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A three-spice seasoning of mustard seeds, turmeric, and asafetida forms the aromatic foundation of everyday Maharashtrian cooking in India.

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 ...

In the waiting room at Sean Sherman’s Minneapolis restaurant, Owamni, a crowd gathers around the front desk. A seat doesn’t ...

“Historically, Native American genetics weren’t made to properly digest and metabolize non-Native cuisine, i.e., sugar, flour and trans fat,” Dupuis explains. Her goal is to help Flathead Indian ...

Native American cuisine is more than just the ingredients. It tells a story of tradition, memories and stories passed down from generations.Norma Naranjo, of the Ohkay Owingeh tribe, has been passing ...

If you stop at a roadside restaurant anywhere between North Dakota and Oklahoma, you might not immediately get a sense of culinary diversity. Many menus in rural and small-town middle America consist ...

Walking into Gatherings Café, you immediately feel a sense of community. Newspapers in Ojibwe and Dakota are near the entrance, and a large gathering place reminiscent of traditional Ojibwe ...

A near-empty warehouse for a Native American food distribution program. The federal Food Distribution Programs on Indian Reservations and other food programs are running out of staples such as fruit ...