Join Folklore Village on Thursday, December 17 from 5-7 pm CST for a free, online program bringing together Elena Terry, a tradition bearer and chef from the Ho-Chunk Nation, and Dr. Lucy Long, a folklorist who specializes in foodways and culinary traditions. This event will feature a cooking demonstration followed by a conversation exploring food as a source of comfort and belonging, with a particular emphasis on Native foodways in Wisconsin!
Click here to register for this free event, hosted over Zoom!
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This program starts at 5 pm CST with a cooking demonstration led by Elena Terry. Elena is the founder and executive chef of the community outreach non-profit WildBearies, which “strives to bring ancestral foods to communities in a nurturing and nourishing way…[w]ith goals of building stronger tribal communities through food.” Elena will be presenting a traditional soup. Here’s the ingredients list, if you’d like to cook along with Elena:
1 C dried corn (you can use fresh or frozen)
1 yellow squash
1 Clove garlic
1 small butternut squash
2 celery stalks
1/2 C cooked wild rice
1 smoked turkey leg
Salt and pepper
Stay after the cooking demonstration for a discussion with Dr. Lucy Long. Dr. Long is the founder and director of the Center for Food and Culture, and she will present on her ongoing project “Comfort Foodways”, which invites people to consider how comfort (and discomfort) manifest in our ways of acquiring, making, and sharing food.
This program will be interactive, with opportunities for you to ask questions and share your experiences. Join us to learn and reflect on the power of food in our lives!
“Comfort & Community: Wisconsin Food Traditions” is made possible in part by a grant from Wisconsin Humanities, whose mission is to strengthen the roots of community life through educational and cultural programs that inspire civic participation and individual imagination. Wisconsin Humanities funding is supported by the National Endowment for the Humanities and the State of Wisconsin. Any views, findings, conclusions or recommendations expressed in this project do not necessarily represent those of the National Endowment for the Humanities.