parents do not share my ethnic or cultural background. I was living in Wisconsin when I was […]
March is National Nutrition Month, and we are celebrating by sharing three delicious recipes using indigenous ingredients! Throughout history, Native people have relied on a balanced diet to provide nutrition and subsistence. Beans, squash, wild berries, game, seeds and nuts are all examples of indigenous ingredients that fuel and support our bodies. Check out the […]
Honey sticks are a great snack on-the-go and make a healthier alternative to processed candies. However, they can be used in a few other ways as well and are more than just a sweet treat to fulfill sugar cravings. SweetGrass is proud to offer honey sticks from the Ioway Bee Farm in seven delicious flavors […]
You might be surprised to know how many Native-owned food trucks and buses there are across the United States. From Minnesota to New Mexico to California, these spots are scattered throughout the U.S., offering Indigenous-inspired dishes, fry bread, soups and drinks! We put together a comprehensive list so you can refer to it on your next […]
Name: Anthony Johnson Location: Seattle Education/background: University of Minnesota Twin Cities – Finance Business name: ʔálʔal Café Tribal affiliation: Red Lake Ojibwe What led to your passion for Indigenous foods? I didn’t grow up connected to my culture. I grew up in Minneapolis and, although it’s a very vibrant Native community, I was distanced from my culture due to historical […]
It’s time to get Holiday shopping wrapped up and we’re here to help. At SweetGrass, we have a gift for everyone – colleagues, clients, friends and family members…and even something for yourself! Below are some of our favorite gift ideas for 2022. Gift boxes We currently have three gift box options, making it easier than ever […]
Saunooke’s Mill chicken and fish seasoning is made with corn flour, potato flakes, salt, pepper, onions and paprika. It contains no chemicals or preservatives. This seasoning is delicious on basically anything you can battery and bake or fry. Below we’ve highlighted a few recipe ideas that are kid-friendly, easy to make and tasty! Chicken tenders We’re […]
Established in 1975, Saunooke’s Mill is a landmark on the Cherokee Indian Reservation at the entrance to the Great Smokies National Park. The property on which the mill sits has been in the Saunooke family for many generations. The land was handed down to Charles Saunooke from his parents, former Principal Chief Osley Saunooke and […]
When the weather gets crisp and the leaves start to fall, nothing sounds better than a cozy night at home with a warm, home cooked meal. We have plenty of great autumn recipes on our website, but below we’ve highlighted a few of our favorites. Try them and let us know how they turned out! […]
Name: Ethan Tyo Location: Syracuse, NY Education/background: Syracuse University ’17 G’22 Project name: The AlterNative Project Tribe: Akwesasne Mohawk, Wolf Clan What led to your passion for indigenous foods? This project and the drivers behind it came from my personal experiences growing up in a food desert where many of our traditional food sources were damaged or restricted. It wasn’t […]
There’s something about the toasty, sweet and savory taste of maple syrup that makes it the perfect addition to fall recipes and comfort food. Below, you’ll find a list of some of our favorite recipes* that utilize this versatile ingredient. Choose your favorite recipe and pick up your own bottle of Passamaquoddy Maple Syrup from […]
Name: Joe Robbins Location: Milo, Maine Education/background: Professional restaurant experience for 10+ years Business name: Executive Chef at Bissell Brothers Brewing Company Tribal affiliation: Wabanaki What led to your passion for indigenous foods? I’ve looked up to and learned from some of the other chefs that you’ve interviewed for this series, such as Sean Sherman, Brian Yazzie and Nephi Craig. […]
Have you been using the cheaper olive oil you can find on the shelf? You might be missing out on various health benefits and better tasting food! When it comes to olive oil, quality and source matters. Below we’ve covered a few of the reasons why you shouldn’t always reach for the least expensive bottle, […]
Hot sauce is one of America’s most popular condiments, and according to a recent survey by grocery delivery service Instacart, 74 percent of people eat hot sauce with their food. With different flavors, heat levels and styles, it’s no surprise this versatile ingredient is so popular. Some of the most popular ways to use hot […]
SweetGrass is excited to announce a new product on our online store, Sakari Farms Fire Roasted Hot Sauce! SweetGrass has worked with Sakari Farms (also known as Sakari Botanicals) for several years to provide items such as smoked salts, bath scrubs, salves, lotions, oils and much more to our customers. The new Fire Roasted Hot […]
