This Thanksgiving season, join us and the Museum of Food and Drink for a celebration of Native food culture. We’ll learn how to make recipes using traditional heirloom ingredients, and learn how Indigenous culinary practices are helping Native communities reclaim their heritage and teach others about sovereignty, food justice and methods of ancestral healing.
In a virtual cooking demo with Chef Crystal Wahpepah, Ethnobotanist Linda Black Elk, and Sovereign EarthWorks founders David Rico and Reignbeaux Cuahuitl, you’ll learn how to make a three-course meal:
- Indigenous Pre-Columbian Cornbread
- Wild Rice with Turkey, Mushrooms, and Nettles
- Blue Corn Squash Upside Down Cake with Berries.
As part of your ticket, you can elect to have a box of Native ingredients delivered to your door in time for the event — provided in partnership with Intertribal Agriculture Council — so you can cook along with the chefs from your own kitchen! (Box of Native Ingredients is no longer available but General Tickets, which include recipes, are still for sale).
The Reclamation Feast box (no longer available) includes:
- Hand Harvested Wild Rice
- Indigenous Maple Syrup
- Dried Nettles
- Blue Heirloom Corn Meal
Tonight is SOLD OUT! Missed your chance to get tix? We’re back in December with Noche Buena, a Filipino / Filipinx holiday feast!
RSVP to receive a link to the live event.
Tickets are available at three levels:
1.) General Admission: RSVP to receive a unique viewing link and for recipes
2.) General Admission + Cooking Demo Kit: Participate in a virtual cooking lesson and receive a special ingredient box- NO LONGER AVAILABLE