Screening of the documentary, Gather
Join us for a screening of the documentary, Gather. There will be a faculty led discussion following the documentary.
- Tuesday, October 3rd, 2023 at 6pm in the Library Lecture Hall
Cosponsored by The Urban Food Project, History Club, Department of Political Science and International Studies, and the Library Learning Commons.
About the documentary, Gather.
About Gather:
"GATHER follows the stories of natives on the frontlines of a growing movement to reconnect with spiritual and cultural identities that were devastated by genocide" (https://www.kanopy.com/en/emmanuel/video/10847002).
Cosponsored by The Urban Food Project, History Club, Department of Political Science and International Studies, and the Library Learning Commons..
About Gather:
"GATHER follows the stories of natives on the frontlines of a growing movement to reconnect with spiritual and cultural identities that were devastated by genocide" (https://www.kanopy.com/en/emmanuel/video/10847002).
Cosponsored by The Urban Food Project, History Club, Department of Political Science and International Studies, and the Library Learning Commons..
Resources
The Sioux Chef's Indigenous Kitchen by
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites. The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Call Number: E98.F7 S54 2017ISBN: 9780816699797Publication Date: 2017-10-10
Relevant Articles
- Safina, C., & Reynolds, J. (2023, Sep 26). This Alaska mine would destroy the world’s largest salmon fishery. The New York Times.
[Access Safina and Reynolds article through NYT Academic Pass - Register for NYT Academic Pass] - Levitt, Z., Parshina-Kottas, Y., Romero, S. & Wallace, T. (2023, Aug 30). .‘War Against the Children’. The New York Times.
[Access Levitt et al. article through NYT Academic Pass - Register for NYT Academic Pass]
Further Information
Contact: Diane Zydlewski (zydlewsd@emmanuel.edu) | Urban Food Project (urbanfoodproject@emmanuel.edu)