Indigenous Food-Science-Ways: Integrating Indigenous knowledge with food science research and education to support value-added Native foods

Progress report for SW21-929

Project Type: Research and Education
Funds awarded in 2021: $349,898.00
Projected End Date: 08/31/2024
Host Institution Award ID: N/A MSU Internal
Grant Recipients: Montana State University; Salish and Kootenai College
Region: Western
State: Montana
Principal Investigator:
Wan-Yuan Kuo
Montana State University
Eric Belasco
Montana State University
Dr. Jane Boles
Montana State University
Dr. Paul Gannon
Montana State University
Dr. Paul Lachapelle
Montana State University
Dr. Brent Peyton
Montana State University
Brenda Richey
Montana State University
Mattie Griswold
Montana State University
Rebecca Richter
Montana State University
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Project Information

  • Note on the April 2023 submission: Since July 2022, we have been reworking the project scope to best meet the current interest of the CSKT community. The information below (including the Summary, Objectives, Timeline, Collaborators, Research) shows the original proposal's contents. We will update these project contents in the next report, after receiving approval from the CSKT government and stakeholders for the adjusted project directions.


Native Americans have a 50% higher obesity rate than non-Hispanic whites and are three times as likely to die from diabetes than the national average. Such a high prevalence of chronic illness is contributed by the disrupted food heritage and by the highly processed non-Native foods of the Commodity Food Programs. In the last decade, Tribal nations have initiated food sovereignty revolutions by reconnecting to Native food systems that value the health of both the land and people. Under the Food Safety Modernization Act, food science becomes a crucial tool to prove the safety of Native foods. Unfortunately, Native food systems are yet to receive sufficient support from today’s food science societies.

On the other hand, Tribal producers are economically disadvantaged in the competitive agri-business industry due to limited processing infrastructure and business assistance on the Reservations. The Tribal members’ spiritual dilemma between value-added endeavors and profiting from ancestral foods also creates a barrier to embrace a value-added economy.  

Working with the Confederated Salish and Kootenai Tribes (CSKT), this project aims to establish a culturally-sensitive, value-added Native food initiative by integrating Indigenous wisdom with current practices in food science research, instruction, and outreach. First, an annual Native food assessment will be conducted using surveys and focus group interviews to gather Tribal members’ interests and challenges in value-added Native foods. Second, value-added bison products will be developed based on traditional Indigenous food processing knowledge and evaluated for safety and quality. Scale-up trials will be accompanied by assessments in food safety, marketability, and nutrition. Third, economic and ecological models will be built based on the developed bison products for ranch-to-campus operations. Forth, Salish Kootenai College business students and Montana State University Food Product Development Lab students will collaborate to innovate business ideas for value-added Native foods with food sovereignty and ecological purposes.

The project result will be disseminated to the CSKT community via a Native Food Day event with progress presentations, workshops, and focus groups. The economic impact of the project will be evaluated using an Input-Output Model to estimate economic multipliers associated with changes in existing food systems. The food sovereignty and ecological impact of the project will be assessed using a post-workshop survey, and the overall project benefit will be evaluated by monitoring the annual Native food assessment.

This project will identify the critical components to establish sustainable, Native-owned value-added enterprises to support the 150 CSKT producers. Re-defining value-added using Native sustainability lenses will facilitate the creation of nutritious and culturally-significant Native food products to strengthen the economy, food sovereignty, and ecological resilience of Native communities. The integration of Native values with Western practice in this project can serve as a collaborative model for the food science community to support the Indigenous food sovereignty movement at national and global scales. 

Project Objectives:

Objective 1. Assess Native food status on the Flathead Reservation

Objective 2. Develop healthy value-added bison meat products

Objective 3. Build economic and ecological models for bison ranch-to-campus

Objective 4. Establish SKC-MSU student partnership on Native food business innovation

Objective 5. Share value-added Native food opportunities with the Tribes

Objective 6. Evaluate multidisciplinary sustainability impact of the project


The table below displays the timeline of the project with important stakeholder events, project milestones, and scholarly output. The annual Native food survey and Native food focus group will take place in December and June each year, respectively. The partnership between the SKC and MSU students will take place in the fall of each year, followed by the business class innovation in spring. The Annual Native Food Day will take place in June when the project progress meeting and annual workshop will be hosted, and the business students’ innovation ideas presented, as the focus groups held.


