Event Recap
On November 4th, UMass Dining held its second Dining for a Cooler Planet event of the semester. The event, What Indigenous Foodways Teach Us About Climate Action, featured a menu by James Beard semifinalist and member of the Penobscot Nation, Joe Robbins. Robbins sat down with UMass’s own Rachel Sayet, an educator in the Office of Equity and Inclusion. The two shared experiences from their heritage, finding overlap in many traditions and unique experiences in others. Both have been on a winding journey of what indigenous foodways means to them. While Robbins drew on his experiences hunting and foraging during his childhood on Penobscot land, Sayet and the Mohegan tribe did not have access to traditional hunting lands. Despite this, both found common experiences in sharing food at powwows and other gatherings. To listen to their conversation, click here.
About the Speakers
Joe Robbins’ mission is proving that cultural preservation is not locked in the past, bringing contemporary indigenous cuisine to the spotlight in Maine. He is the chef at Bissell Brothers Three Rivers Brewery & Taproom in Milo, ME, where his menu has a deep-rooted connection to the local lands and waters. Keeping ingredients hyperlocal has been an exciting challenge for Robbins. “If you have a cheeseburger with fries at the restaurant, all of the ingredients are from within 100 miles of your plate,” says Robbins.
Rachel Sayet is a Mohegan tribal member and Native American educator. Sayet focuses on food sovereignty and the revival of traditional Native foods. She has lectured at historical societies, conferences, high schools, and universities, using storytelling and discussions of Native American foods. Her work at UMass develops social and cultural programming for Native student communities on all five campuses and serves as a liaison to Native communities in the region.
