In a panel discussion, chefs from Canada and Israel talk about how they draw inspiration from their ancestors to create local, sustainable foods.
Women activists talk about their role in preserving and elevating Indigenous foodways during a recent panel organized by the James Beard Foundation and First Nations Development Institute.
Nearly one in three Navajo Nation households are without indoor plumbing. Yolanda Tso founded WATERED to bring handwashing stations to households to help fight COVID-19.
As COVID-19 aggravates food insecurity, U.N. releases new study documenting Indigenous peoples’ experiences.
A recent study suggests reintroducing wild crops to bolster food security, restore local ecosystems, and improve community health in desert regions.
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
International Day of the World’s Indigenous Peoples offers an opportunity to give thanks to the Indigenous cultures who steward the land and protect the world’s biodiversity.
COVID-19 is pushing America’s seed diversity and sovereignty to a crisis point — and how we respond could affect our food security and even national security for years to come, writes Gary Paul Nabhan.