When: Thursday, July 2, 12–12:45 p.m. ET
Where: Streaming online
Accessibility: ASL interpretation, real-time captioning available
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Corn, beans, and squash, commonly known as “the Three Sisters,” have been important companion crops in Indigenous communities in the Americas for centuries. This combination not only holds traditional wisdom and folklore but has also been proven to be scientifically and environmentally symbiotic.
Join us for a conversation with Smithsonian colleagues who work at the National Museum of the American Indian. Mitsitam Cafe chef Freddie Bitsoie (Navajo), Smithsonian Gardens horticulturist Christine Price-Abelow, student and teachers coordinator Renee Gokey (Eastern Shawnee), and cultural interpreter program coordinator Mandy Van Heuvelen (Mnicoujou Lakota) will lead a discussion about the Three Sisters, traditional Indigenous agriculture, and food sovereignty.
This program will include step-by-step instructions on preparing a delicious dish incorporating the Three Sisters. Growing and using these healthy ingredients is now more important than ever for everyone.
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