Making duck, blueberry and butternut squash chorizo today! Yum!😋

The Minnesota Twins have honored NATIFS as their inaugural Game Changer award winner! We’ll be throwing the ceremonial first pitch tonight— don’t miss it! Gates open at 5:30pm.

The Indigenous Food Lab is hosting Indigenous Food Lab Day at the Minnesota State Fair on Sunday, September 5th.

We are looking for 30 of our trusted volunteers to help us make this day run as smoothly as possible.

More info and sign up here:
forms.gle/bCPsgNHv1dEYBV…

We had a great time talking with the Rachael Ray Show about our cedar braised bison recipe!

Watch here: rachaelrayshow.com/recipes/cedar-…

We’ve been up to our ears in freshly made corn tortillas! We Nixtamalize the corn ourselves— soaking it in wood ash and turning it to hominy before we grind it into masa.

We are hiring!

Link here: natifs.org/jobs/culinary-…

Beautiful things are happening at Mashkiikii Gitigan, our community garden! Our Anasazi squash plants are starting to bloom, and we couldn’t be more excited to see our amaranth, chard, and Prima Olmec tomatoes coming in.

Stay tuned for more:
natifs.org/blog/category/…

Foraged Ingredient Highlight:
Wild mustard greens grow abundantly almost everywhere, and are identified by their 4-petal flowers. Their greens make a spicy addition to salads and pesto, and their seeds can be harvested as well to make wild mustard.

We were happy to host Anne O'Keefe Jackson (Lower Sioux) in the Indigenous Food Lab kitchen last week!

We helped her with some prep tips and tricks, as well as experimented with ways to incorporate Indigenous ingredients into her recipes for her food truck, Wanna Wota.

We launched our blog! Give it a read at the link below.

natifs.org/blog/

We’ve got some good stuff growing at Mashkiikii Gitigan! Indian Health Board of Minneapolis

We found some sunchokes today in the garden at Mashkiikii Gitigan!

Sunchokes are root vegetables that can be cooked like beets, and are an important food for Native tribes in the area.

Yum!

Hi everyone! We are still hiring for a Program Manager at NATIFS. We’re excited to expand our team and would love to hear from you!

Check out the link below for more information on the position, and make sure to pass this on.

natifs.org/jobs/

When youth participate in cooking, they are learning valuable skills and are more likely to eat the food they help create! Here is Heron helping his family with dinner using one of our duck meal kits.

More information about accessing meal kits is forthcoming; stay tuned!

Our Food Lab employees are bundling nettles to hang for drying! Nettles are one of the most nutritious foraged foods you can find around here.

We’re hiring!

NāTIFS is seeking to hire a full-time Project Manager for the Indigenous Food Lab.

For more information and on how to apply, visit this link: natifs.org/jobs/indigenou…

Comfrey, wild bergamot, and wild nettles are hanging to dry right now in the Indigenous Food Lab kitchen.

These ingredients were harvested from our garden or foraged, and we have lots of exciting things that we plan to do with them.

The @indigenousfoodlab crew is working hard over at Mashkiki Gitigan today!

#indigenousfoodlab #indigenousfoodsovereignty #gardening #mashkikigitigan

Check out these lovely pics of roasted duck prepared with the meal kits we distributed last week!

Thanks to Rod Houdek for submitting these great images to us, and thanks to all of our meal kit testers!

Thanks to Sergio Sergio M. Rapu for testing our latest Indigenous Meal Kit recipe!

This one was Glazed Duck with Native Grain Salad, or Maǧáksiča Čhaŋháŋpi Tiktíča kčhi k’a Wathótho Susú kčhi in the Dakota language.

Looks amazing!