Contents
Traditional Foods and Customs
- Online textbook: Native Americans: Staple foods, meal patterns, cooking techniques, etc.
- Guts and Grease: The Diet of Native Americans
- Craig, Nephi, “Native American Cuisine and Culinary Culture” (2019). Visiting Lectures. Paper 6.
- An Indigenous Corn Makes a Comeback – Civil Eats
- The Wild and Native Foods We Should Be Eating, Civil Eats, 2016
Health and Disease
- Sarche, M, Spicer, P. (2008). Poverty and Health Disparities for American Indian and Alaska Native Children: Current Knowledge and Future Prospects, Annual Meeting of the New York Academy of Sciences, 1136, 126-136.
- Native American Tribe Has Highest Rate of Adult Onset Diabetes Worldwide, Voice of America News, 2009
Social, Political, and/or Historical Context
- First Nation’s Development Institute: Food Sovereignty Assessment Tool, 2nd Edition (login required) (for Native American Communities)
- Malcolm Gladwell in The New Yorker: The Pima Paradox (New Yorker login required)
- The Atlantic: Why Isn’t Native American Food Hip?
- Time Magazine: The Thanksgiving Tale We Tell Is a Harmful Lie. As a Native American, I’ve Found a Better Way to Celebrate the Holiday
- The Table Underground: Episode 26: The True History & Foods of Thanksgiving
- North America’s Original Cuisine – Foodways with Jessica Sanchez, Episode 8
- I-Collective [website, for articles, podcasts, etc, go to the press page]
- Bowery Boys Podcast: Land of the Lenape: A Violent Tale of Conquest and Betrayal
- Building Indigenous Food Sovereignty with the Hua Parakore Organic Framework, Happen Films, 2021.
- All My Relations Podcast (Matika Wilbur, Desi Small-Rodriguez & Adrienne Keene): Food Sovereignty: A Growing Movement, 2019
- Point of Origin Podcast: Episode 20, Indigenous Foodways: The Decolonized Diet, April 2020.
Recipes
Corn, Blueberry and Wild Rice Salad
Corn Stew with Blue Dumplings (Cherokee)
White-Corn Cakes With Maple Syrup and Bacon (Iroquois)
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Kate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.
