Let’s celebrate Native American Heritage Month in the best way possible: Food

Food reflects a profound connection to the land. It’s a gift from the Earth, often honored through rituals, blessings, and communal sharing, which strengthens social bonds and cultural ties. Preparing and consuming food also carry spiritual significance and are tied to ancestral knowledge passed down through generations.

Food sovereignty is critically important in Native communities. It represents the right to reclaim and control traditional food systems that were disrupted by colonization, industrial agriculture, and environmental degradation. For Indigenous people, food sovereignty is about access to healthy, locally grown food and restoring cultural practices, protecting ancestral lands, and preserving biodiversity.

Food is a powerful tool for healing, resilience, and sovereignty, fostering a deep connection to the land and ensuring that future generations can thrive. And it’s delicious. Here are some recipes, cookbooks, and other helpful resources for enjoying Indigenous cuisine and understanding its importance in Native American culture.

(Most of this content was generated by AI (ChatGPT).)

Recipes

Nettle Pesto

Use as a sauce for pasta or pizza or dip for veggies, crackers, biscuits, etc.

• 6 cups fresh or frozen nettles
• 1 bunch of basil
• ½ cup Parmesan or Romano cheese, grated
• 1/3 cup walnuts or pine nuts
• 1/3 cup extra virgin olive oil
• 1-3 cloves of garlic, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

For fresh nettles: Rinse nettles in strainer, then boil in water (blanch) for 3 minutes. Soak blanched needles in cold water 3 minutes, which removes the sting. (Note: Frozen nettles will already be blanched.) Put nettles and all ingredients (from above) in a food processor or blender. Blend until smooth. Add more salt, pepper, garlic, or lemon to taste. Place pesto in a clean container and drizzle a small amount of olive oil on top. Cover with lid. The sauce keeps in the refrigerator for two weeks.

Shared by Nakia (Kia) DeMiero, Office of Tribal Affairs

Peter Pan Salmon Chowder

Serve this tummy-warming soup with great slabs of homemade bread and fresh creamery butter for hearty nourishment on a cold day.

Serves: 8-10
Prep time: 1 hour

Sauté until transparent:

• 1/2 cube butter OR 1/4 cup olive oil
• 1 small onion
• 1 large garlic clove
• 1 large celery stalk

Add and simmer for 30 minutes:

• 2 cups chicken broth
• 1 cup diced carrots—fresh, frozen, or canned
• 1 cup diced potatoes—fresh, frozen, or canned
• 1/2 teaspoon thyme
• 1/2 teaspoon sage

Add and simmer for 10 more minutes:

• 2 cans evaporated milk
• 2 cans Mexicorn
• 1/2 teaspoon Wright's smoke flavor
• 1 "tall" can sockeye salmon, undrained, bones removed

Salt and pepper to taste.

Shared by Tina Anderson, Office of Tribal Affairs

Cookbooks

Here are some Indigenous cookbooks from the Pacific Northwest:

• Indigenous Home Cooking: Menus Inspired by the Ancestors by Valerie Segrest
• Feeding 7 Generations: a Salish Cookbook by Elise Krohn & Valerie Segrest

Documentaries

• Gather
• Fish Wars

Articles

• Native American fry bread is the food of our oppression. It's also delicious, so we're reclaiming it
• The Sioux Chef's Indigenous Kitchen by Sean Sherman
• Frybread
• There's a Movement to Revitalize Indigenous Cuisines and Knowledge—Here's Why That Matters
• Where to Find Indigenous Food in the Northwest
• Native American Recipes
• How Indigenous Nations Are Rebuilding Food Systems
• Food Sovereignty Initiatives
• Why Food Sovereignty Matters
• Muckleshoot Food Sovereignty Project
• Restoring Food Sovereignty for Native American Communities