Location: Online Date: Saturday, October 23, 2021 Time: 11:00 am - 12:00 pmPrice: $30 - Buy Now
How can non-Native peoples engage with Indigenous cuisines in ways that are rooted in reciprocity and respect? How can people connect with and help to revitalize Native ingredients and foodways? Brian Yazzie, also known as Yazzie the Chef (Diné/Navajo), originally from Dennehotso, Arizona will lead this culinary workshop with tastings of foods steeped in Navajo foodways.
Ticket Price: $30.00 in-person (includes recipes)
Sponsored by: Russell Hendrix, Embassy of the US – Ottawa, Windsor Home Furniture & Bosch Canada
Recipe: Diné Blue Cornush (Cedar-infused) w/ Sumac-Prickly Pear Syrup, Puff Amaranth, & Spiced Toasted Pepitas
Brian Yazzie aka Yazzie The Chef (Diné/Navajo) is a chef and food justice activist from Dennehotso, Arizona, and based out of Saint Paul, MN. He is the founder of Intertribal Foodways catering company, a YouTube creator under Yazzie The Chef TV, a delegate of Slow Food Turtle Island Association, and a member at I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars focused on bringing awareness to the cultural appropriations of Indigenous foods of the Americas. His TV and media appearances include Independent Lens, Alter-NATIVE, and Taste the Nation with Padma Lakshmi. Yazzie was recently appointed Executive Chef at Gatherings Café, and is currently working with other chefs and volunteers to deliver support to Native Elder communities within the Twin Cities. Yazzie is also part of the Dennehotso Families Covid-19 Relief Project, which is focused on providing long-term supplies for families and elders in his hometown. @yazzie_thechef