Location: Al Whittle Theatre Date: Saturday, October 23, 2021 Time: 8:00 pm - 9:35 pmPrice: $15 - Buy Now
From an ambitious Apache chef to a gifted Lakota high school student, Gather follows the stories of natives on the frontlines of a growing movement to reconnect with spiritual and cultural identities that were devastated by genocide. Together, they show how the reclaiming and recovery of ancient food ways is a way forward for native Americans to bring back health and vitality to their people.
USA, 2020, 74 minutes, Nations: White Mountain Apache Nation, Cheyenne River Sioux Nation, Yurok Nation
Director Sanjay Rawal
Distributor Visit Films
Terms and Conditions
Despite numerous challenges, Fritz wants to keep running his small farm as usual, but his daughter has other online ideas. Just when things are looking up, the family realizes it’s always business according to someone else’s terms and conditions.
Germany, 2020, 20 minutes
Director Amelie Befeldt
This film will feature in-theatre tastings by:
Chef Joseph Shawana – Smoked Salmon Pâté, ramps & pickled cattails AND Bison Tartare, smoked cherries, candied maple Algonquin walnuts, caribou moss – both served on an acron flour & amaranth cracker.
Chef Taelor Barton – Sweet and Salty Snack, parched corn, dried berry, pumpkin seed, black walnut granola.
Sponsored by The North Grove and the Dairy Farmers of Canada
Acclaimed Chef Joseph Shawana is Odawa, part of the Three Fires Confederacy. Born and raised in Wikwemikong Unceded Indian Reserve in Ontario, Joseph was brought up knowing that food is life. Starting in the kitchen at the early age of 13, he learned from his mother, and quickly fell in love with authentic Indigenous cuisine. His classical French training and Aboriginal background combine to create authentic, Native American cuisine executed with world-class culinary technique. Currently, he is a professor, the chair of Indigenous Culinary of Associated Nations, and the Indigenous culinary advisor at Ontario’s Centennial College. Joseph is also the force behind the high-end Indigenous restaurant, Kūkŭm Kitchen, which won the “Best World Cuisine” award in 2019. He was named on the list of Top Ten Chefs of Ontario, has received rave reviews in numerous publications—including The New York Times and Food & Wine—and is a sought-after voice on the emergence of Indigenous culinary around the globe. @joseph.shawana
Taelor Barton is a chef from Tulsa, Oklahoma otherwise known as Indian Territory. She has always loved food, connection, and the people. She attended culinary school, competitively cooked as a way to gain scholarships, worked in the Tulsa restaurant industry for over 10 years, and uses her skills to cook for the people. Being a citizen of Cherokee Nation, she has interwoven her training as a vocational chef and her indigenous heritage to connect and speak to others. @madskillsbarton
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