Click linked name(s) to expand/collapse or show everyone's info
  • Francis Bird - Producer
  • Clint Fitchett - Producer
  • Trevor Huffmaster - Technical Advisor
  • Jill Mackin (Researcher)
  • KayAnn Miller - Technical Advisor
  • Jason Moore - Technical Advisor
  • Brandon Siemion - Producer
  • James Vallie
  • Patrick Yawakie


  • Offering technical assistance and resources in food processing, safety, marketing, distribution, and energy optimization will encourage producers and food processors to engage in Native food farm to school businesses. 
  • Offering technical assistance and resources in local food procurement will encourage school meal operators to engage in Native food farm to school purchases. 
Materials and methods:

Objectives 1-4 are the research objectives of this project. For each objective, the purposes and procedures are briefly described, followed by detailed methodology.


Objective 1. Assess Native food status on the Flathead Reservation:

The recently formed CSKT Food Sovereignty Team has conducted a quick survey on COVID-related food insecurity. Building on previous dietary studies on the Reservation6,20, we propose to work with the CSKT Food Sovereignty Team to assess the annual Native food status on the Flathead Reservation. Surveys and focus groups will be used to gather Tribal members’ perceptions, knowledge, practice, interest, and challenges in accessing, preparing, and consuming Native foods. The assessment will also explore opinions on creating value-added opportunities for Native foods with ecological and food sovereignty purposes. This business component of Native foods has not been studied in previous CSKT research. The assessment result will guide the product and business development of this project to meet the Tribes’ needs.


Assessment planning:

We have recently received funding from the Center for American Indian Rural Health Equity to form a CSKT Community Advisory Board on healthy value-added Native foods. We will work with the Board on designing and conducting the assessment. Besides, we will follow the First Nations Development Institute’s “Food Sovereignty Assessment Tools21” to conduct the assessment. The survey will be administered in December each year and focus groups in June to allow analyzing the survey data for forming appropriate focus group questions. We will pilot a survey and focus group interviews in spring 2021 to prepare for the project assessment (supporting documents).


Annual Native food survey:

The survey will be semi-structured with multiple choices and open-ended questions, administered online using Qualtrics (Provo, UT). As this Reservation has around 60% non-Native residents22 who can influence the local food system, the survey will recruit 60 adult Tribal members and 60 non-tribal adults from the Reservation. The survey will assess the participants' Native food experiences and opinions, including the frequency of consuming selected Native foods, the perceptions on Native food and dietary health, the interests and barriers to acquiring more Native foods. The survey will also inquire participants' thoughts on value-added Native foods, including the potential cultural conflict to commercialize ancestral foods, recommendations on the choice of Native foods and value-added directions, and implications of value-added Native foods to food sovereignty and ecological conservations. 


Annual Native food focus groups:

The focus group will recruit 24 adult Tribal members split into three groups with comparable demographics for result validations across groups. The actual method employed will more closely resemble the action of storytelling or ‘Talking Circles’ which are more commonly employed for Indigenous peoples to communicate and gain greater understandings through a Native perspective. Indigenous peoples have long used storytelling as an oral tradition to pass on knowledge from generation to generation to teach about cultural beliefs, values, customs, rituals, history, practices, relationships, and ways of life.  Storytelling serves to connect Indigenous people to their environment and guide their interactions with it.  In this way, storytelling can preserve culture, help to better realize relationships to the environment, and serve as a means of appreciating and supporting collective decisions.  The term ‘Talking Circles’ will be used as our means of assessment and will encourage storytelling by elders and others who wish to participate. The Talking Circles will be based on a focus group approach that is widely used in consumer research23. The focus group guide will be developed based on the survey result and framed on the opportunities of value-added Native foods. Nvivo 12 Software (QSR International, Doncaster, Australia) will be used to analyze and create themes from the focus group data. 


Objective 2. Develop healthy value-added bison meat products


Bison dried meat is a traditional food of many First Nations Tribes. The CSKT stakeholders consider dried meat as a desirable product to be developed due to its connection with Indigenous foodways, its high nutritional quality24, yet high demand in time and resources to prepare. Bison dried meat can be made into various dishes25 and thus has a wide market potential beyond Native consumers. Bison dried meat traditionally is made by sun drying. However, literature is scarce regarding bison meat drying to meet current food safety standards.


Thus, this project aims to integrate traditional Indigenous knowledge and food safety requirements to develop commercializable bison dried meat. While we intend to honor the animal by providing the original flavor of bison, some consumers including Natives may prefer less gamey and bloody flavors. Hence, bison jerky with smoke flavors will also be developed. The developed bison products will be presented to the Flathead Tribal schools and MSU to engage the students in learning Native foods. The products will also be used to build the bison ranch-to-campus models (objective 3).


