Description: Rachel Sayet, walks her talk as she travels around our country teaching and sharing Native American traditional cooking and culture. She is a member of the Mohegan Tribe here in SW CT and a chef with a background in restaurant management and a Masters Degree in Anthropology. Her teaching experiences are varied as she hopes to bring back more traditional foods along with their rich history of storytelling, music, and calendars. She supports the US Food Sovereignty Alliance and the Native American Food Sovereignty Alliance. Her enthusiasm and energy are inspiring.

About My Guest: Rachel is a Mohegan tribal member from Uncasville, Connecticut. She received her bachelor’s degree in restaurant management from Cornell University. While attending Cornell, Rachel worked in kitchens and took many culinary classes. Upon graduation, Rachel worked as a personal chef in upstate New York. She later went on to receive her master’s in anthropology at Harvard University. Rachel has been working for the Mohegan Cultural Department since 2013. Since then, she has also been researching Native American foods. She has presented her work throughout the country at conferences and classrooms, and has begun food sovereignty initiatives at the Mohegan Tribe; partnering with the health department on gardening events, cooking and storytelling workshops for Mohegan youth, and a native cooking show. Her most recent project is the Native Food Discussion Group, created in order to share knowledge about seasonal eating, harvesting, growing, and fishing practices.

Transcript: #22 Rachel Sayet 

 

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