The ICT Newscast for Friday, November 28, 2025, takes a look back at Indigenous foods, chefs and agriculture. Check out the ICT Newscast on YouTube for this episode and more.
The history of food: Navajo Chef Freddie Bitsoie joins ICT to tell us why traditional foods are rooted in history and why it matters.
Tradition harvest: Corn is central to many Indigenous cultures, lifeways, and connection to the ancestors. Stewart Huntington caught up with ICT’s Kevin Abourezk to learn about a corn harvest in Ioway territory.
From the earth: Chef Crystal Wahpepah has built a career lifting up native farmers, seasonal foods and traditional practices for her restaurant in Oakland, California.
The humble onion: For many tribes, food sovereignty shows up in the simplest traditions like wild onion dinners. Five Oklahoma tribes have gathered for generations to cook — passing down knowledge through family, community and the land itself.
Change maker in the kitchen: As we gather this season, many of us are thinking about what goes on the table. For Chef Sean Sherman, the answer is simple: Indigenous ingredients that honor our ancestors and nourish our future. Here’s how he’s reshaping the dinner conversation.
View previous ICT broadcasts here every week for the latest news from around Indian Country.
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