Red Lake Nation Foods is owned and operated by the Red Lake Band of Chippewa Indians in Redby, Minnesota. The company was founded in 2005 as an effort to create jobs on the reservation and support food sovereignty. SweetGrass is proud to offer Red Lake Nation Foods wild rice, pancake mix and chokecherry jelly and […]
Name: Jessica L. Pamonicutt Location: Chicago Education/background: Le Cordon Bleu College of Culinary Arts Business name: Ketapanen Kitchen Tribal affiliation: Menominee What led to your passion for indigenous foods? I grew up in Chicago, 250 miles away from my home, my reservation, my family and my culture. When you grow up disconnected in such a way, I feel like […]
Lakota Honey Lodge products are developed by Honey Lodge Youth Enterprise, a program of the non-profit organization Lakota Youth Development (LYD). The organization is located on the Rosebud Indian Reservation in South Dakota and presently includes all of Todd County within its recognized border. Todd County ranks as the second poorest county in the U.S. […]
Name: Jordan Rainbolt Location: Winston Salem, NC Education/background: Chef apprenticeship through Johnson County Community College Business name: Native Root Tribal affiliation: Cherokee What led to your passion for Indigenous foods? My mother has Native American heritage from her father’s side (Cherokee and Choctaw). Growing up, my mother taught my brother and I about Indigenous culture. I want to highlight this […]
from the Val’s Frybread website In 2018 Valene Hatathlie was working towards her master’s degree from Arizona State University while holding down a full-time job. After getting laid off from her job, Val had to find another way to pay for tuition, program fees, and books. Initially, she tried selling her woven twill rugs, but […]
Name: Amy Foote, Senior Area Executive Chef Location: Anchorage, Alaska Education/background: Certified Dietary Manager, Certified Health Care Environmental Services Professional, Associate of Applied Science in Culinary Arts, Constant Learning Business name: Alaska Native Tribal Health Consortium, Nana Management Services What led to your passion for indigenous foods? I have had a passion for foraging, hunting, fishing and growing my […]
We all know that olive oil can be used as for sautéing, baking and frying foods. You may even use it to make a dipping sauce for bread and crackers or as a marinade for meat and fish. Below, we’ve listed five ways to use olive oil that you may have never heard of. Do […]
Blue corn is a variety of flint corn originally grown in Mexico. It was developed by the Hopi, the Pueblo Indians of the Rio Grande in New Mexico, and several southeastern U.S. tribes. Blue cornmeal is made from ground blue corn and is a staple in many indigenous dishes. It boasts several health benefits and […]
Name: Brian Yazzie Location: Saint Paul, MN Education/background: Associate of applied science in culinary arts Business name: Yazzie The Chef, Yazzie The Chef TV, Intertribal Foodways, The Yaz Podcast Tribal affiliation: Dine’/Navajo Brian Yazzie aka Yazzie The Chef (Diné/Navajo) is a chef and food justice activist from Dennehotso, AZ, and is based out of Saint Paul, MN. He is […]
Smoked salmon has been made and enjoyed by Native people for thousands of years, and Natives hold salmon in high respect. Many tribes depended heavily on the dish to get them through cold winter months and long journeys. Smoked salmon is made by salting and smoking fresh caught salmon at a high temperature so that […]
Navajo Mike’s was founded in 2020, during the first wave of the COVID-19 pandemic, by Michael John. John realized there are all kinds of barbecue styles including Texas style and Kansas City style; however, there wasn’t much representation in Southwest style barbecue. John decided to change that, and began experimenting using prickly pear cactus juice, […]
Chokecherries, or Prunus Virginiana, grow on shrubs and small trees all across the U.S., except in the deep South. They are native to North America and are in the same genus as cherries and plums. They are best known for their exciting, sour and tangy flavor. Chokecherries are one of the most widely distributed woody […]
Name: Kirsten Kirby-Shoote Location: Detroit, Michigan Education/background: Worked as an apprentice on multiple farms Business name: Seed steward at Leilú Gardens Tribal affiliation: Tlingit What led to your passion for indigenous foods? My passion mostly stems from not seeing representation or accessibility, in tangible forms, of indigenous foods. Detroit is really far ahead of […]
