Connie Robinette

In November, we recognize the rich history, traditions, and contributions of our nation's indigenous people. National Native American Heritage Month was initially recognized federally in the United States in 1990 with a resolution made by the 41st President, George H. W...

Sumac berries lend themselves to use in a lemony-earthy flavored spice, or use them immediately to make a tangy and refreshing beverage. Chef Nico Albert (Cherokee Nation) is a self-taught chef, caterer and student of traditional Indigenous cuisines based in Tulsa, Oklahoma...

In this Making It Grow studio demonstration, Vicky Bertagnolli opens her family cookbook and create a dish using fresh South Carolina ingredients. Creamed Kale will be on the menu! Ingredients 1 bunch of kale (Serves 3 adults) 1 pint of heavy cream 1 pinch each of salt and...

Make a salad of all Native greens from the oak woodlands as served at indigenous restaurant Cafe Ohlone in California. Salad serves 6. Ingredients For the Salad Dressing ¼ cup water 2 pint blackberries 1 bay laurel leaf (or commercially available bay laurel) 1 tablespoon...

In this featured segment on Making It Grow, Ansly Still, 2023 South Carolina Watermelon Queen, talks to Amanda McNulty about locally grown watermelon and shares her recipe for watermelon bruschetta. Ingredients 2 cups of watermelon chopped in ½ to ¾ inch pieces 1 teaspoon...

Learn how to make this staple dish, which is part of nearly every meal in a Cherokee home. Cherokee Bean Bread is a staple of the diet and present at every meal. It is traditional to wrap the breads in corn leaves, but for convenience, corn husks are used in this recipe...