The Food Sovereignty Symposium and Festival will be held March 10-12 on the University of Wisconsin campus and surrounding sites in Madison, Wisconsin.  The symposium component of event is focusing on Indigenous and broader topics of food sovereignty that impact how communities and individuals control and manage their food systems, and the festival component is a celebration of Indigenous, local, and regional foods.

Tickets are now available for the Saturday “Taste of the Tribes” brunch and evening banquet, as well as the Thursday and Friday night pop-up dinners. We are also seeking volunteers for various shifts and responsibilities.  #foodsovereignty


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Chef Profile: Brian Yazzie

Brian Yazzie (aka Yazzie The Cook) is a Navajo Chef from Dennehotso, AZ on the Navajo Nation.  Chef Yazzie has a degree in Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College.  He caters private events and provides cooking demonstrations utilizing healthy Indigenous foods free of colonial ingredients. As the Chef de Cuisine at The Sioux Chef, he enjoys collaborating with other cooks … Continue reading Chef Profile: Brian Yazzie

American Indian Foods Pop-up Dinner

Chefs: Tashia Hart and Brian Yazzie from the Sioux Chef in Minneapolis Ben Jacobs,  Tocabe in Denver Karlos Baca, Taste of Native Cuisine, Dunton Hot Springs, CO Kristina Stanley, Brown Rice and Honey Dan Cornelius, Intertribal Agriculture Council, Native Market The Food Sovereignty Symposium & Festival is featuring a series of Indigenous foods meals, including an opening American Indian Foods Pop-up Dinner on … Continue reading American Indian Foods Pop-up Dinner


Thanks for your interest in joining us for the Food Sovereignty Symposium & Festival. Most of the events are free, with the exception of the meals. Many of the meals are pop-ups at private restaurants and at campus dining halls. Please let us know you are coming! Tickets are now available.

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