Cooking in Two Worlds:
A Food Sovereignty Journey
- Diné Chef
Brian Yazzie is a Diné Chef from Dennehotso, Arizona, located on the northeastern part of the Navajo Nation. Working as "Yazzie the Chef," he currently resides in Saint Paul, Minnesota, bringing ancestral knowledge to creating modern indigenous cuisine and cooking techniques.
In this lecture, Chef Yazzie will discuss his passion for cooking, learned from an early age. He will address the culinary path he chose as a food activist and servant to indigenous foods and tribal communities.
The 2022 Environmental Humanities Initiative Distinguished Lecture is co-sponsored by the Swette Center for Sustainable Food Systems, Institute for Humanities Research, Environmental Humanities Initiative, Julie Ann Wrigley Global Futures Laboratory, GFL’s Indigenous Knowledges Focal Area, School of Historical, Philosophical, and Religious Studies, the Humanities Lab, and the Desert Humanities Initiative.
4:30 - 5:30 pm (AZ Time)