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1. The Impact of COVID-19 on Food Access for Alaska Natives in 2020

   https://doi.org/10.25923/5cb7-6h06  

   Johnson, N.; Erickson, K.S.; Jäger, M.B.; Jennings, L.L.; Juan; A.R.; Larson, S.; Smythe, W.K.S.; Strawhacker, C.; Walker, A.; et al (January 2021, Arctic report card)

   Moon, T.A.; Druckenmiller, M.S.; Thoman, R.L. (Ed.)

   This essay discusses impacts of COVID-19 on food access for Indigenous individuals in Alaska, drawing on a collaborative study initiated by the Indigenous Foods Knowledges Network. Key lessons include: • The COVID-19 pandemic has exacerbated existing challenges for Alaska Natives in accessing traditional and store-bought foods. • The strength of Indigenous cultural and economic practices such as food sharing networks helped mitigate these challenges. • Policies and programs that support access to traditional foods and Indigenous sovereignty strengthen the ability of individuals and communities to respond to significant events that break down supply chains and restrict mobility. 

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2. Growing microbiology literacy through interdisciplinary approaches to food fermentations and an Indigenous peoples’ rights framework

   https://doi.org/10.1128/jmbe.00152-24  

   Hauptmann, Aviaja Lyberth; Maroney, Stephanie; Bissett_Perea, Jessica; Marco, Maria L (January 2025, Journal of Microbiology & Biology Education)

   Pandey, Sumali (Ed.)

   ABSTRACT New approaches to microbiology education are needed to ensure equitable representation in microbiology and to build literacy in microbiology and science broadly. To address this goal, we developed a course held at the collegiate level that uniquely integrated microbiology, Indigenous studies, science and technology studies, and arts and performance. The course participants included students in 12 majors across science, engineering, humanities, and arts. The different disciplines of the course intersected around Inuit fermented foods as the basis for discussions on fundamental microbiological principles, the scientific method, food sovereignty, and Indigenous peoples’ rights. A diverse array of activities was included, ranging from lectures in microbiology and fermentation, a sauerkraut-making lab, a walk through the Native American contemplative garden, a workshop on Inuit drum making and dance, as well as a performance by Inuit-soul group Pamyua. We propose that a radically interdisciplinary approach and a human rights framework in microbiology education can be a way to enhance microbiology and science literacy for a diverse group of students. 

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3. Microbiome Assembly in Fermented Foods

   https://doi.org/10.1146/annurev-micro-032521-041956  

   Louw, Nicolas L.; Lele, Kasturi; Ye, Ruby; Edwards, Collin B.; Wolfe, Benjamin E. (September 2023, Annual Review of Microbiology)

   For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods and beverages. Recent sequencing surveys of ferments have mapped patterns of microbial diversity across space, time, and production practices. But a mechanistic understanding of how fermented food microbiomes assemble has only recently begun to emerge. Using three foods as case studies (surface-ripened cheese, sourdough starters, and fermented vegetables), we use an ecological and evolutionary framework to identify how microbial communities assemble in ferments. By combining in situ sequencing surveys with in vitro models, we are beginning to understand how dispersal, selection, diversification, and drift generate the diversity of fermented food communities. Most food producers are unaware of the ecological processes occurring in their production environments, but the theory and models of ecology and evolution can provide new approaches for managing fermented food microbiomes, from farm to ferment. 

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4. Aulukluki neqkat: centering care of salmon and relational research in Indigenous fisheries in the Kuskokwim River, Alaska

   https://doi.org/10.1139/as-2023-0039  

   Esquible, Janessa; Hoffman, Avery; Lowrey, Danielle; Ropati, Destiny; Cleveland, Jacqueline; Williams, Mike; Samuelson, Jonathan; Justin, Wilson; Christiansen, Freddie; Black, Jessica; et al (June 2024, Arctic Science)

   This Indigenous-led project aims to better understand historical and contemporary ways in which Alaska Native Peoples steward salmon and the values connected to salmon stewardship. Indigenous Peoples have stewarded Alaska lands and waters for thousands of years yet have been largely excluded from western science and management systems. In this project, we utilize a participatory approach that allows for the equitable valuing of ideas and knowledges to document the breadth and depth of Yup'ik and Athabascan knowledge and governance systems in southwestern Alaska. We reshape research methodologies by centering Indigenous frameworks and methodologies, including circle dialogues and multi-generational interviews led by Indigenous scholars and students in their home communities and regions. In this paper, we share the Yup'ik and Athabascan values, knowledge, management, and governance mechanisms that can improve the long-term sustainability and equity of Alaska salmon systems. This research elevates the voices of Alaska Native salmon stewards and experts from the Kuskokwim Bay and the Kuskokwim River. We elaborate on five key themes that emerged from this research, including traditional Indigenous ways of life, Indigenous stewardship, self-determination, food and livelihood sovereignty, and ecosystem changes, and identify a more equitable and sustainable path forward for salmon and people in Alaska. 

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5. Value change debt as a window of opportunity for transformative change: a case study on the mixed Indigenous food system of St. Paul Island, Alaska

   https://doi.org/10.1007/s11625-025-01665-z  

   Zimmermann, Silja; Dermody, Brian J; Carothers, Courtney; Di_Fant, Valeria; Divine, Lauren M; Lestenkof-Zacharof, Kadyn; Padula, Veronica M; Theunissen, Bert; Wassen, Martin J; Dorresteijn, Ine (September 2025, Sustainability Science)

   Abstract Arctic Indigenous food systems are essential to the survival of local communities, but face significant challenges due to environmental, economic, and social pressures. The objective of this study is to elicit values of the mixed Indigenous food system on St. Paul Island, Alaska, and understand their potential as deep leverage points for transformative change in the context of their historical co-evolution with the local food system. To achieve this objective, we engage three generational groups within the Aleut Community of St. Paul Island to obtain local food system stories. From these stories, we (i) elicit historical events that are thought to have shaped the local food system, (ii) identify factors that influence the food system in its present and future states, and (iii) delineate intrinsic, instrumental, and relational food system values. Our findings show that most identified historical events are perceived to have undermined the Indigenous food system and that most factors identified to shape present and future food system states present barriers for community members to engage in traditional practices. Yet, despite this, values that relate to traditional Indigenous livelihoods remain central in the local value system. These results suggest a value change debt, i.e., a time lag between changes in peoples’ held values following changes in the system around them. We propose that this lag provides a window of opportunity to leverage transformative change. We argue that as long as traditional food system values persist, there is potential to reconfigure the food system in a way that embraces these values, enhancing the system's relevance to the community's way of life. 

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