Lakota Food Summit

o the Lakota Food Summit in Rapid City from February 14th to the 17th. They had a wonderful time connecting with others about a love of food sovereignty!

Read more

Meet Thomas Andrade

Thomas Andrade came to visit us as a part of our training program here at the Indigenous Food Lab. He currently lives in Anchorage, Alaska with ties to the Tseshaht, […]

Read more

Live Cooking Demo

On August 11th, we partnered with Accenture to offer a live cooking demo doubling as a Accenture employee fundraiser to benefit our work here at NATIFS. We went live at […]

Read more

Drying Tobacco

Tobacco is a very hardy plant that enjoys lots of heat but not humidity – if the plant is too wet it can become weak and thin. It can get […]

Read more

Lending a Hand

With the opening of our sister restaurant Owamni nearing, some of their staff has been working with us in the Indigenous Food Lab (IFL) to research, taste, and develop their […]

Read more

Foraging, Harvesting, and Drying Nettle

Last week, the kitchen staff headed out to Battle Creek Park in St. Paul to go foraging. They carefully harvested a bunch of stinging nettle (using leather gloves of course!). Now despite the stinging hairs all along the leaves and stems and their bad reputation, there are actually many uses for nettle both edible and medicinal.

Read more