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The author offers a perspective on Indianness and how it lives in the present. She cites the mission of Sioux chef Sean Sherman, through his Owamni restaurant in Minneapolis, Minnesota, as decolonization of food. She also notes the success of Café Ohlone, owned by indigenous food activist Vincent Medina despite the cultural extinction of the Ohlone Tribe. She also expresses appreciation for Sly Fox Deb Too in Charlestown, Rhode Island for its passion for the living past.

The article offers information on the Burning Cedar Indigenous Foods catering firm, which offers traditional and modern Native American cuisine, and on the Burning Cedar Sovereign Wellness nonprofit organization, which aims to support Native American and other minority people in the Tulsa, Oklahoma, area in improving their health and strengthening their cultures. It profiles Nico Albert Williams, founder of both organizations.

A personal narrative is presented which explores the author's experiences and reflections on their year living in India, their craving for authentic chai, and their visit to a car park in Werribee, Melbourne to find Indian cuisine.

The article explores the Amah Mutsun Tribal Band's traditional food systems. Topics discussed include the tribe's stewardship programs to help restore their traditional foodways and provide an ecologically sound environment, restoring the spirituality and culture of plants Sara French as the Amah Mutsun Land Trust program director and Val Lopez as the tribal band's chairman. Also provided are some recipes of the tribe's traditional food including "Deer Meat Stew" and "Corn Grits."

An essay is presented on the Indian culture and cuisine. Topics discussed include the efforts of Sioux chef Sean Sherman to promote indigenous cuisine, production of sustainable clean food source at the Wozupi Tribal Gardens in Minneapolis, Minnesota and the author's childhood at the Leech Lake Reservation including the staple Indian food. Also discussed is Sherman's nonprofit, North American Traditional Indigenous Food Systems which aims to create culinary hubs and satellites across Minnesota.

The article focuses on the relevance of the six tastes on Indian cuisine. It provides a background on the role of the sense of taste in identifying healthy food from nature through the taste buds which identify tastes, reveal the nutritive value of food and stimulate the agni digestive power. The six tastes such as sweet, sour, salty, pungent, bitter and astringent are discussed.

The article presents several recipes for Indian foods including Beetroot Chops with Grapefruit and Green Apple Chutney, Fish with Garlic and Coconut Curd Chutney with Dal, and Rice Dhokla with Green Apple and Grapefruit Chutney.

Several Indian recipes are presented including the chocolate flavoured puris, the papaya chocolate kheer, and the tamarind chocolate fishy affair.

The article discusses, Asafoetida now so essential to Indian cooking, is actually an ancient Roman spice Their traders brought it to the Chola, Chera, and Pandya dynasties of South India beginning in at least 300 BCE. The plant it is derived from, Ferula asafoetida, is native to central Asia. Commercially, asafoetida is available as a solid gum or powder, Typically, the asafoetida compound contains the resin powder. rice flour and gum Arabic.

The article offers the author's insights regarding the Indian cuisine which are rich in spices and aromas. Topics discussed include the food in India which reflects its geographical variation, including the people on north who eat wheat, south consumers on rice, and the people in coastal areas who depends on coconut milk and fish and several Indian recipes, including potato and chickpea snack, spicy cabbage-and-potato curry, and whole wheat Indian flatbread.

The article reviews several restaurants located in Prague, Czech Republic including Aureole, Beas Dhaba, and Hanil.

Presents several vegetarian recipes from Native Americans, including Vegetarian Posole Stew, Spicy Chipotle Chile Corn Soup.

This section offers news briefs related to California Indians as of April 2015. A Native American Activism Conference was hosted by the Humboldt State University Indigenous Peoples Student Alliance in January 2015. The healthy cooking series of chef Meagan Baldy has spread virally on the internet. The Wikitmallem Tahmuwhae: Singing the Birds festival was hosted by the Agua Caliente Cultural Museum to kick off the fiesta season in Southern California in January 2015.