Planning a family vacation or road trip? Don’t forget to add these Native American restaurants to your itinerary! Below we’ve compiled a list of some of the best Native restaurants in the U.S. Let us know if you have another favorite Native restaurant, café or food truck in the U.S. that we may have missed! […]
When most of us think of salsa, we probably associate it with a heaping bowl of tortilla chips. Salsa is such a versatile condiment that can be used in a variety of unique, delicious ways. Here are some ideas we came up with. Order our Apple Canyon Gourmet salsa today and try some of these out, then let us know your favorite way to […]
Looking to change things up for your Christmas dinner this year? Look no further! Below are three hearty, comforting Native dishes that you and your family are sure to love. Let us know what your favorite Native dish is in the comments! “Any” bean soup 1 ½ cups washed dry beans (we recommend Ramona Farms Tepary beans) 7 cups […]
Name: Nico Albert Location: Muscogee (Creek) Nation Tribal Lands (Tulsa, OK) Education/background: Self-taught chef & caterer Business name: Burning Cedar Indigenous Foods Tribe: Cherokee Nation of Oklahoma What led to your passion for indigenous foods? As a chef, I connect and communicate through the language of food. I grew up in California and Arizona, far removed from my Cherokee community. […]
This Thanksgiving, we encourage you to see the Holiday through a Native perspective. While many of us learned that the first Thanksgiving included a joyful, peaceful meal between Native people and pilgrims, that isn’t the case at all. In reality, the assembly of the Wampanoag people and English settlers in 1621 was less about a friendly celebration and meal and […]
Quinault Pride Seafood was established in 1960 by the Quinault Indian Nation on the Washington coast on the Olympic Peninsula. The Taholah, Washington, based company was founded to create economic sustainability through carrying on the way of life of the Quinault people. The company’s mission is to provide jobs to the community and preserve the Quinault heritage. According to the Quinault […]
The I-Collective is releasing a multimedia, digital cookbook featuring recipes, videos, stories and more from Indigenous chefs and community members. The cookbook will also feature supplemental webinars to help teach community members about the importance of food sovereignty and traditional food systems for Indigenous peoples. The goal and purpose of this project is to create meaningful conversations […]
One of the main goals at SweetGrass is to make Native-made products accessible to all through our online store. We want to make sure everyone, even those in urban areas, are able to purchase things like sage, Indian Corn, wild rice and Native-made beauty products. However, it’s about more than accessibility — it’s also about education. In 2020, SweetGrass began a major […]
If you aren’t new to this website, you know that SweetGrass sources products from various Tribes and Tribal entities through the U.S. Our products must either be made by Native Americans or meet certain criteria to be sold in our online shop. You can learn more about our product classifications here. We choose our vendors carefully and make sure […]
Name: -Traditional name is Lakhwawyʌhu (Good Cook) -English name is Rick Powless Location: Six Nations of the Grand River Territory Education/background: -Fanshawe College, Apprenticeship -Red Seal Chef (Canada) -Dip. Ed. (Diploma in Education-Secondary), University of Western Ontario Business name: Standing Stone Foods Tribe: onʌyoteˀa ká, ohkwaliha ká (Oneida Nation of the Thames, Bear Clan) What led to your passion for indigenous foods? […]
It’s back to school season, and that means preparing breakfasts that are both delicious and nourishing. We have plenty of ideas for you for those days when you just don’t feel like having another bowl of cereal. Plus, these products are made with traditional Native ingredients. Wild rice pancake mix and syrup This gift set includes one bag […]
Nemi was founded by Mexican native Regina Trillo in 2019, after not feeling represented when she visited the “ethnic” aisle at a grocery store in Chicago. She found well-established brands showing Mexican-inspired products in a stereotypical way and using questionable ingredients. “I started Nemi with the idea of combining my 3 passions: health, transparency and LOVE […]
Name: Freddie Bitsoie Location: Gallup, NM Education/background: Scottsdale Culinary Institute Business name: F J Bits Tribe: Navajo What led to your passion for indigenous foods? That is a loaded question because it was an unplanned journey in my anthropology studies. Back in 2007-08 I came across the term, “native American cuisine”. It did not make sense to me, but it was one that was very […]