Bison dried meat preparation:

The bison dry meat will be developed based on traditional meat cutting and handling recommended by Tribal stakeholders, combining the following oven heating and solar drying steps to meet USDA safety regulations for jerky26,27. Longissimus dorsi will be sliced  into approximately 1 cm thick slices and slices either placed in brine for salt equilibration or dry rubbed with salt and held at ≤ 40°F with selected periods and levels of salt. Lethality will be achieved using a commercial smokehouse (Alkar, Lodi, WI).  Meat strips will be processed for lethality in two different ways.  One would be a process similar to how many processors produce jerky, house temperature at 160°F with dampers closed for 1 hour26.  The second process would be steam cooked to an internal temperature of 145°F for 5 minutes. Afterward, using a solar-assisted forced-air dryer, the meat water activity will be reduced to ≤ 0.85 monitored by a water activity meter (Aqualab 4TE, Meter Food, Pullman, WA).


Microbial and quality tests:

The products prepared with varying salt levels, brine periods, heating and drying time will be tested for Enterobacteriaceae, Generic E. coli, and total aerobic plate count using 3M Petrifilm Plates (St. Paul, MN). The products that pass the above indicator tests will be subjected to a challenge study utilizing inoculated pathogens, E. coli O157:H7, Salmonella spp. and Listeria monocytogenes to confirm the process lethality. The products that pass the challenge test will be screened for sensory qualities using an in-house sensory panel. Using the process yielding a safe and desirable product, a jerky version of the bison product will be created by including spices and powdered smoke flavor during the dry brining step.


Pilot scaled-up and consumer tests:

The processes yielding safe and preferable sensory qualities will be pilot scaled-up from 140 grams to 14 kg of starting bison meat. Scaled-up products passing the meat temperature, water activity, indicator and the challenge tests will be evaluated for batch consistency by an in-house sensory panel and a texture analyzer (TA.XTii, Texture technologies, Hamilton, MA) with Warner-Bratzler knife with guillotine block. Two bison dried meat and two bison jerky products with tested safety, optimized sensory quality, and batch consistency will be presented to the three Flathead Tribal schools and MSU for consumer acceptance tests. 120 students at each location will rate their liking of the four products on a nine-point hedonic scale.


Nutritional analysis:

For the top-rated bison dried meat and jerky, total protein, fat, fatty acid profile, and mineral will be analyzed by NP Analytical Laboratories (St. Louis, MO). Moisture will be analyzed using a Mettler Toledo HE53 Moisture Balance (Columbus, OH). The nutrition labels will be created using the ESHA software (Salem, OR) and provided to the Tribal schools and MSU for presenting the product quality compared to foods currently offered on the campus.



Objective 3. Build economic and ecological models for bison ranch-to-campus


Both the CSKT Food Sovereignty Team and our Producers are interested in business models to bring healthy Native foods to the local market. Flathead Reservation 4H Extension and MSU Culinary Services are looking to use Native foods to enrich the students’ learning of Indigenous heritage. Yet, CSKT members repeatedly face the conflict of profiting from ancestral foods, which should have been integral to the land that the Tribal members commit to safeguarding7.


Henceforth, we propose to build both economic and ecological models of taking Native food to the market, to demonstrate that commercializing Native foods has the purpose of benefiting not only the local economy but most importantly, food sovereignty and environmental sustainability. The models will be built to bring the bison products developed in Objective 2 from ranches to the three Flathead Tribal schools and MSU.


The economic model for the bison ranch-to-Tribal schools:

Based on the 2017 Census of Agriculture, Montana has an estimated bison inventory of 19,157.  That inventory is mostly distributed across three locations and includes 4,045 bison in Glacier County (in Blackfeet Nation), 1,379 bison in Big Horn county (in the Crow Agency), and 2,800 in Madison county (home to Ted Turner’s famous Flying D Ranch)28. The three Producers on this project have a total of around 550 bison located on the Flathead, Blackfeet, and Crow Reservations.

In developing a model that delivers bison from ranches on the Flathead Reservation into schools, the existing supply chain can be utilized. While there are only three scalable bison slaughter and processing facilities in Montana, White’s Wholesale Meats on the Reservation has expressed a willingness to slaughter bison from the CSKT. Once slaughtered, the bison meat can be made into a bison dried meat or jerky with Mission Mountain Food Enterprise Center, also on the Reservation. The utilization of this existing slaughter and processing capacity provides a clear remedy for the largest hurdle impacting the completion of a ranch-to-school supply chain29. This supply chain also satisfies CSKT’s interest in using slaughter and processing that is in the local economy and has an existing relationship with the Tribes.


