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 […]