Rachel Austin from Kalamazoon, Michigan, stands in the Gitigaanike Garden on the Red Lake Indian Reservation in northern Minnesota, on Sept. 13.

On the Red Lake Indian Reservation in northwestern Minnesota, the Ojibwe people are working to reclaim their food sovereignty with recipes that celebrate their heritage and make use of the bountiful land that they call home.

At this year's second annual Red Lake Nation Food Summit, members of regional tribes came together to teach workshops on trapping, hunting, and gathering. Cooking demonstrations using indigenous ingredients reveal not only a path toward food sovereignty and a "decolonized diet," but also a viable option for eating heathy.

Photographer Sarah Stacke attended this year's summit to capture these centuries-old recipes in the making. Here, Stacke shares her culinary journey alongside the Ojibwe and her words on the importance of gatherings such as this.

Move west to "the land where food grows on water,” a prophecy told the Ojibwe. A reference to wild rice, the Ojibwe began migrating from the East Coast across the Great Lakes to where they settled in Red Lake, Minnesota, and the environs in the 1700s.

Today on the Red Lake Indian Reservation, wild rice is a vital part of a movement to feed the roughly 5,000 tribal members living there with organic fruits and vegetables, game, and foraged foods cultivated entirely on the reservation. As one of only two closed reservations in the US, the state courts or government have no jurisdiction in Red Lake, and the land is collectively owned by the tribe, rather than allotted to individuals.