This kick-off event for the Dartmouth Powwow is coordinated by the Native American Program, Mt. Kearsarge Indian Museum, and Dartmouth Dining Services.

The menu is extensive, with dishes including maple glazed salmon with berry wojapi, bison hominy stew, stuffed quahogs with a spicy clam sauce, wild rice stuffed zuchini, boiled corn bread with wojapi, sauteed fiddleheads, and maple sap tea. There's something for everyone. 

Our chefs are Liz Charlebois and Neftali Duran. Liz is an Abenaki educator, artist, and leader, and the former Chair of the New Hampshire Commission on Native American Affairs from 2013-2016. With a focus on growing and preserving northeastern indigenous crops; Liz uses the food she grows in many indigenous dishes, both traditional and contemporary. Chef Duran was born in Oaxaca, Mexico and migrated to Los Angeles in 1997. Through pop-up dinners, lectures, and community presentations, Neftali is currently focused on this region, educating the local public about indigenous culinary traditions, as well as cultivating synchronistic food styles that draw on his Oaxacan roots.