The American Indian Foods Pop-up Dinner at Robinia Courtyard was a huge success. Our Native chef team prepared five courses featuring an array of Indigenous foods.
The menu included 1) Smoked Whitefish & Tepary Bean Dip and Buffalo & Cranberry Pemican, 2) Posole Three Sisters Soup, 3) Indigenous Salad with Wild Rice and Cholla Cactus Buds, 4) Roast Duck & Kanastole (Oneida Cornbread), and 5) Wild Rice Cake with Berries and Walnut Frosting.
We would also like to offer a huge thank you to Jonathon Reske and Robinia Courtyard for graciously hosting the event.
Food Sovereignty Symposium and Festival • May 20-22 