Community and Regional Food Systems is a large project with many people from a diverse range of backgrounds working together. Our team includes people from food-related nonprofits, community health organizations, university extensions, emergency food centers, researchers from a variety of areas, and members of food policy counsels. Without this collaboration, the research we are doing would not be possible. For more information about the people working on this project, click on the links below:
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 ·