Train-In: Common Foods Sustain our Bodies and Spirits
In 2014, Oglala Lakota chef Sean Sherman started The Sioux Chef, an indigenous foods education business enterprise and catering organization fully commited to revitalizing Native American cuisine. On March 20, the National Museum of the American Indian will provide in Sherman and numerous other Native food items and sustainability specialists for their latest on the internet party, a webinar all about how classic foods maintain intellect and overall body. Following Sherman’s speech, there will be a moderated panel discussion with Native panelists Valerie Segrest (Muckleshoot), Susan Sekaquaptewa (Hopi), and Travis Zimmerman (Crane Clan of the Grand Portage Band of Lake Top-quality Chippewa). Participants will be in a position to check with questions to master about regular foodways, revitalization of cuisines, and how Indigenous meals can serve as sustenance. Although the function, element of the NMAI’s Native Awareness 360 initiative, is particularly suggested for K-12 educators who request methods in educating about culture, foodstuff, and sustainability, it is open up to all who are intrigued. The party starts at 1 p.m. on March 20. Registration is offered at smithsonian.zoom.us. No cost.