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.
Building on success at its semi-annual meeting last February, we headed back out to the Pacific Northwest for the ATNI (Affiliated Tribes of Northwest Indian) annual meeting in Pendleton, Oregon at Umatilla’s Wildhorse Resort and Casino. We again brought ingredients for the hotel chefs to make our native salad recipe (with their own spin) that brought together White Earth wild rice, Oneida’s Tsyunhehkwa white corn, Native Natural Anasazi beans tossed in a wild berry vinaigrette made with Yocha Dehe’s Seka Hills olive oil and Red Lake Nation Foods wild plum syrup. The recipe also included dried cranberries and local fresh garbanzo beans.