Whether it's through the preservation of culture and language, defining a young Native woman’s role in technology or finding the intersection between federal law and tribal protection, our scholars are changing the world one college degree at a time. Together we can fund more American Indian scholars in their pursuit of higher education. Help us raise $500,000 by June 31st.
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Meet Our Scholars
Meet Our Scholars
- Stand With Us -
I look forward to being able to look back and say, I did that, and I hope that somebody can see what I did and take it further and go beyond. -Natasha
13.8% of American Indians have a college degree – and that’s just wrong! The American Indian College Fund is changing this by helping more Native American students start and complete their college degrees.
Support us by sharing our movement to #ShowUp4NativeCommunities.
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Help us reach our goal of raising $500K by the end of this year!
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Year End Giving
2016 is almost over! Help us reach our goal of raising $500K by the end of this year by making a donation today!
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Sadie
Sadie
- Lakota and Dakota -
Graphic Design
North Carolina State University
We are here and we're current. We are not latecomers to anything.
Imagine for a moment that there is only one color in the world. Now imagine there are hundreds more. How does that change your perception of everything around you?
In the world of graphic design, Sadie’s research is influencing how the design industry views tribal visual sovereignty. Sadie, a graduate of the Institute of American Indian Arts (IAIA), is currently pursuing her Master’s degree in Graphic design at North Carolina State University. Her work and her research on American Indian design is helping to bring attention to the fact that every tribe has their own unique identity and imagery, and that Native imagery is more than just feathers and dream-catchers. This departure from the easily recognizable symbols will open a space for every tribe to explore and share their own traditional visual imagery with the world. Sadie’s visionary work will enrich our understanding of Native visual languages and unique voice inherent to each American Indian tribe and nation.
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$5000
Student support for one year
$5000
$5000 – Student support for one year
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Isabella
Isabella
- Minnesota Chippewa Tribe -
Psychology
University of Redlands
Things have a way of circling back. Our traditional foods and our language are coming back.
Have you ever been motivated by the hardships that you’ve faced? Isabella is one of those people who has. When Isabella saw many of her friends and family members suffer from cancer and diabetes as a result of poor nutrition, she knew that she had to address the root cause of the problem – unhealthy foods. Thus, she was inspired to combine her passion of food with health. In essence, her passion lies in helping our communities cultivate a closer relationship with food through techniques that support our local agriculture and food production. Isabella plans to research about the ways food impact different individuals. And she wants to decrease the rates of cancer, diabetes, and heart disease by re-incorporating traditional foods back into our diets.
Isabella is currently getting her bachelor’s degree in psychology from University of Redlands. After finishing her undergraduate degree, she plans to get a master’s degree in nutritional psychology and help people by implementing a better food system in our homes, towns, and villages.
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$50
semester lab fee
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Justina
Justina
- Oglala Lakota -
Indigenous Liberal Studies
Institute of American Indian Arts (IAIA)
We look for the future, because the future lies within us.
Wanting to positively influence both the physical and emotional health of Native youth inspires Justina to continue working toward completing her education. As part of her studies she has developed an innovative approach to creating a healthy youth community in the midst of national problems, such as mass incarceration of juveniles, by incorporating her indigenous values in a rehabilitation protocol. Her approach addresses both developing a strong sense of identity, as well as a strong commitment to and sense of community, resulting in healthier individuals and healthier communities. Justina is so grateful to the American Indian College Fund for supporting her in her incredible journey…a path she would not be traveling without the scholarship support she’s received.
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a textbook
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Robin
Robin
- Stockbridge-Munsee -
Psychology/Information Technology
Salish Kootenai College
People can take you to places you can't go on your own.
Robin is empowered by the feeling that there are people who are listening to her story. And she is taking that inspiration to change the way minority women are represented in technology field. Robin is currently pursuing her degree in Psychology and Information Technology from Salish Kootenai College. Not only is she changing the perspective of her peers regarding technology field, but she is also representing Native women in mainstream media – in 2015 she was featured in a Microsoft-funded series “Road Trip Nation – Codetrip.” For Robin being Native is all about the work that she does within the communities that she is in. With her college degree she plans to create the same opportunity that was given to her by the community and American Indian College Fund donors.
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$30
one day of child care
$30
$30 – One day of childcare
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Waylon
Waylon
- Lummi Tribe and Northern Cheyenne -
American Indian/Native American Studies and Anthropology
University of New Mexico - Albuquerque
When I speak, I will be prepared and my voice will be heard. The words I share do not belong to me. They belong to my community because they helped me obtain that knowledge.
Waylon is working towards two bachelors degrees at the University of New Mexico, with the goal of becoming a Law Professor in American Indian/Native American Studies. Waylon believes that an education is the avenue for success and that success means being able to provide solutions to problems where there are none. Waylon is thankful for the financial and career readiness support he’s received from the American Indian College Fund as he prepares to forge ahead and fulfill his life’s purpose through his work.
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$300
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One Class (Three Credits) = $300
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Reading recommendation for Native American Heritage Month
See the list of books we recommend.
Happy reading!
