In just two years, Native American activists and local farmers have turned just six pounds of rare Mohawk red bread corn seed from the variety’s last two remaining ears into nearly 2,000 pounds of grain, sparking a remarkable cultural regeneration for the Akwesasne Mohawk tribe of northeastern New York.
Thanks to an innovative seed-saving venture that began in 2017 on a patch of land in Kingston, New York, for the first time in decades, the Akwesasne can eat a much greater variety of their long-