| Invitation | September 9-11, 2004 |
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Summit 2004 "First FOOD Nations: Creating a Recipe for Change" September 9-11, 2004 Milwaukee, Wisconsin Join Us for a Gathering That Will Change the Way Native America Eats and Lives. The traditional Native diet has sustained our health and spirits for centuries. This September, you’ll discover how Native food systems can help improve the health and economic issues facing Native America. [To view the complete conference brochure and agenda in PDF Register today for First Nations Development Institute’s Native Food Summit 2004 First FOOD Nations: Creating a Recipe for Change September 9-11 The Pfister Hotel Milwaukee, WI The Native Food Summit 2004 will be held at Milwaukee’s historic Pfister Hotel, in tandem with this year’s Indian Summer Festival — one of the country’s largest, most popular Native celebrations. Loretta Barrett Oden and other Native chefs will be demonstrating their culinary skills at the Festival on Saturday, September 11, directly following the Native Food Summit 2004 wrap-up. The hotel’s convenient location makes it easy for Food Summit participants to walk to the Festival and catch it at its peak! At the Native Food Summit 2004, First FOOD Nations: Creating a Recipe for Change, you’ll network and build partnerships with peers and leaders who are working to build and sustain food systems in Native America. You’ll hear speakers ranging from Native chefs to experts in sustainable agriculture. You’ll roll up your sleeves and learn about the business of food and about culture, diet and health in Indian Country. You’ll learn how to finance Native food systems. You’ll see — and sample — cooking showcasing Native recipes. Native Food Summit 2004 at a Glance Wednesday, September 8 5:30 p.m. - 7:30 p.m. Registration and Welcome, Reception — The Taste of Native, Foods DAY 1 - Thursday, September 9 7:00 a.m. - 5:30 p.m. Registration 9:00 a.m. - 5:30 p.m. Program Morning Plenary — A Native Food Movement: Creating the Recipe for Change • Building From Our Traditions • Ingredients for Change: Elements of a Native Food Movement Luncheon Session — Seasoned With Spirit Afternoon — Workshops and Networking 6:30 p.m. - 8:30 p.m. Reception at Potawatomi Casino DAY 2 - Friday, September 10 7:00 a.m. - 5:00 p.m. Registration 8:00 a.m. - 5:30 p.m. Program Morning — Workshops and Networking Plenary Session — Exciting Tried and New Recipes: Native Food Systems Models Luncheon Session — Building a Healthy Future With Native Youth Afternoon — Workshops and Networking DAY 3 - Saturday, September 11 7:30 a.m. - 9:00 a.m. Registration 8:00 a.m. - 11:30 a.m. Program Closing Plenary — Creating a Recipe for Change: Policy Reform • Rebuilding Native Food Systems: A New Role for the BIA • Our Food Systems and the Environment: What Is Safe to Eat or Use? • Our Food Systems and Tribal Governments • Traditions Are Key Ingredients 1:30 p.m. - 3:30 p.m. Cooking Demonstration andTasting at Indian Summer Festival Choose a Workshop Track That Fits Your Goals Track 1: Marketplace and Business Workshops: • Understanding the Value Chain in Agricultural Related Businesses • Starting an Agriculture- or Food- Related Business • Adding Value to Your Agricultural Business • Marketing 101 • Selling to Institutional Customers Track 2: Culture, Diet and Health Workshops: • Using Traditions and Regaining Good Health • Understanding the Nutritional Value of Native Foods • Building Native Food Systems Into Education • Native Chefs and Their Role in Native Food Systems • Indigenous Aquaculture Network Track 3: Finding Funding Solutions for Your Native Business or Nonprofit Workshops: • Fundraising 101 (Part I) — Program Development • Fundraising 101 (Part II) — Proposal Writing • USDA Funding: Beyond Commodity Cheese • In Search of Private Funding for Your Project • Capitalizing Your Food Business Track 4: Nuts and Bolts Workshops: • A Measure of Food Sovereignty: Conducting a Community Food Assessment (Parts I & II) • Revitalizing Traditional Food Systems • Communicating for Change (Parts I & II) Who should attend • Tribal leaders • Native food program staff • Foundation representatives that support Native food projects • Advocates for Native culture, food and health • Traditional farmers and food business owners • Native foods suppliers Register by July 16 and save $100 off the onsite registration price. Registration fee: $350 - Before July 16, 2004 $425 - After July 16, 2004 $450 - Onsite Register online or fill out the registration form and fax or mail it with your payment to First Nations. See registration form for group and exhibitor registration fees. Conference Location
Invited Speakers Dave Anderson (Choctaw/Ojibwe), U.S. Department of the Interior Nephi Craig (White Mountain Apache), Chef, Founder, Native American Culinary Association Bea Medicine, Ph.D. (Lakota), Anthropologist and Historian Billy Mills (Lakota), Running Strong for American Indian Youth Loretta Barrett Oden (Potawatomi), Chef, Restaurateur, Food Historian Mark Ritchie President, Institute for Agriculture and Trade Policy Gus Schumacher, U.S. Department of Agriculture Paul Smith (Oneida), Heifer International The Native Food Summit is an integral part of First Nations’ Native Agriculture and Food Systems Initiative (NAFSI), and is made possible with primary support from the W.K. Kellogg Foundation. NAFSI strives to increase food security by supporting Native projects that focus on local community food systems projects; agriculturerelated business enterprises; and building community connections around culture, food, diet and health. Through this initiative, First Nations will award more than $1 million in grants to Native food and agriculture programs. For additional details about Native Food Summit 2004 If you do not wish to receive such notices in the future | |||||||||||||||||||||||||||||||||||||||||||||||||
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