This is the second of three events in our Native Food-preneurs and the Food Sovereignty Movement lecture series. Throughout this series, we welcome guests who will speak about the ways that federal, state, and tribal policies shape food systems for Indigenous peoples and for Indigenous entrepreneurs engaged in the food industry.

On March 16, we will hear from “Grassroots and Global Chefs”:

Lois Frank (Kiowa descent): chef, Native foods historian, cookbook author, and owner of Red Mesa Cuisine

Taelor Barton (Cherokee Nation): executive chef at The Vault (Tulsa)

Johnnie Sue Myers (Eastern Band of Cherokee Indians): cookbook author and Cherokee foods historian