Succotash with Chef Elena Terry
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
label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival / Series 3: Audio
physdesc: label: Extent
content: 1 Sound recording
unitdate: label: Date
content: 2024 July 1
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2024, Item SFF2024_0701_IVA_Foodways_0002
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: Thalia Nambo (Presenter, Hooc?k); Elena Terry (Chef, Hooc?k/Prarie Band Potawatomi); Celina Hall (Wild Bearies, Hooc?k/Narragansett); Zoe Lea (Wild Bearies, Hooc?k) Succotash is a dish with a long history for Indigenous people across North America. Chef Elena Terry (Ho-Chunk) of Wild Bearies from Wisconsin Dells, Wisconsin, prepares a variation of succotash and presents several varieties of heirloom beans, seeds, and dried hominy. Terry previously participated in the Creative Encounters: Living Religions in the U.S. program at the 2023 Festival.