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The Home Indigenous Kitchen
June 6, 2018 @ 7:15 pm
Please join the Culinary History Enthusiasts of Wisconsin (CHEW) on June 6 for a presentation and cooking demo about new indigenous cooking by author Beth Dooley.
“The Home Indigenous Kitchen”
7:15 pm, Wednesday, June 6
Goodman Community Center, 149 Waubesa Street, Madison
Many of today’s young Native American chefs are creating modern indigenous cuisine with a vision, passion and approach to food that is accessible, vibrant, and beautiful. Grounded in authentic Native American values, it does not contain wheat flour, dairy products, or domestic meats. This is the original gluten-free, dairy free, low glycemic diet–think cedar-braised bison, griddled wild rice cakes, and amaranth crackers with smoked white bean paste. Drawing from her work with Oglala Lakota chef Sean Sherman (their book, The Sioux Chef’s Indigenous Kitchen, won the 2018 James Beard award for Best American Cookbook), cookbook author Beth Dooley explores a thoroughly modern, utterly delicious and accessible cuisine.
The event is free and open to the public.
Beth Dooley has covered the food scene in the Northern Heartland for thirty years: she writes for the Taste section of the Minneapolis-St. Paul Star Tribune, and appears regularly on television. Her books include The Sioux Chef’s Indigenous Kitchen, Savory Sweet: Preserves from a Northern Kitchen, In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland, Minnesota’s Bounty: The Farmers Market Cookbook, The Northern Heartland Kitchen and Savoring the Seasons of the Northern Heartland.