A traditional Native American food inspired an award-winning science experiment after Destany “Sky” Pete, a Shoshone and Paiute high school student, wondered whether chokecherry pudding could affect cancer cells. Working with researchers at Boise State University, Pete compared different chokecherry preparations against uterine sarcoma cells in laboratory conditions. The traditional preparation, which included crushed chokecherry seeds, produced the most notable effect after 24 hours.

The finding helped Pete win first prize at the Elko County Science Fair and earn a place at the Intel International Science Fair. Her project was especially meaningful because it connected modern science with a traditional food from her community. Pete explained that older preparations included crushed seeds, while some modern versions removed them, leading her to question whether the seeds contained compounds worth investigating.

However, the experiment was much more limited than viral headlines suggest. The research involved isolated cancer cells in a laboratory, not people, and it did not prove that eating chokecherry pudding can prevent, treat, or cure cancer. The observed cell-killing effect was limited, and additional research would be needed to identify the active compounds, determine safe and effective concentrations, understand how they work, and establish whether any effect occurs in living organisms.

Chokecherry has a long history in Indigenous food traditions, but the seeds also require caution because the stones contain compounds that can release cyanide when damaged or improperly consumed. Pete viewed her discovery as a starting point for further research, including testing other types of cancer cells. Her story ultimately shows how cultural knowledge and scientific curiosity can come together, turning a traditional recipe into an intriguing scientific question without overstating what the experiment actually proved.