This presentation “Cooking in Two Worlds” has been cancelled due to circumstances beyond our control. Apologies for any inconvenience and thank you for your understanding.

Brian Yazzie, aka Yazzie the Chef, joins us to speak on the contemporary cuisine of Indigenous flavors, in a transition frompre- to post-reservation. Covering the decolonized movement and reflecting actual accessibility of organic ingredients to our community members, especially those in rural areas without means to markets.

Brian Yazzie (Diné/Navajo) is from Dennehotso, Arizona and based out of Saint Paul, Minnesota. Yazzie has a degree of Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College. A delegate of Slow Food Turtle Island Association, and a team member at I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars, he is focused on bringing awareness to the cultural appropriations of indigenous foods of the Americas.

Brian and his fiancée Danielle Polk (Hoonmana Polk) are the Founders/Owners of Intertribal Foodways, a culinary mission specifically working with and for the betterment of tribal communities, wellness, and health through Indigenous foods. They travel internationally for catering, private dinners, pop up dinners, chef demos and cooking classes, collaborations, and presentations on indigenous food sovereignty.