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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

“The mission of the Iroquois White Corn Project is to encourage Haudenosaunee farmers to grow the corn and for people in our communities to eat it for more than just special occasions or ceremonial use, making it something they eat every day,” - Jeanette Jemison (Mohawk, Snipe Clan), Friends of Ganondagan Program Director

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.

“For me, Iroquois White Corn is a teacher, it has taught me patience, acceptance, resourcefulness, gratitude and mindfulness. Our ancestors teach us when working with the corn you have to have a ‘good mind’. In working with others, I teach them to have the same respect for the corn, so those good thoughts will go further seeping into their daily lives.” - Angel Jimerson (Seneca, Heron Clan), Iroquois White Corn Production Manager

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.

Learn More

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Watch Senior Cultural Interpreter, Tonia Galban (Mohawk, Bear Clan) & Curator, Michael Galban (Washoe/Paiute) braid Hehgowa:h (Flint Corn) grown in the Three Sisters Garden.

Watch Belinda (Tuscarora, White Bear Clan) teach how to make traditional Haudenosaunee corn bread using Iroquois White Corn