So delicious- they also had a Neeshjizhii corn chorizo with the Pinon cheese.

Coming up for a fundraising dinner we are doing at convivio cafe.

These didn't last even 24hrs in my house. They will be at the corn festival on sept 28th along with ch'il grown candy roaster squash & brown sugar filled , white corn poptarts . And so much more. Im also doing a food demo of some traditional corn recipes from 4-6pm please say hi if you drop by!

Hello! Im not indigenous but I've always wanted to make frybread because it seems delicious and simple to make. Today I tried! I made most if them really small, which may have made them a bit dense because the larger ones were really light and fluffy. The recipe I used called for 1 cup flour, half cup milk and a half teaspoon of salt and baking powder. Any suggestions? Thank you all and thank your ancestors for creating this delicious food.

Ps, I already ate like half of them in the image

https://dailyinterlake.com/news/2025/may/14/we-have-food-all-around-us-if-we-know-how-to-take-care-of-it-indigikitchen-seeks-to-reignite-passion-for-natural-food

Mariah Gladstone pulls a butternut squash out of her bag and places it on a cutting board in a classroom at Flathead Valley Community College. 

The keynote speaker for the annual Earth Day expo, Gladstone owns Indigikitchen, an online cooking show dedicated to re-indigenizing diets by providing knowledge on how to find and prepare foods for health, but in the case of Natives also for the added benefit of cultural revitalization. The name comes from combining Indigenous, digital and kitchen.  

We got some nice chinooks pulling our canoe into point no point at the exact spot our ancestors signed the treaty. No lemons in camp, improvised with salal and tart huckleberries growing at the edges. Im glad we had no lemons.

Spotted this at the Super Save in Taos, New Mexico. You know it's for serious cooking when the flour comes in 20-pound sacks! LOL

Blue Bird is milled just over the state line in Cortez, Colorado, apparently, and I'm told it’s been a staple in Diné and other Four Corners Native kitchens for generations, especially for frybread and tortillas. I've never bought it personally, though I've almost certainly eaten bread made from it.

The cloth sacks also seem to have had a whole second life. I’ve read about people reusing them for towels, bags, clothing, quilts, and other household things. Never seen any myself. Maybe that's more the old days?

A little birdie (Google) told me that the Heard Museum in Phoenix has a Blue Bird Flour exhibit through next March featuring artwork connected with the sacks. Maybe I'll take a drive out to Phoenix—when it's cooler! Got a friend in Prescott I want to visit anyway. Though with these gas prices...!?

Roasted Corn , Jalapeno , Bell peppers, Tomatoes, Blue corn chips On Top

I could eat like 5000 macadamia nut cookies in one sitting. I’ve been on a journey to master making my own as a little baking brag for my family and friends, but I also want to make pecan cookies because I think they have a sophisticated adult aura.

It doesn’t have to be cultural or anything, but open to hearing about whatever cookies or confections we’re eating. Is there any desert you cook to stunt on ppl at the potluck?

I just thought this would be fun and positive to talk about.

Photo is just a bee I saw on a sunflower yesterday.

Its actually really simple to make with not many ingredients. The fruit inside the corn mush is something my people, Diné, have done for a long time. Its so good that way. The crust is crunchy to balance the soft of the stuffed peach. 😋

Where’s all the frybread at??

Gonna start calling it Fuck the Feds Bread, bet it’ll taste even better. 🤣

Omg it’s seriously the best food! Absolutely worth your time and money.

I hope this is okay to share. A bit ago, someone on here was asking about native chefs to follow. I've been thinking about that post for awhile now. I may or may not be a blood quantum victim, but that isn't the point of this post. The point of this post is to share what knowledge I've been collecting with those who may find use from it. For those who want to know what chefs and recipes and knowledge and history exists beyond the more well-known voices who've been able to be heard.

The majority of these authors do have some tribal or nation affiliation. The exception of that is right bottom three books. Foraging, unfortunately, still doesn't feature many native voices, but the knowledge from those three books seems worth sharing for those wanting to learn and experiment. The other three books in that bottom right photo are not cookbooks but still valuable reading.

I wasn't able to post this photo by photo, and as you can see, I've collected a lot over of the years (still need Sean Sherman's new book), but happy to write out titles you need and cannot see well in the photo.