Flavors of the Heartland – May

May 13 – Dani Tippmann, making Nipoopi Lenaswa (Buffalo Stew) | Myaamia  | Included with admission

Food is a universal connector. It connects us to each other, reminds us of our past and introduces us to new cultures. The dishes we eat are flavored by the communities and cultures that call Indiana home. Take a break to enjoy the stories and smells of the dishes that make up our food heritage. Each month features a presenter sharing their food culture in this engaging and interactive conversation. Copies of recipes will be provided for guests to create at home! Presentations begin promptly at 1 p.m. and are not repeated during the scheduled time. 

Dani Tippmann is a Miami Tribe of Oklahoma citizen and serves the tribe as the Kiihkayonki Community Food Program Director working for tribal food sufficiency and sovereignty. She loves spending time foraging for wild plants and mushrooms and preparing them for others to get a taste of the foods all around us.

Nipoopi lenaswa has been a part of Myaamia tradition and culture since before recorded history in Indiana, where buffalo roamed and fed Myaamia families.

Upcoming Events

June 10 – Temicka Moore, making Sincere Savory Shrimp & Grits | North and South U.S.

July 8 – Jean Lee, making Shabu Shabu with Dashi Broth | Japanese 

August 12 – Ukrainian Society of Indiana, making Borsch & Pampushky | Ukrainian

September 9 – Daniel Del Real, making Gorditas & Salsa | Mexican

October 14 – Jeanna West, making Nickel Salad | Depression-Era Cooking