Grape Dumplings with Chef Nico Albert Williams
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival
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content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival / Series 3: Audio
physdesc: label: Extent
content: 1 Sound recording
unitdate: label: Date
content: 2024 June 28
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2024, Item SFF2024_0628_IVA_Foodways_0006
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copy available
scopecontent: label: Scope and Contents
content: Jahaira Galvan (Presenter); Nico Albert Williams (Chef, Cherokee Nation) Chef Nico Albert Williams (Cherokee) from Tulsa, Oklahoma, prepares a variation of Cherokee grape dumplings, made with grape juice. She also shares her published work  "Traditional" Foods Before & After Contact: How Our Recipes and Relationships with Food Have Changed after the Introduction of European Ingredients and Forced Removal . She previously participated in the  Ozarks: Faces and Facets of a Region  program at the 2023 Festival. The Smithsonian Folklife Festival Foodways sessions on June 28 are presented in collaboration with the american-food-history-project American Food History Project, based at the National Museum of American History. The project explores American history through the lens of food and drink and invites individuals and communities to gather on-site and online for conversations and experiences that link the past, present, and future of food. The Food History team is honored to join Smithsonian colleagues in celebrating the National Museum of the American Indian through Festival programming focused on traditional systems of knowledge and featuring Indigenous chefs and food cultures.