By: Ted Robbins
Food and Society grantee featured in National Public Radio piece
Most tribes in the United States eat fry bread, a staple of Native American cooking. But its lack of nutritional value is causing concern that the delicacy is making health problems among American Indians worse. Terrol Dew Johnson is one of the estimated 70–that’s 7-0-percent–of O’odham adults who have diabetes. He is co-director of TOCA, Tohono O’odham Community Action, an organization that promotes traditional food. And fry bread is not what he’d call a real traditional food.
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