Colonization and other factors have disrupted indigenous communities' ability to control their own food systems. This volume explores the meaning and importance of food sovereignty for Indigenous Peoples in the United States, and asks whether and how it might be achieved and sustained. Addresses different aspects of indigenous food sovereignty, from revitalizing ancestral gardens and traditional ways of hunting, gathering, and seed saving to the difficult realities of racism, treaty abrogation, tribal sociopolitical factionalism, and the entrenched beliefs that processed foods are superior to traditional tribal fare. Contributors include scholar-activists in the fields of ethnobotany, history, anthropology, nutrition, insect ecology, biology, marine environmentalism, and federal Indigenous law, as well as indigenous seed savers and keepers, cooks, farmers, spearfishers, and community activists.