The Feast - Lincoln, NE

Over 50 students and faculty members from the Nebraska Wesleyan University community attended the Feast on campus. Because I was cooking for a larger group of college students, I prepared more dishes than any prior Feast. Unfortunately, printing the placemats took longer than expected and a lack of placemats when the event began caused a slightly unorganized occasion. Because I was so frazzled, passing out placemats as people were eating, and trying to engage the students, I did not take a SINGLE photo of the event! But, as always, the spoiled plates photographed after the event are displayed with their corresponding placemat below.

SydneyPurselArtistVisit.jpg

Project supported by Nebraska Wesleyan University Art Department

Menu (featuring foods by Native-owned companies) and recipes from The Sioux Chef’s Indigenous Kitchen*: Tatanka Buffalo Jerky (Lakota), Wild Rice Pilaf* with Red Lake Nation Wild Rice (Ojibwe), Maple Sage Roasted Vegetables,* 3 Sisters Mash,* Red Corn Fry Bread (Osage), Ioway Bee Farm Honey (Iowa Tribe of KS & NE), Native Harvest Maple Syrup (Ojibwe), Wojape,* Fresh Berries, Native American Tea