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 ...

Getting your Trinity Audio player ready... 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 ...

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 ...

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 ...

Tocabe: An American Indian Eatery opens tomorrow at 3536 West 44th Avenue, and even in a city stuffed with restaurants, it has the potential to set itself apart. The creation of Ben Jacobs, a member ...

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 ...

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 ...

If food is the way to the heart, then three Arizona chefs are on a mission to make Big Apple culinary power players fall in love by taking bites of Native American cuisine. Harnessing their personal ...

There are two wicked ironies therein: 1) That if one does happen to think of a Native American food item, it’s frybread, a result of Natives surviving on reservations by making do with measly ...