10/18/2026
This time last week, we spent a snowy Sunday in The Wild Table kitchen with Chef Kelly and team from the Pine Ridge WR Food Sovereignty Project. A fellow participant myself, I felt blessed beyond measure to learn from women who have so much wisdom, experience and passion for championing Indigenous ingredients and food ways.
The shared, communal meal included bison meatball and hominy stew, chokecherry gravy, blue corn meal bread and roasted dandelion root lattes.
We are already looking forward to another class next year as part of the Neighboring Nations Indigenous Arts and Culture Festival.