The economic model for the bison ranch-to-MSU:

In addition to delivering healthy food to Tribal schools, the development of expanding this supply chain to include the MSU dining hall will also provide positive benefits to all involved.  This project will collaborate with Chef KayAnn Miller, Director of MSU Indigenous Food Initiative. The MSU Dining Hall has a long-running interest in purchasing Montana raised foods with an ongoing example including the purchase of beef from animals raised by Montana State University30. The established Farm-to-Campus program is commissioned to make 25% of the foods served on campus sourced from Montana suppliers31. Similarly, this new collaboration will provide an important outlet for Tribal food to make its way to feed the student body at Montana State University and augment existing supply chains through the Mission Mountain Food Enterprise Center and the CSKT.


The ecological model:

The supply chain economic model for the bison products will be used as the framework to build the ecological model. The ecological model will be constructed using contemporary, holistic, and food product-specific life cycle assessment (LCA)32,33. The LCA model will focus on the basic cumulative use of energy, water, land, and associated greenhouse gas emissions34. This will offer opportunities for identifying improvements in bison product chain efficiency, manufacturing safety, and environmental performance.

Economic and social-cultural factors such as employee benefits, working conditions, and animal welfare will also be incorporated into the model35,36 as cultural considerations are critical for food production and consumption patterns as well as how environmental, social, and economic impacts associated with food systems are valued. The bison products LCA will be constructed by selecting/defining a functional unit of consumer benefit, articulating the LCA goals and scope, inventorying mass and energy inputs and environmental releases throughout each relevant stage of production, and evaluating the potential economic, social, cultural, and economic impacts of cumulative mass and energy inputs and releases.

The LCA model will become the foundation for future development into a more-comprehensive life cycle sustainability assessment (LCSA) which will include life cycle costing (LCC), social life cycle assessment (SLCA), and cultural aspects within the bison product LCA. Transparency in LCA documentation including databases and assumptions utilized coupled with diligence in group-informed interpretations of LCA results will help provide meaningful information for project stakeholders and the public.

Participation Summary
4 Producers participating in research

Research Outcomes

Recommendations for sustainable agricultural production and future research:
  • The contents below are prepared for the April 2023 submission. 

Based on our research activities with the Flathead Reservation community, we prepared five recommendations that should be taken into consideration for future community-based collaborative research projects with Tribal communities.

  1. When beginning community-based research, it is critical to reflect upon one’s identity and how one is situated in relation to the partnering community. Many of us, especially those working in academia, have been educated and trained by Western institutions which are rooted in colonial worldviews. As researchers trained by Western institutions, we risk perpetuating harmful colonial practices through our research in community-based settings. Research using a westernized approach often sets the researcher apart from the subject and creates a power dynamic that is inherently one-sided and extractive. By reflecting on the forces that have shaped our individual ways of thinking and knowing, as well as those which have informed the policies and practices of our institutions, we can become more aware of both challenges and opportunities for conducting collaborative research with Tribal Nations.
  2. It is critical to know and understand the historical and current context of the partnering community, including both historical and contemporary traumas associated with colonization. This should include knowledge of federal law and policy that have influenced land access, food systems, policy, sovereignty, health of land and people, and more. Additionally, it is important to understand the historical trauma associated with non-Native research institutions.
  3. As sovereign nations, each Tribal community has unique review and approval processes for research partnerships and projects. It is the responsibility of research partners to fully participate in review processes, defined by the Tribal community, and receive appropriate approvals before research begins. This requires clear communication and active engagement with review boards throughout the entire research process, including research protocol design, selection of methods, implementation of projects, and dissemination of outcomes. In fall 2022, the Confederated Salish and Kootenai Tribes updated their review process for all research conducted on the Flathead Reservation. This transition affected our project in several ways: First, when the Tribes announced they would update their review process, our research was placed on hold for several months. Second, it will further delay the project's progress due to all research needing to be resubmitted through the updated CSKT Review process, which now includes a Reservation Review Board, Institutional Review Board, and Tribal Council. This updated review process is in the best interest of the CSKT to ensure that only equitable research partnerships will exist with their community, which we believe is critical for the sovereignty of all Tribal Nations. However, it has illuminated potential misalignment between the timelines of academia and grant reporting with the development of successful community-based research partnerships with Tribal communities.
  4. Current institutional policies regarding ownership of knowledge, data, and intellectual property may not be equitable. Research institutions such as Montana State University have a responsibility to respect and uphold the sovereignty of Tribal Nations in order to not repeat past mistakes or injustices, however current institutional policies perpetuate inequity in research and threaten the sovereignty of Tribal Nations. Further work and reform is needed around intellectual property rights and information ownership to ensure equitable research partnerships between academic institutions and community partners. Thus, research conducted in Tribal communities by people who are not from those communities can threaten the sovereignty and self-determination of Tribal Nations.
  5. Any and all research conducted in Tribal communities should be led by community members and driven by community interests and needs rather than student, faculty, or institutional priorities. Community Advisory Boards should consist of members of the partnering community and should be representative of community leadership.
2 New working collaborations

