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Traditional foods in native America. Part I: a compendium of stories from the Indigenous food sovereignty movement in American Indian and Alaska Native communities
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Traditional foods in native America. Part I: a compendium of stories from the Indigenous food sovereignty movement in American Indian and Alaska Native communities
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    Purpose and Background: Traditional Foods Programs and Food Security; Methods; Key Findings and Shared Themes -- Featured Traditional Food Programs: Mohegan Foodways - Mohegan Tribe; Mvskoke Food Sovereignty Initiative (MFSI) - Muscogee (Creek) Nation -- 17 Oneida Community Integrated Food Systems (OCIFS) - Oneida Nation of Wisconsin 21 Seven Arrows Garden - Pueblo of Laguna -- 26 Suquamish Community Health Program - Suquamish Tribe -- 29 Traditional Plants & Food Program - Northwest Indian College (NWIC) -- Traditional Food Recipes: Recipes from the Oneida Nation of Wisconsin 36 Recipes from the Suquamish Tribe; Recipes from the Muscogee (Creek) Nation -- Contact Information -- Additional Resources -- References.

    Commissioned by the Centers for Disease Control and Prevention’s (CDC) Native Diabetes Wellness Program (NDWP), this report is the third in a compendium of stories highlighting traditional foods programs in culturally and geographically diverse American Indian and Alaska Native (AI/AN)


    For more than a decade, the CDC’s NDWP has supported tribally-driven efforts to promote health and help prevent type 2 diabetes in AI/AN communities. Among many promising efforts, such as the highly acclaimed Eagle Books series and the Diabetes Education in Tribal Schools (DETS) K–12 Curriculum, a particularly innovative approach to diabetes prevention has been the NDWP’s Traditional Foods Program.

    From 2008 to 2014, NDWP’s Traditional Foods Program helped support 17 tribal communities through cooperative agreements. The partner grantees represent tribes and tribal organizations from coast to coast, each taking a unique approach to restoring and sustaining a healthful and traditional food system. While supporting health promotion and type 2 diabetes prevention efforts, these projects also addressed critical issues such as food security, food sovereignty, cultural preservation, and environmental sustainability.

    In addition to highlighting stories about Traditional Foods Program partner grantees, the NDWP was eager to learn more about traditional foods initiatives across Indian Country. At first, the gathered stories were intended to help educate NDWP about how to continue this work. As the collection of stories evolved,

    it became apparent that tribal representatives participating in the project wanted their stories to be shared with all who could learn from them, with the hope that those who heard the stories would then share stories of their own. The nine stories presented here comprise Part III in the series—a compendium of stories involving traditional foods—to achieve that goal.

    To collect this compendium of interviews and stories, NDWP partnered with Chelsea Wesner (Choctaw), a program planner at the University of Oklahoma’s American Indian Institute. Based on interviews with key people in each community, the stories in this compendium demonstrate how traditional foods programs are building food security, preserving cultural knowledge, and restoring health.

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