2016 Summit Chef Info

The Great Lakes Intertribal Food Summit showcased Native chefs cooking Indigenous foods.  Here are some of our featured chefs:


The Indigenous ingredients came from many Native producers, including

  • Jijak Foundation (maple syrup, maple sugar, and maple vinegar)
  • Red Lake Fisheries (walleye)
  • Nisqually Tribe (halibut, cod, gooey duck)
  • Oneida Nation (white corn)
  • Onondaga (corn and other ingredients)
  • Ho Chunk (corn)
  • Spirit Lake Native Products (wild rice)
  • White Earth (wild rice flour)
  • Bois Forte (Nett Lake hand-parched wild rice)
  • TOCA [Tohono O’odham Community Action] (tepary beans)