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This is the only conference series in the world devoted to the food and nutrition of Indigenous Peoples. The Fifth Annual Conference on Native American Nutrition will bring together tribal officials, researchers, practitioners, funders, and others to discuss the current state of Indigenous and academic scientific knowledge about Native nutrition, dietary health, and food science, and identify new areas of work.
Tired of kale? Learn to use these other hearty greens - Swiss chard, collard greens, spinach - to make mouth-watering nourishing dishes.
Please join Saba Andualem and her Cook Fresh Interns as they show you their multicultural take on Chicken & Rice with Urban Roots grown garden fresh vegetables. They will utilize vegetables grown from their farm for the recipe as well as get into all the different ways they've had this dish in their own homes. Saba is the Cook Fresh program manager who will be leading the class, she loves cooking, and always trying new dishes.
Join us for our next Cooking Up Culture webinar as Chef Kim Tilsen-Brave Heart (Oglala Lakota) demonstrates how to prepare Bison Meatballs and Wojapi sauce.
Polenta - a coarse ground cornmeal dish - is incredibly versatile and provides a perfect backdrop for a host of vegetable and bean combinations that are complementary in taste and nutrition.
Learn to use late autumn produce and pantry staples to create two beautiful and tasty vegetable toppings and pairings that are quick and easy to prepare and serve on or with polenta.
Cool and nourish your body this summer with easy-to-prepare recipes using a variety of seasonal Midwestern vegetables. Some of the recipes you'll learn Crunchy Lemon-Kissed Zucchini, Creamy Kohlrabi and Greens, Vibrant Kale Pesto Ramen, Roasted Garlic and Cherry Tomato Sauce with Arugula, etc. Learn more and register on the events page!
Cool and nourish your body this summer with easy to prepare recipes using a variety of seasonal Midwestern vegetables. Some of the recipes you'll learn Crunchy Lemon-Kissed Zucchini, Creamy Kohlrabi and Greens, Vibrant Kale Pesto Ramen, Roasted Garlic and Cherry Tomato Sauce with Arugula, etc. All webinars are interactive and will include a live cooking demonstration - cook along if you want. Learn more and register on the events page!
July Featured Chef: Loretta Barrett Oden (Potawatomi), Chef/Owner, Corn Dance Cafe
June featured Chef: Tawnya Brant (Mohawk)
Learn how to prepare Fresh Plant-Based comfort food inspired and influenced our chef's Portuguese & Caribbean cultural traditions.