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Native Nutrition

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Auger founded the project in 1999 in the hopes that a revitalized indigenous food supply might help curtail the spread of diet-related diseases among Native Americans.

And there’s some reason to hope that Auger’s plan is well-founded; after conducting tests on the seeds, University of Minnesota scientists were stunned to discover that the antioxidants in Auger’s beans outnumbered grocery store beans by about 20 to 1. One variety of squash contained over twice the calcium and magnesium of grocery store squash. Hominy corn contained half the calories.

Auger hopes the project will help native Americans return to the healthier lifestyle of their heritage, when "we hunted and fished and trapped and grew what we needed."

Another bonus is connecting children and teens with their heritage.

“We’re re-establishing a connection with the earth,” says Jewell Arcoren, the project’s cultural and youth coordinator, recalling a time when people used to nourish the plants with song in addition to water and dirt. “We’re calling up genetic memories. And the kids like the idea that they have their own food. It’s real Indian food. It gets them excited.” Plus, she says, the taste of the vegetables is “just unbelievable.”

“The tomatoes have a rich texture,” Auger says. “They’re almost purple, they’re so red. They taste meaty. When you eat it, you know they’re different. They’re more intense.”

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