Kristina Stanley, a member of the Red Cliff Band of Lake Superior Objiwe, is the owner of Brown Rice & Honey and winner of Madison Magazine’s 2017 gold medal winner for best Artisan Food Producer. The concept of her catering business is that sweet treats don’t have to be nutritionally void. (So go ahead, have another.) Stanley, who is also director of catering and events for Food Fight’s Market Street Diner in Sun Prairie, specializes in vegan and gluten-free cookies, cakes, muffins and other confections, and she’s constantly experimenting with alternative grains and sweeteners for her treats.
Tashia Hart has a Bachelor of Arts Degree with a focus in Biology from Bemidji State University. Chef Tashia is Anishinaabe from the Red Lake Reservation in northern Minnesota. As a Culinary Ethnobotanist for The Sioux Chef team, she is an expert in identifying wild and indigenous plants for culinary usage along with discovering new uses and techniques for the bounty of wild flavors all around us. This background is valuable in her knowledge of foods both in the field and in the kitchen.
Tashia Hart is also the author “Girl Unreserved”, a very intimate coming-of-age narrative told from the perspective of a “mixed-blood” girl from a Chippewa Indian reservation in Northern Minnesota available on Amazon.com HERE.
Chef M. Karlos Baca founded the Taste of Native Cuisine, an Indigenous Chefs collective in 2011, and in connection with the Southern Ute Cultural Center & Museum, as a means to reintroduce and revitalize Indigenous Foodways through education, foraging, and indigenous menu tastings. His work has been featured on Zagat Foodways: 10 Meals That Define America.
Karlos recently partnered with The Sioux Chef team in hosting Yúaarükapì “Foods of our Natural World” Special 5-Course Indigenous Pop-up Dinner in the Minneapolis area. Here’s a glimpse of what that amazing dinner entailed and a preview of what’s in store for next week’s Food Sovereignty Symposium & Festival.
Elizabeth Hoover is Manning Assistant Professor of American Studies at Brown University where she teaches courses on environmental health and justice in Native communities, Indigenous food movements, and community engaged research. Elizabeth is of Mohawk/Mi’kmaq background from upstate NY and eastern Canada, and frames her work through a focus on the importance of community-based research and culturally and socially supported programming.
Her book manuscript “The River is In Us;” Fighting Toxics in a Mohawk Community, an ethnographic exploration of Akwesasne Mohawks’ response to Superfund contamination and environmental health research, will be published by the University of Minnesota Press in Fall 2017. Her second book project From “Garden Warriors” to “Good Seeds;” Indigenizing the Local Food Movement explores Native American farming and gardening projects around the country: the successes and challenges faced by these organizations, the ways in which participants define and envision concepts like food sovereignty, and importance of heritage seeds.
Elizabeth has published articles about environmental reproductive justice in Native American communities, the cultural impact of fish advisories on Native communities, tribal citizen science, and health social movements. In addition, she also serves on the executive committee of the Native American Food Sovereignty Alliance (NAFSA), and the newly formed Slow Food Turtle Island regional association, and is a board member of the Environmental Justice League of RI (EJLRI).
Dr. Martin Reinhardt, an Anishinaabe Ojibway citizen of the Sault Ste. Marie Tribe of Chippewa Indians from Michigan, is a tenured associate professor of Native American Studies at Northern Michigan University where he teaches courses in American Indian education, tribal law and government, and sociology.
Professor Reinhardt’s current research focuses on revitalizing relationships between humans and Indigenous plants and animals of the Great Lakes Region. He has a Ph.D. in Educational Leadership from the Pennsylvania State University, where his doctoral research focused on Indian education and the law with a special focus on treaty educational provisions.
Among numerous other projects, Prof. Reinhardt was primary investigator on the Decolonizing the Diet Project (DDP) that focused on the impacts of a traditional Indigenous Great Lakes diet. DDP participants ate varying degrees of this Indigenous diet during the study period, resulting in general overall improvement in physical health while learning how to obtain and cook those regional Indigenous foods on a regular basis. The project also published the Decolonizing Diet Project Cookbook.
Ben Jacobs is co-owner of Tocabe: An American Indian Eatery, based in Denver, Colorado. Tocabe first opened its doors in December 2008 and added its second location in 2015 and a food truck last year. Tocabe is the only American Indian owned and operated restaurant in Metro Denver. Ben is a Tribal member of the Osage Nation located in north eastern Oklahoma.
In addition to his work in founding Tocabe, Ben has actively worked to promote American Indian nutrition and healthy eating through workshop in Native communities, as well as advocacy in the Denver area. Part of his philosophy is a “Native first” approach to local foods that places heightened priority in sourcing from Tribal food producers.
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 and chefs on Indigenous food projects. Chef Yazzie aspires to explore old and new delectable Indigenous cuisine creations and to educate all populations on the health benefits and possibilities of an Indigenous diet. Brian has previously partnered with the Intertribal Agriculture Council on Great Lakes Intertribal Food Summits at Gun Lake Pottawatomi and Red Lake, as well as the Taste of Madison.