The day before the official opening of this year’s annual Great Lakes Intertribal Food Summit, Kevin Finney the director of the Gun Lake Pottawatomi Tribe’s Jijak Camp, the host of the event discusses evaporating at the Tribe’s sugar shack.
The four day conference opened on Thursday April 21st, with 4 days of activities around Food Sovereignty with Indigenous growers, producers, program managers and agency resources on site. The conference also features over a dozen Indigenous chefs from through-out the western Hemisphere cooking the meals with Native foods, spices and medicines.
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