The Decolonizing Food workshop is a collaborative initiative between Land Connects Us and CiMADE, led by artists Peter Morin, Shannon Googoo-Paul and Joshua Schwab-Cartas.
This gathering pays homage to indigenous culinary traditions from across Turtle Island, exploring the deep connections between food, land and culture.
March, 15th – Veith House.
Participants engage in a hands-on culinary experience, learning to prepare dishes inspired by their indigenous heritage. The workshop features traditional recipes such as empanadas, cactus salad, elk meat and gluten-free bannock, offering a sensory journey through ancestral flavors.
In addition to the cuisine, the event opened up a space for community connection and cultural exchange, where storytelling and shared meals reinforce the intrinsic link between food, identity and tradition. Through these practices, the workshop encouraged reflection on how food sovereignty and decolonization are essential for survival and cultural resilience.
Priority is given to young indigenous people and community members, ensuring that the workshop serves as a platform to amplify indigenous voices and experiences. At the same time, it remains open to all who seek to learn, connect and honor these rich culinary traditions.
By reclaiming traditional knowledge about food, Decolonizing Food celebrates the diversity, strength and resilience of indigenous cuisines, reminding us of the importance of the traditional.
Join us in this journey of learning, sharing, and decolonizing food practices!
Land Connects Us 