All The Real Indians Died Off And 20 Other Myths About Native Americans
by Roxanne Dunbar-Ortiz and Dina Gilio-Whitaker
I Am Where I Come From
by Andrew Garrod, Robert Kilkenny, and Melanie Benson Taylor
Everything You Wanted To Know About Indians But Were Afraid To Ask
by Anton Treuer
Rez Life
by David Treuer
Bury My Heart At Wounded Knee
by Dee Brown
Reservation Blues
by Sherman Alexie
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$710
food for one month to support a student and his/her family
$710
$710 – Food for one month to support a student and family
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Try this recipe by Native American Chef Andrea Murdoch.
Inca Trail Mix
Chef Andrea Murdoch is a Native American chef based in Colorado. She generously agreed to share some of her favorite recipes in honor of Native American Heritage month.
Chef Murdoch wanted to create a recipe utilizing the staple grains of the Incas in a familiar way so that people would be more inclined to try it. When an Army recruiter she knew asked her to be a part of a walk/run event to spread awareness of PTSD (Post Traumatic Stress Disorder), she agreed to be on the team but she also wanted to contribute some sort of snack.
“As an Army brat, I have a soft spot for all who serve as well as the friends and family members who sacrifice time with those service people. I felt as though this was the perfect set up.”
Quinoa was carried by Inca soldiers when they went out on patrol or hunted because the grain is small, light weight and high in protein. It is the most important grain to the ancient civilization and as such it is the only plant that warrants an animal sacrifice as a respectful offering for a good crop.
“I told the recruiter that it was my way of offering a nutritious snack from our fallen Inca soldiers to the soldiers of today for continued strength and perseverance.”
| Ingredients | Weight | Volume |
| Quinoa | 180g | 1 ¾ Cup |
| Amaranth | 180g | 1 ¾ Cup |
| Squash seeds | 180g | 1 ¼ Cup |
| Sunflower oil | 20g | 2 Tbsp |
| Dried blueberries | 360g | 2 Cup |
| Agave nectar | 125g | 1/3 C + 2 Tbsp |
| YIELD: | 1,045g | Approximately 10 servings |
Directions
In a fine mesh strainer, rinse the quinoa under cool running water and let drain. Evenly spread the quinoa out on a baking sheet and dry for ten minutes in a 350F oven. Stir the grains after five minutes. Stir again after ten minutes with the option of continuing to cook for an additional five minutes to achieve a more toasted flavor.
Heat a 4” deep pan over high heat. Add a few tablespoons (depending on how wide the pan is) of amaranth at a time to the hot pan to pop the grain. It will jump like popcorn so 4” sides or taller is helpful to contain the grain. Continue popping the amaranth in batches and reserve in a large mixing bowl.
Toss the fresh squash seeds in sunflower oil, spread out on a baking sheet and roast in a 350F oven until amber in color, about 10 minutes.
Add the quinoa, roasted squash seeds, dried blueberries and agave nectar to the popped amaranth and stir to combine.
Evenly spread the grain mixture onto two baking sheets and bake in a 350F oven for 6 minutes. Stir the mixture and continue to bake for an additional 6 minutes. Cool thoroughly and store in an air tight container at room temperature. This mixture will stay fresh for about a week and up to a month in the freezer.
NOTE: Different dried fruits can be used as well as different seeds such as roasted sunflower seeds. Personal preference prevails!
Download the Recipe
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Try this recipe by Native American Chef Andrea Murdoch.
Amaranth Corn Pudding
Chef Andrea Murdoch is a Native American chef based in Colorado. She generously agreed to share some of her favorite recipes in honor of Native American Heritage month.
Chef Murdoch said that she liked the Amaranth Corn Pudding recipe because it can be very versatile. She originally created it as a cold dessert during the summer months but it is good served warm at the end of a meal as well. It has a natural sweetness from the coconut milk and the agave or maple adds a touch more sweetness. However, it is lower on the glycemic index than processed white sugar. Chef Murdoch believes that this recipe would be of interest with the diabetes statistics in our community.
| Ingredients | Volume |
| Corn stock | 1 ¼ Cup |
| Coconut milk | ½ Cup |
| Amaranth | 1/3 Cup |
| Amaranth flour | 4 ½ Tbsp |
| Maple syrup or agave nectar | 2 ½ Tbsp |
| Lime juice | ¼ Tsp or to taste |
| Sea salt | Pinch |
| YIELD: | 2 – 8fl oz servings |
| Corn cobs, roasted with kernels cut off | 4 ea |
| Water | 6 Cup |
| YIELD: | 3 ½ Cup |
Directions
Bring the corn stock and coconut milk to a simmer. Whisk in the amaranth and amaranth flour. Simmer for about 15 minutes or until the mixture thickens and the amaranth grains tenderize. Whisk from time to time to prevent the mixture from sticking to the bottom of the pot. Remove the pot from the heat and stir in the maple syrup or agave nectar, lime juice and a pinch of salt.
Cover the corn cobs with water and simmer over low flame for two hours. If making a large batch to freeze for later use, you can simmer the liquid down an additional hour into a concentrate to save room in your freezer. When reconstituting the concentrate back into a stock, add equal parts water and concentrate (ex. 1C water to 1C corn concentrate).
*Alternative: If fresh corn is not in season the stock can be made by simmering 1 cup dehydrated sweet corn with 6 cups water in the same manner as the recipe using fresh corn.
