Presented by Fraunces Tavern Museum and Keeler Tavern Museum & History Center*
This installment of Tavern Tastings will discuss Indigenous Foodways: the study of how recipes, cooking and eating methods, and traditions develop overtime and provide another instance in which Indigenous People creatively preserve their culture within the context of colonization in of North America. The lecture will explore the ancestral diet of Indigenous People and how it both influenced and was influenced by the arrival of Europeans in North America, the dietary effects of the forced relocation of Indigenous People in the 19th century, and the recent revitalization of Indigenous cuisine.
This month, we will be joined by Jennifer Cockrall and Shane Chartrand, co-authors of
tawâw: Progressive Indigenous Cuisine.
This lecture will take place via Zoom. Registration ends at 5:30pm on the day of the lecture.
Jennifer Cockrall was born and raised in Edmonton, Alberta (Treaty 6), but is now residing in the village of Naramata, on Syilx territory, in the Okanagan Valley of British Columbia. Jennifer is a food culture writer and author of the books Food and the City: Urban Agriculture and The New Food Revolution, Food Artisans of the Okanagan: Your Guide to Locally Crafted Fare and co-author of tawâw: Progressive Indigenous Cuisine with her friend Chef Shane Chartrand (maskêkosik/Enoch Cree Nation, Treaty 6). tawâw won a Best in Canada for its category of the World Gourmand Cookbook Awards, and came in third in the international Best In World, World Gourmand Awards. She is currently finishing a book about seed banks, seed security, and seed savers around the world.
Shane Chartrand of the maskêkosak ( Enoch Cree Nation), not only represents one of Canada’s leading chefs, but is also actively involved in the re-emergence of Indigenous cuisine in Canada. He has competed on television’s Chopped Canada, Iron Chef Canada, and Fridge Wars; is a judge on Food Network Canada’s Wall of Chefs; and was also featured in the award-winning documentary series Red Chef Revival. He is the co-author of the award-winning cookbook, tawaw: Progressive Indigenous Cuisine. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. He is passionate about sharing his knowledge and experiences in order to promote understanding and respect across and within Indigenous and non-Indigenous communities. He especially loves travelling to other Indigenous communities to learn from Elders and inspire Indigenous youth to pursue their dreams, being true to their identity, and finding a creative path forward through work and service to their communities.
