Teach-In: Traditional Foods Sustain our Bodies and Spirits

In 2014, Oglala Lakota chef Sean Sherman founded The Sioux Chef, an indigenous food education business and catering company committed to revitalizing Native American cuisine. On March 20, the National Museum of the American Indian will bring in Sherman and various other Native food and sustainability experts for their newest online event, a webinar all about how traditional foods sustain mind and body. Following Sherman’s speech, there will be a moderated panel discussion with Native panelists Valerie Segrest (Muckleshoot), Susan Sekaquaptewa (Hopi), and Travis Zimmerman (Crane Clan of the Grand Portage Band of Lake Superior Chippewa). Participants will be able to ask questions to learn about traditional foodways, revitalization of cuisines, and how Indigenous foods can serve as sustenance. While the event, part of the NMAI’s Native Knowledge 360 initiative, is especially recommended for K-12 educators who seek resources in teaching about culture, foods, and sustainability, it is open to all who are interested. The event begins at 1 p.m. on March 20. Registration is available at smithsonian.zoom.us. Free.

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