Oneida program uses Indigenous foods to support community health

A Oneida Nation program is using Indigenous foods to address health disparities and reconnect community members to traditional foodways, according to PBS Wisconsin and ICT.

Ukwakhwa, which means “our foods” in the Oneida language, operates a “From Seed to Table” initiative supported by a $250,000 grant from the Wisconsin Partnership Program. The program subsidizes meals prepared by Indigenous chefs and offers workshops using foods grown on the reservation. Stephen Webster, director of farm and culinary operations, said the initiative has provided 1,393 meals through its hot lunch program and additional meals through meal preparation classes. Eldon Powless, an Oneida chef, said he incorporates locally sourced ingredients such as wild rice, beans and corn into dishes. Webster said the effort blends traditional knowledge with modern cooking to expand diets and improve community wellness