At the base of the legendary Sleeping Ute Mountain in Colorado, between Four Corners Monument and Mesa Verde National Park, lies the home of the Ute Mountain Ute Tribe. That’s where Bow & Arrow started in 1962. The company has been proudly producing high quality products ever since. Bow & Arrow is part of the Ute Mountain […]
Most people know honey is great as a natural sweetener in your tea or drizzled on top of your frybread. But did you know you can use honey to get shinier hair and healthier skin? Shop our Ioway Bee Farm natural honey on our website and try some of these beauty hacks below. Use honey as a face mask Raw honey boasts various […]
Blue cornmeal has been used for decades in traditional Native dishes. Originally developed by the Hopi tribe, it is ground from whole blue corn and has a fresh, sweet flavor. Blue cornmeal can be used in a variety of ways and in several dishes. Below, we list three ways you can use Bow and Arrow blue cornmeal at […]
(bio from From https://sioux-chef.com/) Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking across the US and World for the last 30 years. His main culinary focus has been on the revitalization and awareness of indigenous foods systems in a modern culinary context. Sherman’s cookbook, “The Sioux Chef’s Indigenous Kitchen,” can be purchased in our shop. […]
Outdoor picnics and potluck dinners are back this summer, and we’re here to help you make a dish that will leave friends and family saying, “Share that recipe with me!” These three recipes take a modern spin on classic Native foods such as smoked salmon, wild rice and Tepary beans! Let us know your favorite potluck meal […]
Name: Justin Pioche Location: Upper Fruitland, NM Education/background: Kirtland Central High school (diploma), Arizona Culinary Institute (Certificate in Culinary Arts) Business name: Pioche FoodGroup, LLC Tribal affiliation: Navajo. Salt Clan Navajo born for the Folded Arms People What led to your passion for indigenous foods? I was not raised traditionally. I was born in Farmington, NM, but spent a lot of my time in Phoenix, AZ, throughout my life. That […]
Hiking and camping season has arrived! We’ve made a list of snack ideas that are healthy and can be easily packed and stored for outdoor travel. Share your favorite camping snacks with us in the comments. P.S. Don’t forget to protect your skin and apply Little Hands Hawaii sunscreen before heading outdoors! Tanka Bars Tanka buffalo bars are built on our ancestors’ knowledge of the Ideal Portable […]
Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is “tawâw: Progressive Indigenous […]
Name: Mariah Gladstone Location: Babb, MT (Blackfeet Reservation) Education/background: Bachelor of science in environmental engineering, Columbia University; Master of science in Environmental Science, State University of New York College of Environmental Science and Forestry (In Progress) Business name: Indigikitchen Tribe: Blackfeet, Cherokee What led to your passion for indigenous foods? While I was encouraged from a young age to experiment in the kitchen, seeing the health issues that plague Indian […]
Name: Felicia Cocotzin Ruiz Location: Rio Verde, AZ Education/background: Natural foods chef and traditional healer Business name: Kitchen Curandera Tribe: Xicana with Tewa lineage on mother’s side What led to your passion for indigenous foods? Having grown up eating many of our traditional foods, I also saw how many of them were disappearing from our lives as the standard American diet became more prevalent. During that time I saw my mother […]
When Anna Shawver moved from New Mexico to the Pacific Northwest in the mid 1980s, she was left with a deep longing for everything she had taken for granted in her home state. She missed the music, dance, fiestas, food and family gatherings. Some of her favorite New Mexican foods were not available in the […]
SweetGrass Trading Company is proud to offer Tanka Bars, meat bars made with bison and cranberries, in a variety of flavors. Tanka Bars are similar to traditional pemmican or Lakota wasná, which is a pounded mix of dried buffalo meat and berries. Loosely translated in Lakota, “wasná ” means “all mixed up.” The Tanka Bar was created in 2006 on […]
by Rachel Hatch, Illinois State University Oglala Lakota Chef Sean Sherman will explore decolonizing the food system with events at Illinois State University on April 14 and 15. Founder of the company The Sioux Chef, Sherman will share his journey of discovering, reviving, and reimagining Indigenous cuisine with the talk “The (R)evolution of Indigenous Food Systems of North America” […]
Chiles can add a spicy kick and bold flavor to almost any recipe, whether it’s meat, stew, salsa or salads. There are several varieties of chiles available—the degree of heat depends on the location its grown, the variety, and the time of harvest. In her cookbook, “Foods of the Southwest Indian Nations,” Chef Lois Ellen Frank, Ph.D., describes several types […]
