As a way to celebrate Native American Heritage Month, the Native American Indigenous Club along with the Culinary and Baking club partnered up to cook and eat culturally important dishes.
Julio Maya who is head of the Culinary and Baking Club helped in directing those in attendance in assembling the recipes as well as bringing togetherness and community through the decided dishes.
“We invite you in to see the kitchen and what we do, and just to get a taste of what happens,” Maya said.
The club provided an open space for those who came to prepare their own meals with the opportunity to expand their taste palettes as well as celebrate and better understand the food being made.
Justin Mendez (left) and Quinn Marchio prepare food for Indigenous Cuisine event. This was part of a series of Indigenous Heritage month celebrations. (Regina G Melchor)
“It’s to show appreciation, that’s what we’re doing, collaborating and making semi-traditional food,” Maya said.
Some of the food that was prepared included fry bread along with toppings of meat and beans, as well as a corn ice cream and berry dessert.
Jennifer Galvez was one of the attendees who participated in the event and was already familiar with the dishes being made.
“When I went to the CSULB (Cal State Long Beach) event where they had Native American food, that was the first time I experienced that cuisine. So I was excited to hear about this partnership where we can make it this time around,” Galvez said.
President of the Native American Indigenous Club Ezra Lobianco announced the significance of the cuisine that was prepared.
“It’s not a traditional food, but it’s a food of resilience. You’ll find this at any Pow-wow. It doesn’t have the best origins, but we made it ours,” Lobianco said.
Lobianco refers to the origins of fry bread as it originated as a way to sustain oneself through a high calorie meal, as there was not access to traditional foods but instead rations.
After guests prepared the meals they were invited to sit down, eat and talk amongst one another in an act of bringinging togetherness and celebrating the food they had made as a community.