Here is the almost final program for the 2016 Great Lakes Intertribal Food Summit (click the link below). We’re working on a few small updates before sending the printer, but here’s your first sneak peak. Among the many highlights, we’re excited to feature
- four seed keeping workshops by Rowen White and Clayton Brascoupe
- a butchering workshop with both a bison and a churro lamb
- conservation planning workshops from USDA’s Natural Resources Conservation Service and other great partners speaking on topics like climate change and soil health
- food safety training
- an international flavor with foods and presenters from Mexico and Peru/New Zealand
- and, of course, an incredible menu from our amazing chef team that is traveling from across the country; we even have Julio Saqui joining us from Belize to teach traditional cacao processing
Intertribal Food Summit 