Earlier this week, I attended a unique pop-up, a seven course paired with teas Flavors of Resilience: Indigenous Dinner. The dinner featured pre-colonial Native American food with flavors of the Diné + Ute tribes with local ingredients from here and native foraged ingredients. This dinner was a fundraiser for the Native American Food Sovereignty Alliance and Indigenous Seedkeepers Network, and also highlighted the local fish products from Warm Springs Salmon King Fisheries.
The hostess of the celebration and Indigineous Seed Stewardess Rowen White grounded us before the meal about the need for the tribes to be self sufficient in feeding themselves as part of sovereignty, and bringing back to the world and sharing these flavor and foods that many people may have never tasted.
