About Iroquois White Corn

The Iroquois White Corn Project, originally Pinewoods Community Farming, began as the vision of Dr. John Mohawk (Seneca) and Dr. Yvonne Dion-Buffalo (Samson Cree). Their desire to bring Iroquois White Corn back as a staple of the Haudenosaunee (Iroquois) diet began a decade-long project that has returned to its original home, Ganondagan.

Dr. John Mohawk (Seneca), founder of the Iroquois White Corn project

Iroquois White Corn is traditionally managed and protected to create nutritious corn products from heirloom seeds dating back at least 1,400 years in Haudenosaunee communities. Hand-grown, hand-picked, and hand-processed, Iroquois White Corn products are non-GMO, gluten-free, and have a low glycemic index.

Our goal is to restore the farming, consumption, and distribution of traditional Iroquois White Corn to Native American communities and to offer Iroquois White Corn products to the community at large.

Iroquois White Corn, along with beans and squash, is often called "Three Sisters." Learn more by reading the "Legend of the Three Sisters."

Historic Site Manager, Peter Jemison (Seneca) braiding Iroquois White Corn in preparation for it to dry. Corn braided in October will be ready to be processed in February.

The Iroquois White Corn Project brings people together for cross-generational cultural experiences that teach traditional skills and engage them in community-building activities, including Indigenous foods cooking, cultural workshops, planting, harvesting and husking bees.