Education and Outreach

5 Consultations
1 Tours
10 Webinars / talks / presentations
27 Other educational activities: 8 producer/food worker interviews, 12 community advisory board meetings, 3 presentations to CSKT Government, and 4 visits with project collaborators.

Participation Summary:

4 Farmers participated
61 Ag professionals participated
Education and outreach methods and analyses:

The table below summarizes past communications and community outreach events of this project. 

Community event and purpose

Location, dates,and duration



8 interviews with Native producers and food service workers to identify needs, interests, challenges, and recommendations in supplying, sourcing, processing, marketing, and distributing local foods to local communities (in collaboration with the MSU Extension)

Flathead Reservation; Fall 2021-

Winter 2022,

1.5 hours per interview, totaling 12 hours

8 agricultural professionals: 4 are Native producers, two (man) raise cattle and grow feed crops, one (man) grows cherries, and one (woman) grows potatoes and raises cattle. Theother 4 are Native workers of food establishments, two (1 man, 1 woman) manage restaurants, one (woman) provides event catering, one (man)operates a food truck.

Both the producers and food workers expressed interest in selling and buying more local foods, however needing a stronger local food network including financial support, communication, processing, and distribution infrastructure. The producers identified challenges to selling food products including consumer cost barriers, limited processing and distribution infrastructure, limited access to financial capital and USDA inspection; The food workers identified challenges to buying local foods including high cost, consistency of availability, assurance of food safety, and lack of procurement network. IRB number 2019_18_Kuo

12 community advisory board meetings to update the project progress, seek input, and to learn community development status and needs

Virtual; Summer 2021 – Spring 2022, 1 hour per meeting, totaling 12 hours

5 board members attending different dates: Rachel Andrews- Gould (Dean, Business Division; Director, Center of Excellence for Tribal Entrepreneurial Education, Salish Kootenai College (SKC)), Amy Vaughan (Director of Operations, Boys & Girls Club of the Flathead Reservation and Lake County), Brenda Richey (Ag/4-H Agent of Flathead Reservation, MSU Extension); Jan Tusick (Director, Mission Mountain Food Enterprise Center); Havilah Burton (SNAP-Educator, MSU Extension- Flathead Reservation)

These meetings have helped to identify three collaboration opportunities: (1) Native Fish Keepers and the American Indian Food Program to market lake trout products from the Reservation; (2) Montana Team Nutrition to identify a culinary professional to coach St. Ignatius School on Farm to School initiatives; (3) Invite school officials and local food stakeholders to advise us on developing the 2022 Flathead Reservation local food survey.

4 presentations to the CSKT Government to introduce proposed projects, seek guidance, and request approvals of upcoming project activities

Aug 2021 (virtual), Mar 2022 (virtual),  July 2022 (in-person); totaling 4 hours

1 presentation to the 2021 CSKT Tribal Council (10 members), 2 presentations to the 2022 CSKT Tribal Council (10 members), 1 presentation to the CSKT Food Sovereignty Team (5 members)

The 7 projects presented include (1) Food product development with Boys and Girls Club; (2) Bison and beef farm to school opportunity assessment; (3) Native Fish Keepers lake trout marketing, (4) Tribal youth mental health and diet study, (5) Fish waste project with Native Fish Keepers; (6) Dry meat project with People’s Food Sovereignty Program (7) opportunities to collaborate with Montana Pollution Prevention Program

3 public presentations to introduce the project team and collaborators’ work on Indigenous food sovereignty  

