Resilience Recipes: Native Food-preneurs Cooking Demonstrations - Crystal Wahpepah
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.
Salmon and Berries
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.
Date / Time
Virtual Event Presentation