The nonprofit mission of Native Seeds/SEARCH is to conserve and promote arid-adapted crop diversity to nourish a changing world. We work within the southwestern United States and northwestern Mexico to strengthen regional food security.
Please join us in this necessary work.


NS/S is Accepting Applications for our Conservation Internship

Native Seeds/SEARCH is seeking applicants for our internship program in crop genetic resources conservation. The emphasis of this program is in training individuals who are positioned to directly implement what they learn from their internship experience within Native American communities in the Southwest; applicants do not have to be of Native American descent themselves. Upon completion of the program, interns will be armed with hands-on experience and tools necessary to implement and strengthen regional seed conservation efforts in Native communities. NS/S has always recognized the critical importance of Native agriculture and initiated this internship program to help build capacity in Native communities for their own food security and sovereignty.

We will hire two internship positions for the summer and fall of 2015.

Reviving Jack Beans

By Melissa Kruse-Peeples, NS/S Conservation Program Manager. Published on March, 20, 2015.

Imagine if you could take a time machine and visit an ancient Hohokam agricultural field 1,000 years ago. The crops in that field would contain corn, green-striped cushaw squash, and tepary beans – varieties familiar to contemporary Pima and Tohono O’odham farmers. But you might also find an unusual, yet majestic, bean known today as jack beans (Canavalia ensiformis).

NS/S Is Hiring a Collections Coordinator

Native Seeds/SEARCH is accepting applications for Collections Coordinator to work at our Conservation Center in Tucson, Arizona. This position provides support for crop genetic resource conservation and interpretation of the NS/S seed bank collection.

All About Chiles

By Melissa Kruse-Peeples, NS/S Conservation Program Manager. Published on February, 20, 2015.

Whether it is red or green in New Mexico, spicy jalapenos of Tex-mex recipes, or fiery chiltepines of the borderlands, chiles are synonymous with Southwestern cuisine and central to our culinary identity. Chiles are also a large part of the agricultural economy of our region. The hot summer climate and sandy soils of southern New Mexico and Arizona come together to create a million dollar chile industry. However, you may be surprised to learn that chiles are a relatively recent part of the 4,000 year old Southwestern agricultural history and were not commonly grown or eaten until the last several hundred years.