Date(s) - Friday, Jul 29, 2016
5:00 pm - 6:30 pm
Learn how to cook with white corn, a highly nutritious, low glycemic index, non-GMO and gluten-free food product during this workshop from 5 to 6:30 p.m. Friday, July 29 at Cattaraugus Indian Reservation Health, 36 Thomas Indian School Dr., Irving. The event is created by FOOD IS OUR MEDICINE – Healthy First Nations.
Learn how white corn is grown, managed and harvested. Discover how ancient heirloom white corn is processed for consumption.
Arlie Doxtator is a professional chef with 30 years of professional food and beverage experience, with a focus on menu development of Original Peoples’ foods with specific detail to foods and flavors indigenous to the Lotinuhsyu=ni with many specific flavors of the Oneida Nation. He has been an executive chef at the Oneida Hotel/Casino and independently owned his own restaurant. He was chef at franchise restaurants, stadium concessions (Lambeau Field), private resort, food service contract (1,200-employee corporate café/cafeteria) and did catering for up to 1,500 people. He has published articles in Native Peoples magazine, Chef Magazine, Green Bay Press Gazette, and the Kaliwisaks, a tribal magazine.
Jamie Betters is a certified Master Food Processor for the Oneida Nation of Wisconsin. She has 11 years of food preservation with an emphasis on indigenous foods and diet. She has championed youth entrepreneur programs, community white corn initiatives, community food processing workshops, and community outreach and education with reintroducing traditional foods back into the diet.
For more information, contact Samantha Jones at firstname.lastname@example.org or (716) 532-4900 ext.5063.