Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this virtual series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.
Join Sean Sherman of The Sioux Chef as he talks about the importance of food plants to Native American cuisine. The Native American diet varies depending on the tribe’s location. But each tribe has a deep connection to the plants that provide health and wellness to them.
Participants are invited to join the Conservatory’s free watch party 6-8pm, please select this option when registering. There will be a social hour as well as light refreshments and cash bar.
This class is part of a virtual series titled “Plants, Cuisine and Culture” created in partnership with Chicago Botanic Garden, Lewis Ginter Botanical Garden, Missouri Botanical Garden, and Phipps Conservatory and Botanical Garden.