The article reports on the important contribution of chef Loretta Barrett Oden of Santa Fe, New Mexico to the reintroduction of American Indian cuisine. A sophisticated and health-conscious cuisine was introduced by Oden by mixing the traditional foods of the 500 tribes across the U.S. through her Corn Dance Cafe which is showcased at the Hotel Santa Fe. She claims that Native American women were brilliant cooks and Native people in the Americas nurtured and bred nearly half of the world's favorite foods.

Focuses on the history and characteristics of Kwakiutl cookery. Influence of the Kwakiutl's means of livelihood on the way they prepare and cook their food; Spare use of spice; Excerpt from a Kwakiutl recipe for roasted salmon.

Presents recipes from Native American cookery. Includes Cherokee Kanuchi Stew with Root Vegetables; Mushroom-Pecan Stew; Zuni Succotash.

Features some Native American recipes served by the Corn Dance Cafe, owned by Loretta Barrett Oden in Santa Fe, Mexico. Venison Shanks and Squash Ribbons; Pan-Roasted Medallions of Turkey Breast; Grilled Salmon and Smoked Oyster Potato Cakes. INSET: Wholesome threesome..

Features Dale Carson's cooking. Her 1725 farmhouse in Madison, Connecticut. Cooking with native produce and wild edibles; Less fat and sugar, and no heavy cream sauces; Her kitchen; `Native New England Cooking'; Wild foods at the Founder's Day Celebration at the American Indian Archaeological Institute, Washington; Family background.

The article discusses the agricultural and culinary traditions of Native Americans in the United States. It discusses the history of native crops harvested by early Indians. It also discusses the decline of its production and its adverse effects that would affect both the source of income and health of the majority of Indians. The types of crops produced and different ways of cultivation is mentioned. It also mentions several known pre-Columbian cuisines that native Indians created from their native crops.

The article presents information, as of April 2013, about the resurgence in regionally-influenced cooking in Charleston, South Carolina, where chefs are using Southern ingredients in non-traditional ways. Topics include restaurants that serve this type of food; Native American, Gulla, and West Indies influences on cooking in the South; and chef Sean Brock's success in making new recipes with Southern foods.

This article profiles Lillooet celebrity chef David Wolfman. He participated in a lunch and learn show for employees at the Ontario Power Generation building during First Nations Week in mid-June 2008 to teach them something about traditional Native foods. As a teacher at George Brown College in Toronto, Wolfman teaches Aboriginal cuisine, culture, heritage and food theory. His successful television show on Aboriginal People's Television Network is called "Cooking With the Wolfman." He plans to get Native celebrities like Buffy St. Marie, Tantoo Cardinal and Thomson Highway to share the culinary stage with him and his co-star Loma Mathias. He also plans to introduce new program segments in the show.

The article discusses the Caribbean cuisine and its culture building a brand name in the restaurant industry. It also focuses on the traditional menu served in the Caribbean branded restaurants, the rising business of Caribbean branded restaurant in the British market, and how the Caribbean cuisine is making its way into the mainstream brand.

In this article, the author explores ethnic flavors in the world and focuses on the multiple varieties of foods in Indian cuisine which has become one of the fastest growing sector of ethnic food category in the U.S.

The article discusses the disappearance of curries on the menus of mainstream and premium branded pubs in Great Britain in 2016 due to shift of consumer attitude on the traditional curry and the transition of pubs to more contemporary British cuisine. Topics mentioned include the curry hegemony of the family-run pub giant JD Wetherspoon, the south Indian cuisine offered in Curry Leaf Cafe and the use of craft beers alongside business food.

This article features Freddie Bitsoie, a Navajo chef, and discusses the challenges and opportunities he faces as executive chef at the Smithsonian National Museum of the American Indian in Washington, D.C. It tackles his mission to serve traditional Native American foods, the significance of the job to Bitsoie and his use of Native cooking techniques.