• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • r ranson
  • Nicole Alderman
  • Mike Haasl
  • paul wheaton
  • Joseph Lofthouse
  • James Freyr
master gardeners:
  • Carla Burke
  • John F Dean
  • jordan barton
  • Jay Angler
  • Greg Martin
  • Leigh Tate

Traditional Food Summit - March 29-30 - Seattle

Posts: 856
Location: South Puget Sound, Salish Sea, Cascadia, North America
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Traditional Food Summit Update

March 29 and 30, 2011

Grand Hyatt, Seattle, Washington

To view the preliminary agenda for the Traditional Foods Summit, please go to http://www.sfaa.net/sfaa2011/2011foodsummit.html

Indigenous groups from near and far are gathering at the Grand Hyatt in Seattle, Washington, to work collaboratively with land managers and applied social scientists to improve access and use of traditional foods.  Key goals of the Summit are to highlight innovative approaches to natural and cultural resource management through a traditional foods framework, foster dialogue, share experiences, build collaborative networks, and develop policy recommendations.  Through this collaboration, Tribes, natural and cultural resource managing agencies, and applied social scientists will better understand and manage for the needs and rights of tribal and aboriginal communities.

The agenda of the Traditional Food Summit is nearing completion.  Highlights include the following:

7        20 presentations by individuals from more than 30 tribes, universities, agencies, and companies, with topics including access, use, nutrition, preservation, protection, oral history, and regulation.  The foods discussed are from the Northwest Coast, Alaska, the Southwest, and Hawaii.

7        10 roundtables, designed to allow in depth discussion on specific topics in a small group sessions, have been developed and are available by reservation on a first-come, first serve basis.

7        30 tables have been made available in the ballroom for individuals and organizations to exhibit traditional food-related displays, posters and demonstrations; tables are available by reservation on a first-come, first serve basis.

Darby Stapp

Program Chair

This parrot is no more. It has ceased to be. Now it's a tiny ad:
Rocket Mass Heater Plans - now free for a while
    Bookmark Topic Watch Topic
  • New Topic