Sean Sherman (Oglala Lakota), founder and CEO of the Sioux Chef, co-founder of North American Traditional Indigenous Food Systems, and 2023 recipient of the Julia Child Award, discusses the revival of Indian food cultures.

North Pacific Coast farmers are restoring clam gardens designed by their Indigenous ancestors.

Harvest ceremonies and festivals have been an integral part of Wampanoag lifeways for thousands of years. Learn the significance of Cranberry Day for Wampanoag communities as they continue cultural traditions and relationships with their homeland today.

From water scarcity to floods and erosion, Native nations addressed climate change across Indian Country.

Indigenous peoples in Canada and the northeastern United States are reviving their ancient practice of gathering maple sap and creating their own syrup.

Hawaiian farmers are restoring Native growing methods and fish ponds to provide foods that nourish their islands' peoples physically and spiritually.

Native community gardens are providing healthy foods while cultivating cultural traditions.

Festival presentations explored agricultural trends, innovations, and sustainability in Native communities with a focus on Native agricultural businesses.

Young Indigenous leaders discuss the role traditional ecological knowledge plays in their work as farmers and entrepreneurs.

This three-part series explains why the lūʻau holds a unique position within Hawaiian celebrations and significant events.

This Teach-In focuses on traditional foods and the knowledge related to growing, harvesting, storing and preparing them.

Thanksgiving ceremonies have always taken place whenever Native people have gathered, and food and feasts often serve as a focal point. Native chefs Javier Kaulaity, Clayton Jones, Justin Pioche, Elena Terry, Brian Pekah, Monie Horsechief, and Anthony Warrior share recipes inspired by Native American foods and techniques.

A conversation with young Native foodies working to decolonize their diets and restore balance in their bodies and communities.

This online lesson provides perspectives from Native American community members, images, objects, and other sources to help students and teachers understand the important connections between foods and cultures in the region.

Sound food policy can help restore tribal culture and improve the health of its members.

This onlinelesson highlights Inka-period engineering accomplishments that allowed the Inka to manage their vast and dispersed empire, and how their legacy has relevancy in the present day.

Esta lección destaca los logros de ingeniería del período Inka que permitieron a los Inka administrar su vasto y disperso imperio y cómo su legado tiene relevancia en la actualidad.

Testing an interactive for the National Museum of the American Indian’s imagiNATIONS Activity Center

Chefs explore the rich history of cacao and chocolate.

Chefs celebrate the extraordinary bounty of foods indigenous to the Americas and discuss sustainable farming practices, food sovereignty, and Native American culinary traditions and values.

This symposium explores innovative ways to build a healthier, more resilient food future that provides fresh, nutritious choices while protecting public health and sustaining our environment.

The Power of Chocolate is a two-day festival that celebrates the culture, history, science, and cuisine of the Mesoamerican cacao.

Mitsitam Native Foods Cafe Chef Richard Hetzler demonstrates cooking techniques employing chocolate in several dishes.

Dr. Catherine Kwik-Uribe of Mars Botanical gives a brief overview of some of the historical uses of cacao, as well as the latest scientific research on the health benefits of chocolate, cocoa, and cocoa flavanols.

Social thinker Jeremy Rifkin and authors and educators Gregory Cajete and Melissa K. Nelson explore how we can incorporate the values of sustainability in our culture.