Here is the almost final program for the 2016 Great Lakes Intertribal Food Summit (click the link below).  We’re working on a few small updates before sending the printer, but here’s your first sneak peak.  Among the many highlights, we’re excited to feature

• four seed keeping workshops by Rowen White and Clayton Brascoupe
• a butchering workshop with both a bison and a churro lamb
• conservation planning workshops from USDA’s Natural Resources Conservation Service and other great partners speaking on topics like climate change and soil health
• food safety training
• an international flavor with foods and presenters from Mexico and Peru/New Zealand
• and, of course, an incredible menu from our amazing chef team that is traveling from across the country; we even have Julio Saqui joining us from Belize to teach traditional cacao processing

Summit Program