The Food Sovereignty Symposium and Festival is just about ready, and meal tickets are going fast for the March 10-12 event on the University of Wisconsin campus and surrounding sites in Madison, Wisconsin. The symposium component of the event is focusing on Indigenous and broader topics of food sovereignty that impact how communities and individuals control and manage their food systems, and the festival component is a celebration of Indigenous, local, and regional foods hosted by several very famous and mouth watering Indigenous chefs — preparing our daily meals.
CLICK MORE LINK FOR SCHEDULE and Meal Tickets: https://food-sovereignty.com/
LIVE BROADCASTING BY IndianCountryTV.com :
LIVE Friday March 10th:
#1 Rowen White – Seed Sovereignty, Janie Hipp with the Tribal Food Code Project:
#2. Dan Cornelius, Jessie Conaway, Reynaldo Morales and Martin Reinhardt on Climate Change, Treaty Rights and Natural Resources:
#3. Elizabeth Hoover, Brian Yazzie and Richard Monette reflecting on Standing Rock.
LIVE: Saturday March 11th:
#1. 9:15-10am – Rowen White on Seeds, Sovereignty and Building for the Future.
#2. 10:00-12am – Taste of Tribes Brunch – and All Star Native chef team.
#3. 12:00am – Keynote with Elizabeth Hoover on Food Sovereignty Today.
The Mobile Farmers Market’s upcoming schedule includes:
- MOSES Organic Farming Conference – Feb. 24-25 • LaCrosse, WI
- Indigenous Farming Conference – March 3-6 • White Earth, MN
- Food Sovereignty Symposium & Festival – March 10-12 • Madison, WI
- Great Lakes Intertribal Food Summit – April 19-12 • Gun Lake Pottawatomi, MI
Here’s more information on the Food Sovereignty Symposium & Festival and Great Lakes Intertribal Food Summit that are hosted by the Intertribal Agriculture Council.
We are excited to announce new Native Market & Gallery weekend hours, Saturday’s from 11 to 4pm!
Come visit us and check out some of our new products from Sakari Botanicals, a Native American female owned business out of Bend, Oregon. All herbs are wild crafted and/or organically grown at their nursery. Pick up some bath salts, healing salves, lip balms or infused medicinal oils for yourself or as a gift.
The Intertribal Agriculture Council and the Gun Lake Pottawatomi Tribe are hosting the Spring 2017 Great Lakes Intertribal Food Summit from April 19-23 at Gun Lake’s Jijak facility. Please visit the event website if you want to share feedback on what you’d like to see as part of the event or if you want to get involved.
Chef applications are currently being accepted, with those received by November 30th receiving priority.
The Native Market and Gallery is located at 1732 Fordem Ave in Madison, WI. We are open Wednesdays 4pm-7pm. We will have more business hours coming 2017! You can also order online or get products …
Source: Native Market & Gallery
#1. Foraging for Food, Fuel and Medicines: Hyssop
The Red Lake Ojibwe Nation and Intertribal Agriculture Council (IAC) take you on a short walk along part of the Red Lake Ojibwe Nation’s, Red Lake and the woods that surround it foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit held at Red Lake, Minnesota during September of 2016.
#2. Foraging for Food, Fuel and Medicines: American Basswood
Here is Kevin Finny, Director of the Jijak Foundation for the Gun Lake Pottawatomi in Michigan speaking about the use of American Basswood, one of several species of trees identified during the fall 2016 Intertribal Food Summit held on the Red Lake Ojibwe Nation during September.
#3. Foraging for Food, Fuel and Medicines: Milkweed
With Kevin Finney, executive director of the Gun Lake Pottawatomi’s Jijak Foundation and Tashia Hart of the Sioux Chef Team in the woods and fields of Red Lake Ojibwe Reservation foraging for food, fuel and medicines as part of the Great Lakes Intertribal Fall Food Summit sponsored by the Intertribal Agriculture Council during September of 2016.
#4. Sapping Black Walnut and other trees
Forest Specialist Kevin Finney discusses a few things they learned while sapping Black Walnut trees — one of them, the emergence of a by-product called pectin.
As part of the Food Sovereignty movement in Indian Country the Intertribal Agricultural Council and the Red Lake Ojibwe held a Great Lakes Intertribal Food Summit in Red Lake during September of 2016 featuring foraging for food, workshops on soil, traditional economies, and related subjects while featuring several Indigenous chefs and Native cuisine for two days.
One of the featured workshops of the Intertribal Food Summits that have been held in the Great Lakes region is the Foraging for Food workshops. At the up and coming Red Lake Intertribal Food Summit during September 16 & 17th it is called “Harvesting from the Forest” and will be led by Tashia Hart of Red Lake, who works with the Sioux Chef, Sean Sherman. Several other participants will be assisting in identifying and harvesting for the feasts, plants and medicines that are commonly used by Indigenous people for health and nutrition.
The Jijak Foundation, Red Lake Ojibwe, Oneida Nation and the Intertribal Agriculture Council (IAC) have focused their Great Lakes regional conferences on food sovereignty, Native harvesting, and Indigenous culinary development.
Collecting and Evaporating Maple sap at Jijak Food Summit 2016
Paul DeMain and the Intertribal Agriculture Council take you on a short walk along part of Camp Jijak’s Maple sapping lines and then over to the Jijak Foundation’s Sugar Shack built at the camp for use by members of the Gun Lake Pottawatomi Tribe. Kevin Finney, the Executive Director of the Jijak Foundation explains some of the things to consider when using an evaporator for making syrup during the spring 2016 Great Lakes Intertribal Food Summit near Hopkins, Michigan.
Jijak Food Summit: Maple & Sapping 2016
Kevin Finney the Director of the Gun Lake Pottawatomi’s Jijak Foundation and camp describes to visitors the beginning of a renewal in local tribal interest in tapping for Maple and other species for sugar, syrup, food and medicinal products. The Jijak Foundation and the Intertribal Agriculture Council (IAC) have focused several Great Lakes regional conferences on food sovereignty, Native harvesting, and Indigenous culinary development.
Hello All! The time has come again to put a call out for volunteers for this years Taste of Madison in Madison, WI. This is our second year doing this event, which takes place September 3rd and 4th. We are really excited to be offering delicious traditional Native foods prepared by some of Madison’s favorite local restaurants. And new this year, we are partnering with accomplished Native chefs, Sean Sherman (The Sioux Chef), Brian Yazzie, and Kristina Stanley who will be preparing the food for the event!
We are looking for volunteers to commit to a 4 to 6 hour shift during the weekend. We will provide you with three meal tickets per shift good at our booth! Our menu features our old favorites from last year, Blue Corn coated Red Lake Walleye over Wild Rice; Wild Rice Brats; and our Native Salad. New dishes we are serving up this year include Braised Buffalo Tacos, Pumpkin Hominy Soup, and Wild Rice and Chia Seed Pudding. All traditional foods are gluten and dairy free.
Consider coming out to work a shift with us as we share some amazing traditional Native foods with Madison!
Contact us if you are interested in working a shift and we will get in touch!