Ch'il Indigenous Foods was created with the intention to greatly increase the consumption, knowledge, and conservation of culturally significant, native plants in an effort to restore ancestral foodways. ​
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Plants have always been our medicine.
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We are focused on preserving indigenous plant knowledge, indigenous agricultural practices, and native plant species.
By growing our own indigenous plants & crops we create an abundance of opportunities to help our community learn, share, and eat!
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We strive to support Native American communities and the heirloom varieties they have protected. Whenever possible,
we source our ingredients directly from tribal members and their farms.
Ch'il Indigenous Foods
Promotes plant medicine through grassroots activism, sharing of indigenous plant foods, and giving plants for growing.
Grows rare heirloom varieties of indigenous plants at Ch'il Dryland Farm & partnering locations.
Creates income for indigenous farmers we source ingredients from.
Spreads knowledge of how to prepare nutritious meals including indigenous plants foods.
Shares food creations with others through Nááts'íilid Kitchen, private selective catering, fairs, & festivals, and more.
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''It was around the holidays and I had brought my grandma, shimásáni , some blue corn cookies made from Navajo blue corn & juniper ash. I had began to incorporate a larger variety of traditional indigenous plant foods into my diet and I was so excited to share with everyone.
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As my grandmother took a bite , her whole face lit up, and she let out the most adorable squeal of delight. ''These are just like how my mom use to make for us!'' She said with pure childlike enthusiasm. The taste had brought her back to a younger part of her self, a moment of love she had between her and her mother. I realized then exactly how important food is. How it can tie us to our family, k'é, become part of who we are,
and bring great joy just from a taste.
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I had this moment in my heart while creating this social enterprise. I hope to bring this same moment to the next generation so they can pass it down to their children. I want all people to get a taste for the indigenous plant foods grown on turtle island, crave them, and grow them.
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Plants played such an important role in the health and growth of my people and they deserved to be honored and shared. Eating plants is going to help change the collective future for the better. Our bodies, the animals we share this world with, and Mother Earth need people to change their diet to a more sustainable way of eating.
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Plants are a medicine for the Mind, Body, & Spirit that we can absorb every single day.
I want to inspire others to incorporate plant foods into their life in the hope that they experience well-being, happiness, and harmony.
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When creating Ch'il Indigenous Foods, I had my own family in mind.
Although I am a Diné woman (Navajo) , my children are also a part of the Apache & Crow tribes. Inspired by their unique heritage, I included plant foods offered by the many different Indigenous tribes. ''
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I hope to bring more awareness to the huge variety of plant foods eaten by the people native to North America, while embracing the communities involved in preserving their culture and heirloom crops.' '
-Narissa Ribera
On the Board of Wheatridge Center For Music & Arts,
Member Of The CDEC Tribal Advisory Council,
Co-Creator of Nááts'íilid Kitchen,
Founder Of Ch'il Indigenous Foods
Ch'il Indigenous Foods has worked with Jefferson County Schools Native American Education Program, The City Of Wheat Ridge,
CU Boulder, Harvest Of All First Nations, Colorado Native Org, Spirit Of The Sun, Native American Counseling & Healing Collective,
Sweet Ridge Studios, WRCMA, and more.
Ch'il Indigenous Foods is the winner of the 2024 Wheat Ridge Sustainability Award.
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