The Oakland chef has added a modern twist to the family recipes passed down over generations to honor and innovate Native ...

One of my favorite parts of researching The Gastro Obscura Cookbook is talking to leaders in the food world about the recipes ...

In her new book, the Kickapoo chef and self-proclaimed ‘Indigenous food warrior’ presents the healing properties of ...

From frybread to pashofa, food is essential for preserving culture and history in Indigenous communities, but representation of this cuisine is sparse across the nation.

When non-Native people think of Indigenous foods, they probably think of fry bread or Indian tacos, but two chefs are proving that doesn't come close to representing Indigenous cuisine. Chef Nico ...

Get any of our free daily email newsletters — news headlines, opinion, e-edition, obituaries and more. Yellow cornmeal grits with roasted vegetables. Maple sugar popcorn with chili smoked salt.

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 ...

The fight for Native food sovereignty is more than just a return to traditional diets — it's an act of resistance, resilience and reclamation. Centuries of colonization, which methodically dismantled ...

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 ...

This story originally appeared on Underscore News. By Nika Bartoo-Smith | Underscore News + ICT Big beaded earrings glinting in the fluorescent kitchen lights, Alexa Numkena-Anderson directed her ...