Hominy takes a little extra time to make, but is fairly easy and can add texture and color to salads, soups and skillets. Purchase some of our Indian Corn and make your own hominy today! The following hominy recipe is from the cookbook “Foods of the Southwest Indian Nations” by Chef Lois Ellen Frank, Ph.D. How to make hominy: -2 ¾ cups dried Indian Corn -10 cups water -1 cup culinary ash […]
Name: Kimberly Tilsen-Brave Heart Location: Rapid City, SD Education/background: Cornell University- entrepreneurship, Native American studies and economics Business name: Et-i-quette Catering Company Tribe: Oglala Lakota Sioux What led to your passion for indigenous foods? I have been cooking for my family since I was about 8 years old. Every summer we would come home to Pine Ridge to be with my mother. She always taught me […]
The Annual Conference on Native American Nutrition is excited to announce “Celebrating Indigenous Women Chefs”. This first of its kind webinar series highlights the culinary expertise of Indigenous women through seven LIVE cooking demonstrations. Join us each month as the featured guest chefs share their skills, knowledge, wisdom, and recipes. Tuesday, January 12th, 12:00 pm […]
Name: Chef Lois Ellen Frank, Ph.D. Location: Santa Fe, NM Education/background: Ph.D. from the University of New Mexico in Culinary Anthropology (2011) Business name: Red Mesa Cuisine, LLC What initially led to your passion for indigenous foods? I think it was ingrained in me from the beginning. My mom always instilled in us that everything is interconnected and that you can’t do one […]
Indian Corn, or Flint corn, is one of the oldest types of corn and comes in a variety of colors. It can be used to make hominy, polenta, cornmeal, soups, and much more. Every year, Ho-Chunk Farms harvests Indian Corn on the Winnebago Tribe of Nebraska using traditional methods. Community members can get involved by helping […]
For centuries, the Passamaquoddy people have lived and flourished on lands in Eastern Maine and Western New Brunswick, Canada. The name “Passamaquoddy” derives from the word peskotomuhkati, which literally means “people of the pollock-spearing place.” The Passamaquoddy live along the Atlantic Ocean and its bays and rivers within forests. For hundreds of years, the Passamaquoddy hunted, fished, […]
Name: Elena Terry Location: Wisconsin Dells, WI Education/background: Exec Chef/ Founder Wild Bearies Business name: Wild Bearies Tribe: Hocak (Ho-Chunk, Wisconsin) What led to your passion for indigenous foods? Our foods have always been a large part of my life. I think the connection and passion is something that has just always been there for me. Some of […]
It’s a fun tradition for many families to carve pumpkins every year around Halloween. But don’t throw away the pulp and the seeds! There are tons of recipes you can make with fresh pumpkin. We’ve compiled a list of a few of our favorite dishes below using our products to help get you started. SeaBear Smokehouse Pumpkin Chowder What you’ll […]
Wheat is the most commonly consumed grain in the United States. Wheat berries, however, are relatively uncommon in American kitchens. Wheat berries are the edible part of the wheat kernel. They include the bran, germ and the endosperm before the grain undergoes any processing or any refinement occurs. Wheat berries are wheat in its most […]
The Ioway Bee Farm, owned and operated by the Ioway Tribe of Kansas and Nebraska in White Cloud, Kansas, was founded in spring 2016. Prior to the beginning of the farm, the Tribe was contacted by elder Pete Fee, who had raised bees and sold honey from his home for years. Fee reached out to […]
by Ally Karsyn About 25 producers grew nearly 20 acres of Indian corn. Community members recently gathered to help process this year’s harvest. The corn was handpicked, husked, then blanched in large pots over the new fire pit by Village Market. Once cooled, the kernels were spooned off the cobs and sun dried on screens. […]
This post is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman The early cultivation of corn made a huge impact on Native people. Not only did corn feed many people, but it didn’t require hunting, fishing, trapping or gathering. Growing corn could be done from home. This freed up time to […]
This post is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman Dried beans are a staple in Native American cuisine. They are high in protein and add depth to soups, stews and salads. When pureed, they become a soft dough for fritters and burgers. Here is a list of a few […]
