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Cultures and Cuisine: Cooking with the Three Sisters

Published: 
1 year 12 weeks ago
The Three Sisters—winter squash, maize, and climbing beans—are the main agricultural crops of various Native American groups, particularly the Haudenosaunee (Iroquois). Indigenous farmers in the northeast have been growing these crops for hundreds of years, and continue to do so today.

"Cooking with the Three Sisters" is one installment in our Cultures and Cuisine series where you’ll learn about this unique and efficient form of agriculture, and savor some tasty and filling dishes, both traditional and contemporary adaptations, made from these staple ingredients. The program will include a tour of the Pounder Vegetable Garden, an indoor lecture/discussion, and a cooking demonstration and lunch provided by Cornell Catering.

Pre-registration is required.

Date/time: Sunday, October 9; 11 a.m. - 2 p.m.
Cost: $45 ($40 for Plantations Members)
Location:Nevin Welcome Center
Instructors: Jane Mt. Pleasant (Tuscarora), Associate Professor, and Interim Director of the American Indian and Indigenous Studies Program at Cornell; Timothy Oltz, catering chef, Cornell Catering; Emily Detrick, Cornell Plantations gardener.

Click here to register.