Indigenous Food Lab

Join farmers Luke and Linda Black Elk as they introduce us to techniques for processing and preserving milkw**d – a plant often treated as a "w**d" but that has the potential to be a marketable, secondary crop for sustainability-minded farmers and land managers!

For best practices for foraging and harvesting Indigenous and wild plants tips, visithttps://www.usda.gov/sites/default/files/documents/foraging-harvesting-indigenous-wild-plants-best-practices.pdf

For more information on milkw**d identification and harvesting information, visithttps://www.usda.gov/sites/default/files/documents/mountain-plains-region-indigenous-wild-plant-list.pdf

To learn more about other “w**ds” that can be secondary crops, check out this “Turning w**ds into Secondary Crops” video.

This project is supported by the USDA Office of Tribal Relations.

It's PRIDE Month!! 🏳️‍🌈

We are thrilled to announce that NATIFS will attend St. Paul Pride! By participating in this and other upcoming Pride events, we honor and support the resilience of the LGBTQIA+ and Two-Spirit communities.

At NATIFS, our mission is to empower Indigenous communities across Turtle Island through cultural reconnection and the fostering of sustainable Indigenous food sovereignty. We believe that everyone deserves dignified access to nourishment, regardless of gender identity or expression.

It is vital to recognize the specific challenges faced by Two-Spirit individuals, particularly those experiencing discrimination in the workforce, hunger, or housing instability. We are committed to supporting paths toward health and sovereignty for all members of our community.

If you would like to support Two-Spirit communities, please consider making a donation to the Minnesota Indian Women’s Resource Center (MIWRC), which operates the Two Spirit/Native LGBTQIA+ program.

Phidáuŋyayapi

Solidago canadensis is a species of goldenrod native to many parts of Turtle Island. Late this summer, as you’re driving down the road, keep your eyes open for its bright, yellow plumes of flowers. Along with eating the young shoots and flowers, the entire plant makes an incredible tea that’s traditionally used to treat upper respiratory infections. 

Goldenrod is also an amazing pollinator plant that brings butterflies and bees to your garden! Many people mistakenly blame goldenrod for their seasonal allergies, but goldenrod pollen is too heavy to be carried by the wind, so it’s not to blame for your sinus issues!

Sochan isn’t just an amazing food and medicine, it is a culturally important plant that connects people to land, food, community, language, and culture. The term sochan comes from the Cherokee word ᏐᏨᎾ, or so-cha-ni. Until 2019, it was actually illegal for the Cherokee people to harvest sochan within their traditional territories that now lay within National Park boundaries. We believe Native people should not need permission to gather plants on their own homelands. Yet the Cherokee fought to have access to this amazing plant and now gather within Great Smoky Mountains National Park under the “Gathering of Certain Plants or Plant Parts by Federally Recognized Indian Tribes for Traditional Purposes" (36 CFR 2.6). We are grateful for the legacy of Cherokee activism and for the stewardship of Sochan for future generations.

In our 5th installment of the Forage and Prepare Series, we introduce you to the Spring Beauty. 

"Spring Beauty might be one of the most appropriate English names for a native plant. This gorgeous spring ephemeral signals renewal and joy as it sprinkles its delicately pinkish blossoms across the forest floor. Not only is it beautiful, but it's also a delicious traditional food for Tribal Nations across central and eastern North America. There's still time to witness the beauty of spring with our plant relative - spring beauty - so get outside and build relationships with your plant neighbors!"

Recipe:
Spring Beauties with Wild Rice

 - 1 cup hand-harvested wild rice
  - Organic dried blueberries and sliced cranberries
  - Toasted pepita and sunflower seeds
  - A handful of spring beauties
  - 1 tsp of Salt

I wanted to share some tips for preparing Spring Beauties.

To prepare the corms, start by removing the roots and separating them from the stem; they look like small potatoes. You can either scrub off the mud from the exterior before cooking or peel them afterward. Boil the corms in salted water for 8 to 15 minutes, depending on their size. The salt helps them taste just like salted baby potatoes.

You can also prepare the greens, as the stems, flowers, and leaves are all edible. This dish is truly one of the freshest and earthiest delights experienced.

Enjoy!!

We are excited to showcase one of our newer products available at our Indigenous Food Lab market, which is sold exclusively online!

Catspring Yaupon is the only 100% native caffeinated plant to North America. We have three different varieties to pick from:

  - Pedernales Green: Our favorite! It’s smooth and light without the bitterness.
  - Medium Roast
  - Dark Roast

You can find all three varieties on our website and for more information check out