This post is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman Squashes are an important indigenous food with a deep history. The Miami Tribe gifted seeds of an enormous orange squash to a Menominee tribal member, who shared the seeds with Mohican, Oneida and Ojibwe gardeners. This ancient squash, dubbed “Big […]
This post is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman Seeds of local vegetables such as squash, pumpkin, sunflower and maple make a delicious, healthy snack when roasted. They can also be used in sweets such as cookies and granola, or as a garnish for salads and soups. Once roasted, […]
This post is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman Many people don’t know that wild greens such as dandelion greens, purslane and plantain can be used in various recipes. These plants are typically picked from lawns and considered nuisances, but many wild greens are packed with healthful vitamins and […]
Ramona and Terry Button began farming in 1974 on a ten-acre allotment near Sacaton, Arizona, on the Gila River Indian Reservation. Their first crops included barley and alfalfa; the Ramona Farms line of products has since grown to include wheat and corn products, black eyed peas, garbanzo beans and Tepary beans. Ramona’s father, Francisco ‘Chiigo’ […]
Name: Crystal Wahpepah Location: Oakland, California Business name: Owner, Wahpepah’s Kitchen Tribe: Kickapoo What led to your passion for Indigenous foods? I always loved Native foods and I got to cook at a young age with family. It came so natural for me to be in the kitchen, like it was my gateway to […]
This post is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman Keep these herbs and seasonings in your pantry to add flavor and depth to your indigenous recipes.Some of these grow in the wild and can be foraged. For those that aren’t available, visit your local organic market or health food […]
SweetGrass Trading Company is proud to offer a variety of black, brown and white Tepary beans from Ramona Farms in Sacaton, AZ. Tepary beans have been part of the Native way of life for years. They have been cultivated for at least a thousand years by the Natives of the Sonoran desert, the Akimel O’odham […]
Looking for inspiration on how to cook indigenous recipes? We’ve compiled a list to help you begin. Check out the cookbooks below (in no particular order) for indigenous recipes, cooking tips and tricks, and even traditional stories! Keep in mind there are many other authorized indigenous cookbooks available. These are eight to help you get […]
SeaBear Smokehouse was founded in 1957 by fisherman Tom Savidge and his wife, Marie, in Anacortes, Washington. The pair began selling smoked salmon to local taverns and cafes and their product became quite popular. The company, now called SeaBear Smokehouse, was originally named Specialty Seafoods. The name was changed in the early 90s to ground […]
Name: Sean Sherman Location: Minnesota Business name: The Sioux Chef Tribe: Oglala Lakota What led to your passion for indigenous foods? Basically, I had just been in restaurants my whole life. I started working in restaurants when I was just barely 13. So, I worked at restaurants all through high school and college. After college, […]
Sakari Botanicals was founded in 2014 by Spring Alaska Olson, under the Department of Agriculture’s USDA Inter-Tribal Agricultural Council. The word “Sakari” means “sweet” in the traditional Inupiaq language Olson uses traditional practices she learned from her Inuit family to grow local plants, flowers and herbs and create oils, salves, teas, and more. Olson grew […]
Name: Hillel Echo-Hawk Location: Seattle, WA Business name: Birch Basket Tribe: Pawnee and Athabaskan What led to your passion for Indigenous foods? I grew up in rural Alaska in the upper Athabaskan area in the town of Delta Junction. Our neighbors were an Athabaskan family who lived in Mentasta Lake Village. My family would travel […]
For thousands of years, Native people inhabited the oak forests and rolling hills of Capay Valley, nestled in northern California. Today the land is planted with olive trees, vineyards and a bounty of other crops. Seka Hills is the line of agricultural products that come from this land. The Yocha Dehe Wintun Nation chose the […]
Native chefs play an important role in revitalizing indigenous cuisine and restoring Native food systems. Here are a few chefs who are making an impact on education, restoration and accessibility of traditional Native food. Sean Sherman (Oglala Lakota)– James Beard award-winning chef Sean Sherman may be one of the most well-known indigenous chefs today. He […]
The story of WoodenKnife fry bread mix began when Mary WoodenKnife taught her son, Ansel, her Indian Taco recipe using her homemade mix. In the past, Mary sold the tacos out of the back of her station wagon in Rosebud, South Dakota. The fry bread mix became popular in the region, combining flour with […]