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Native food is more than a Thanksgiving spread. What Indigenous chefs want you to know about their incredibly diverse cuisine.

Two years ago, Elena Terry watched her daughter sing as she dug a small hole in the soil and placed a bean seed inside.

For months, Terry had searched for ancestral seeds that had been cultivated by the Ho-Chunk Nation. She contacted seed banks and libraries across the country but many of her tribe’s ancestral seeds had been lost.

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