the spotlight is shifting towards indigenous foods as a solution for sustainable agriculture. These traditional crops, once staples in Ugandan diets, are now at risk of fading into obscurity.

Chef Andrea Condes set out to learn and share as much as she could about the cuisine of her indigenous ancestors. Now, she offers a taste of the Andes to hungry Coloradans.

Frybread — a simple, versatile “comfort food” for many Indigenous communities — embodies the contradictions that have ...

The U of A School of Law's Indigenous Food and Agriculture Initiative recently announced Carly Griffith Hotvedt, a member of the Cherokee Nation, as the organization's executive director.