{"id":42880,"date":"2024-11-04T00:20:33","date_gmt":"2024-11-04T05:20:33","guid":{"rendered":"https:\/\/indianz.com\/News\/?p=42880"},"modified":"2025-03-18T13:01:17","modified_gmt":"2025-03-18T18:01:17","slug":"msu-news-recipes-for-resilience-showcase-native-crops","status":"publish","type":"post","link":"https:\/\/indianz.com\/News\/2024\/11\/04\/msu-news-recipes-for-resilience-showcase-native-crops\/","title":{"rendered":"MSU News: ‘Recipes for Resilience’ showcase Native crops"},"content":{"rendered":" \"Montana<\/a>
Curried butternut squash and tepary bean soup. MSU photo by Rebecca Soule<\/figcaption>\r\n
Montana State team develops recipes featuring Native crops<\/div>\r\n
Monday, November 4, 2024<\/div>\r\n
By Anne Cantrell<\/div>\r\n
MSU News Service<\/div>\r\n
montana.edu\/news<\/A><\/div>\r\n

<\/p>\r\nBOZEMAN, Montana — Yellow cornmeal grits with roasted vegetables. Maple sugar popcorn with chili smoked salt. Curried butternut squash and tepary bean soup. Those are just a few of the recipes featuring Native crops that a team of students and faculty at Montana State University have developed to help support Native American producers and improve food security on reservations.\r\n

<\/p>\r\nTheir project, “Recipes for Resilience \u2013 Developing Recipes Using Native Crops and Pantry Items to Support Producers and Food Bank Users in Tribal Nations,” produced 14 recipes designed to highlight the nutritional and environmental benefits of Native foods and provide budget-friendly, convenient and versatile meal options. Half of the recipes use USDA-approved food bank items, while the other half showcase products from an online directory<\/a> identifying American Indian-made products. In addition to tepary beans, maple syrup and cornmeal, other featured ingredients include wild rice, honey and teas.\r\n

<\/p>\r\nThe MSU project is supported by an $8,000 grant<\/a> from the university\u2019s Outreach and Engagement Council<\/a> and is also part of a three-year, $349,000 grant from the Western Sustainable Agriculture Research and Education program. Students and faculty behind the project include Rebecca Soule, culinary research chef; culinary research assistant Annemarie Kozlowski; and Shelby Smith, a dietetics student. Wan-Yuan Kuo, associate professor in the Department of Food Systems, Nutrition and Kinesiology<\/a> with expertise in food science, is the project director.\r\n

<\/p>\r\nSoule, who developed the recipes with her culinary research assistant, Kozlowski, noted that they are meant to be accessible to anyone. Kozlowski was fulfilling her hospitality management internship. Soule said they considered what ingredients are in season, their cost, their local availability and how to use the same ingredients in different recipes to reduce food waste.\r\n

<\/p>\r\n\u201cThe producer marketing recipes were fun because it challenged me to incorporate new ingredients that I had not encountered before. The food bank recipes felt so important and meaningful because, at the end of the day, we are just helping people eat,\u201d Kozlowski said.\r\n

<\/p>\r\nSoule added that she approaches health holistically: \u201cI look at overall health, including mental health and financial health,\u201d she said. \u201cHow can we make this recipe so that lots of different people feel they can make it in their home kitchen?\u201d\r\n

<\/p>\r\n\u201cWe\u2019re looking at how to utilize limited food resources at food banks,\u201d Kuo added. \u201cCan people using those resources access a variety of ingredients? We\u2019re looking at all these details to understand food bank users\u2019 perspectives.\u201d\r\n

<\/p>\r\nAnother goal is to help generate interest in Indigenous food products and to get buyers nationally and internationally interested in procuring those products, she said. The project has partnered with the American Indian Foods<\/a> program, which works to increase market access opportunities for Native American food and ag businesses. MSU\u2019s Food Product Development Lab<\/a> has collaborated with AIF since 2020, Kuo said.\r\n

<\/p>\r\nSmith, a student researcher who is a McNair Scholar<\/a> and a Montana INBRE<\/a> Scholar, investigated through a Montana Pollution Prevention Internship the nutritional components of the Native crops that were used in the recipes.\r\n

<\/p>\r\n\u201cIt was an awesome experience to be engaged in a way to help consumers and producers find safe food production and consumption techniques,\u201d Smith said. \u201cI also appreciate, as a person who grew up on a farm on the Flathead Reservation, the opportunity to support Indigenous producers.\u201d\r\n

<\/p>\r\nKuo said the MSU team hopes that by combining culinary skills, food science and cultural knowledge, their project will benefit several realms of wellness.\r\n

<\/p>\r\n\u201cThe goal is to develop delicious and diverse recipes while providing valuable educational and professional development opportunities for MSU students,\u201d Kuo said. \u201cThis project also aligns with and supports our food systems, nutrition and kinesiology department and the EHHD college\u2019s core focus on supporting food systems and food security through creative student learning and research partnership.\u201d\r\n

<\/p>\r\nThe recipes will eventually be published at montana.edu\/foodprodevlab\/recipes\/index.html<\/a>.\r\n

<\/p>\r\n

Contact: Rebecca Soule, rebecca.soule1@montana.edu<\/a>; or Wan-Yuan Kuo, 406-994-3259 or wanyuan.kuo@montana.edu<\/a><\/em><\/div>\r\n

<\/p>\r\n

MSU News Service shares stories about Montana State University in Bozeman, \r\nMontana, and the accomplishments of its students, faculty, alumni and staff. \r\nFollow on Facebook<\/A> and Twitter<\/A>.<\/EM>
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