Resilience Recipes: Native Food-preneurs Cooking Demonstrations brings together some of the most influential and cutting-edge Indigenous chefs in the United States and Canada. Each week through June, a featured chef will guide us through one of their favorite dishes that emphasizes the variety of regional native foods and using food preparation techniques that range from those practiced for millennia to those that utilize state-of-the-art kitchen equipment. After each recipe demonstration video, the chefs will join us live to answer your questions about their kitchen experiences and the latest updates in the Indigenous food sovereignty movement. This series is sponsored by the Justice, Equality, and Community Initiative at Davidson College and the Andrew W. Mellon Foundation. We will livestream on Mondays at 4 p.m. EDT from May 18 through June 29.

Demonstration Menu

Salmon and Berries

About Crystal 

Crystal Walpepah was the​ ​first​ ​Native​ ​American ​​Indigenous​ ​Chef​ ​to​ ​be​ ​featured​ ​on​ ​Food​ ​Network's​ ​Chopped. She proudly serves​ ​authentic​ ​Native​ ​cuisine​ ​based​ ​on​ ​the​​​ Kickapoo​​ ​heritage, cooking​ ​Native​ ​food​ ​such​ ​as​ ​bison,​ ​vinson ​​squash,​ ​and​ ​corn​ ​with​ ​recipes​ ​passed​ ​on​ through generations. She ​successfully​ ​completed​ ​the​ ​Bread​ ​Project ​​program​ ​in​ ​Oakland​ ​and​ ​went​ to ​La​ ​Cocina​ ​in San​ ​Francisco. She ​received​ ​the​ ​Indigenous​ ​Artist​ ​and​ ​Activist​ ​Award​​,​ ​and​ ​was inducted​ ​into​ ​the​ ​Native​ ​American​ ​Almanac​ ​as​ ​the​ ​first ​​Native​ ​American​ ​Woman Entrepreneur​ ​Catering​ ​Business​. Crystal ​grew​ ​up​ ​in​ ​Oakland,​ ​in​ ​the​ ​urban​​ Native American​ ​community, and was​ ​raised​ ​with​ ​fellow​ ​Native​​ American​ ​people​ ​from​ ​many​ ​different​ ​Tribes​​.​ While she is a member​ ​of​ ​the​ ​​Kickapoo​​ ​tribe​ ​from Oklahoma, ​she​ cooks many styles ​of​ ​Native​ ​food​. 

Watch the livestreams and the archived demonstrations at ctl.davidson.edu/foodpreneurs.