Leroy Little Bear, Roxann Smith and Jonny BearCub Stiffarm discussed the treaty and the ecological and cultural significance of restoring American bison to native lands.

Leroy Little Bear, Roxann Smith and Jonny BearCub Stiffarm discussed the treaty and the ecological and cultural significance of restoring American bison to native lands.
Leroy Little Bear, Roxann Smith and Jonny BearCub Stiffarm discussed the treaty and the ecological and cultural significance of restoring American bison to native lands.
Leroy Little Bear, Roxann Smith and Jonny BearCub Stiffarm discussed the treaty and the ecological and cultural significance of restoring American bison to native lands.
Students had an opportunity to learn about faculty-led study abroad trips and talk to advisors about how they could incorporate study abroad into their academic experience.
Associate Professor Aimee Dunlap serves as director of the project, which involves seven researchers from six institutions across the St. Louis region.
Associate Professor Aimee Dunlap serves as director of the project, which involves seven researchers from six institutions across the St. Louis region.
Associate Professor Aimee Dunlap serves as director of the project, which involves seven researchers from six institutions across the St. Louis region.
Aimee Dunlap and Nathan Muchhala are collaborating with researchers from the Saint Louis Zoo, Missouri Botanical Garden, SLU, Webster and Maryville.
Aimee Dunlap and Nathan Muchhala are collaborating with researchers from the Saint Louis Zoo, Missouri Botanical Garden, SLU, Webster and Maryville.
Aimee Dunlap and Nathan Muchhala are collaborating with researchers from the Saint Louis Zoo, Missouri Botanical Garden, SLU, Webster and Maryville.
This year’s annual forum was part of a five-day collaborative virtual conference “Indigenous Knowledge and Sustainability – Food.”
This year’s annual forum was part of a five-day collaborative virtual conference “Indigenous Knowledge and Sustainability – Food.”
This year’s annual forum was part of a five-day collaborative virtual conference “Indigenous Knowledge and Sustainability – Food.”