Since she was 3 years old, Mariah Gladstone says, she has had a passion for food. After graduating from high school in northwest Montana, she studied environmental engineering at Columbia University ...

Through the Siletz Valley School culinary program, Siletz chef Jack Strong connects students to Indigenous foodways and to ...

Indigenous foods in the United States are not just ingredients—they are recipes and dishes that carry centuries of history, culture, and flavor. Many of these dishes continue to be enjoyed today, ...

I'm lucky to have been trained to make many Indigenous dishes, both from my own cultures (Choctaw and Cherokee) and others. In fact, years ago, during my decade working in the food industry, I took it ...

Learn how to make fry bread, the pan-Native American dish that’s taking over TikTok! First, Newlin mixes 7 cups of Blue Bird flour and approximately 2 ½ handfuls of dry milk in a bowl. Next, she adds ...

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 ...

The pawpaw, a fruit native to Indiana, ripens in the fall and has a tropical flavor. Purdue University researchers studied the pawpaw for its potential cancer-fighting properties, but it never made it ...

In the same way, the foods offered at the American Indian museum give the visitor a palpable, sensory experience of the breadth of native cuisines. Since 2004, these experiences have been available to ...

1) Chiltepin chiles: very hot, pea-sized red peppers, usually dried and crushed. Cost: $5 for one spice jar. Combine all ingredients in a blender. Puree on high 3-4 minutes. Refrigerate one day to ...

Get any of our free daily email newsletters — news headlines, opinion, e-edition, obituaries and more. When we think about locally available cuisine across the West — or really, in any state in ...