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.

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

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.

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.