This podcast episode is a 20-minute preview of “Indigenous Roots: Exploring the Crossroads of African American and Indigenous American Cuisine,” an online two-part event hosted by the Museum of Food and Drink on Aug. 5 and 6. Guest chefs, Yusuf Bin-Rella of Trade Roots Culinary Collective, Elena Terry (Ho-Chunk), executive chef and founder of Wild Bearies, and chef Dave Smoke-McCluskey (Mohawk), will speak about the ways in which both cuisines have influenced each other in the context of the social reasons that early African American and Native American cultures came together out of necessity. This necessity, in turn, created a beautiful cuisine that is now part of the American food lexicon and continues to evolve.

Where: Zoom

When: Talk on Wednesday, Aug. 5 at 8 p.m. Eastern time. Afro-Indigenous virtual food demonstration on Thursday, Aug. 6 at 8 p.m. Eastern time.

Tickets: $15 general admission for Aug. 5 panel discussion, $40 for the cooking demo on Aug. 6, and $45 for the panel and cooking demo.