MSU Bozeman; Mar 2022; Oct 2022, totaling 5 hours

Presentation 1: “Indigenous Food Product Development” included panel discussion with Chef Sean Sherman, joined by 23 audience members; Presentation 2: “Meat distribution on the Flathead Reservation” by Patrick Yawakie, joined by 14 audience members; Presentation 3: “Decolonizing Food Science” for NATIFS non-profit organization (5 members), joined by 15 audience members

These presentations facilitated dialogues between the People’s Food Sovereignty Program, the Food Product Development Lab, Chef Sean Sherman of the Indigenous Food Lab, and the North American Traditional Indigenous Food Systems (NATIFS) non-profit organization and highlighted work of these projects to local food organizations including Prospera Business Network and Open and Local Coalition.

5 consultations with Flathead Reservation and Native food stakeholders to offer technical information in food research, development, and testing.    

Virtual; Summer 2021-Spring 2022; total of 10 hours

Shelly Fyant (food sovereignty leader and former CSKT Chairwoman), Joshua Brown (University of Montana doctoral student and CSKT Food Sovereignty Team member), Brandon Siemion (owner of Bighorn Bison at White Buffalo Ranch and Native producer of Crow Nation), Barry Hansen (Fish Biologist of the CSKT Native Fish Keepers, Inc.), Brianna Routh (Food & Family Extension Specialist of MSU Extension)

These consultations answers questions for the Native food stakeholders in the areas of food safety, nutrition, quality, food product and recipe development, value-added processing and marketing, food waste repurposing, and institutional review board applications. Addressing these stakeholders’ questions were helpful in supporting their food businesses and food sovereignty works.    

5 meetings with Native Fish Keepers Inc. to discuss fish waste project

Virtual; May 2022-August 2022 totaling 2.5 hours

Barry Hansen (Fish Biologist for Native Fish Keepers Inc.), Elissa Ikola (undergraduate Pollution Prevention intern), Paddy Fleming (Montana Manufacturing Extension Center), Abigail Bockus (Bozeman Fish Technology Center), Barbara Watson (Program Coordinator for Montana Institute on Ecosystems), Jennifer Grossenbacher (Director of the Montana Pollution Prevention Program), Wendy Sealey (Bozeman Fish Technology Center), Gibson Gaylord (Bozeman Fish Technology Center), Paul Gannon (Professor of Chemical and Biological engineering at MSU), Eric Belasco (Professor of Agricultural Economics at MSU), Wan-Yuan Kuo (Project PI)

These meetings helped develop and identify project goals and timelines.

3 meetings with American Indian Foods to develop food safety & labeling lectures

Virtual; August-Sept 2022 totaling 3 hours

Latashia Redhouse (American Indian Foods Program Director), Britni Beck (International Market Specialist at Intertribal Agriculture Council), Mattie Griswold (MSU Graduate student), Genesis Chavez (MSU Graduate student), Wan-Yuan Kuo (Project PI)

These meetings helped develop and identify project goals and timelines.


1 meeting with Salish Kootenai College Institutional Review Board and Reservation Review Board to review project activities

Virtual; August 2022 totaling 1 hour


Dr. Stacey Sherwin (SKC IRB), Dr. Amy Burland (SKC Education), Dr. Clay Comstock (SKC IRB), Michael Durglo (Dept. Head Historic Preservation, Reservation Review Board), Mattie Griswold (MSU Graduate Student), Wan-Yuan Kuo (Project PI)

This meeting helped to communicate about research activities and updated CSKT review process.

1 meeting with Montana State University Legal Team to review project activities

Virtual; August 2022 totaling 1 hour

Alison Harmon (Vice President for Research and Economic Development), Tricia Seifert (Dean, College of Education, Health & Human Development) Mary Miles (Professor in Dept. Of Health and Human Development), Elizabeth Bird (Project Development and Grants Specialist), Brianna Routh (Food & Family Extension Specialist of MSU Extension), Mattie Griswold (MSU Graduate Student), Wan-Yuan Kuo (Project PI)

This meeting helped to communicate about research activities and updated CSKT review process.


Education and Outreach Outcomes

Key areas taught:
  • This project started in July 2021 and has focused on assessing the needs and challenges of stakeholders in the first year. The second year so far (July 2022 – April 2023) has focused on exploring project directions, feasibility, and considerations for intellectual property management under the updated research review process of CSKT. We plan to, in the third year, propose activities complying with CSKT’s new research review procedure and following the current community stakeholders’ guidance, and report the project findings to the community.

Information Products

Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.