Overview – Southwest Intertribal Food Summit

The Southwest Intertribal Food Summit was held on October 26-27 in Taos, New Mexico at Taos County Economic Development Corporation (TCEDC), Red Willow Farm, and Taos Pueblo.  Building upon the success of past Intertribal Food Summits, as well as many past events in the Southwest such as the TOCA Basketry Celebration, this event featured foods and knowledge of the region with additional perspective and contributions from across the country.

The event’s first day was hosted at TCEDC in the morning and Red Willow Farm in the afternoon.  The morning included several hands-on sessions and presentations.

As an Intertribal Food Summit, Indigenous and Native-produced foods were incorporated into both the menu and educational programming.  Ray Naranjo, Loretta Barrett Oden, Elena Terry, Tanya Brant, Darryl Montana, Kaya Deerinwater, several Taos Pueblo community members, and several others helped make a fantastic variety of foods that kept everyone well-nourished throughout the event.

Red Willow Farm provided a perfect setting for afternoon educational sessions and networking.  Among the interactive sessions was a cacao processing workshop led by Julio Saqui from Belize.

Saturday’s events moved to Taos Pueblo, one of the oldest continuously inhabited communities on Turtle Island.

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Like other Intertribal Food Summits, the local foods of Taos Pueblo and the broader region were prominently featured throughout the event, including these unique foods within the Pueblo.

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The seed rematriation of an ancestral Taos Pueblo squash was one of Saturday’s many highlights.

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Weather can be unpredictable for almost every outdoor event.  Late October in northern New Mexico can be warm and sunny, cold and snowy, or almost any variation in between.  Fortunately, this event had perfect weather, making the event an even more memorable and inspiring experience.

Thank you to Taos Pueblo for hosting.

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Slow Food Terra Madre 2018

Slow Food Turtle Island Association sent an official delegation to Slow Terra Madre in Turin, Italy for the second time in 2018.  While Native delegates have attended this event since its inception, this official delegation is an important step forward in reclaiming our narrative and presence on these type of global platforms.

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Tribal Cooperative Development and Value Added Workshop

Join the University of Wisconsin Law School’s Great Lakes Indigenous Law Center and the Intertribal Agriculture and partners, including the University of Wisconsin Center for Cooperatives, the Native American Food Sovereignty Alliance (NAFSA), for a Roundtable on Tribal Cooperative Development and Value Added Products in Madison, Wisconsin on Tuesday morning, June 5th.  In addition to this half-day session, there are several related events occurring in Madison from June 4-6, including the

  1. Food Sovereignty on Turtle Island Symposium that is part of the Ethnobotany Conference
  2. Indigenous Foods Tasting Menu from The Sioux Chef
  3. update on the new Indigenous Seed Sovereignty Collaboration with UW-Madison and the Indigenous Seed Keepers Network
  4. Traditional Tools Workshop led by Kevin Finney, and
  5. an Indigenous Foods Banquet Dinner from The Sioux Chef, Sean Sherman

Registration for the Ethnobotany Conference is required to attend the Food Sovereignty on Turtle Island Symposium on Monday, June 4th.  We do have a limited number of registrations for that conference, as well as lodging support.  Please contact daniel.cornelius@wisc.edu to RSVP or for more information.

 

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Buffalo Butchering Workshop @ Great Lakes Intertribal Food Summit

We are excited to feature a full traditional buffalo butchering workshop led by Arlo and Lisa Iron Cloud at this year’s Great Lakes Intertribal Food Summit held at the Meskwaki Nation in Tama, Iowa from May 9-13.  Starting with a ceremony and respectful kill in the field on Wednesday morning, May 9th, this workshop will cover all aspects of traditional butchering and use of the animal over the following days, with meat going onto the event menu.

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Part of the intention behind this workshop is reconnecting to traditional, full-use approaches that respect the gifts provided by our four-legged relatives.  By conducting the kill in the field, the animal will be placed under less stress.  The hands-on nature of this workshop will give participants a much better understanding and appreciation of from where our meat comes.

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