Traditional foods in native America. Part IV: a compendium of traditional food stories from American Indian and Alaska Native communities
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Traditional foods in native America. Part IV: a compendium of traditional food stories from American Indian and Alaska Native communities

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    Commissioned by the Centers for Disease Control and Prevention’s (CDC) Native Diabetes Wellness Program (NDWP), this report is the fourth in a compendium of stories highlighting traditional foods programs in culturally and geographically diverse American Indian and Alaska Native (AI/AN) communities. The compendium, Traditional Foods in Native America, can be accessed at diabetes/projects/ndwp/traditional-foods.htm. As noted in parts I through III of the compendium, through cooperative agreements with 17 tribal grantee partners between 2008 and 2014, the NDWP’s Traditional Foods Program helped leverage human and natural resources to promote sustainability, traditional foodways, and improve health. 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. Part I of the compendium features six traditional foods programs and initiatives, part II highlights six of NDWP’s Traditional Foods Program partner grantees, and part III includes nine stories, a combination of partner grantees and traditional foods initiatives independent of NDWP. As the collection of stories has evolved, shared themes have emerged from building capacity for food security in parts I and II to the role of storytelling in preserving cultural knowledge and foodways in part III. Inspired by previous editions of the compendium, the nine stories presented here comprise part IV in the series with the central theme of reclaiming and preserving ancestral homelands to support subsistence traditions and strenghten Native foodways. To collect this compendium of stories and interviews, NDWP partnered with Chelsea Wesner, a member of the Choctaw Nation of Oklahoma, with the American Indian Institute at the University of Oklahoma. 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. Suggested citation: Centers for Disease Control and Prevention (2015). Traditional Foods in Native America—Part IV: A Compendium of Stories from the Indigenous Food Sovereignty Movement in American Indian and Alaska Native Communities. Atlanta, GA: Native Diabetes Wellness Program, Centers for Disease Control and Prevention. part-iv---traditional-foods-in-native-america.pdf
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