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

Loretta Barrett Oden

Carly Shananaquet with George Martin

Andrea Murdoch

Brian Yazzie

Neftali Duran

Terri Ami

Claudia Serrato

Ben Jacobs

Anna Sigrithur

Arlie Doxtator

Alberta Salazar

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)