Please join us for an evening to learn more about indigenous culture and how food, health, and community are connected. Chef Rick will entertain with a demonstration of a few traditional Indigenous cultural dishes and share his knowledge and learnings on the cultural connections between food, language, culture and health.
Food brings us together, language ties us together.
Draft schedule
530-6pm - Reception and networking -Serving traditional Strawberry drink)
6-630- Demo on a few traditional dishes. Presentation on indigenous cultural traditions related to food and health.
Maple-Glazed Popcorn (gluten-free, vegetarian). Popped corn with a maple butter glaze as a coating.. Maple is a traditional medicine, and popcorn is an invention of the Aztecs and Mayans, dating back approximately 5,600 years. It was used for food, decoration and ceremonies.
Mixed Berry Wild Rice Pudding with Maple Syrup (Gluten-free, Dairy-free, Plant-based). Mixed berries tossed with cooked and chilled Wild Rice, then finished with maple syrup.
630-730 - Q&A
Chef Rick Powless (Lakhwawˀyʌ^hu meaning “good cook”) is a citizen of the Haudenosaunee Confederacy. He is a member of the Onʌyoteˀa ká (Oneida Nation of the Thames, or “People of the Standing Stone”), Ohkwali (Bear Clan). He is a second-year Ph.D. student in Education at York University. He is a Red Seal chef with 35 years of experience in the industry. His research is on Food Insecurity, focusing on uneven economic disparity. He is also focused on traditional Indigenous foods and food sources and their effects on our mental health. He focuses on diet, health, the environment, and the relationship between these issues. In promoting traditional foodways, it becomes apparent that the social and physical environment plays a key role in nourishing our minds, bodies, and spirits.
Parking is free.
FEES:
CCHL Student: $30.00
CCHL Member: $35.00
Non-Member: $45.00
Fees include appetizers, non-alcoholic drinks, wine, and honoraria for Chef Rick
