When? Saturday, May 2 at 10:30 a.m.
Where? St. Mary’s University at Cascade Meadow
Keynote Topic: The Intersection of Food Sovereignty and Earth Stewardship
Traditional foods have the power to nourish and heal—physically, mentally, emotionally, and spiritually. In this keynote, Luke Black Elk will explore how Indigenous food systems support health while strengthening our connection to land, culture, and community.
As modern diets increasingly rely on processed ingredients, food sovereignty offers a different path—one rooted in access to traditional, nutrient-rich foods like lean proteins, fruits, vegetables, and complex carbohydrates. This movement centers on the ability of individuals and communities to make informed, healthy, and culturally meaningful food choices.
Luke Black Elk is a chef specializing in the traditional foods of Turtle Island. He is also a founding board member of the Tatanka Wakpala Model Sustainable Community, a Native-led nonprofit on the Cheyenne River Nation focused on Indigenous building design, permaculture, food sovereignty, and the integration of Lakota values into everyday life.