The Agriculture and Food Research Initiative (AFRI) at the National Institute of Food and Agriculture (NIFA) is charged with funding research, education, and extension grants and integrated research, extension, and education grants that address key problems of National, regional, and multi-state importance in sustaining all components of agriculture, including farm efficiency and profitability, ranching, renewable energy, forestry (both urban and agroforestry), aquaculture, rural communities and entrepreneurship, human nutrition, food safety, biotechnology, and conventional breeding. Providing this support requires that AFRI advances fundamental sciences in support of agriculture and coordinates opportunities to build on these discoveries. This will necessitate efforts in education and extension that deliver science-based knowledge to people, allowing them to make informed practical decisions.
We promote the development of equitable, sustainable, and inclusive Community and Regional Food Systems that provide healthy food for all community members.
Come learn about new indigenous cooking by James Beard award winning author Beth Dooley:
“The Home Indigenous Kitchen”
7:15 pm, Wednesday, June 6, 2018
Goodman Community Center, 149 Waubesa St., Madison
Many of today’s young Native American chefs are creating modern indigenous cuisine with a vision, passion and approach to food that is accessible, vibrant, and beautiful. Grounded in authentic Native American values, it does not contain wheat flour, dairy products, or domestic meats. This is the original gluten-free, dairy free, low glycemic diet--think cedar-braised bison, griddled wild rice cakes, and amaranth crackers with smoked white bean paste. Drawing from her work with Oglala Lakota chef Sean Sherman (their book, The Sioux Chef's Indigenous Kitchen, won the 2018 James Beard award for Best American Cookbook), cookbook author Beth Dooley explores a thoroughly modern, utterly delicious and accessible cuisine.
The event is free and open to the public, and is sponsored by the Culinary History Enthusiasts of Wisconsin (CHEW, www.chewwisconsin.com). The event will include a lecture, cooking demo and book signing.
Beth Dooley has covered the food scene in the Northern Heartland for thirty years: she writes for the Taste section of the Minneapolis-St. Paul Star Tribune, and appears regularly on television. Her books include The Sioux Chef's Indigenous Kitchen, Savory Sweet: Preserves from a Northern Kitchen, In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland, Minnesota's Bounty: The Farmers Market Cookbook, The Northern Heartland Kitchen and Savoring the Seasons of the Northern Heartland. ... See MoreSee Less
2 months ago ·